Big Game Sticky Honey Garlic Wings (Printable)
Crispy chicken with a sweet, sticky honey garlic glaze. Perfect for game day snacking or festive gatherings. Simple and delicious.
# What You Need:
→ Wings
01 - 3.3 pounds chicken wings, split, with tips removed
02 - 1 tablespoon aluminum-free baking powder
03 - 1 teaspoon kosher salt
04 - 1 teaspoon freshly ground black pepper
→ Honey Garlic Sauce
05 - 1/2 cup honey
06 - 1/4 cup low-sodium soy sauce
07 - 4 cloves garlic, finely minced
08 - 2 tablespoons unsalted butter
09 - 1 tablespoon apple cider vinegar
10 - 1 teaspoon cornstarch
11 - 1 tablespoon water (for slurry)
→ Garnish
12 - 2 tablespoons chopped scallions
13 - 1 teaspoon toasted sesame seeds
# How To Cook:
01 - Preheat your oven to 425°F. Line a rimmed baking sheet with aluminum foil and place a wire rack on top.
02 - Thoroughly pat the chicken wings dry with paper towels. In a large mixing bowl, combine the dried wings with baking powder, kosher salt, and black pepper, tossing until each piece is evenly coated.
03 - Arrange the seasoned wings in a single layer on the prepared wire rack. Bake for 40 minutes, ensuring to flip them halfway through the cooking process, until they are golden brown and exceptionally crispy.
04 - While the wings are baking, begin preparing the sauce. In a small saucepan, melt the unsalted butter over medium heat. Add the finely minced garlic and sauté for approximately 1 minute until it becomes fragrant.
05 - Stir in the honey, soy sauce, and apple cider vinegar. Bring the mixture to a gentle simmer for 2 minutes. In a separate small bowl, whisk together the cornstarch and 1 tablespoon of water to create a smooth slurry. Gradually whisk this slurry into the simmering sauce and continue cooking, stirring constantly, until the sauce thickens slightly (this typically takes 1-2 minutes). Remove the saucepan from the heat.
06 - Once baked, transfer the crispy wings to a large mixing bowl. Pour the warm honey garlic sauce over the wings and toss gently to ensure every wing is thoroughly coated. Arrange the coated wings on a serving platter and garnish generously with chopped scallions and toasted sesame seeds. Serve immediately for best enjoyment.
# Expert Tips:
01 -
- You'll adore how effortlessly these wings achieve that coveted crispy skin without a single drop of oil from a deep fryer.
- The sticky, sweet, and savory glaze is so addictively good, your friends will be begging you for the recipe every single time.
02 -
- Using aluminum-free baking powder is absolutely crucial; trust me, that metallic aftertaste is not what you want.
- Achieving that perfectly thick, clingy sauce really depends on that cornstarch slurry; make sure to whisk it well and cook until it just thickens, not too much.
03 -
- For an extra layer of crunch, pop the baked wings under the broiler for 1-2 minutes after coating them in sauce, keeping a close eye to prevent burning.
- Don't overcrowd the baking sheet; giving the wings space ensures even air circulation, which is key for maximum crispiness.