I’m excited to share my Sticky Honey Garlic Chicken Wings, where crispy breaded wings are glazed in a decadent soy, paprika, ginger, honey, and garlic sauce with an optional Sriracha kick.

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I can’t stop thinking about these Honey Garlic Wings. I mean seriously I find myself planning dinner around them.

Crispy chicken wings get this glossy honey kiss that hides a deeper surprising savory edge so the first bite feels familiar but then flips into something you want to figure out. I burnt mine once and liked it better, dont ask why.

There’s a little heat option if you want to push it, but mostly it’s about that sticky shiny finish that makes you eat faster than you should. Trust me you will want to know what I did to get it.

Ingredients

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Chicken wings: rich in protein and fat, filling and gets crispy outer skin when cooked.
Flour and cornstarch: make a light crunchy crust, add carbs, not much vitamins.
Eggs: they bind the coating, add protein and richness, a bit of vitamins too.
Honey: main sweetener, makes sticky glaze, lots of simple sugars and calories.
Soy sauce: salty umami, deepens flavor and adds sodium, gives savory balance.
Garlic and ginger: punchy aromatics, give heat and warmth, tiny antioxidants too.
Rice vinegar: bright acidic pop, cuts richness and balances the honey sweetness.
Sriracha or cayenne: optional heat, brings capsaicin and a spicy kick, use sparingly.

Ingredient Quantities

2 to 3 pounds chicken wings, tips removed and split

1 cup all purpose flour

1/2 cup cornstarch

1 teaspoon baking powder (aluminum free)

1 teaspoon paprika

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 large eggs, beaten

2 tablespoons vegetable oil

1/3 cup low sodium soy sauce

1/2 cup honey

3 large garlic cloves, minced

1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)

1 tablespoon rice vinegar or apple cider vinegar

1 tablespoon cornstarch plus 2 tablespoons water (for thickening)

Optional heat: 1 to 2 teaspoons Sriracha or 1/4 teaspoon cayenne pepper

Optional garnish: 1 teaspoon toasted sesame seeds

Optional garnish: 2 green onions, thinly sliced

How to Make this

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1. Preheat oven to 425°F or set air fryer to 380°F; pat 2 to 3 pounds chicken wings dry, remove tips and split at the joint so they cook evenly.

2. In a bowl mix 1 cup all purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder (aluminum free), 1 teaspoon paprika, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

3. In another bowl beat 2 large eggs with 2 tablespoons vegetable oil.

4. Dip each wing in the egg wash, then dredge in the flour mixture pressing so the coating sticks; shake off excess and place wings on a wire rack set over a baking sheet (for oven) or arrange in a single layer in the air fryer basket, dont overcrowd.

5. For oven bake: spray or brush wings lightly with oil and bake 40 to 45 minutes, flipping once halfway, until golden and crisp and internal temp reads 165°F. For air fryer: cook 22 to 25 minutes, flip at about 12 minutes, until crisp.

6. While wings cook make the sauce: in a small saucepan combine 1/3 cup low sodium soy sauce, 1/2 cup honey, 3 minced garlic cloves, 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger) and 1 tablespoon rice vinegar or apple cider vinegar; add optional heat 1 to 2 teaspoons Sriracha or 1/4 teaspoon cayenne if you want a kick. Bring to a gentle simmer.

7. Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry; whisk it into the simmering sauce and cook 30 seconds to 1 minute until glossy and thickened, then remove from heat.

8. When wings are done transfer to a large bowl, pour the hot sauce over them and toss well to coat; if you want the glaze extra sticky return sauced wings to the oven or air fryer for 2 to 3 minutes to set.

9. Garnish with 1 teaspoon toasted sesame seeds and 2 thinly sliced green onions, serve hot. Tip for crispier wings: always pat dry, use a rack so air circulates, and dont overcrowd the pan or basket.

