Short description
These crispy chicken wings are coated in a sticky, sweet, and savory honey-garlic glaze—perfectly balanced and irresistibly finger‑licking.

Why You’ll Love This Recipe

Achieves a perfect crispy texture without deep-frying.
Honey and garlic meld together for a mouthwatering flavor.
Simple ingredients and straightforward method.
Great for parties, snacks, game day, or easy weeknight dinners.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chicken wing segments (drums and flats)
Salt and pepper
Baking powder (for crispiness)
Olive oil or neutral cooking oil
Garlic cloves, minced
Honey
Soy sauce (or tamari for gluten‑free)
Rice vinegar or apple cider vinegar
Optional red pepper flakes or chili paste for heat

directions

Prep the wings: Pat wings dry. Toss with salt, pepper, and baking powder evenly.
Roast or bake: Place on a wire rack over a baking sheet. Bake at 220 °C (425 °F) for 35–45 minutes until golden and crisp.
Make the glaze: While wings bake, combine oil, garlic, honey, soy sauce, vinegar, and optional heat in a small saucepan. Simmer gently until slightly thickened (about 3–5 minutes).
Glaze the wings: Transfer crispy wings to a bowl. Pour warm honey-garlic glaze over them and toss to coat evenly.
Serve: Plate immediately; garnish with chopped green onions or sesame seeds if desired.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 40 minutes
Total time: ~50 minutes

Variations

Spicy twist: Add chili paste or extra red pepper flakes to the glaze.
Gluten‑free option: Use tamari instead of soy sauce.
Oven-free: Fry wings in 2 cm of hot oil until crisp; drain and then toss in glaze.
Herb-infused: Stir in fresh thyme or rosemary just before serving for an aromatic touch.

storage/reheating

Storage: Keep glazed wings in an airtight container in the fridge for up to 3 days.
Reheating: Preheat oven to 180 °C (350 °F). Arrange wings on a baking sheet and heat for 8–10 minutes until warmed through and re-crisped.

FAQs

How can I keep the wings extra crispy after glazing?

Toss them in the glaze just before serving. If coating earlier, re‑crisp in the oven for a few minutes.

Can I use frozen wings?

Yes—thaw completely and pat very dry before seasoning and baking; otherwise they won’t crisp well.

Is baking powder essential?

It helps create dryness and bubbling on the skin, giving better crispiness. Do not substitute it with baking soda.

Can I prepare the glaze in advance?

Yes, you can make the glaze up to 24 hours ahead and refrigerate. Reheat gently before tossing with wings.

How do I make this dairy-free?

There’s no dairy in this recipe—unless you add butter. If preferred, use a dairy-free oil.

Can I air-fry instead of baking?

Yes—air-fry at 200 °C (390 °F) for about 25–30 minutes, shaking halfway through, until crisp.

How spicy is this dish?

It’s mild by default. To increase heat, add more red pepper flakes or a splash of chili paste.

What can I serve with these wings?

They pair well with celery sticks, raw veggies, coleslaw, or a side of jasmine rice.

Is honey necessary? Can I use another sweetener?

Honey gives unique flavor and shine. Maple syrup can substitute, but taste will vary slightly.

Are there any low-sugar alternatives?

Use a reduced amount of honey or swap half with a sugar‑free syrup; note the taste and consistency will change.

Conclusion

Crispy Honey Garlic Chicken Wings are a crowd-pleasing hit—effortless to make yet full of flavor. Whether for entertaining or a simple weeknight dinner, this recipe delivers golden, sticky wings you’ll find hard to resist. Let me know when you’re ready for the next recipe!