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Crispy Sticky Honey Garlic Chicken Wings Recipe

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These oven-baked chicken wings are shatteringly crisp, lacquered in a glossy sweet-savory honey garlic glaze. A crowd-pleasing recipe that’s better than takeout, made with simple pantry ingredients.

Ingredients

Scale
  • 3 pounds chicken wing sections (flats and drumettes), patted very dry with paper towels
  • 1 ½ tablespoons baking powder (aluminum-free)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ⅓ cup honey (runny, liquid honey)
  • ¼ cup low-sodium soy sauce (or tamari for gluten-free)
  • 4 cloves garlic, finely minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Pinch of red pepper flakes (optional)
  • 2 tablespoons toasted sesame seeds (for garnish)
  • 2 green onions, thinly sliced on the diagonal (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Prep the Wings: Pat chicken wings very dry with paper towels. Place in a large mixing bowl.
  2. Season the Wings: In a small bowl, whisk together baking powder, kosher salt, black pepper, garlic powder, and onion powder. Sprinkle over wings and toss well to coat evenly. Let sit at room temperature for 15 minutes.
  3. Preheat and Prep the Pan: Preheat oven to 400°F (200°C). Place a wire rack inside a rimmed baking sheet and lightly spray with cooking spray or brush with oil.
  4. Arrange the Wings: Place seasoned wings on the wire rack in a single layer, not touching.
  5. Bake the Wings: Bake for 30 minutes. Flip each wing using tongs, then bake for another 20-25 minutes until golden brown and crispy (internal temperature reaches 165°F/74°C). For extra crispiness, broil for 2-3 minutes at the end.
  6. Make the Glaze: While wings bake, combine honey, soy sauce, minced garlic, rice vinegar, sesame oil (if using), and red pepper flakes in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook for 2-3 minutes until garlic is fragrant and mixture thickens slightly.
  7. Thicken the Glaze: Stir cornstarch slurry, then pour into simmering glaze. Stir continuously for 30-60 seconds until thickened to a syrupy consistency. Remove from heat.
  8. Glaze the Wings: Let baked wings rest for 2 minutes. Using a pastry brush, generously brush each wing with glaze. Flip and brush the other side. Apply a second layer for extra stickiness.
  9. Finish and Serve: Transfer glazed wings to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately with lime wedges.

Notes

Pat wings very dry for crispiest skin. Use aluminum-free baking powder to avoid metallic taste. Let wings rest 2-3 minutes before glazing so glaze adheres. Double-glaze for maximum flavor. Watch glaze carefully to prevent burning. For air fryer: cook seasoned wings at 375°F for 12-15 minutes, then glaze and air fry 2-3 minutes.

Nutrition

Keywords: chicken wings, honey garlic, crispy wings, oven-baked wings, sticky wings, game day appetizer

Find it online: https://milaspoon.com/crispy-sticky-honey-garlic-chicken-wings-recipe/