Equipment Needed

1. Oven or air fryer (preheat to 425°F for oven or 380°F for air fryer)
2. Rimmed baking sheet
3. Wire rack that fits the baking sheet so air can circulate and wings get crispy
4. Two medium mixing bowls one for the flour/cornstarch mix and one for the egg wash
5. Measuring cups and measuring spoons
6. Whisk or fork to beat the eggs
7. Kitchen tongs for flipping and tossing the wings
8. Small saucepan and a wooden spoon or spatula for the sauce
9. Instant read thermometer to make sure the wings hit 165°F

FAQ

Q: How do I get the wings extra crispy?
A: Pat the wings very dry, toss them in the flour and cornstarch mix with the baking powder, and don't crowd the pan. Bake at a high temp or double-fry/air fry for best crunch. Baking powder helps make them bubbly and crisp, just use the aluminum free kind.

Q: Can I make these in an air fryer or oven instead of deep frying?
A: Yes. Air fryer: 375 to 400 F for about 20 to 25 minutes, flip halfway. Oven: 425 F for 40 to 50 minutes, flip once, or use convection at 400 F and check sooner. Lightly oil the wings and give them space so they crisp up.

Q: The sauce is too sweet or too salty, what can I do?
A: Cut the honey or add a splash more vinegar to balance sweetness, or add a little water to dilute. If too salty, add extra honey or a squeeze of lemon, or use lower sodium soy to start. A pinch of Sriracha or cayenne gives heat that tricks your brain into less sweet.

Q: How do I thicken the sauce so it sticks to the wings?
A: Bring the soy, honey, garlic, ginger and vinegar to a simmer, then whisk in the cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and cook until glossy. Let the sauce bubble a minute so it activates, then toss with the hot wings so it clings.

Q: Can I make these ahead or freeze them?
A: Yes. You can marinate or dry-coat wings and refrigerate a few hours before cooking. Cooked wings keep 3 to 4 days in the fridge, sauce 4 to 5 days. Freeze raw wings up to 3 months, or frozen cooked wings for about 2 months. Reheat in the oven or air fryer to bring back crispness, microwaving makes them soggy.

Q: Any easy swaps for gluten free or other allergies?
A: Use rice flour or a gluten free all purpose mix instead of wheat flour, replace soy sauce with tamari or coconut aminos, and use arrowroot instead of cornstarch if you want. Always check labels for hidden gluten or additives.

Sweet Honey Garlic Chicken Wings Recipe Substitutions and Variations

All purpose flour: swap 1:1 with a gluten free flour blend or rice flour. Rice flour usually gives crispier skin, GF blends keep the texture more like regular flour, chickpea flour also works but gives a nuttier taste.
Cornstarch (for coating or thickening): use potato starch or tapioca starch 1:1. Potato starch makes super crisp wings when fried, tapioca is good for glossy sauces but might be a little chewier.
Low sodium soy sauce: replace with tamari 1:1 for gluten free, or coconut aminos if you want lower sodium and a sweeter, milder flavor; if using coconut aminos you might want to cut back the honey a touch.
Honey: sub with pure maple syrup or agave nectar 1:1, or use brown sugar dissolved in a bit of hot water (start with 1 tablespoon water per 1/4 cup sugar). Maple is thinner and adds its own flavor, so simmer sauce a little longer to thicken.

Pro Tips

– Let the skin dry out first. Seriously, pat them dry then stick the wings uncovered in the fridge for at least an hour or overnight if you can. Dry skin + that baking powder and cornstarch mix = way crispier wings. Also press the flour mix onto the wings so it really sticks, dont just dust and hope.

– Give them room to breathe. Whether oven or air fryer, single layer, dont overcrowd. A wire rack on a sheet is your best friend in the oven, and in the air fryer leave a little gap between pieces so hot air gets all around. Flip once midway and preheat the oven or fryer so the coating starts crisping immediately.

– Sauce tricks: simmer it gently, dont blast the honey with high heat or it will darken and taste bitter. Make the cornstarch slurry smooth by mixing it into cold water first, then whisk it in while simmering so you dont get lumps. If you want ultra sticky glaze, reduce the sauce a bit before adding the slurry, toss hot wings once, then return them to the oven or air fryer for 2 to 3 minutes to set the glaze. Taste and tweak the balance with a splash more vinegar or soy if it seems too sweet, and a tiny drizzle of sesame oil at the end gives great aroma.

