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Appetizer · American

Baked Honey Garlic Chicken Wings

Oven-baked wings get crisp enough for a crowd, then toss in a sticky honey-garlic glaze that clings without a deep fryer.

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Baked Honey Garlic Chicken Wings

15 minPrep45 minCook60 minTotal

Amounts scale with servings. Pan size and cooking time may need adjusting for larger batches.

Ingredients

Let’s make it

  1. 1

    Heat the oven to 425°F. Pat the wings very dry. Toss with baking powder, salt, and pepper and arrange on a rack set over a foil-lined sheet.

  2. 2

    Bake for 40–45 minutes, turning once, until the skin is browned and the thickest part reaches 165°F.

  3. 3

    Warm honey, soy sauce, garlic, and vinegar in a small skillet for 2 minutes, just until the garlic smells fragrant.

  4. 4

    Toss the hot wings in the glaze and serve right away.

A few things that help

Aluminum-free baking powder dries the skin so it crisps in the oven.

A rack lets fat drip away; crowded wings steam.

Use what you have

Maple syrup can replace honey. The glaze will be a little less sticky.

Use tamari if you need the glaze to be wheat-free.

Your questions, answered

Do I need to brine the wings?

No. Drying them well and using baking powder is enough for crisp skin in a home oven.

Can I make the wings ahead?

Bake them, cool, and refrigerate. Reheat at 400°F until 165°F, then toss with freshly warmed glaze.

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Baked Honey Garlic Chicken Wings