Honey Garlic Chicken Wings
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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
Prep: 5 mins
Cook: 45 mins
Total: 50 mins
Serves: 8
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!
Ingredients
Chicken Wings
- 2 lbs chicken wings rinsed and pat dry
- 1 tsp salt or to taste
- 1 tsp pepper or to taste
- 3 green onions chopped, optional
Honey Garlic Sauce
- 1/4 cup water
- 1 tbsp molasses
- 3 tbsp honey
- 6 cloves garlic finely minced
- 1 tsp onion powder
- 1 tbsp brown sugar packed
- 1/2 tsp salt or to taste
- 1 tsp pepper or to taste
Instructions
- 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.
Recipe Notes
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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Calories: 180kcal (9%)Carbohydrates: 11g (4%)Protein: 12g (24%)Fat: 10g (15%)Saturated Fat: 3g (19%)Cholesterol: 47mg (16%)Sodium: 484mg (21%)Potassium: 154mg (4%)Fiber: 1g (4%)Sugar: 10g (11%)Vitamin A: 135IU (3%)Vitamin C: 2mg (2%)Calcium: 20mg (2%)Iron: 0.9mg (5%)
Made it twice already. The recipe is easy to make and they are SO YUMMY!!!!!
I’d like to make this for my boyfriend as either a lunch for work or dinner for when he gets home. If I make them for him, what do you suggest that needs to be done to reheat them? These look very good btw! Thank you!
Just pop them back in the oven at the same temp as the recipe calls for until they are heated through 🙂
This was really good, but the sauce was really sweet. We added some rice vinegar to balance it. Maybe a tbsp, but mostly to taste.
Jo, I absolutely love both your sites! I’ve made so many of your recipes to rave reviews from friends and family. Quick question. I recently purchased a toaster oven style air fryer and wonder if this recipe would be adaptable for that? Also do you see yourself posting any air fryer specific recipes in the future?
We do have a recipe for air fryer chicken wings! https://www.jocooks.com/recipes/air-fryer-chicken-wings/
After they’re done in the air fryer, you can toss them in this honey garlic sauce.
Ce poulet a l’air délicieux ! je vais traduire la recette pour pouvoir y goûter. Merci pour tous ces bons partages, bonne soirée.
I CAN’T WAIT to make these. You leave me with my mouth watering more than you know! Keep up the great work.
You’re going to love this recipe! Enjoy 🙂
How does this recipe do if I want to add heat? Think I could just add hot sauce and maybe a little butter to the mixture?
Absolutely, a little heat would be great.
I just made these and added butter. My husband doesn’t like hot, so I added hot sauce to mine. Amazing!!!!
I have been looking for a good Honey Garlic sauce for wings for a long time. This one is amazing! I made it last night and poured it over wings cooked in an ActiFry and cooked for an additional 5 minutes. It is the perfect ratio of sweet and garlic and terrifically sticky! Thank you!
So glad you made them and enjoyed them and commented. Thanks Mark!
Jo I absolutely love your blog. As a foodie at heart, I’ve never been the cooking type, just the eating type Lol. I stumbled upon your site and have really loved your recipes. I’ve tried SEVERAL…keep the great Chicken wing flavors coming! 🙂 I’m trying this one tonight!
Thank you so much Airez. 🙂
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.
Glad you liked them Laura, thanks for stopping by!
Yummy wings. They are so perfect for dinner time snack. Love the flavor of onion powder in it.
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.
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. 🙂
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!
You’re welcome, let me know how you like them. 🙂
To get the feathers off before I cook the chicken, I use a lighter to burn the excess feathers off. A little trick I learned from my grandmother growing up.
YUM, Wings are for dinner tomorrow night, and was wondering what I was going to coat them with, now I know…