Sticky Honey Garlic Chicken Wings (Printer-friendly)
Crispy wings tossed in a sweet and sticky honey garlic glaze with sesame and scallion garnish.
# What You'll Need:
→ Wings
01 - 3.3 pounds chicken wings, split and tips removed
02 - 1 tablespoon aluminum-free baking powder
03 - 1 teaspoon kosher salt
04 - 1 teaspoon 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 mixed with 1 tablespoon water
→ Garnish
11 - 2 tablespoons chopped scallions
12 - 1 teaspoon toasted sesame seeds
# How To Make It:
01 - Preheat oven to 425°F. Line a rimmed baking sheet with foil and position a wire rack on top.
02 - Pat chicken wings dry with paper towels. In a large bowl, toss wings with baking powder, salt, and pepper until evenly coated.
03 - Arrange wings in a single layer on the prepared rack. Bake for 40 minutes, flipping halfway through, until crisp and golden brown.
04 - While wings bake, melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in honey, soy sauce, and apple cider vinegar. Simmer for 2 minutes.
05 - Whisk in cornstarch slurry and cook, stirring constantly, until sauce thickens slightly, approximately 1 to 2 minutes. Remove from heat.
06 - Transfer baked wings to a large bowl. Pour warm honey garlic sauce over wings and toss thoroughly to coat.
07 - Arrange wings on a serving platter and garnish with chopped scallions and toasted sesame seeds. Serve immediately.
# Expert Tips:
01 -
- These wings develop this incredible crackling exterior that somehow stays crispy even after being tossed in the sticky honey glaze - a trick I accidentally discovered after burning my first batch.
- The sauce hits that perfect sweet-savory balance that keeps everyone reaching for more long after they swear theyve had enough.
02 -
- Over-baking is actually better than under-baking with these wings - the extra time creates that crunchy exterior that stands up to the sauce.
- The sauce will thicken considerably as it cools, so if it seems a bit thin when coating the wings, trust the process and give it a minute.
03 -
- Line your bowl with foil before tossing wings in sauce for virtually no cleanup - a trick I learned after spending 20 minutes scrubbing dried honey sauce from my favorite mixing bowl.
- Save any leftover sauce to brush on during the last few minutes of reheating leftover wings, bringing them back to their original glory instead of ending up with sad, dry leftovers.