Go Back
–+ servings
Oven baked crispy honey garlic wings garnished with scallions and sesame seeds

Oven Baked Crispy Honey Garlic Wings

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4
Calories 340

Ingredients

For the wings

  • 1.5 lb chicken wings (split into flats and drumettes)
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon baking powder (not baking soda)

For the honey garlic glaze

  • 1/3 cup honey
  • 3 tablespoons low-sodium soy sauce
  • 4 cloves garlic (grated)
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon red pepper flakes (optional)
  • toasted sesame seeds and sliced scallions (to garnish)

Instructions

  • Prep the pan. Preheat the oven to 425 degrees F. Line a baking sheet with parchment, set a wire rack on top, and spray the rack with oil.
  • Dry and season. Pat the wings very dry, this is the whole game. Toss in a bowl with the garlic powder, salt, pepper, and baking powder until evenly coated.
  • Bake. Spread the wings on the rack in a single layer, not touching. Bake for 45 minutes, flipping halfway, until deeply golden and crisp.
  • Make the glaze. While the wings bake, combine the honey, soy sauce, garlic, rice vinegar, and red pepper flakes in a small saucepan. Simmer over medium-low for 4 to 5 minutes, until it thickens enough to coat the back of a spoon.
  • Toss and serve. Move the hot wings to a large bowl, pour over the glaze, and toss until every piece is lacquered. Garnish with sesame seeds and scallions and serve immediately.

Notes

  • Reduce the glaze, do not skip it. Straight honey and soy is too thin, so it pools at the bottom of the bowl and the wings go soggy; those 4 to 5 minutes of simmering are the difference between sticky and wet.
  • Never glaze before baking, since honey burns well below 425 degrees F, so the sauce always goes on after the wings come out.
  • Toss right before serving, as sauced wings start softening within about 10 minutes.
  • Want more heat? Swap the pepper flakes for 1 tablespoon of gochujang or sriracha whisked into the glaze.
  • Storage: refrigerate up to 4 days and reheat at 400 degrees F for 8 to 10 minutes (never the microwave). Freeze un-sauced wings up to 2 months.
 

Nutrition

Calories: 340kcalCarbohydrates: 24gProtein: 22gFat: 17g