Description
These crispy chicken wings are coated in a sticky, sweet, and savory honey-garlic glaze—perfectly balanced and irresistibly finger-licking.
Ingredients
Units
Scale
- 1 kg chicken wing segments (drums and flats)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp baking powder
- 1 tbsp olive oil or neutral cooking oil
- 4 garlic cloves, minced
- 1/4 cup honey
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar or apple cider vinegar
- Optional: 1/2 tsp red pepper flakes or 1 tsp chili paste
Instructions
- Preheat oven to 220 °C (425 °F). Line a baking sheet with foil and place a wire rack on top.
- Pat chicken wings dry with paper towels. Toss them in a bowl with salt, pepper, and baking powder until evenly coated.
- Arrange wings on the wire rack in a single layer. Bake for 35–45 minutes until golden and crispy.
- While wings are baking, prepare the glaze: In a small saucepan over medium heat, combine oil, minced garlic, honey, soy sauce, vinegar, and optional chili flakes or paste. Simmer for 3–5 minutes until slightly thickened.
- Transfer the hot wings to a large bowl. Pour the warm glaze over the wings and toss until evenly coated.
- Serve immediately. Garnish with chopped green onions or sesame seeds if desired.
Notes
- Toss wings with glaze just before serving to maintain crispiness.
- Use tamari for a gluten-free version.
- Can be air-fried at 200 °C (390 °F) for 25–30 minutes.
- Store leftovers in the fridge for up to 3 days and reheat in the oven to re-crisp.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 12g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 90mg