There are some dishes that just feel like an event, and for me, a big platter of sticky, glossy chicken wings is one of them. The moment they come out of the oven, glistening under a rich, dark glaze and filling the kitchen with an aroma of sweet honey and savoury garlic, you know you’re in for a treat. This isn’t just another wing recipe; it’s about creating that perfect balance where the chicken is unbelievably tender on the inside, the skin is satisfyingly crisp, and the sauce clings to every single nook and cranny.

This is the recipe I pull out of my hat when I want something seriously impressive that doesn’t keep me in the kitchen for hours. It’s a method I’ve tweaked and perfected over the years to guarantee that signature sticky finish without the wings becoming soggy. The secret lies in a two-part process: baking the wings to crispy perfection first, then tossing them in a simple yet deeply flavourful sauce that we’ll make while they cook.

This Honey Garlic Chicken Wings recipe works beautifully for a relaxed weekend dinner, as a star appetizer for a casual get-together, or frankly, for any time you crave something truly satisfying. They’re messy in the best possible way, demanding to be eaten with your hands, and they always get rave reviews from anyone who tries them.

Recipe Overview

This recipe delivers incredibly flavourful, sticky honey garlic wings with delightfully crisp skin. We achieve this by first baking the wings with a light cornflour coating, which helps draw out moisture and promotes browning. While they’re in the oven, we’ll whip up a simple, fragrant sauce on the hob. The final step is to toss the hot, crispy wings in the warm glaze for a perfect, even coating. I’ve tested this with both baking and air frying, and I’ll share my tips for getting them just right either way.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 4 people (as an appetizer)
• Difficulty: Easy

Why You’ll Love This Honey Garlic Chicken Wings Recipe

• Genuine Flavour: The sauce is a beautiful balance of sweet, runny honey, salty soy sauce, and a real kick from fresh garlic and ginger. It caramelises on the hot wings, creating a glaze that’s deeply savoury, not just sugary.
• Ready in Under an Hour: You can get these wings from the fridge to the table in about an hour, and most of that is completely hands-off time while the oven does the hard work.
• Flexible Recipe: This method is wonderfully adaptable. You can bake them in the oven for a larger batch or use an air fryer for a smaller portion that gets extra crispy. The sauce also works brilliantly on other proteins.
• Great for Game Night: This is an ideal dish for a relaxed Saturday night watching the match or as the main event for a casual dinner with friends. Just add napkins!
• Family Tested: My kids absolutely devour these every time I make them. They call them ‘the sticky-finger wings,’ and I can guarantee there are never, ever any leftovers.

Honey Garlic Chicken Wings Recipe

⏱️ 15 min prep  •  🍳 45 min cook  •  👥 4 servings

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Ingredients You’ll Need

The beauty of this wing recipe is its reliance on pantry staples. For the sauce, using fresh garlic and ginger is non-negotiable for the best flavour. I find that a good quality clear, runny honey works best here – something like Rowse honey gives a lovely clean sweetness without being overpowering.

• 1 kg chicken wings, separated into drumettes and flats, tips discarded
• 1 tbsp cornflour
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• For the Honey Garlic Sauce:
• 120 ml clear, runny honey
• 80 ml reduced-salt soy sauce (or tamari for gluten-free)
• 4 cloves garlic, finely minced or grated
• 1 tbsp fresh ginger, grated
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• For Garnish (optional):
• 1 tbsp toasted sesame seeds
• 2 spring onions, finely sliced

Ashley’s Tip: Take the time to pat your chicken wings completely dry with paper towels before seasoning. This is the single most important step for achieving truly crispy skin, as excess moisture will steam the wings instead of letting them roast.

How to Make Honey Garlic Chicken Wings

Our method is straightforward. We’ll focus on getting the wings perfectly cooked and crisp first, then we’ll introduce the glorious sticky sauce at the very end to ensure they don’t go soft. It’s a foolproof way to get that perfect texture.

