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Crispy Honey Garlic Baked Chicken Wings Best Game Day Snack

crispy honey garlic baked chicken wings - featured image
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These oven-baked chicken wings are incredibly crispy and coated in a sticky-sweet honey garlic glaze. Perfect for game day, they offer all the crunch of fried wings without the mess.

Ingredients

Scale
  • 3 pounds chicken wings, separated into drumettes and flats (about 24–30 pieces total)
  • 2 teaspoons baking powder (aluminum-free preferred)
  • 1 teaspoon salt (fine sea salt)
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon garlic powder (optional)
  • ⅓ cup honey (runny, natural)
  • 3 tablespoons soy sauce (low-sodium; tamari or coconut aminos for gluten-free)
  • 4 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • ½ teaspoon red pepper flakes (optional)
  • 2 tablespoons sesame seeds, toasted (for garnish)
  • 2 green onions, thinly sliced (for garnish)
  • Fresh cilantro leaves (for garnish, optional)

Instructions

  1. Prep the Wings (15 minutes): Pat each wing piece completely dry with paper towels. Lay them out on a clean kitchen towel or paper towel-lined tray.
  2. Season the Wings (5 minutes): In a large mixing bowl, combine 2 teaspoons baking powder, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder (if using). Add the dried wings and toss thoroughly with your hands.
  3. First Bake – Low and Slow (30 minutes at 250°F): Place a wire rack inside your baking sheet and arrange the seasoned wings in a single layer with space between each piece. Bake at 250°F for 30 minutes.
  4. Second Bake – High and Crispy (40-45 minutes at 425°F): Remove the wings from the oven and increase the temperature to 425°F. Once hot, return the wings and bake for another 40-45 minutes, flipping them halfway through at the 20-minute mark.
  5. Make the Glaze (10 minutes): While the wings are in their final bake, combine ⅓ cup honey, 3 tablespoons soy sauce, 4 minced garlic cloves, 2 tablespoons butter, 1 tablespoon rice vinegar, and ½ teaspoon red pepper flakes (if using) in a small saucepan. Simmer over medium heat, stirring frequently, until the butter melts and the glaze thickens slightly—about 5-7 minutes. Remove from heat and set aside.
  6. Glaze and Finish (5 minutes): When the wings come out of the oven, transfer them to a clean large bowl. Pour about half the warm glaze over the wings and toss gently to coat. Add more glaze if needed, tossing until every wing has a beautiful glossy sheen.
  7. Garnish and Serve (2 minutes): Transfer the glazed wings to a serving platter. Sprinkle with toasted sesame seeds, sliced green onions, and fresh cilantro if using. Serve immediately.

Notes

Pat wings extremely dry for crispiest results. Do not skip the wire rack. Let seasoned wings sit at room temperature for 15 minutes before first bake. Avoid overcrowding the baking sheet. Apply glaze while wings are hot. For make-ahead, complete first bake up to 24 hours in advance, refrigerate, then finish with second bake and glaze before serving.

Nutrition

Keywords: baked chicken wings, honey garlic wings, crispy wings, game day snack, oven baked wings

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