These honey garlic chicken wings are tossed in a sweet‑savory sauce and baked until crispy. Sticky, sweet baked wings are addictive and make a perfect appetizer for any occasion.
While air fryer wings are fantastic, these oven‑baked honey garlic chicken wings are equally irresistible. The Asian‑inspired sauce balances honey sweetness with savory soy, garlic and a touch of heat, producing a glossy, sticky glaze that clings to the wings. They’re ideal for parties, game nights or a casual weekend snack.
Honey Garlic Chicken Wings in the Oven
Buy pre‑cut wings from the supermarket, or cut whole wings into drummettes and wingettes and reserve the tips for stock. For easy cleanup, line a baking tray with two layers of foil and top with parchment paper. Because the wings bake in the marinade, the sauce becomes beautifully sticky.
Steps to make
Make the marinade – Whisk together the sauce ingredients. The recipe uses sambal oelek for chili garlic paste, but sriracha works as a substitute. Use all‑purpose soy sauce rather than light or dark varieties for balanced flavor.
Marinate the wings – Coat the wings in the sauce and let them rest 10–15 minutes while the oven preheats. We’re not doing a long marinade here; a short rest ensures the sauce clings to the skin.
Place the wings on the prepared tray in a single layer with a little space between each. If the tray is crowded, use a second pan so the wings crisp evenly.
Bake in a preheated oven (425°F / 220°C, or 400°F / 200°C fan‑forced) for 20 minutes. Remove the tray, baste the wings with the reserved marinade, then bake for another 20–25 minutes until the skin is browned and the sauce is sticky.
There will likely be extra marinade left in the bowl. Do NOT discard it—bring it to a boil in a small saucepan and simmer for about a minute to thicken and ensure it’s safe to eat. Brush the cooked, thickened sauce over the wings after they come out of the oven.
Serving Suggestions for Baked Chicken Wings
These wings are dangerously good on their own—finger‑licking sticky and sweet‑savory. Serve them with chilled beer or a glass of wine. A crisp Asian cucumber salad pairs nicely to cut through the richness and add a refreshing contrast.
More Appetizer Recipes
Sweet and sour chicken wings
Air fryer chicken wings
Cheesy bacon shrimp dip
Roasted tomato salsa
Baked Honey Garlic Chicken Wings
Ingredients
- 1 kg Chicken wings (2 pound)
- 2 tablespoons All purpose soy sauce
- 4 tablespoons Honey
- 1 teaspoon Hot sauce (adjust to taste)
- 1 tablespoon Rice wine vinegar
- 1 tablespoon Minced garlic
- 1 teaspoon Sesame oil
Instructions
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Preheat oven to 425°F (400°F for fan‑forced).
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Line a baking tray with a double layer of foil and top with parchment paper.
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In a large bowl, mix all sauce ingredients. Toss wings in the sauce until well coated.
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Shake off excess marinade and arrange wings in a single layer with space between each. Use two trays if needed.
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Bake for 20 minutes. Remove the tray, baste the wings with the marinade, then bake for another 25–30 minutes until cooked through and sticky.
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Meanwhile, bring the remaining marinade to a boil in a small pan, then simmer for about 1 minute until slightly thickened.
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Brush the thickened sauce over the hot wings, sprinkle with sesame seeds and sliced green onion, and serve.
Video
Nutrition
| Calories: 305kcal
| Carbohydrates: 15g
| Protein: 21g
| Fat: 18g
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