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Sweet Honey Garlic Chicken Wings - Sticky, Savory, Crowd-Pleasing

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 to 3 pounds chicken wings, split into flats and drumettes, tips removed
  • 1 tablespoon baking powder (aluminum-free preferred)
  • 1 tablespoon cornstarch
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika (optional, for color)
  • 1 tablespoon neutral oil (avocado, canola, or grapeseed)
  • 1/3 cup honey
  • 3 tablespoons soy sauce (use low-sodium if you prefer)
  • 3 to 4 garlic cloves, finely minced or grated
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 teaspoon sesame oil (optional, for aroma)
  • 1/4 teaspoon red pepper flakes or a dash of hot sauce (optional, for heat)
  • 1 teaspoon cornstarch + 1 tablespoon water (slurry, to thicken sauce as needed)
  • Sesame seeds and sliced green onions (for garnish)

Method
 

  1. Prep the wings. Pat the wings very dry with paper towels. The drier they are, the crispier they’ll get. If you have time, leave them uncovered in the fridge for 1 to 2 hours to dry the skin further.
  2. Season for crispiness. In a large bowl, toss wings with baking powder, cornstarch, salt, pepper, paprika, and the oil. Coat evenly but avoid clumps.
  3. Choose your cooking method. Oven: Heat to 425°F (220°C). Place a wire rack over a foil-lined sheet pan. Arrange wings in a single layer. Bake 20 minutes, flip, then bake another 20 to 25 minutes until deep golden and crisp.
  4. Air fryer: Heat to 390°F (200°C). Cook wings in a single layer for 18 to 22 minutes, shaking or flipping halfway. Work in batches so they crisp properly.
  5. Make the sauce. While the wings cook, add honey, soy sauce, garlic, vinegar, sesame oil, and red pepper flakes to a small saucepan. Bring to a gentle simmer over medium heat for 3 to 4 minutes. If you want it thicker, stir in the cornstarch slurry and simmer 30 to 60 seconds until glossy.
  6. Toss to glaze. Transfer hot wings to a clean bowl. Pour the sauce over and toss until every piece is coated. If any sauce pools at the bottom, toss again for even coverage.
  7. Finish and serve. Sprinkle with sesame seeds and green onions. Serve immediately while the skin is still crisp and the glaze is sticky.