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Crispy, sticky, full of flavor, Honey Garlic Chicken Wings Will be the undisputed MVP of your game day appetizer.
These oven-baked garlic chicken wings add to the appetizer game on multiple levels:
- one: They look easy to make (like these Lemon Pepper Wings). Stir marinade; pour marinade over chicken; grill chicken. complete!
- two: Despite the simplicity of preparation, Honey Garlic Wings look and taste impressive (like these Buffalo air fryer wings). With its layers of rich flavor and crispy exterior, your game day guests will ask for a pause to ask you for a recipe.
- three: They are healthy.Although no one real Count their calories in the big game, and you and your guests will appreciate that these wings are grilled rather than fried, so you can go back for seconds (or throw in this Greek Layer Dip) with no guilt after half-time.
Easy, impressive, healthy, and (not to mention) delicious, crispy Honey Garlic Chicken Wings are far from an adventurous Hail Mary pass; they’re a guaranteed slam dunk!
(Forgive me for mixing sports terms, I just came here to eat.)
5 star review
“Made them yesterday and they were delicious! I will definitely be making them again and again.”
— South Africa —
How to Make Honey Garlic Chicken Wings
Baked rather than fried, honey garlic chicken wings are easier, less messy, and better for your favorite restaurant-style wings, with a crispy skin and a sticky honey garlic sauce that’s a little sweet and a little spicy (like these Daehan Air Fryer Wings), and a whole lot of yum!
tip!
For maximum flavor, I recommend marinating these wings for 24 hours before baking. However, if you need to speed things up, I also baked honey garlic chicken wings after 12 hours, my guests are not smart at all.
these ingredients
- chicken wings. Tender, juicy and rich in protein. When dining out, I love fried chicken wings as much as the next person.At home, however, I prefer to bake my wings to keep them healthy (or sometimes I opt for Asian cauliflower wings my recipe or Cauliflower Buffalo Wings).
- i am willow. Tenders the wings while marinating and adds a delicious umami flavor.
- brown sugar. Adds depth, sweetness and beautiful color.
- Honey. Make these wings sweet, sticky, and finger-licking (like these Crock Pot Turkey Meatballs).
- garlic. Sweet, rich, and the perfect flavor complements the spicy black pepper and savory soy sauce.
- Black pepper. Add just the right amount of heat without overpowering the garlic and honey.
- green onions. Finished with a rich color and a hint of onion.
Best Chicken Wing Dip
I like to serve my favorite people Greek Yogurt Ranch Dip Serve with these Honey Garlic Chicken Wings. The cool flavor of the ranch helps balance out the black pepper spiciness on the wings.
direction
- Combine marinade ingredients. Separate wings if desired.
- Marinate the wings for 12 to 24 hours.
- Place honey garlic wings on a sheet pan lined with foil.
- Bake the wings at 450°F for 12 to 18 minutes, until the wings are crisp and dark brown. Garnish with chopped onions and serve. Please enjoy!
storage tips
- storage. Cooked wings can be stored in the refrigerator for up to 3 days.
- freeze. Fully cooked wings can be stored in the refrigerator for up to 3 months. Thaw overnight in the refrigerator before reheating.
- reheat. Heat wings in a 350°F oven until heated through. You can also microwave in a covered container.
remaining ideas
If you have leftover wings (I doubt) shred the meat and turn it into a lettuce wrap or top it Asian Cabbage Salad Enjoy a sweet and spicy lunch the next day.
What to Serve with Honey Garlic Chicken Wings
Recommended tools for making this recipe
- bakeware. More than just cookies. A large pan is also great for savory dishes.
- mixing bowl. I love this set of space-saving nesting glass mixing bowls.
- party platter. Liven up your game day by putting your wings on a festive plate.
My Favorite Baking Pan
These commercial grade aluminum 18×13″ pans are durable and easy to clean.
With wings this good, your guests will want to intercept the next batch before it hits the table.
Frequently Asked Questions
Since soy sauce often contains wheat-based additives, for gluten-free honey garlic chicken wings, swap soy sauce for soy sauce.
I haven’t made this recipe in the air fryer, but I think it will work just fine.use this air fryer wings Recipes as a starting point.
Everyone’s tolerance for spices is different.However, I found these wings to be the same as traditional buffalo wings or Buffalo Chicken Meatballs. If you are particularly sensitive to spicy foods, you can reduce the amount of black pepper for milder chicken wings. Conversely, add more black pepper if you like extra heat.
- 1/3 Cup low sodium soy sauce (or soy sauce for gluten free wings)
- 1 spoon brown sugar Add 1 teaspoon, light or dark
- 2 teaspoon Honey
- 6 garlic cloves minced
- 1 spoon Freshly ground black pepper add 1 tsp
- 2 lb chicken wings
- chopped onion for decoration
- prepared Greek Yogurt Ranch Dip service (optional)
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In a mixing bowl or large measuring cup, whisk together soy sauce, brown sugar, honey, garlic, and black pepper. shelved.
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To prepare the wings, first cut off the wing tips by swinging the blade at the “soft spot” of the joint. It should separate easily, but if not, put the blade in place and tap the top of the knife carefully but firmly to apply extra pressure. Repeat at the other wing joint, incising the skin to separate the small drumstick from the flat part of the wing. This joint requires more pressure than the first – again, feeling the “soft spot”.
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Place the chicken wings in a ziplock bag, then pour the marinade into the bag and seal it to remove as much air as possible. Squeeze the marinade around the wings to coat all sides. Place the bag in a roasting pan and let the wings marinate in the refrigerator for 12 to 24 hours, turning the wings periodically to redistribute the marinade and keep the chicken evenly coated.
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To bake, place a rack in the center of the oven and preheat to 450 degrees Fahrenheit. Line a large baking sheet with aluminum foil and place a grill on top. Lightly coat a rack with cooking spray and arrange the wings on the rack in a single layer.
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Bake for 12 to 18 minutes, until skin is crisp and dark brown. The wings are done when the skin shrinks from the end of the bone, and the juices from piercing the wings with a fork will run clear.Sprinkle the wings with chopped onion and serve with Greek Yogurt Ranch Dip (Elective).
- storage: Cooked chicken wings can be kept in the refrigerator for up to 3 days.
- freeze: Fully cooked chicken wings can be stored in the refrigerator for up to 3 months. Thaw overnight in the refrigerator before reheating.
- reheat: Heat wings in a 350°F oven until heated through. You can also microwave in a covered container.
Serve: 1(4 in total)Calories: 316kcalcarbohydrate: 10Gprotein: twenty fourGfat: 20GSaturated fat: 6GPolyunsaturated Fats: 4GMonounsaturated Fats: 8GTrans fat: 1Gcholesterol: 94mgPotassium: 273mgfiber: 1Gsugar: 6GVitamin A: 189IUVitamin C: 2mgcalcium: 36mgiron: 2mg
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