Honey garlic chicken wings​

Introduction

Honey garlic chicken wings are a must-try dish for any chicken lover. These wings are crispy on the outside, juicy on the inside, and coated in a sticky, sweet, and savory honey garlic glaze that will leave you licking your fingers! Whether you’re planning a party, game day snack, or a family dinner, this recipe is versatile, crowd-pleasing, and easy to make.

In this detailed guide, you’ll learn how to make the perfect honey garlic chicken wings with step-by-step instructions, tips, and variations to suit any taste or occasion.

Why You’ll Love This Recipe

A Crowd-Pleasing Appetizer

Honey garlic chicken wings are perfect for gatherings, potlucks, or any event where you need an appetizer that everyone will enjoy.

Sweet and Savory Perfection

The combination of honey’s sweetness with garlic’s bold flavor creates a glaze that’s irresistible and well-balanced.

Easy to Make

With simple ingredients and minimal prep time, this recipe is beginner-friendly and works for baked, fried, or air-fried wings.

Customizable

Easily adjust the sweetness, spice, or preparation method to suit your preferences or dietary needs.

You Might Also Like: Deviled Eggs Recipe with Relish – Another crowd-pleasing appetizer to add to your party spread.

Key Ingredients for Honey Garlic Chicken Wings

Chicken Wings

The star of the dish, chicken wings are flavorful, tender, and perfect for absorbing the sticky honey garlic glaze.

• Substitute: You can use drumettes or boneless chicken for a different take.

Honey

Honey adds natural sweetness and creates the sticky, caramelized glaze.

• Substitute: Maple syrup or agave nectar can be used if you don’t have honey on hand.

Garlic

Minced fresh garlic delivers bold flavor to balance the sweetness of the honey.

• Substitute: Garlic powder works in a pinch, though fresh garlic is preferred.

Soy Sauce

Adds umami and saltiness to the glaze, enhancing the overall flavor.

• Substitute: Use tamari or coconut aminos for a gluten-free option.

Cornstarch

Helps thicken the glaze and create a crispy coating for the wings when baked or fried.

• Substitute: Arrowroot powder works as a gluten-free thickener.

Tip: Check out this Leftover Rotisserie Chicken Recipe for another creative way to use chicken.

Optional Add-Ins

• Red Pepper Flakes: For a touch of heat.
• Ginger: Fresh grated ginger adds a hint of spice and warmth.
• Sesame Seeds: For garnish and added texture.

Ingredients List

For the Wings:

• 2 lbs chicken wings, split into flats and drumettes
• 1 tablespoon baking powder (for crispy baked wings)
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Honey Garlic Sauce:

• ⅓ cup honey
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons water
• 4 cloves garlic, minced
• 1 teaspoon cornstarch (or arrowroot powder)
• 1 tablespoon water (to mix with cornstarch)

Optional Garnish:

• Sesame seeds
• Chopped green onions

Step-by-Step Instructions to Make Honey Garlic Chicken Wings

Prepare the Chicken Wings

1. Separate the Wings:
   • If your chicken wings are whole, separate them into drumettes and flats using a sharp knife. Remove and discard the wing tips or save them for making stock.
   • Pro Tip: Chilled wings are easier to cut through than room-temperature wings.
2. Pat the Wings Dry:
   • Place the wings on a clean kitchen towel or paper towels and pat them completely dry. Removing surface moisture is crucial for achieving crispy skin, especially if baking or air-frying.
3. Season the Wings:
   • In a large bowl, toss the wings with baking powder, salt, and black pepper. Baking powder helps draw out moisture, creating crispier skin when cooked.
   • Optional Add-In: Add a pinch of garlic powder or paprika to the seasoning for an extra flavor boost.

Choose Your Cooking Method

Option 1: Bake the Wings

1. Prepare the Oven and Pan:
   • Preheat the oven to 425°F (220°C). Line a baking sheet with foil for easy cleanup and place a wire rack on top. Spray the rack lightly with non-stick cooking spray to prevent sticking.
2. Arrange the Wings:
   • Place the wings on the wire rack in a single layer. Ensure the pieces are not touching to allow air to circulate around each wing for even cooking.
3. Bake and Flip:
   • Bake the wings for 20–25 minutes, then flip them over using tongs to ensure both sides crisp up evenly. Continue baking for an additional 20–25 minutes until the wings are golden brown and crispy.
   • Pro Tip: For extra crispiness, broil the wings for 2–3 minutes at the end of baking, but watch them closely to avoid burning.

