Crispy, sweet, and savory, these Honey Garlic Chicken Wings are a quick crowd-pleaser perfect for weeknight dinners or meal prep.
Packed with high-quality protein and low in saturated fat, they satisfy cravings without guilt.
The combination of honey, garlic, and soy creates an irresistible glaze, while air fryer or oven options make cooking effortless and fuss-free.
Honey Chicken Wings
Equipment
- 1 large mixing bowl
- 1 baking sheet with cooling rack (for oven method)
- Air fryer basket (optional)
- Saucepan
- Measuring Cups and Spoons
- Tongs
Ingredients
- 10 chicken wings
- ¼ cup all-purpose flour or gluten-free flour
- ¼ tsp ground black pepper
- ½ tsp granulated garlic
- ½ tsp onion powder
- 1 tsp salt
- 3 tbsp honey
- 3 tbsp light brown sugar
- 3 tbsp sweet chili sauce
- 3 tbsp soy sauce or gluten-free alternative
- Optional garnish: 1 tbsp sesame seeds
- Optional garnish: 1 chopped spring onion
Instructions
- Prepare the Chicken Wings: Start by patting your chicken wings dry with paper towels. Removing excess moisture is crucial—it ensures a crisp coating when cooking. Once dry, set the wings aside on a plate or tray while you prepare the seasoning mixture.
- Make the Seasoning Mix: In a large mixing bowl, combine all-purpose flour (or gluten-free flour), ground black pepper, granulated garlic, onion powder, and salt. Stir thoroughly until all ingredients are evenly incorporated. This mixture will form a light coating that gives your wings a golden, crispy texture.
- Coat the Wings: One by one, gently toss each chicken wing in the flour and spice mixture. Make sure every part of the wing is fully coated for maximum crispiness. Shake off any excess flour to avoid clumps, then place the wings on a clean plate or tray ready for cooking.
- Preheat Cooking Equipment: For Air Fryer: Preheat the air fryer to 400°F (205°C). Lightly spray the basket with olive oil using a refillable mister—avoid aerosol sprays as they can damage the basket coating. For Oven: Preheat your oven to 400°F (205°C). Place a cooling rack inside a rimmed baking sheet or roasting pan. Spray or lightly grease the rack to prevent sticking.
- Cook the Wings (Air Fryer Method): Arrange the wings in a single layer in the air fryer basket. Avoid stacking them; spacing allows hot air to circulate for even cooking. Air fry for 18 minutes, flipping the wings halfway through. Depending on wing size, cooking may take up to 40 minutes. Check that the internal temperature reaches 165°F (74°C) for safe consumption.
- Cook the Wings (Oven Method): Place the coated wings on the prepared cooling rack. Bake for 40 minutes, flipping the wings after 20 minutes to ensure they crisp evenly. Depending on the size of your wings, baking may take up to 60 minutes. Always confirm the internal temperature is 165°F (74°C).
- Prepare the Honey Garlic Sauce: While the wings are cooking, combine honey, sweet chili sauce, and soy sauce in a medium saucepan over medium heat. Stir continuously for 1 minute to blend the flavors.Next, add the light brown sugar, stirring vigorously for an additional minute. Continue to cook until the sauce thickens slightly, forming a glossy glaze. Avoid overcooking to prevent the sauce from becoming overly sweet or sticky.
- Coat the Wings in Sauce: Once the wings are cooked, transfer them carefully to the saucepan with the honey garlic sauce, one at a time. Use tongs to toss and coat each wing thoroughly, ensuring every piece is evenly covered with the sticky, flavorful glaze.
- Plate and Garnish: Place the sauced wings on a serving platter. Sprinkle with sesame seeds and chopped spring onions if desired, for added texture and visual appeal. Serve immediately while warm to enjoy the perfect balance of crispy and sticky flavors.
- Storage Tips for Leftovers: If you have leftover wings, allow them to cool completely before storing in an airtight container. Refrigerate for up to 4 days. Reheat in an air fryer or oven to maintain crispiness rather than using a microwave, which can make the coating soggy.
Notes
- For extra crispy wings, add 1 tablespoon of baking powder to the flour mixture.
- Ensure wings are completely dry before coating; moisture prevents a crisp crust.
- Don’t coat wings in sauce too early—wait until serving to keep them crunchy.
- Adjust sweetness and spice by modifying honey, brown sugar, or chili sauce quantities.
- Use gluten-free flour, soy sauce, and chili sauce if needed for dietary preferences.
- Wings will shrink during cooking; leave adequate space in the air fryer or oven tray.
- Reheating in an air fryer or oven helps maintain crispiness, unlike microwaving.
Chef’s Secrets for Perfect Wings
Achieving restaurant-quality wings at home is easier than you think.
Start by thoroughly drying the wings, as this is key to crispiness.
The flour coating is the secret to a golden exterior, and adding a small amount of baking powder gives an even crunchier finish.
When tossing the wings in sauce, do it just before serving to preserve their texture.
For a deeper flavor, marinate wings briefly in soy sauce, garlic, and a touch of honey before coating.
Lastly, always check the internal temperature; wings cooked to 165°F (74°C) are safe, juicy, and tender.
Serving Suggestions for Maximum Enjoyment
Honey Garlic Chicken Wings are versatile and pair well with a variety of sides.
Serve them with steamed vegetables, a fresh garden salad, or roasted sweet potatoes for a balanced meal.
For casual gatherings, accompany them with dipping sauces like ranch, blue cheese, or extra chili sauce.
Garnishing with sesame seeds and chopped green onions adds a visual pop and a subtle nutty flavor.
These wings also make excellent appetizers for game nights or a main course for weeknight dinners.
Storage Tips for Fresh Wings
To keep wings at their best, store leftovers in an airtight container in the refrigerator for up to four days.
Allow the wings to cool before storing to avoid condensation, which can make the coating soggy.
When reheating, use an air fryer or oven at medium heat to restore crispiness, rather than a microwave, which softens the crust.
For longer storage, wings can be frozen for up to three months; defrost overnight in the refrigerator before reheating for optimal texture.
Frequently Asked Questions
1. Can I make these wings gluten-free?
Yes! Substitute regular flour with a gluten-free option like Bob’s Red Mill 1-to-1 Baking Flour, cassava flour, or King Arthur Measure-for-Measure Gluten-Free Flour.
Ensure soy sauce and sweet chili sauce are also gluten-free.
2. How do I make the wings extra crispy?
Adding 1 tablespoon of baking powder to the flour mixture significantly increases crispiness. Also, cooking wings in a single layer with space between them allows even air circulation, creating a crunchy exterior.
3. Can I prepare the wings ahead of time?
You can pre-coat and store raw wings in the refrigerator for a few hours before cooking. However, avoid saucing them until just before serving to maintain their crisp texture.
4. Can I adjust the sweetness or spice?
Absolutely! Reduce or increase honey and brown sugar to taste. For extra heat, add more chili sauce or a sprinkle of red pepper flakes. Taste the sauce as it thickens and adjust seasonings gradually.
5. Which cooking method is better: air fryer or oven?
Both methods work well. The air fryer gives faster results and a slightly crispier finish, while the oven method allows cooking larger batches and requires less active attention. Choose based on convenience and quantity.
