This crispy honey-baked chicken wings recipe is easy to make and so delicious! Tossed in a sweet-savory sticky glaze infused with garlic, ginger, and coconut aminos.
These sticky honey garlic chicken wings are the perfect appetizer to serve on game day. Oven-baked to perfection, these wings have a crispy exterior glazed in a sticky honey garlic sauce with a hint of ginger. After coating the wings, use any remaining sauce as a dipping wing sauce which your family and friends will love!
For your next party, I recommend serving these honey-baked chicken wings alongside my Honey Mustard Chicken Wings, Bacon Wrapped Dates, Chicken Lettuce Wraps, and Sweet Potato Chili.
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Why you will love this recipe
- Baked: Most chicken wing recipes are made in the deep fryer, but we bake our wings while still achieving perfectly crispy skin. Baking is a much healthier alternative with similar results.
- Easy to Make: Honey garlic wings can be made as an easy dinner or party wings appetizer to whip up in under an hour.
- Healthier Sauce Ingredients: This chicken wing recipe uses healthy ingredients you can feel good about serving your friends and family.
Ingredients
- Chicken Wings: Make sure to trim off the wing end tip if using whole wings. I like to use a combination of wings and drumettes.
- Avocado Oil: Avocado oil has a higher smoking point than olive oil, which helps to crisp the wings without burning them.
- Salt and Black Pepper: Salt and pepper the wings to your liking.
- Honey: Honey gives this sauce great flavor and helps thicken the sauce.
- Coconut Aminos: I love the subtle sweetness you get more coconut aminos, but you can also use Tamari if you prefer a bold authentic soy sauce flavor.
- Garlic: Minced garlic or three fresh garlic cloves can be used, minced.
- Ginger Powder: You can use fresh or powdered ginger. If using fresh ginger, add 1 tablespoon of finely minced.
- Water: The water helps thin the sauce and balance the flavors.
Instructions
Preheat oven to 425° Fahrenheit. Place a piece of parchment paper on a baking sheet then place a wire rack on top.
Use a paper towel to remove any moisture from the chicken wings.
In a large bowl, toss the wings with oil, salt, and pepper.
Spread out the wings in a single layer on the prepared baking sheet.
Place wings in the preheated oven and bake for 45 minutes or until crispy.
While the wings are baking, make the honey ginger sauce. Add the honey, coconut aminos, garlic, ginger, and water to a large pot.
On medium heat, bring the sauce to a boil, whisking continuously, and then reduce the heat to low, letting it simmer for 12-15 minutes or until reduced. Continue to whisk every few minutes.
Remove the sauce from the heat and let it cool. As the sauce cools it will continue to thicken.
Remove the wings from the oven. Using tongs, toss the wings in the sauce until fully coated. Place the coated wings back on the baking sheet into the oven to cook for an additional 10 minutes.
Plate the wings and brush the sauce over the top, one last time. Serve immediately. Any leftover sauce can be used as a dipping sauce.
Extra Crispy Wings
- Dry the wings. In order to get crispy baked chicken wings, I recommend using fresh wings, not frozen, and soaking up any excess moisture on the wings with paper towels prior to baking. You can also let the wings dry out in the refrigerator for several hours.
- Use a wire baking rack. For best results, add chicken wings to a lined-rimmed baking sheet for ultra-crisp wings.
- Space the wings. Crowded chicken wings will alter the crispness. Make sure to space them out evenly on the wire rack.
- Baking powder. This step is completely optional, but after drying the chicken wings, toss them in 1 tablespoon of baking powder, NOT baking soda! Continue to follow the recipe by adding the seasonings and oil. Also, make sure to look for gluten-free baking powder.
Sauce Tips
- Use a large saucepan: Using a small saucepan may result in a possible overflow when the sauce comes to a boil. To avoid this, I recommend using a larger saucepan for better results.
- Getting a thicker sauce. After the sauce reaches a boil, lower the temperature and reduce the sauce on low heat. Cooking the sauce at a high heat will result in bitter burnt honey, therefore it's important to follow this step closely.
- Whisk every few minutes. This helps avoid any bits from burning at the bottom of the pan.
- Wait patiently. The sauce will take up to 15 minutes to fully thicken. You will know it's down when it coats the back of a spoon. After removing the sauce from the heat, it will thicken even further while cooling.
- Dipping Sauce: After coating the wings twice, use any extra sauce as a dipping sauce. I like to add it to a small bowl and serve it next to the wings on a platter.
Storage
Store leftover sticky chicken wings in a sealed container for up to 3 days in the refrigerator. Reheat in the microwave.
FAQ
Chicken wings are fully baked once the internal temperature reaches 160 to 165 degrees F.
Yes, the sauce is safe to eat as the chicken should be fully cooked before adding the glaze.
Flipping the wings is not necessary when baking.
Bring the sauce to a boil, and then reduce the sauce for 12-15 minutes, stirring continuously. You will know the sauce is done when it coats the back of a spoon. Set aside to cool and the sauce will thicken even further.
Recipe
Honey Garlic Baked Chicken Wings
Ingredients
Honey Garlic Sauce
- ½ cup honey
- ⅓ cup coconut aminos, or tamari
- 1 tablespoon minced garlic
- ½ teaspoon ginger powder
- ¼ cup water
Chicken
- 2 pounds chicken wings, tips removed (about 20-24 wings)
- 1 tablespoon avocado oil
- salt and pepper, to taste
Instructions
- Preheat oven to 425° Fahrenheit. Place a piece of parchment paper on a baking sheet then place a wire rack on top
- Use a paper towel to remove any moisture from the chicken wings.
- In a large mixing bowl, toss the wings with oil, salt, and pepper.
- Spread out the wings in a single layer on the wire rack.
- Bake for 45 minutes or until crispy.
- While the wings are baking, make the honey ginger sauce. Add the honey, coconut aminos, garlic, ginger, and water to a large pot. Bring the sauce to a boil, whisking continuously, and then reduce the heat to low, letting it simmer for 12-15 minutes or until reduced. Continue to whisk every few minutes.
- Remove the sauce from the heat and let it cool. As the sauce cools it will continue to thicken.
- Remove the wings from the oven. Using tongs, toss the wings in the sauce until fully coated. Place the coated wings back on the baking sheet into the oven to cook for an additional 10 minutes.
- Plate the wings and brush the sauce over the top, one last time. Serve immediately. Any leftover sauce can be used as a dipping sauce.
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