Sticky Honey Garlic Baked Chicken Wings

These Sticky Honey Garlic Baked Chicken Wings hit that perfect sweet-and-savory spot without the hassle or mess of deep frying.

By baking the wings with a light coating of baking powder, the skin gets incredibly crispy in the oven, creating the ideal base to soak up a rich, garlicky glaze.

Ingredients

For the wings:

• 2 lbs chicken wings (a mix of flats and drumettes)

• 1 tbsp baking powder (ensure it is aluminum-free)

• 1 tsp kosher salt

• 1/2 tsp black pepper

For the sticky sauce:

• 1/3 cup honey

• 1/4 cup soy sauce (low sodium preferred)

• 4 cloves garlic, finely minced

• 1 tsp fresh ginger, grated

• 1 tbsp rice vinegar (apple cider vinegar works too)

• 1 tsp toasted sesame oil

• Optional: 1/2 tsp red pepper flakes for a little heat

For garnish:

• Toasted sesame seeds

• Sliced fresh green onions

Instructions

1. Prep the oven and pan: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil or parchment paper, and place a wire baking rack right on top. Spray the wire rack generously with non-stick cooking spray so the chicken doesn't tear when you flip it.

2. Dry and coat the chicken: Use paper towels to thoroughly pat the chicken wings completely dry. Removing excess moisture is the secret to getting an oven-baked crunch. Place the dried wings in a large bowl and toss them with the baking powder, salt, and black pepper until every piece is evenly coated.

3. Bake until crispy: Arrange the coated wings in a single layer on the prepared wire rack, leaving a little space between each one so the hot air can circulate. Bake for 40 to 45 minutes, pulling them out halfway through to flip each wing. They are done when the skin is golden brown, blistered, and crispy.

4. Simmer the glaze: While the wings are in their final 10 minutes of baking, add the honey, soy sauce, minced garlic, grated ginger, rice vinegar, sesame oil, and red pepper flakes to a small saucepan. Bring the mixture to a gentle boil over medium heat, then lower the heat and let it simmer for about 5 to 7 minutes. Stir it frequently until the sauce thickens up enough to coat the back of a spoon.

5. Toss the wings: Remove the crispy wings from the oven and transfer them to a large, clean mixing bowl. Pour the warm, thickened honey garlic sauce over the top. Use tongs to toss the wings aggressively until every piece is slick and fully coated in the sticky glaze.

6. Caramelize (Optional but recommended): For maximum stickiness, place the sauced wings back onto the wire rack and pop them under the oven broiler for 1 to 2 minutes. Watch them the entire time, as the high sugar content in the honey can burn very quickly.

7. Serve: Transfer the hot wings to a serving platter, sprinkle generously with toasted sesame seeds and sliced green onions, and serve immediately while the skin is still crisp.