Air-Fry the Wings

1. Preheat the Air Fryer:
   • Preheat the air fryer to 400°F (200°C) for about 5 minutes to ensure even cooking.
2. Cook in Batches:
   • Arrange the wings in a single layer in the air fryer basket, leaving space between each piece. Avoid overcrowding the basket to maintain airflow.
   • Cook the wings for 10–12 minutes, then flip them and air fry for another 10–12 minutes.
3. Crisp Them Up:
   • For extra-crispy wings, air fry for an additional 3–5 minutes. Check for doneness by ensuring the internal temperature reaches 165°F (74°C).

Fry the Wings

1. Heat the Oil:
   • Pour vegetable oil into a deep pot or Dutch oven, filling it about halfway. Heat the oil to 375°F (190°C) using a kitchen thermometer to ensure consistent temperature.
2. Fry in Batches:
   • Carefully lower a batch of wings into the hot oil using tongs or a slotted spoon. Avoid overcrowding, as this lowers the oil temperature and prevents proper frying.
   • Fry the wings for 8–10 minutes, turning occasionally, until golden brown and crispy.
3. Drain and Rest:
   • Remove the wings and place them on a wire rack or a plate lined with paper towels to drain excess oil.

Make the Honey Garlic Sauce

1. Sauté the Garlic:
   • In a small saucepan, heat a teaspoon of oil or butter over medium heat. Add the minced garlic and sauté for 30 seconds to 1 minute, stirring constantly to prevent burning.
2. Simmer the Sauce:
   • Add honey, soy sauce, and water to the saucepan. Stir well and bring the mixture to a gentle simmer. This allows the flavors to meld together.
3. Thicken the Sauce:
   • In a small bowl, whisk together the cornstarch and 1 tablespoon of water to make a slurry. Slowly pour the slurry into the simmering sauce while whisking to prevent lumps.
   • Simmer for another 1–2 minutes until the sauce thickens and coats the back of a spoon.
   • Pro Tip: If you prefer a spicier glaze, add a teaspoon of chili flakes or sriracha at this stage.

Toss and Serve

1. Coat the Wings:
   • Transfer the cooked wings to a large mixing bowl. Pour the warm honey garlic sauce over the wings and toss gently until all the pieces are evenly coated.
2. Garnish and Serve:
   • Sprinkle sesame seeds and chopped green onions on top for extra texture and flavor. Serve immediately while the wings are warm and crispy.

Tips for the Best Honey Garlic Chicken Wings

1. Pat the Wings Dry

Removing excess moisture ensures the wings crisp up beautifully, whether baked, fried, or air-fried.

2. Use Baking Powder for Crispy Baked Wings

Baking powder helps draw out moisture and promotes a golden, crispy skin in the oven.

3. Don’t Overcrowd the Pan or Air Fryer

Cook the wings in batches if needed. Overcrowding prevents proper air circulation, resulting in soggy wings.

4. Adjust the Sauce Sweetness

Taste the honey garlic sauce before tossing. Add more honey for extra sweetness or a splash of soy sauce for more saltiness.

5. Add Heat for a Spicy Kick

Mix in red pepper flakes, sriracha, or chili paste if you prefer spicy wings.

6. Serve Fresh for Best Texture

Honey garlic chicken wings are best enjoyed fresh, as the glaze can make them soggy if stored for too long.

7. Reheat Properly

If you have leftovers, reheat them in an air fryer or oven to regain crispiness. Avoid microwaving, as this can make the wings soft.

Variations for Honey Garlic Chicken Wings

Gluten-Free Version

• Use gluten-free soy sauce or tamari for a completely gluten-free recipe.

Extra Spicy Wings

• Add cayenne pepper or chili powder to the wing seasoning before cooking.

Sticky Sesame Wings

• Mix toasted sesame oil into the honey garlic sauce and sprinkle extra sesame seeds for a nutty twist.

Explore More: Pillsbury Biscuit Garlic Butter Cheese Bombs – Perfect as a side for your sticky wings.

Serving Suggestions for Honey Garlic Chicken Wings

• Side Dishes: Serve with celery sticks, carrot sticks, and ranch or blue cheese dressing for dipping.
• Main Dish: Pair with steamed rice or mashed potatoes for a hearty meal.
• Beverage Pairing: Enjoy with iced tea, soda, or your favorite cold beer for a classic combo.

