Honey Garlic Wings

Name: Honey Garlic Wings
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1½-2 pounds chicken wings (cut into drumettes and flats); 1 tablespoon olive oil; ½ teaspoon coarse salt; ¼ teaspoon ground pepper; ¼ teaspoon garlic powder; ½ cup honey; 2 tablespoons low sodium soy sauce; 2 teaspoons minced garlic; ½ teaspoon sesame oil; ½ teaspoon ground ginger; ⅛ teaspoon red pepper flakes (add more or less to your liking); ¼ teaspoon toasted sesame seeds (optional); ½ teaspoon parsley (chopped, optional)

Jump to Recipe

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

Baked Honey Garlic Wings are easy to make and are great served as an appetizer or as a main dish.

Baked honey garlic wings on a white platter.

Table of Contents

Baked honey wings

Key ingredients

How to make honey wings

Recipe tips

Frequently asked questions

Other tasty appetizers

More delicious chicken wings recipes

Honey Garlic Wings

Baked honey wings

There's just something about chicken wings that is so appealing! The small size, the crispy skin, and the endless ways to prepare them!

These baked honey garlic chicken wings are perfect served as appetizers for a party or while watching football, but they also make a great entre. Just add some rice and a veggie and you've got a meal.

Baking the wings means less fat than frying them and they are mostly hands off once you get them in the oven. For these wings, you'll lightly season them, throw them in the oven and let them bake. Then you'll whip together a super easy and tasty sauce. Once the wings are done, you toss them in the sauce and serve.

I've also served the sauce on the side and used it as a dipping sauce. Either way works perfectly!

Key ingredients

Ingredients for making chicken wings with a honey sauce.

This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.

Chicken Wings - I use party wings, which means the wings are already separated into little drumettes and flats. These are the ideal size for baking. If you have full-size wings, you can separate them into two pieces or just use the whole wing.
Olive Oil - Since these wings are baked, they benefit from a very light coating of oil. Use olive oil or your favorite type of oil. The oil helps crisp the skin and helps the seasoning stick to the wings.
Honey - The honey is the star of the sauce. I prefer to use a lighter color and flavor of honey but use what you enjoy.
Soy Sauce - Adds delicious flavor to the sauce. Use a low-sodium soy sauce to prevent your sauce from becoming too salty-tasting.
Garlic - Fresh minced garlic adds delicious flavor. If you're a garlic lover, add up to 2 additional teaspoons of garlic!
Sesame Oil - Just a touch of sesame oil is added and if it's not available, it can be eliminated. It adds a slightly nutty taste to the sauce.
Seasonings - Salt, pepper, garlic powder, red pepper flakes and dried ginger are used in this recipe.

How to make honey wings

In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.

Pat the chicken dry and place in a bowl.
Drizzle olive oil over the wings. Toss to coat.
Sprinkle on spices. Toss to coat so everything is well seasoned.
Place on a baking sheet lined with parchment paper.

Wings in a bowl with oil and seasonings.

Bake in a preheated 400°F oven for 40-45 minutes until the chicken is golden brown and reaches an internal temperature of 165°F.
During the last few minutes of cooking, make the sauce. Heat honey, soy sauce, sesame oil and seasoning over medium-low heat. Simmer for 3-4 minutes just until the mixture begins to thicken.

Place cooked wings in a clean bowl. Pour prepared sauce over the wings. Toss to coat.
Serve with a few toasted sesame seeds sprinkled over the top.

Pouring a hot honey sauce over baked chicken wings.

Stirring the chicken wings with a pair of tongs.

Recipe tips

Be certain to pat your wings dry before beginning. This removes any excess moisture and helps the wings crisp in the oven.
Use parchment paper or a silicone liner to help prevent the chicken from sticking.
Actual cooking time will vary depending on your oven, the size of your wings, and how many wings you are cooking.
Leave a bit of space between the wings on the baking sheet. If too crowded, they will not become crispy.
The sauce will begin to thicken while it simmers. If you want a thicker sauce, simmer longer. The sauce will also continue to thicken while it cools.
You can either serve the sauce poured over the wings or on the side as a dipping sauce. I also use any extra sauce at the bottom of the bowl as a dipping sauce. Those wings get double the amount of sauce!
Reheat any leftovers in a 350°F oven until heated through.