These Honey Garlic Chicken Wings are sweet, garlicky, and sticky. Everything you’d ever want in a chicken wing, plus they’re baked, not fried!
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. There’s just something about them that keeps me coming back for more! I still have ideas for different flavors up my sleeve and this is one of them. This recipe is so full of finger licking flavor and best yet it’s baked instead of fried so you’ll be able to watch those calories!
Ain’t No Thing But A Chicken Wing
Are you a wing or a drumstick person? This is the eternal debate, in my world at least. On one hand the wing is dark meat, moist and juicy. On the other hand the drumstick is a little hand held meat lollipop. I’m not sure if this recipe will ever settle the debate, but it sure will make testing each side as tasty as possible. So let’s get clucking!
Ingredients In Honey Garlic Chicken Wings
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. Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Chicken – Wing or drumstick, or better yet both, rinsed and patted dry.
- Sweets – We’re using honey, molasses, and brown sugar today for sticky deep flavor.
- Garlic – Fresh is best but if minced is all you have just keep in mind that 1 1/2 teaspoons is equivalent to one fresh clove.
- Seasoning – Onion powder and salt & pepper are all we need today.
How To Make Honey Garlic Chicken Wings
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Trim the wings (optional): If your chicken wings are whole, cut them into 3 pieces at the joints and discard wing tips.
- Preheat your oven: To 425 F degrees, line a baking sheet with parchment paper in the meantime. This will save you time in cleaning that baking sheet, trust me.
- Bake the wings: Season with salt and pepper before placing on the baking sheet and baking till crispy, around 40 to 45 minutes.
- Prepare the sauce: 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.
- Finish the wings: 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. Garnish with some green onions, if preferred, and serve hot!
How Long Do You Bake Chicken Wings For
Chicken wings take about 40 minutes to bake until they’re nice and crispy at 425 F degrees. However, each oven is different, so start looking in on them after 30 minutes.
Storing Leftover Chicken Wings
The sauce and the wings themselves will last in an airtight container for up to 4 days. To freeze just store the wings in an airtight container for up to 4 months, to reheat just thaw in the fridge over night before popping in the oven till heated through.
Craving More Chicken? Try These Recipes:
- Crispy Baked Parmesan Chicken Wings
- Buttermilk Fried Chicken
- Crispy Baked Salt And Pepper Chicken Wings
- Pressure Cooker Whole Chicken
- Red Chimichurri Chicken Wings
- Buffalo Chicken Wing Soup
- Vietnamese Style Chicken Wings
- Mongolian Chicken
- Honey Garlic Chicken
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Honey Garlic Chicken Wings
- 2 pounds chicken wings rinsed and pat dry
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 3 green onions chopped, optional
- If your chicken wings are whole, cut them into 3 pieces at the joints and discard wing tips.
- Preheat oven to 425 F degrees. Line a baking sheet with parchment paper.
- Salt and pepper the wings and then place them on the baking sheet.
- Bake them for 40 to 45 min to an hour depending on how crispy you want them.
- 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.
- 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.
- Garnish with green onions, if preferred, and serve hot.