These oven-baked chicken wings are crispy on the outside, juicy on the inside, and coated in a rich, sweet, and savory honey garlic sauce. Perfect for game day, family dinners, parties, or whenever you’re craving restaurant-style wings at home.
Ingredients
For the Chicken
- 1 kg (2.2 lbs) chicken wings
- 2 tablespoons vegetable oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon dried oregano
- ½ teaspoon chili flakes (optional)
For the Honey Garlic Sauce
- ⅓ cup honey
- ¼ cup ketchup
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 tablespoon apple cider vinegar (or lemon juice)
- 1 tablespoon butter
- 1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for a thicker sauce)
For Garnish
- Chopped fresh parsley
- Sesame seeds (optional)
Step 1: Season the Wings
Pat the chicken wings dry with paper towels.
In a large bowl, combine the wings with:
- Vegetable oil
- Paprika
- Garlic powder
- Onion powder
- Black pepper
- Salt
- Dried oregano
- Chili flakes (if using)
Toss until every wing is evenly coated.
Step 2: Bake
Preheat the oven to 425°F (220°C).
Line a baking tray with foil and place a wire rack on top. Arrange the wings in a single layer.
Bake for 45–50 minutes, turning the wings halfway through, until golden brown and crispy.
Step 3: Make the Sauce
While the wings are baking, combine the honey, ketchup, soy sauce, brown sugar, garlic, apple cider vinegar, and butter in a small saucepan.
Cook over medium heat for 5–7 minutes, stirring frequently.
If you’d like a thicker glaze, stir in the cornstarch slurry and cook for another 1–2 minutes until the sauce thickens.
Step 4: Coat the Wings
Transfer the hot baked wings to a large bowl.
Pour the warm honey garlic sauce over the wings and toss until each wing is evenly coated.
Step 5: Serve
Arrange the wings on a serving platter and garnish with chopped parsley and sesame seeds, if desired.
Serve immediately with:
- Ranch or blue cheese dressing
- Celery sticks
- Carrot sticks
- French fries or potato wedges
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooked wings for up to 2 months.
- Reheat: Warm in a 375°F (190°C) oven for 10–15 minutes or in an air fryer for 5–7 minutes until heated through.
Tips for Perfect Wings
- Pat the wings completely dry before seasoning for crispier skin.
- Use a wire rack so hot air circulates around the wings.
- For extra-crispy wings, lightly dust them with 1 tablespoon of baking powder (not baking soda) before baking.
- Adjust the sweetness or spice by adding more honey or extra chili flakes.
These Sticky Honey Garlic Chicken Wings are crispy, juicy, and coated in a deliciously glossy glaze that strikes the perfect balance of sweet, savory, and garlicky flavor. They’re guaranteed to be a hit at any gathering!