Honey Garlic Chicken Wings
Crispy baked chicken wings tossed in a sticky honey garlic sauce made with soy sauce, fresh ginger, and chili garlic sauce. The sauce simmers on the stove while the wings bake, so they're ready to toss and serve the minute they come out of the oven.
Servings: 6 servings
Equipment
- Rimmed baking sheet
- Wire rack
- Small saucepan
Ingredients
For the wings:
- 3 pounds chicken wings split
- ¼ cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Nonstick cooking spray
For the honey garlic sauce:
- ½ cup honey
- ¼ cup soy sauce
- 4 cloves garlic minced or pressed
- 1 teaspoon fresh ginger grated
- 1 tablespoon chili garlic sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
For serving:
- Sliced green onions
- Sesame seeds
Instructions
- Preheat the oven to 450°F. Line a large baking sheet with parchment paper or foil, set a wire rack on top, and spray the rack with cooking spray.
- In a large bowl, whisk together the flour, baking powder, garlic powder, onion powder, salt, and pepper.
- Pat the wings as dry as possible with paper towels. Toss them in the flour mixture until well coated, shake off any excess, and arrange them in a single layer on the rack. Spritz the tops lightly with cooking spray.
- Bake for 20 minutes. Flip the wings and bake another 15 to 20 minutes, until crisp, browned, and cooked through. If your oven has convection, turn it on for the last 8 minutes.
- Air fryer method: Preheat the air fryer to 400°F. Arrange the wings in a single layer in the basket, working in batches. Air fry for 10 minutes, flip, then cook 8 to 10 minutes more, until crisp and cooked through.
- Make the sauce: While the wings cook, add all sauce ingredients to a small saucepan over medium heat. Bring to a gentle simmer and cook 1 to 2 minutes, stirring frequently, until thickened. Remove from heat.
- Transfer the cooked wings to a large bowl. Pour the sauce over and toss until evenly coated.
- Garnish with sliced green onions and sesame seeds and serve immediately.
Notes
- Dry wings are crisp wings. Blot every piece before coating. This matters more than anything else in the recipe.
- Baking powder, not baking soda. They aren't interchangeable, and baking soda leaves a soapy taste.
- Sauce after cooking, never before. Honey burns at 450°F and turns bitter.
- Convection finish: Turn convection on for the last 8 minutes for extra crisp skin.
- Heat level: As written the sauce is mild. Substitute sriracha for the chili garlic sauce, starting with 1 teaspoon, or add a pinch of cayenne for more heat.
- Chili garlic sauce is sold in a jar in the Asian section of most grocery stores.
- Dried ginger works. Use ½ teaspoon in place of the fresh.
- Gluten free: Tamari or coconut aminos in place of soy sauce. Coconut aminos are sweeter, so reduce the honey slightly.
- This recipe doubles well. Use two pans and two racks rather than crowding one.
- Storage: Airtight container in the fridge up to 3 days. Reheat in the air fryer at 400°F for 3 to 5 minutes, or in a 450°F oven until warmed through. They won't be as crisp as they were fresh.
- Serving: Steamed rice and a green vegetable turn these into dinner.
Nutrition
Calories: 397kcal | Carbohydrates: 31g | Protein: 24g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 1370mg | Potassium: 248mg | Fiber: 1g | Sugar: 24g | Vitamin A: 181IU | Vitamin C: 2mg | Calcium: 142mg | Iron: 2mg
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