Mac’s Crispy Honey Garlic Chicken Wings Recipe
Published Aug 25, 2024
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Get ready for the ultimate game day snack– Honey Garlic Chicken Wings! These delicious chicken wings are oven-baked to crispy perfection and then tossed in a sticky honey garlic sauce– the best! Your new favorite appetizer of the season!
Why You’ll Love These Crispy Baked Chicken Wings
These Sticky Honey Garlic Chicken Wings are finger-licking good– literally! If you’ve never made homemade chicken wings, start here. I’ve perfected my method over the years and I’m telling you, these baked wings are IT! The trick is to bake them on a wire rack on top of a baking sheet to make sure the air circulates around the bottom and top of the wings, making a nice crispy skin.
Then, they’re tossed in a honey garlic sauce and garnished with sesame seeds and green onions. The resulting wings are sweet, savory, and super crispy– the BEST! See my expert tips below for more details on how to ensure the crispiest wings and don’t forget to serve them with desired accompaniments like carrot or celery sticks and dipping sauce if desired!
Ingredient Notes
Chicken Wings
- chicken wings
- baking powder
- salt
- black pepper
- garlic powder
Honey Garlic Sauce Ingredients
- honey
- coconut aminos or soy sauce
- water
- rice vinegar or apple cider vinegar
- fresh garlic cloves (minced)
- grated ginger
- sesame oil
- red pepper flakes or cayenne pepper
- cornstarch
- green onions and sesame seeds for garnish
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil and place a wire rack on top. Spray the rack with non-stick cooking spray. Pat the chicken wings dry with paper towels. This step is crucial for getting crispy wings.
- In a large bowl, combine the baking powder, garlic powder, salt, and black pepper. Add the wings and toss until they are evenly coated.
- Arrange the wings in a single layer on the wire rack (on top of the prepared baking sheet). Bake in the preheated oven for 20 minutes. Flip the wings and bake for an additional 20-25 minutes, or until the wings are crispy and golden brown.
- While the wings are baking, prepare the sauce. In a small saucepan over medium heat, combine the honey, coconut aminos, rice vinegar, minced garlic, water, grated ginger, sesame oil, and red pepper flakes (if using). Stir and bring the mixture to a simmer.
- In a small bowl, mix the water and cornstarch until smooth. Slowly add the cornstarch mixture to the sauce, stirring constantly, until the sauce thickens. This will take around 3-5 minutes to thicken up. Remove from heat and set aside.
- Once the wings are done baking, remove them from the oven and let them cool for a few minutes. Place the wings in a large bowl and pour the honey garlic sauce over them. Toss to coat the wings evenly in the sauce.
- Transfer the wings to a serving platter. Garnish with sesame seeds and chopped green onions, if desired. Serve immediately and enjoy!
Mac’s Pro Tips
Expert Tips
- The crucial steps in getting crispy wings are two parts. First, pat the wings dry with paper towels to remove any excess moisture. Next, use a wire rack on top of the baking sheet so the bottoms of the wings have air circulating underneath to crisp up the skin.
- I did not test this recipe in the air fryer, but it will work similarly. Keep in mind that the time in the air fryer will be cut in half. If you’re unsure of their doneness, use an instant-read thermometer and insert it into the thickest part of the wing. The internal temperature will be 165 degrees F when finished.
Serving & Storage Tips
Serve with your favorite dipping sauce or by themselves with an extra drizzle of honey. In true wings fashion, you can serve on a platter with carrot sticks and celery sticks if desired.
Store leftover honey garlic wings in an airtight container or large Ziploc bag in the refrigerator for up to 3 days. Reheat in the oven or air fryer basket to crisp up before serving.
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Mac’s Crispy Honey Garlic Chicken Wings Recipe
Ingredients
Chicken Wings
- 2 pounds chicken wings
- 1.5 tablespoons baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Honey Garlic Sauce
- 1/2 cup honey
- 1/4 cup coconut aminos or sub soy sauce
- 3 tbsp water
- 1 tablespoon rice vinegar or apple cider vinegar
- 2 tablespoons minced garlic about 3-4 cloves
- 1 teaspoon grated ginger optional
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes or cayenne pepper optional for a bit of heat
- 1 tablespoon cornstarch dissolved in 1 tablespoons water
- Green onions and sesame seeds for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with non-stick cooking spray. Pat the chicken wings dry with paper towels. This step is crucial for getting crispy wings.
- In a large bowl, combine the baking powder, garlic powder, salt, and black pepper. Add the wings and toss until they are evenly coated.
- Arrange the wings in a single layer on the prepared wire rack. Bake in the preheated oven for 20 minutes. Flip the wings and bake for an additional 20-25 minutes, or until the wings are crispy and golden brown.
- While the wings are baking, prepare the sauce. In a small saucepan over medium heat, combine the honey, coconut aminos, rice vinegar, minced garlic, water, grated ginger, sesame oil, and red pepper flakes (if using). Stir and bring the mixture to a simmer.
- In a small bowl, mix the water and cornstarch until smooth. Slowly add the cornstarch mixture to the sauce, stirring constantly, until the sauce thickens. This will take around 3-5 minutes to thicken up. Remove from heat and set aside.
- Once the wings are done baking, remove them from the oven and let them cool for a few minutes. Place the wings in a large bowl and pour the honey garlic sauce over them. Toss to coat the wings evenly in the sauce.
- Transfer the wings to a serving platter. Garnish with sesame seeds and chopped green onions, if desired. Serve immediately and enjoy!
Notes
Expert Tips
- The crucial steps in getting crispy wings are two parts. First, pat the wings dry with paper towels to remove any excess moisture. Next, use a wire rack on top of the baking sheet so the bottoms of the wings have air circulating underneath to crisp up the skin.
- I did not test this recipe in the air fryer, but it will work similarly. Keep in mind that the time in the air fryer will be cut in half. If you’re unsure of their doneness, use an instant-read thermometer and insert it into the thickest part of the wing. The internal temperature will be 165 degrees F when finished.
Serving & Storage Tips
Serve with your favorite dipping sauce or by themselves with an extra drizzle of honey. In true wings fashion, you can serve on a platter with carrot sticks and celery sticks if desired. Store leftover honey garlic wings in an airtight container or large Ziploc bag in the refrigerator for up to 3 days. Reheat in the oven or air fryer basket to crisp up before serving.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