– Make ahead and reheat hacks. You can par-bake or air fry the wings, freeze them flat on a sheet, then finish straight from frozen when you want them. To re-crisp leftovers use the air fryer or a very hot oven, not the microwave. And use a probe thermometer if youre unsure; 165°F is safe but letting them get to around 175°F will render more fat and give better texture, so go by feel and look too.

Sweet Honey Garlic Chicken Wings Recipe

Recipe by James Level

0.0 from 0 votes

I’m excited to share my Sticky Honey Garlic Chicken Wings, where crispy breaded wings are glazed in a decadent soy, paprika, ginger, honey, and garlic sauce with an optional Sriracha kick.

Servings

servings

Calories

1009

kcal

Equipment: 1. Oven or air fryer (preheat to 425°F for oven or 380°F for air fryer)
2. Rimmed baking sheet
3. Wire rack that fits the baking sheet so air can circulate and wings get crispy
4. Two medium mixing bowls one for the flour/cornstarch mix and one for the egg wash
5. Measuring cups and measuring spoons
6. Whisk or fork to beat the eggs
7. Kitchen tongs for flipping and tossing the wings
8. Small saucepan and a wooden spoon or spatula for the sauce
9. Instant read thermometer to make sure the wings hit 165°F

Ingredients

2 to 3 pounds chicken wings, tips removed and split
1 cup all purpose flour
1/2 cup cornstarch
1 teaspoon baking powder (aluminum free)
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large eggs, beaten
2 tablespoons vegetable oil
1/3 cup low sodium soy sauce
1/2 cup honey
3 large garlic cloves, minced
1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
1 tablespoon rice vinegar or apple cider vinegar
1 tablespoon cornstarch plus 2 tablespoons water (for thickening)
Optional heat: 1 to 2 teaspoons Sriracha or 1/4 teaspoon cayenne pepper
Optional garnish: 1 teaspoon toasted sesame seeds
Optional garnish: 2 green onions, thinly sliced

Directions

Preheat oven to 425°F or set air fryer to 380°F; pat 2 to 3 pounds chicken wings dry, remove tips and split at the joint so they cook evenly.
In a bowl mix 1 cup all purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder (aluminum free), 1 teaspoon paprika, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
In another bowl beat 2 large eggs with 2 tablespoons vegetable oil.
Dip each wing in the egg wash, then dredge in the flour mixture pressing so the coating sticks; shake off excess and place wings on a wire rack set over a baking sheet (for oven) or arrange in a single layer in the air fryer basket, dont overcrowd.
For oven bake: spray or brush wings lightly with oil and bake 40 to 45 minutes, flipping once halfway, until golden and crisp and internal temp reads 165°F. For air fryer: cook 22 to 25 minutes, flip at about 12 minutes, until crisp.
While wings cook make the sauce: in a small saucepan combine 1/3 cup low sodium soy sauce, 1/2 cup honey, 3 minced garlic cloves, 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger) and 1 tablespoon rice vinegar or apple cider vinegar; add optional heat 1 to 2 teaspoons Sriracha or 1/4 teaspoon cayenne if you want a kick. Bring to a gentle simmer.
Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry; whisk it into the simmering sauce and cook 30 seconds to 1 minute until glossy and thickened, then remove from heat.
When wings are done transfer to a large bowl, pour the hot sauce over them and toss well to coat; if you want the glaze extra sticky return sauced wings to the oven or air fryer for 2 to 3 minutes to set.
Garnish with 1 teaspoon toasted sesame seeds and 2 thinly sliced green onions, serve hot. Tip for crispier wings: always pat dry, use a rack so air circulates, and dont overcrowd the pan or basket.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 439g
Total number of serves: 4
Calories: 1009kcal
Fat: 60.8g
Saturated Fat: 17.5g
Trans Fat: 0.1g
Polyunsaturated: 12.5g
Monounsaturated: 25g
Cholesterol: 320mg
Sodium: 875mg
Potassium: 500mg
Carbohydrates: 82g
Fiber: 1g
Sugar: 44g
Protein: 60g
Vitamin A: 125IU
Vitamin C: 1.5mg
Calcium: 75mg
Iron: 1.5mg

Sweet Honey Garlic Chicken Wings Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Sweet Honey Garlic Chicken Wings Recipe Substitutions and Variations

Pro Tips