Sticky Honey Garlic Chicken Wings

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.

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

Prep Time 10

Cook Time 45

Total Time 55

Servings

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