1. Preheat and Prepare: Preheat your oven to 200°C (180°C Fan). Line a large baking tray with foil (for easy clean-up) and place a wire rack on top. The wire rack is crucial for allowing air to circulate around the wings, crisping them on all sides.
2. Season the Wings: In a large mixing bowl, combine the cornflour, garlic powder, salt, and pepper. Add the completely dry chicken wings and toss until they are evenly and lightly coated.
3. Arrange and Bake: Place the seasoned wings on the wire rack in a single layer, ensuring there is space between each one to prevent steaming. Bake for 40-45 minutes, flipping them over halfway through the cooking time. They should be golden brown and the skin should be audibly crisp when you tap it.
4. Create the Sauce: While the wings are baking, prepare the honey garlic sauce. In a small saucepan over medium-low heat, add the honey, soy sauce, minced garlic, grated ginger, and rice vinegar.
5. Simmer and Thicken: Bring the sauce to a gentle simmer, stirring occasionally. Let it bubble away for 5-7 minutes, until it has thickened slightly and can coat the back of a spoon. Be careful not to let it boil too vigorously or the honey can burn.
6. Finish the Sauce: Once thickened, remove the saucepan from the heat and stir in the sesame oil. The residual heat will release its wonderful nutty aroma. Set the sauce aside. What works best for me is making the sauce in the last 10 minutes of the wings’ baking time so both are warm for the final step.
7. Toss to Coat: When the wings are cooked and beautifully crisp, remove them from the oven. Transfer the hot wings to a large, clean bowl. Pour the warm honey garlic sauce over them.
8. Serve Immediately: Gently toss the wings in the sauce until every piece is coated in the sticky glaze. Garnish with toasted sesame seeds and sliced spring onions, and serve straight away while they’re at their best.

Tips From My Kitchen

• Crispiness is Key: Don’t skip the cornflour. It creates a very light, almost invisible crust that helps the skin get exceptionally crisp. For an even more detailed guide on this technique, the team at Serious Eats has a great explanation of the science behind it.
• The Secret Step: I learned that tossing the wings in the sauce *while both are still warm* is absolutely crucial. The heat helps the glaze adhere beautifully and become even stickier as it cools slightly, creating that signature finish you want from sticky wings.
• Make-Ahead Sauce: The honey garlic sauce can be made up to 3 days in advance and stored in an airtight jar in the fridge. Just gently reheat it on the hob before you’re ready to toss it with the freshly baked wings.
• Storage: Leftover wings can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them on a rack in a 180°C oven for 10-15 minutes, or in an air fryer for 5-7 minutes, to help revive some of their crispness.

Equipment You’ll Need

• Large baking tray and wire rack
• Large mixing bowl
• Small saucepan
• Tongs or a large spoon for tossing

Common Mistakes to Avoid

• Overcrowding the Pan: Piling wings on top of each other will trap steam and leave you with soft, pale skin. If your baking tray isn’t big enough, it’s far better to use two trays than to overcrowd one. Give them space to breathe!
• Burning the Garlic: When making the sauce, keep the heat on a gentle medium-low. If you let it boil too aggressively, the garlic can catch and burn, which will make the entire sauce taste bitter. A gentle simmer is all you need.
• Saucing Too Early: Never add the sauce before baking. The high sugar content in the honey will burn long before the chicken is cooked through. The glaze should always be the final step.

Delicious Variations to Try

Once you’ve mastered the basic recipe, it’s fun to play around with the flavours. Here are a few ideas that we love in our house:

• Spicy Honey Garlic Wings: Add 1-2 tablespoons of sriracha or a teaspoon of crushed red chilli flakes to the sauce while it simmers for a lovely bit of heat to cut through the sweetness.
• Crispy Tofu ‘Wings’: For a vegetarian option, this sauce is fantastic with crispy tofu. Press a block of extra-firm tofu, cut it into cubes, toss in cornflour, and bake or air-fry until golden. Then toss in the warm sauce as you would with the chicken.
• Honey Garlic Chicken Thighs: This glaze works wonders on boneless, skinless chicken thighs. Pan-sear the thighs until cooked through, then pour the sauce into the pan for the last couple of minutes of cooking to let it thicken and coat the chicken. It makes for a brilliant and quick main course, much like my Chicken Fried Chicken Recipe.

