Baked Honey Garlic Wings

FAQ

Can I use frozen wings?

Yes, thaw fully and pat dry before seasoning.

Why use cornstarch on wings?

It helps dry the surface and improves crispiness in the oven.

Can I make these ahead?

You can bake ahead, but glaze right before serving for best texture.

Can I air fry these instead?

Yes, cook at 380°F for about 22–25 minutes, shaking halfway.

Chef’s Tips

Dry wings well before seasoning for better crisping.
Optional chill time (uncovered) improves texture noticeably.
Don’t over-reduce the sauce, it should coat, not thicken into candy.
Broil at the end only if watching closely; honey burns quickly.
Tossed wings can be returned to the oven briefly to help the glaze set and go sticky.

Baked Honey Garlic Wings

Wife with the Knife

Crisp baked wings tossed in a honey garlic glaze with plenty of garlic, soy, and a touch of sweetness. They come out of the oven glossy and a little messy in the best way, the kind you just pile onto a plate and eat while they’re still hot and sizzling.

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Prep Time 10

Cook Time 40

Chill Time (Optional) 30

Total Time 1 20

Course Main Course

Cuisine Asian Inspired

Servings 6

Ingredients

Wings

2.4 lbs (1.1 kg) chicken wings
2 Tbsp neutral oil (vegetable, canola, sunflower, or avocado oil)
2 Tbsp cornstarch
1 tsp garlic powder
½ tsp kosher salt
½ tsp onion powder
½ tsp sweet paprika
¼ tsp black pepper
Optional swap: ½ tsp smoked paprika for a deeper, slightly smoky flavor

Honey Garlic Sauce

4 garlic cloves minced
½ tsp red pepper flakes
½ cup honey
3 Tbsp soy sauce low sodium
½ Tbsp rice vinegar
1 Tbsp neutral oil
¼ cup water
1 Tbsp cornstarch

Instructions

Preheat oven to 425°F (or 400°F convection). Line a baking sheet with parchment and lightly oil it.
Pat wings dry. For best texture, chill uncovered in the fridge for 30–60 minutes (optional).
Mix cornstarch, garlic powder, salt, onion powder, paprika, and pepper.
Toss wings with oil, then coat evenly in seasoning mix.
Place wings in a single layer on your baking sheet.
Bake for 35–40 minutes, flipping halfway through.
Optional: Broil for 2–3 minutes for extra crisp edges.
Mix water and cornstarch into a slurry.
Heat oil in a pan over medium heat. Sauté garlic and chili flakes for 1 minute.
Add honey, soy sauce, vinegar, and slurry. Simmer until nappe consistency.
Toss wings in sauce until evenly coated.
Optional: return to oven for 3–5 minutes to set glaze.
Transfer to a platter, serve, and enjoy!

Notes

Leftovers: Best fresh, but still good the next day.

Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze for up to 2 months (texture softens slightly).
Reheat:
- Oven: 375°F for 10–12 minutes
- Air fryer: 350°F for 5–7 minutes (best texture)
- Microwave: not recommended (wings will get soggy)