Enjoy crispy oven-baked Honey Garlic Wings with a sweet, savory, and spicy sauce. Simple to make, ideal for gatherings or meals. Dive into finger-licking deliciousness! These wings are my family’s favorite, and we always have them on the table for game day!
If you’re a fan of flavorful chicken wings that pack a punch, you’re in for a treat with this crispy Honey Garlic Chicken Wings recipe. Imagine biting into golden brown, juicy wings smothered in a rich, mouthwatering sauce that combines the perfect balance of sweet, savory, and spicy. Tempting, right?
Why make honey garlic chicken wings?
The chicken wing recipe is simple, and the sauce ingredients are mostly pantry ingredients you probably already have. However, the star of the show is the scrumptious homemade honey garlic sauce. This amazing concoction combines butter, sesame oil, minced garlic, ginger, honey, Sriracha, soy sauce, red pepper flakes, and a touch of lime, creating a finger-licking good sauce that will leave you craving more.
Since these are oven-baked wings with no breading, they are healthier than many chicken wing options. Of course, the cooking time is a little longer when baking vs. deep frying, but it’s worth not having all the mess.
My family likes spicy, so I thought Sriracha sauce would be a good touch to blend with honey and garlic for baked chicken wings. And, it turns out, those things add up to a fantastic combination!
Interesting question: Do you prefer the drums or the flats? Join this debate for the Best Part of the Chicken Wing!
I like to use a baking pan with a rack for these oven-baked chicken wings because the rack helps keep them crispier. Here are some of my favorites:
Ingredients and tools needed
For full ingredient amounts and instructions, please see the recipe card at the bottom of this post.
- Chicken wings – you can use frozen or fresh wings for this recipe
- Garlic powder – sprinkle on the wings before baking
- Salt and pepper – just a tad before baking the wings
- Butter – the base of the sauce
- Sesame oil – don’t skip this one, as it adds lots of flavor
- Fresh garlic – mince a few cloves
- Fresh ginger – this makes all the difference in the sauce
- Honey – any honey will work for this recipe
- Sriracha sauce – gotta have some spice
- Soy sauce – to give the wings an Asian twist
- Red pepper flakes – a little heat
- Juice of one lime – brings it all together!
- Cornstarch – you’ll make a slurry with cornstarch and water for thickening
- Baking pan – these are my favorites that I use for so many things
- Rack – I use this as a cookie cooling rack and when baking
- Small saucepan – you’ll use this baby over and over
- Tongs – to flip the wings
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Substitutions and variations
- The delicious honey garlic sauce is so good you can put it on almost any protein: grilled chicken, fish, or pork chops. It would also be excellent with this Spicy Cauliflower or some mild roasted vegetables.
- We found this list of substitutes for Sriracha sauce, with a combination of Frank’s Hot Sauce mixed with ketchup being the odd second choice.
- You can grill the chicken wings instead of baking them.
- To get the wings even crispier, try cooking them in an air fryer: heat to 360, cook for 12 minutes, flip and cook for 12 more minutes. Next, bump the heat to 390, cook 5-6 more minutes, then dip in the sauce. (Don’t put the sauce in the air fryer.)
- Sprinkle some sesame seeds or chopped green onions on the wings for a little extra touch.
How to make honey garlic wings
You’ll love how easy this recipe is, especially if you make the sauce ahead of time.
Step 1. Make the honey garlic sauce.
Melt butter with sesame oil in a small saucepan over medium heat. Add garlic and ginger and stir for 20-30 seconds. Add honey, Sriracha, soy sauce, red pepper flakes, and lime juice. Stir one tablespoon of water with the two teaspoons of cornstarch to make a slurry. Whisk the cornstarch slurry into the sauce and bring it to a boil. Reduce to a simmer and cook for 3-4 minutes, just until slightly thickened. Remove from heat and set aside.
Pro tip: The great thing about this wing sauce is that it can be made up to two days in advance and refrigerated until ready to use. Warm slightly before using.
Step 2. Prepare the wings.
Place a wire rack on a large baking sheet and lightly spray with cooking oil. Using paper towels, dry the wings well (this will help them get crispy!) Place wings on the rack in a single layer and brush with vegetable or olive oil. I like to use a neutral oil that doesn’t impart flavor. Sprinkle one side of the wings with garlic powder, salt, and pepper.
Step 3. Bake the wings.
Bake for 20 minutes, flip and brush that side with oil, then sprinkle garlic powder, salt, and pepper. Bake an additional 20-25 minutes. You can use an instant-read thermometer to check the temperature. Chicken wings should be cooked to a minimum temperature of 165°, however, if you push past that to about 180°-185°, the wings will taste better and be a little crispier.
Step 4. Dip the wings.
Remove baking sheets from the oven after 25 minutes and dip wings in the sticky honey garlic sauce. Place the wings back on the rack and bake for an additional 10 minutes to set the sauce.
You can broil the wings for a few minutes to make them crispier.
Store the wings in an airtight container in the refrigerator for up to 3 days.
For best results when reheating, use the air fryer to make sure your wings stay crispy! If you don’t have an air fryer, you can reheat in the oven or microwave.
Chicken wings should always be cooked to an internal temperature of 165°, but for tastiest results, keep cooking to around 180°-185°.
Usually, if we’re having these Honey Garlic Wings, it’s for a game day party or a holiday gathering. If that’s the case, I’ll add some Pimento Cheese, a few other dips, and maybe my Lemon Basil Pesto Pasta Salad.
You can also pick up some cole slaw from the deli and call it good! Finally, don’t forget dessert for your party–add some of these Easy Lemon Bars with Brown Sugar Shortbread Crust, and your friends will think you’re the best!
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Honey Garlic Wings
For the Wings:
- 2 lbs. chicken wings, split at the joints, tips removed
- Vegetable oil
- 1-2 teaspoons garlic powder
- Kosher salt and freshly ground black pepper
For the Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons sesame oil
- 2 tablespoons minced garlic
- ½ tablespoon fresh minced ginger
- ½ cup honey
- ⅓ cup Sriracha
- 2 tablespoons soy sauce
- ½ teaspoon red pepper flakes
- Juice of one lime
- 2 teaspoons cornstarch
- 1 tablespoon water
For the Wings:
- Preheat oven to 400. Place rack in baking sheet and lightly spray with cooking oil. Place wings on rack and brush with vegetable oil.
- Sprinkle wings with garlic powder, salt, and pepper. Bake wings for 20 minutes, remove pan and turn wings over.
- Brush the other side with oil and sprinkle with garlic powder, salt, and pepper. Place back in oven for 25 minutes. If using two baking sheets, alternate oven racks when you put the pans back in the oven.
- Remove pans after 25 minutes and dip wings in sauce. Place pans back in oven for 10 minutes.
- Melt the butter with sesame oil in a small pot over medium heat. Add garlic and ginger and stir for 20-30 seconds. Add honey, Sriracha, soy sauce, red pepper flakes, and lime juice. Stir 1 tablespoon water with the 2 teaspoons cornstarch to make a slurry.
- Whisk the cornstarch slurry into the sauce and bring to a boil. Reduce to simmer and cook 3-4 minutes, just until slightly thickened.
- At the end of the baking time, you can broil the wings for a couple of minutes to get them crispy.
- Sauce can be made up to two days in advance and refrigerated until ready to use. Warm slightly before using.
UPDATE NOTES: This post was originally published May 16, 2014, and on April 15, 2023, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.