What to Serve With These Honey Garlic Wings

While these wings are a star attraction on their own, a few simple sides can turn them into a full meal. Here are some of my favourite pairings:

• Steamed Jasmine Rice: Its simplicity is perfect for soaking up any extra sticky sauce that drips onto the plate.
• A Simple Cucumber Salad: Thinly sliced cucumber and red onion tossed with a splash of rice vinegar provides a cool, crisp contrast that cuts through the richness of the wings.
• Drinks: A cold, crisp lager or an IPA pairs wonderfully. If you prefer wine, an off-dry Riesling has just enough sweetness to complement the honey while its acidity balances the sauce.

Frequently Asked Questions

Honey Garlic Chicken Wings

Crispy baked chicken wings are tossed in a sweet and savory, sticky honey garlic sauce. This simple recipe creates an irresistibly delicious appetizer or main course.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 670

Ingredients Method Notes

Ingredients

  

• 1 kg chicken wings separated into drumettes and flats, tips discarded
• 1 tbsp cornflour
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper

For the Honey Garlic Sauce

• 120 ml clear runny honey
• 80 ml reduced-salt soy sauce or tamari for gluten-free
• 4 cloves garlic finely minced or grated
• 1 tbsp fresh ginger grated
• 1 tbsp rice vinegar
• 1 tsp sesame oil

For Garnish (optional)

• 1 tbsp toasted sesame seeds
• 2 spring onions finely sliced

Method

 

1. Preheat and Prepare: Preheat your oven to 200°C (180°C Fan). Line a large baking tray with foil (for easy clean-up) and place a wire rack on top. The wire rack is crucial for allowing air to circulate around the wings, crisping them on all sides.
2. Season the Wings: In a large mixing bowl, combine the cornflour, garlic powder, salt, and pepper. Add the completely dry chicken wings and toss until they are evenly and lightly coated.
3. Arrange and Bake: Place the seasoned wings on the wire rack in a single layer, ensuring there is space between each one to prevent steaming. Bake for 40-45 minutes, flipping them over halfway through the cooking time. They should be golden brown and the skin should be audibly crisp when you tap it.
4. Create the Sauce: While the wings are baking, prepare the honey garlic sauce. In a small saucepan over medium-low heat, add the honey, soy sauce, minced garlic, grated ginger, and rice vinegar.
5. Simmer and Thicken: Bring the sauce to a gentle simmer, stirring occasionally. Let it bubble away for 5-7 minutes, until it has thickened slightly and can coat the back of a spoon. Be careful not to let it boil too vigorously or the honey can burn.
6. Finish the Sauce: Once thickened, remove the saucepan from the heat and stir in the sesame oil. The residual heat will release its wonderful nutty aroma. Set the sauce aside. What works best for me is making the sauce in the last 10 minutes of the wings' baking time so both are warm for the final step.
7. Toss to Coat: When the wings are cooked and beautifully crisp, remove them from the oven. Transfer the hot wings to a large, clean bowl. Pour the warm honey garlic sauce over them.
8. Serve Immediately: Gently toss the wings in the sauce until every piece is coated in the sticky glaze. Garnish with toasted sesame seeds and sliced spring onions, and serve straight away while they're at their best.

Notes

Best served immediately for maximum crispiness. Leftovers can be reheated in an oven or air fryer to bring back some of the crunch.

I really hope you give this Honey Garlic Chicken Wings recipe a try. It’s one of those recipes that always feels like a special treat, yet it’s so straightforward to put together. There’s nothing better than watching friends and family happily tuck into a big platter of these sticky wings. Let me know in the comments how you get on – I love hearing about your kitchen successes! Happy cooking! – Ashley