Honey Garlic Chicken Wings

Pin on Pinterest2,618Share on Facebook0Share on Google+7Share on StumbleUpon65Tweet about this on Twitter2Email this to someoneShare on Yummly

Honey Garlic Chicken Wings

I don’t know about you but I love my chicken wings and you’ll find quite a few chicken wing recipes here on this blog of mine and I still have ideas for different flavors, so I’m pretty sure you’ll see more coming your way. I never used to make chicken wings at home but this is why I love blogging. It opened up my world of cooking and I’ve learned and created so many great recipes.

I’ve been wanting to try this flavor combination for a while now and finally did it. I can’t begin to tell you how good these wings are, sweet and garlicky and sticky, it’s all the things you’d want in a chicken wing. My wings are also good for you because I always bake my chicken wings and if you think they’re not as good because they won’t come out crispy, you’re wrong. I actually bake my wings at 425 F degrees for about 40 to 45 minutes and turn them around half way through and you end up with super crispy wings.


Honey Garlic Chicken Wings

5.0 from 2 reviews
Honey Garlic Chicken Wings
Prep time
Cook time
Total time
Serves: 4
  • 2 pounds chicken wings, rinsed and pat dry
  • ¼ cup water
  • 1 tbsp molasses
  • 3 tbsp honey
  • 6 garlic cloves, finely minced
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp brown sugar
  • salt and pepper for seasoning chicken
  1. If your chicken wings are whole, cut them into 3 pieces at the joints and discard wing tips.
  2. Preheat oven to 425 F degrees. Line a baking sheet with parchment paper.
  3. Salt and pepper the wings and then place them on the baking sheet.
  4. Bake them for 45 min to an hour depending on how crispy you want them.
  5. Mix the rest of the ingredients together. Pour the mixture in a small saucepan and over medium heat bring the sauce to a boil then reduce heat and simmer until mixture reduces and thickens, about 5 minutes, it should reduce to about half.
  6. Place the wings in a bowl and drizzle the sauce over the wings. Toss the wings in the bowl until each wing is fully coated.


Pin on Pinterest2,618Share on Facebook0Share on Google+7Share on StumbleUpon65Tweet about this on Twitter2Email this to someoneShare on Yummly


  1. Laura says

    these are beyond AMAZING – I changed mine up a little, in that I used Colby jack and fresh jalapeños. It was a total hit! Thanks so much! I’ll be making this many many many more times in the future.

  2. Jen says

    These look delicious! Question….do you still see the little hairs on the wings when you bake them? I made baked teriyaki wings a number of years ago and everyone said it was a turnoff to see all the little hairs. I had assumed you could see them because they weren’t fried off (I know, that sounds sick). So now I’m anxious to bake wings now. Is the texture of your baked wings any different? Just curious.

    • says

      Do you mean feathers? Not sure, usually my chicken wings don’t really have feathers on them but you could clean them before baking them. :)

      • Jen says

        Not actual feathers. But maybe they were remnants of the feathers. Anyhow, yours look great. I’ll definitely give them a try. Thanks for sharing!

  3. Tony says

    YUM, Wings are for dinner tomorrow night, and was wondering what I was going to coat them with, now I know…

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: