Golden, sticky, and irresistibly flavorful—these Crispy Honey Garlic Baked Chicken Wings are the kind of dish that turns a regular night into something special. Imagine the smell of garlic and honey mingling as the wings roast in the oven, filling your kitchen with an aroma that makes everyone wander in, asking “When are they ready?”
This recipe has become a favorite in my home because it’s simple to prepare, family-friendly, and packed with sweet-and-savory goodness.
Whether you’re hosting game night, putting together a casual dinner, or simply craving comfort food, these wings are guaranteed to be a hit.
Why You’ll Love These Wings
- Crispy yet tender – Baking at high heat gives the wings a perfectly crisp exterior while keeping the inside juicy.
- Sweet + savory balance – Honey and garlic work together to create a sauce that’s sticky, glossy, and packed with flavor.
- Healthier indulgence – These wings are baked, not fried, so you can enjoy the crunch without the grease.
- Versatile dish – Perfect as a starter, main course, or party platter—these wings fit any occasion.
- Crowd-pleaser – From kids to adults, these never last long on the table!
Ingredients You’ll Need
Here’s what goes into this flavorful dish:
- 2 lbs chicken wings – Fresh or thawed, patted dry for maximum crispiness.
- ½ cup honey – Natural sweetness for that sticky glaze.
- 3–4 garlic cloves, minced – Fresh garlic gives the sauce its punch.
- ¼ cup soy sauce – Adds depth and savory umami flavor.
- 1 tbsp olive oil – Helps the wings crisp up beautifully in the oven.
- Salt & black pepper – To season the wings.
- Optional extras:
- Red pepper flakes or a drizzle of sriracha for heat
- Sesame seeds for garnish
- Fresh herbs like parsley or cilantro for brightness
Step-by-Step Instructions
- Preheat the oven
Start by setting your oven to 400°F (200°C). This higher temperature is key to achieving that golden, crispy skin without frying. While the oven heats, line a baking sheet with parchment paper or foil for easier cleanup. If you have a wire rack, place it on top of the baking sheet—this allows hot air to circulate all around the wings, making them extra crispy. - Prepare the chicken wings
Rinse the chicken wings under cold water, then use plenty of paper towels to pat them completely dry. This step is essential—any extra moisture will create steam and prevent the wings from crisping up. If your wings are whole, cut them into flats and drumettes by slicing through the joint. Discard the wing tips or save them for making broth. - Season the wings
Place the wings in a large mixing bowl. Drizzle the olive oil over them and sprinkle with salt and freshly cracked black pepper. Toss the wings with your hands or a pair of tongs until every piece is evenly coated. This light oil coating not only seasons the wings but also helps the skin blister and brown in the oven. For even crispier results, you can also sprinkle in 1 teaspoon of baking powder (not baking soda). - Make the honey garlic sauce
In a separate small bowl, whisk together the honey, minced garlic, and soy sauce. Freshly minced garlic gives the strongest flavor, but if you prefer a milder taste, you can sauté the garlic in a tiny splash of olive oil for 1 minute before mixing it in. The honey provides natural sweetness, while soy sauce balances it with umami. Taste the sauce at this stage—you can adjust by adding more honey for sweetness, more soy for saltiness, or a pinch of chili flakes if you like spice. - Coat the wings
Pour the honey garlic mixture over the seasoned wings. Use tongs (or your clean hands) to toss until every piece is glossy and coated. Don’t rush this step—you want that sticky sauce clinging to every nook and cranny. - Arrange for baking
Spread the wings out in a single layer on your prepared baking sheet. Make sure they aren’t touching or piled on top of each other. Overcrowding causes the wings to steam instead of bake, which means less crispiness. If necessary, use two pans or bake in batches. - Bake until golden and crispy
Slide the pan into the preheated oven and bake for 35–40 minutes, flipping the wings halfway through. Around the 20-minute mark, use tongs to carefully turn each wing over so both sides crisp evenly. You’ll know they’re done when the skin is a deep golden brown, slightly caramelized, and the kitchen smells absolutely irresistible. - Rest and finish
Once baked, remove the wings from the oven and let them rest for about 5 minutes. This short resting time allows the juices to redistribute inside the meat, keeping the wings tender and juicy. If you like, drizzle the wings with any sauce left at the bottom of the bowl or brush on a fresh layer of honey for extra stickiness. - Garnish and serve
Sprinkle sesame seeds or fresh herbs like parsley or cilantro over the wings for a finishing touch. Serve them hot and crispy right off the tray—you’ll notice how quickly they disappear!
