Sticky Honey Garlic Chicken Wings

Sticky honey garlic chicken wings baked until crispy, then glazed in a garlicky honey soy sauce. Sweet, savory, and ready for game day.

Baked Honey Garlic Chicken Wings Made Easy

It’s inevitable this time of year that chicken wings start to make their way out of the kitchen. I’ve made my baked honey garlic chicken wings for countless game day spreads. The chicken wing marinade with honey soy garlic pulls a sort of double duty, soaking into the chicken first and then simmering down into the sauce you brush over right at the end.

With the weather cooling off slightly, turning on the oven to get crispy chicken wings without frying feels like a little win.

Why I Love These Oven Baked Wings

• They come out of the oven looking like they came from a takeout box.
• The sauce clings to every nook and cranny of the wingettes.
• Works just as well for a Thursday night game or a weekend spread.
• No deep fryer to clean afterward.
• They reheat better than most wings I’ve made.

Ingredients

Here’s what goes into my baked honey garlic chicken wings:

• Honey – keeps the wings sticky and sweet.
• Chicken broth – thins the marinade just enough.
• Garlic cloves – fresh and plenty of them.
• Rice Vinegar – You could also use apple cider, or white.
• Soy sauce – adds the salty and savory flavor.
• Garlic powder – adds another layer of garlicky goodness.
• Black pepper – just enough for flavor.
• Red pepper flakes – bring a little heat.
• Kosher salt – a light touch, since soy already brings salt.
• Chicken wingettes – smaller and crisp up nicely in the oven.
• Parsley – a sprinkle on top makes them look finished.

How to Make Baked Honey Garlic Chicken Wings

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (mix the marinade)
  I toss honey, soy sauce, garlic, a splash of vinegar, and the rest of the seasonings into a zip-top bag. This chicken wing marinade with honey soy garlic is the kind that pulls double duty. It soaks in flavor now and becomes the sticky honey garlic wing sauce later.
• Step Two (coat the chicken)
  The wingettes go straight into the bag. I seal it up and give it a good shake until every piece looks ready for the oven.
• Step Three (marinate)
  Into the fridge they go for at least an hour. Overnight is even better if you want those baked honey garlic chicken wings to really soak it all in.
• Step Four (set up for baking)
  When I’m ready, I preheat the oven to 425°F (220°C). A parchment-lined baking sheet with a rack on top is my trick for oven baked chicken wings that actually crisp up.
• Step Five (save the sauce)
  I arrange the chicken on the rack and pour the leftover marinade into a little pot. That sauce is headed for the stove while the wings bake.
• Step Six (first bake)
  Thirty minutes in the oven gives the chicken wings a good start: crispy edges, juicy inside.
• Step Seven (thicken the sauce)
  On the stove, I bring the marinade to a boil, then let it simmer until it’s safe (15 minutes) and thick enough to brush over the wings. Sticky honey garlic wings need that shiny glaze moment.
• Step Eight (sauce and crisp)
  I brush the wings all over with the sauce and slide them back in for another 10 to 20 minutes. The longer bake means crispier baked honey garlic chicken wings, so I keep an eye and pull them when they look just right.
• Step Nine (serve)
  They come out sticky, garlicky, and ready for the parsley sprinkle. Honestly, these honey garlic chicken wings look like takeout but taste even better straight from the oven.

Recipe Tips

Here are a few tips for my honey and garlic chicken wings:

• I stick with wingettes because they’re easier to eat, but if you buy whole wings you’ll need to separate them into drumettes and flats. Kitchen shears make quick work of it.
• A rack on top of foil or parchment helps the wings crisp instead of steaming, and it makes cleanup simple.
• If you like more fire, add another pinch of red pepper flakes or sneak in a splash of hot sauce.

Store, Reheat, and Freeze

Here’s what I do if (and it’s rare) there are leftover baked honey garlic chicken wings hanging around:

• Store. Airtight container in the fridge for up to 3 days.
• Reheat. I slide the wings onto a baking sheet and warm them in a 350°F (175°C) oven until hot and a little crisp again.
• Freezing. Lay the wings in a single layer on a sheet pan, freeze solid, then transfer to a freezer bag. They’ll keep for about 2 months. Reheat straight from frozen in the oven until they’re heated through.

FAQs for Baked Honey Garlic Chicken Wings

• Can I make sticky honey garlic wings ahead of time?
  You can, but I think they’re best right out of the oven. If there are leftovers, store them in the fridge and reheat with a little extra sauce brushed on.
• How do I get oven baked chicken wings extra crispy?
  I always use a rack so the heat moves around every side. If you want them even crispier, leave them in the oven a few minutes longer after saucing.
• Are these honey garlic chicken wings spicy?
  Not really. The honey keeps them sweet, the soy brings the savory, and the red pepper flakes add some background heat. If you want more, add extra flakes or a splash of hot sauce. And I use the same flavor trio – honey, soy and garlic, in my Mongolian beef noodles and my slow cooker honey-soy pulled pork. Neither are spicy either and the flavors work well together
• What if I want to use this flavor on bigger pieces of chicken?
  For full-size drumsticks or bone-in thighs, I head outside to the grill. I’ve got a recipe for grilled spicy honey garlic chicken that’s made for those larger cuts.

