Crispy chicken wings coated in a sweet and savory honey garlic glaze made with soy sauce, Mirin, and garlic. Perfect for any occasion!
You know how certain recipes just stick with you? Like, the kind you make once and immediately know they’ll be a permanent part of your rotation? That’s exactly what happened when I first made these Honey Garlic Chicken Wings.
It was one of those lazy Saturdays when you don’t feel like leaving the house but still want something that feels special. I had chicken wings in the fridge, and I figured, why not? I’d seen a honey garlic sauce recipe floating around and decided to give it a shot. Halfway through cooking, the smell filled my kitchen—garlicky, sweet, and just a little smoky. I couldn’t stop sneaking peeks at the oven.
When I finally pulled them out, they were golden and glistening, practically begging to be eaten. And let me tell you—one bite in, I was hooked. The crispy skin, the sticky-sweet glaze, the tiniest hint of heat? Absolute perfection. Now, every time I make these, I’m transported back to that cozy day in my kitchen.
Why You’ll Love This Honey Garlic Chicken Wings Recipe?
- Crispy Meets Juicy: The wings have that perfect balance—crispy skin on the outside, juicy and tender inside.
- Flavor Explosion: Sweet honey, savory garlic, and a touch of smoky paprika make every bite unforgettable.
- Baked, Not Fried: You still get the crunch without the mess of frying.
- So Versatile: They’re great for game nights, casual dinners, or even a fancy appetizer.
Ingredient Notes:
Here’s a closer look at the key players in this recipe:
- Chicken Wings: Drying them with paper towels before seasoning is non-negotiable—it’s the secret to getting that crispy skin.
- Smoked Paprika: Adds a subtle, smoky depth that takes these wings to the next level.
- Honey: The glue that holds the glaze together. It caramelizes beautifully in the oven.
- Mirin: A sweet rice wine that adds a unique, slightly tangy flavor. No Mirin? Swap it with apple cider vinegar and a touch of sugar.
- Garlic and Ginger: These two are the real MVPs of the sauce. They pack a flavorful punch that makes this glaze irresistible.
How To Make Honey Garlic Chicken Wings?
Step 1: Prep the Wings
Preheat your oven to 425°F (220°C). Start by patting the chicken wings really dry with paper towels. This might feel like an unnecessary step, but trust me, it’s what makes the wings crispy. Toss them in a rub made with salt, pepper, smoked paprika, and garlic powder.
Step 2: Bake to Crispy Perfection
Line a baking sheet with foil (because cleanup should be easy, right?) and arrange the wings in a single layer. Bake them for 35 minutes, flipping them halfway through. This ensures both sides get nice and golden.
Step 3: Make the Sauce
While the wings bake, let’s talk sauce. Combine soy sauce, Mirin, honey, water, sesame oil, minced garlic, ginger, and a pinch of red pepper flakes in a saucepan. Bring it to a boil, then let it simmer for about 10 minutes. You’ll know it’s ready when it’s thick enough to coat the back of a spoon.
Step 4: Toss and Bake Again
Once your wings are golden and crispy, toss them in that luscious honey garlic sauce. Lay them back on the baking sheet and bake for another 10 minutes. This step lets the glaze caramelize and cling to every inch of the wings.
Want To Save This Recipe?
Step 5: Broil for the Perfect Finish
Want that extra-crispy, almost-charred edge? Broil the wings for a few minutes. Just keep an eye on them—you want caramelized, not burnt!
Step 6: Garnish and Serve
Sprinkle some sesame seeds on top for a little flair and crunch. Serve them hot and watch as they disappear faster than you can say “honey garlic chicken wings.”
Storage Options:
- Refrigerator: Store leftover wings in an airtight container for up to 3 days. To reheat, pop them in the oven at 375°F until warm and crispy.
- Freezer: Cooked wings (without sauce) can be frozen for up to 2 months. When ready to eat, thaw them, coat in sauce, and reheat in the oven.
Variations and Substitutions:
Feeling creative? Here’s how you can mix things up:
- Add Heat: Toss in extra red pepper flakes or a splash of sriracha for a spicy kick.
- Sweet Swap: Maple syrup or agave can replace honey for a slightly different flavor.
- No Mirin?: Use apple cider vinegar with a pinch of sugar as a substitute.
- Boneless Option: Try the recipe with boneless chicken thighs for a mess-free option.
What to Serve with Honey Garlic Chicken Wings?
Pair these wings with sides that complement their bold flavors:
- Veggie Sticks: Carrots and celery with ranch or blue cheese dressing for dipping.
- Rice or Noodles: Serve over steamed rice or stir-fried noodles to make it a meal.
- Crispy Fries: Because wings and fries are a classic combo.
Frequently Asked Questions:
Can I use frozen wings?
Absolutely! Just make sure they’re fully thawed and patted dry before seasoning.
Can I make these ahead of time?
Yes! Bake the wings and make the sauce ahead of time. Toss them together and reheat before serving.
How do I make them extra crispy?
Dry the wings thoroughly, bake at a high temperature, and broil them at the end.
Honey Garlic Chicken Wings are a guaranteed hit—sweet, savory, crispy, and just plain irresistible. Whether you’re hosting friends or treating yourself, these wings are bound to impress.
What do you think? Ready to give them a try? I’d love to hear how they turn out—drop a comment or share your wing adventures!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Honey Garlic Chicken Wings
Ingredients
- 30 chicken wings
- 2 tbsp. olive oil
Rub:
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
Honey Garlic Sauce:
- 1/4 c soy sauce
- 2 tbsp. Mirin
- 1/2 c honey
- 3/4 c water
- 1 tbsp. sesame oil
- 4 cloves garlic minced
- 1 tbsp. minced ginger
- 1/4 tsp red pepper flakes optional
- 1 tbsp. cornstarch
Garnish:
- Sesame seeds
Instructions
- Preheat your oven to 425°F (220°C).
- Use paper towels to pat dry the chicken wings until they're completely dry.
- In a bowl combine the salt, black pepper, smoked paprika and garlic powder to create the rub. Add the wings. Toss them gently until they are well coated. Then lightly brush them with olive oil.
- Cover a baking sheet, with foil and parchment paper. Arrange the chicken wings in a single layer on the sheet. If necessary you can use two baking sheets. Bake for 35 minutes remembering to turn them at the 20-minute mark to ensure even cooking.
- While the wings are in the oven you can prepare the honey garlic sauce. In a pan over medium heat mix together soy sauce, Mirin, honey, water, sesame oil, minced garlic, minced ginger and red pepper flakes if desired. Bring it to a boil. Then reduce heat to simmer for 10 minutes until slightly thickened and able to coat the back of a spoon.
- Once your wings have finished baking in the oven for their time period of 35 minutes toss them gently with your sauce before returning them back into the oven for an additional 10 minutes.
- Remember to turn them after 5 minutes, for an even coating.
- For a level of crispiness, you can broil the wings for a few more minutes.
- After removing from heat allow your cooked chicken wings to cool down for 10 minutes before serving. The sauce will become thicker as it cools down so make sure to stir the wings from time to time to ensure they are well coated.
- To accompany the wings serve them with your favorite dipping sauce. Sprinkle some sesame seeds on top for an added touch of flavor.
- Now you can savor the taste of Honey Garlic Chicken Wings!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
