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Crispy Baked Honey Garlic Chicken Wings: Easy Recipe

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These crispy baked chicken wings with honey garlic glaze come out golden with shatteringly crisp skin and a sticky, sweet-savory glaze. No deep fryer required—just patience and a wire rack.

Ingredients

Scale
  • 3 pounds chicken wings, separated into drumettes and flats (about 24 pieces)
  • 1 tablespoon baking powder (NOT baking soda)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/3 cup honey
  • 3 tablespoons low-sodium soy sauce
  • 4 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil (optional)
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Sesame seeds, toasted (for garnish)
  • Chopped green onions (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Prep the Wings: Pat the chicken wings completely dry with paper towels. For best results, let them sit uncovered in the fridge for at least 30 minutes to further dry the skin.
  2. Season the Wings: In a large bowl, combine baking powder, salt, pepper, garlic powder, and onion powder. Add the dried wings and toss thoroughly until every piece is coated.
  3. Set Up the Rack: Place a wire rack inside a rimmed baking sheet. Arrange the wings on the rack in a single layer, making sure they aren’t touching.
  4. Bake the Wings: Preheat oven to 425°F (220°C). Bake for 45-50 minutes, flipping halfway through, until deep golden brown and crispy. Internal temperature should reach 175°F (80°C) in the thickest part.
  5. Make the Glaze: While wings bake, combine honey, soy sauce, minced garlic, rice vinegar, sesame oil, and red pepper flakes in a small saucepan. In a separate bowl, whisk cornstarch and water until smooth. Bring saucepan to a gentle simmer over medium heat, whisk in cornstarch slurry, and cook for 2-3 minutes until thickened. Remove from heat.
  6. Glaze the Wings: Let baked wings rest for 2-3 minutes. Transfer to a large bowl, pour about half the glaze over them, and toss gently to coat evenly.
  7. Finish and Serve: Return glazed wings to the wire rack and broil for 1-2 minutes, watching closely to prevent burning. Remove from oven, sprinkle with sesame seeds and green onions, and serve immediately with lime wedges.

Notes

The baking powder is crucial for crispy skin—do not substitute with baking soda. For extra crispiness, dry the wings in the fridge uncovered for an hour before seasoning. The broiling step after glazing caramelizes the glaze but watch closely to avoid burning. Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat in the oven at 400°F for 5-7 minutes to restore crispiness.

Nutrition

Keywords: crispy baked chicken wings, honey garlic wings, baked wings, game day appetizer, easy chicken wings

Find it online: https://clunkcook.com/crispy-baked-honey-garlic-chicken-wings-easy-recipe/