Pro Tips for the Best Wings
- Dry = crispy – Patting the wings dry is crucial.
- Use baking powder – Tossing wings with a little baking powder (not baking soda) before seasoning helps create extra crunch.
- Flip halfway – This ensures both sides get crispy and evenly browned.
- Let them rest – A few minutes of resting keeps the juices locked in.
Creative Variations
- Spicy kick – Add sriracha, chili flakes, or a drizzle of hot honey.
- Herb lovers – Garnish with fresh rosemary, cilantro, or green onions.
- Asian-inspired twist – Add a splash of rice vinegar and sesame oil to the sauce for extra depth.
- Air fryer option – Cook at 375°F (190°C) for 25–30 minutes, tossing halfway.
Serving Suggestions
These crispy honey garlic baked chicken wings shine in almost any setting:
- Game day platter – Serve with crunchy celery, carrots, and ranch or blue cheese dip.
- Family dinner – Pair with rice, roasted veggies, or even a fresh salad.
- Party favorite – Double the recipe and serve on a big platter—they’ll be gone fast!
Storing & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm in a 350°F oven for 10–12 minutes to restore crispiness.
- Freezer: Wings can be frozen for up to 3 months. Reheat directly from frozen for best results.
FAQs
Can I use frozen wings?
Yes, just thaw them completely and pat dry before seasoning.
Can I make them ahead of time?
You can marinate the wings in the sauce overnight, then bake when ready.
How do I make them extra crispy?
Use the baking powder trick and avoid overcrowding the baking sheet.
Can I make them less sweet?
Simply reduce the honey and add a touch more soy sauce for balance.
Final Thoughts
These Baked Chicken Wings are sticky, flavorful, and endlessly satisfying. They’re easy enough for a weeknight meal yet impressive enough to serve at a party. Once you try them, I’m confident they’ll become a repeat recipe in your kitchen.
So grab your baking sheet, whisk up that golden honey garlic sauce, and let your oven do the magic. When those crispy, caramelized wings hit the table—you won’t even need to call everyone to dinner, they’ll already be waiting!
Crispy Honey Garlic Baked Chicken Wings
Golden, sticky, and irresistibly flavorful—these Crispy Honey Garlic Baked Chicken Wings are the kind of dish that turns a regular night into something special. Imagine the smell of garlic and honey mingling as the wings roast in the oven, filling your kitchen with an aroma that makes everyone wander in, asking “When are they ready?” This recipe has become a favorite in my home because it’s simple to prepare, family-friendly, and packed with sweet-and-savory goodness.
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Rinse and pat the chicken wings dry with paper towels.
- In a large bowl, toss the dried wings with olive oil, salt, and pepper until evenly coated.
- In a separate bowl, mix together the honey, minced garlic, and soy sauce until well combined.
- Pour the honey garlic mixture over the wings and toss until fully coated.
- Arrange the wings in a single layer on a parchment-lined baking sheet and bake for 35-40 minutes, flipping halfway through, until golden brown and crispy.
- Remove from the oven, let them rest for a few minutes, drizzle with remaining sauce, and garnish with sesame seeds if desired.
Notes
Pro Tips for the Best Wings
Dry = crispy – Patting the wings dry is crucial.
Use baking powder – Tossing wings with a little baking powder (not baking soda) before seasoning helps create extra crunch.
Flip halfway – This ensures both sides get crispy and evenly browned.