Honey Garlic Wings are oven baked and easy to make for dinner or as an appetizer! These wings are coated in the best thick, rich, sticky honey garlic sauce ever!
Honey Garlic Wings:
One of my favorite appetizers or even an easy fun dinner recipe, these wings have those Asian takeout flavors we all crave! I don't mind getting takeout wings at all, but cooking them at home is just so simple! You really only need about 10 minutes of prep for these wings, and then pop them in the oven! No frying mess involved at all! Plus, they're a lot more budget friendly compared to restaurant prices. You can purchase lots of chicken wings for really, really cheap! The sauce is so thick and sticky and has that savory/sweet thing going on, it's so crave worthy. These are perfect for feeding your hungry crowd, no matter the size. Much like our favorite Buffalo Chicken Dip and Creamy Corn Dip, they're one of the first things to disappear off the table.
Making Honey Garlic Chicken Wings:
- After you have separated your wings into flats and drumettes (if necessary) pop them in a large bowl! We keep it simple and pat them dry with paper towels (don't skip that step). Then, drizzle with olive oil, salt and pepper.
- Place them in an even layer on a large baking sheet. Make sure the wings aren't touching if possible so that they don't stick together. Keep clean up easy by lining your baking sheet with parchment paper too!
- While the wings are in the oven we're going to make a really simple but flavor packed sauce! The sauce is just honey, soy sauce, ginger, garlic, sesame oil and sesame seeds.
- Now when the wings come out of the oven use tongs to get them into a large clean bowl right away. Toss them with the sauce until every wing is nice and coated. These are best served right away.
Some Recipe Notes and Tips:
- If you want to have these for dinner they are great served with white or brown rice! You can also serve them up with some Lo Mein Noodles or a side of Roasted Green Beans for the veggie lovers.
- Chicken wings usually come in large 2-3 pound value packs. They may or may not already be separated. I personally always hunt down wings that are already separated into drums and flats. You can also ask at the butcher counter at your store and they are usually happy to help you with this to make your life easier!
- Don't skip the step of patting the wings dry with a paper towel. This is how we get them to be nice and crispy and not soggy! Also, don't skip flipping them halfway through, super important for crisp wings!
- These are truly a "restaurant style" dish. We don't over season the wings, because it takes away from the nice powerful punch of the sauce. Trust me, stick with salt and pepper before cooking!
- I personally like to serve and eat these right away, but you can save leftovers. Chicken wings are honestly pretty good even cold out of the fridge! If you want to reheat them, do so for a few minutes at 350 degrees in the oven. I don't recommend microwaving them because they get a little rubbery.
Honey Garlic Wings
- 2 Pounds Chicken Wings separated into flats and drumettes
- 1 Tablespoon Olive Oil
- ½ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
For the honey garlic sauce:
- ½ Cup Honey
- ¼ Cup Low Sodium Soy Sauce
- 1 teaspoon Sesame Oil
- 1 Tablespoon Grated Ginger
- 1 Tablespoon Minced Garlic
- 1 teaspoon Sesame Seeds
- Preheat oven to 400°F.
- In a bowl, toss the chicken wings with olive oil, salt, and pepper.
- Arrange the chicken wings on a baking sheet lined with parchment paper, and bake for 40 minutes turning halfway through.
- To make the sauce, in a small saucepan, combine the honey with soy sauce, sesame oil, ginger, and garlic. Bring to a boil then reduce the heat to simmer and let it simmer for 4-5 minutes until thickened. Mix in the toasted sesame seeds.
- When the wings are baked and ready, place in a large bowl and toss with the honey garlic sauce until the wings are well coated.
- Garnish with chopped parsley leaves and extra sesame seeds, and serve.