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Glossy honey garlic chicken wings on a dark ceramic platter with lacquered amber glaze, scattered scallions and sesame seeds, crisp browned edges and realistic sticky texture. The lower title bubble reads Honey Garlic Chicken Wing Recipe.
Good Fork Daily Editorial Kitchen

Honey Garlic Chicken Wing Recipe

Crispy baked honey garlic chicken wings with a glossy savory-sweet glaze, clear doneness checks and a sauce that clings without burning.
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Prep Time 18 minutes
Cook Time 48 minutes
Resting 5 minutes
Total Time 1 hour 11 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: Asian inspired
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds split chicken wings flats and drumettes
  • 1 tablespoon aluminum-free baking powder not baking soda
  • 3/4 teaspoon kosher salt
  • 1/3 cup honey
  • 1/4 cup reduced-sodium soy sauce
  • 4 cloves garlic finely grated
  • 1 tablespoon unseasoned rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 2 scallions thinly sliced
  • 2 teaspoons toasted sesame seeds

Equipment

  • Rimmed sheet pan
  • Wire rack
  • Small saucepan
  • Instant-read thermometer

Method
 

  1. Heat the oven to 425°F and place a wire rack over a foil-lined rimmed sheet pan.
  2. Blot the wings thoroughly. Toss with baking powder and salt until the coating is thin and no white patches remain.
  3. Arrange the wings with space between them. Roast 25 minutes, turn, then roast 18 to 25 minutes more until browned.
  4. Check several thick pieces near but not touching bone. Every checked piece should reach at least 165°F.
  5. Simmer honey, soy sauce, garlic, vinegar and sesame oil for 2 minutes. Whisk in the cornstarch slurry and cook 30 to 60 seconds until lightly thickened.
  6. Rest the wings 5 minutes, toss with only enough warm glaze to coat, and finish with scallions and sesame seeds.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • USDA guidance lists 165°F as the safe minimum internal temperature for all poultry and for reheated leftovers.
  • This recipe was developed through culinary research and editorial review.