FAQS

What Is the Secret Ingredient to Crispy Wings?

The secret ingredient to crispy chicken wings is baking powder. It helps create that coveted crispy texture by altering the surface of the skin.

How Baking Powder Works

• Raises pH Levels: Baking powder increases the alkalinity of the chicken skin, promoting browning and crispiness.
• Dries the Skin: It draws moisture out of the skin, which evaporates during baking, leaving a crispy surface.

How to Use Baking Powder

• Toss wings in a mixture of baking powder and your choice of seasonings before baking.
• Use aluminum-free baking powder to avoid any metallic aftertaste.

Do I Sauce My Wings Before or After I Bake Them?

You should sauce your wings after you bake them for the best texture and flavor.

Why Sauce After Baking?

• Adding sauce before baking can make the wings soggy because the moisture in the sauce prevents crisping.
• Baking first allows the skin to get crispy, creating a better texture for the sauce to adhere to.

How to Properly Sauce Wings

1. Bake or fry the wings until fully cooked and crispy.
2. Toss the hot wings in your sauce of choice immediately after removing them from the oven or fryer.
3. Serve immediately for the best flavor and texture.

Why Do You Put Baking Soda on Chicken Wings?

Baking soda is sometimes used as an alternative to baking powder to make wings crispy because it raises the pH level of the skin.

How Baking Soda Helps

• Promotes Browning: The higher pH level speeds up the Maillard reaction, which gives the wings their golden-brown color.
• Dries the Skin: Like baking powder, baking soda helps remove moisture from the surface of the skin, leading to crispiness.

Tips for Using Baking Soda

• Use it sparingly—too much baking soda can give the wings an unpleasant metallic taste.
• Combine with seasonings or mix it into a marinade for better flavor balance.

What Is the Secret to Perfect Wings?

The secret to perfect wings lies in a combination of preparation and cooking techniques.

Steps to Perfect Wings

1. Pat Dry: Ensure the wings are dry before seasoning to help them crisp up in the oven or fryer.
2. Coat with Baking Powder or Cornstarch: This creates a dry coating that helps achieve a crunchy texture.
3. Cook at the Right Temperature:
   • For baking, use high heat (425°F or higher) to mimic frying.
   • For frying, maintain an oil temperature of 350°F to 375°F.
4. Toss in Sauce at the Right Time: Sauce the wings immediately after cooking for the best balance of crispiness and flavor.
5. Use a Wire Rack: When baking, place the wings on a wire rack to allow air circulation and prevent sogginess.

Is Baking Powder or Cornstarch Better for Crispy Chicken?

Both baking powder and cornstarch are excellent for achieving crispy chicken, but they work in slightly different ways.

Baking Powder

• Best for: Evenly crispy skin, especially in baked recipes.
• How it works: Creates a dry, alkaline surface that promotes browning and crisping.
• Pro Tip: Use aluminum-free baking powder to avoid any metallic taste.

Cornstarch

• Best for: A crunchy coating, especially for fried chicken.
• How it works: Absorbs moisture from the skin and creates a light, crispy texture.
• Pro Tip: Combine cornstarch with a little flour for a thicker, fried-style coating.

Which to Use?

• For baking, baking powder is the better choice.
• For frying, cornstarch delivers exceptional crispiness.

What Is the Trick to Getting Crispy Chicken?

Getting crispy chicken requires the right combination of preparation, temperature, and cooking method.

Key Tricks for Crispy Chicken

1. Dry the Skin: Pat the chicken dry with paper towels to remove excess moisture.
2. Use a Coating: Apply baking powder, cornstarch, or a flour mixture to create a crispy outer layer.
3. Cook at High Heat:
   • Bake at 425°F to 450°F.
   • Fry at 350°F to 375°F.
4. Allow Airflow: Use a wire rack when baking to allow hot air to circulate around the chicken evenly.
5. Rest After Cooking: Let fried chicken rest briefly on a wire rack to drain excess oil and maintain crispiness.

Bonus Tip

• For ultra-crispy wings, double-fry them. Fry once at a lower temperature to cook through, then fry again at a higher temperature to crisp up the exterior.

Conclusion

Honey garlic chicken wings are a perfect combination of sweet, savory, and crispy. With a simple recipe, customizable flavors, and multiple cooking options, this dish is guaranteed to impress at any gathering or family dinner.

Try this recipe today and let us know how it turned out! Share your creations on social media or leave a comment below. Enjoy!