The Perfect Game Day Spread

When oven baked chicken wings are on the table, here are a few of my favorites that will keep you well fed beyond halftime.

• Soft Pretzel Bites – chewy, salty, and made for dipping.
• Buffalo Chicken Dip – cheesy and true perfection.
• Fried Dill Pickle Dip – with buttery breadcrumb topping.
• Ground Turkey Stuffed Jalapeños – cheesy and delicious.
• BBQ Chex Snack Mix – the flavor everyone wants.

Wing It!

These baked honey garlic chicken wings are my fall-back tray, the ones that get made regardless. Sweet, garlicky, sticky, and oven-baked until crisp, they just feel right when game days take over the weekend.

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Print Recipe

5 from 4 votes

Sticky Honey Garlic Chicken Wings

These baked honey garlic chicken wings are sticky, garlicky, and oven-crisped without the fryer. A simple chicken wing marinade with honey, soy, garlic, and vinegar does double duty as both marinade and sauce, making these wings sweet, savory, and perfect for game day or an easy weeknight dinner.

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Course: Appetizer, Dinner

Cuisine: American

Keyword: baked honey garlic chicken wings, chicken wing marinade with honey soy garlic, crispy baked chicken wings, garlic and honey chicken wings, honey garlic chicken wings, oven baked chicken wings, sticky honey garlic chicken wings

Servings: 6

Calories: 365kcal

Author: Cathy Pollak

Equipment

• Ziploc bag For mixing the marinade and coating the wings.
• baking sheet Lined with parchment or foil to catch drips.
• wire rack Sets over the pan so the wings crisp evenly.
• Saucepan To simmer the marinade into sauce.
• pastry brush For brushing the sauce over the wings.

Ingredients

• ½ cup (120 g) honey
• ¼ cup (60 ml) low-sodium chicken broth
• 6 cloves garlic grated
• ¼ cup (60 ml) rice vinegar
• ¼ cup (60 ml) low-sodium soy sauce
• 2 tsps (6 g) garlic powder
• ½ tsp (1 g) black pepper
• ½ tsp (1 g) red pepper flakes
• ¼ tsp (1 g) kosher salt
• 2-3 lbs (900 to 1.35 kg) chicken wingettes (you can use a mixed pack with drummies too)
• 1 tbsp (3 g) chopped parsley

Instructions

• Add the honey, chicken broth, garlic, vinegar, soy sauce, garlic powder, black pepper, red pepper flakes, and kosher salt to a zip-top bag. Seal and gently squeeze the bag to combine.
  ½ cup (120 g) honey, ¼ cup (60 ml) low-sodium chicken broth, 6 cloves garlic, ¼ cup (60 ml) rice vinegar, ¼ cup (60 ml) low-sodium soy sauce, 2 tsps (6 g) garlic powder, ½ tsp (1 g) black pepper, ½ tsp (1 g) red pepper flakes, ¼ tsp (1 g) kosher salt
• Place the chicken wingettes in the bag. Seal and shake until the chicken is fully coated.
  2-3 lbs (900 to 1.35 kg) chicken wingettes
• Refrigerate for at least 1 hour, or up to overnight, to marinate.
• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set a cooling rack on top.
• Remove the chicken from the marinade and arrange the pieces on the rack. Pour the marinade into a small pot and set aside.
• Bake the chicken for 30 minutes.
• While the chicken bakes, bring the reserved marinade to a boil over medium-high heat. Reduce to medium-low and simmer for about 15 minutes, stirring occasionally, until thickened and safe to use.
• Remove the chicken from the oven and brush both sides with the sauce.
• Return the chicken to the oven and bake for another 10 to 20 minutes, or until the wings reach your desired crispiness.
• Transfer to a serving dish and sprinkle with parsley before serving.
  1 tbsp (3 g) chopped parsley

Notes

• Kitchen shears make quick work of separating whole wings into flats and drumettes.
• Lining the pan with foil means less scrubbing after the sauce drips.
• If you want the wings saucier, make a little extra marinade and simmer it separately.
• These wings taste great cold too, so don’t overlook them for next-day lunches.

For optimal outcomes when preparing these Sticky Honey Garlic Chicken Wings, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

 

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Nutrition

Nutrition Facts

Sticky Honey Garlic Chicken Wings

Amount Per Serving (250 g)

Calories 365 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 5g31%

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 105mg35%

Sodium 780mg34%

Potassium 405mg12%

Carbohydrates 27g9%

Fiber 1g4%

Sugar 24g27%

Protein 29g58%

Vitamin A 190IU4%

Vitamin C 2mg2%

Calcium 34mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made these Sticky Honey Garlic Chicken Wings? I’d love to hear how they turned out — leave a comment below and let me know.

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