Sticky Honey Chicken Wings represent the perfect balance of sweet and savory flavors that coat each wing in a glossy, caramelized glaze that’s impossible to resist. These wings combine the natural sweetness of honey with savory soy sauce, aromatic garlic, and a hint of heat to create a finger-licking good experience that elevates the humble chicken wing to restaurant-quality status. Originally inspired by Asian-American fusion cuisine and the growing popularity of sweet and sticky wing sauces, this recipe has become a crowd favorite at parties, game day gatherings, and family dinners. The magic happens when the honey caramelizes during cooking, creating that signature sticky coating that clings to every curve of the wing while delivering layers of flavor in every bite. Each wing emerges from the oven with crispy skin and tender meat, glazed to perfection in a mahogany-colored sauce.
Serving: 4-6 people
Cooking Time: 55 minutes (plus 30 minutes marinating time)
Ingredients
For the Wings:
- 3 pounds chicken wings, split into drumettes and flats
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the Sticky Honey Glaze:
- 1/2 cup honey
- 1/4 cup soy sauce (low-sodium preferred)
- 3 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
For Additional Flavor:
- 1 tablespoon sesame oil
- 1 teaspoon sriracha or chili garlic sauce
- 1/2 teaspoon red pepper flakes
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For Garnish:
- 2 green onions, sliced thin
- 1 tablespoon sesame seeds, toasted
- Fresh cilantro leaves
- Lime wedges for serving
Instructions
Prepare the Wings
Pat chicken wings completely dry with paper towels – this is crucial for crispy skin. In a large bowl, toss wings with baking powder, salt, pepper, and garlic powder. The baking powder helps create extra crispy skin by raising the pH. Let wings sit at room temperature for 30 minutes to allow seasoning to penetrate.
Preheat and Set Up
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper and place a wire rack on top. The rack allows air to circulate around the wings for even crisping. Spray the rack lightly with cooking spray to prevent sticking.
Initial Baking
Arrange seasoned wings on the wire rack in a single layer, making sure they don’t touch. Bake for 25 minutes without turning. The wings should start to look golden and the skin should be beginning to crisp.
Make the Honey Glaze
While wings bake, prepare the glaze. In a medium saucepan, combine honey, soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, sesame oil, sriracha, and red pepper flakes. Bring to a simmer over medium heat, stirring frequently, and cook for 5-7 minutes until slightly thickened.
Thicken the Glaze
Whisk the cornstarch slurry (cornstarch mixed with water) into the simmering glaze. Cook for another 2-3 minutes until the glaze coats the back of a spoon and looks glossy. Remove from heat and whisk in butter until melted and incorporated. The glaze should be thick enough to coat the wings but not so thick it becomes gummy.
First Glaze Application
After wings have baked for 25 minutes, remove from oven and brush generously with about half of the honey glaze, making sure to coat all surfaces. Reserve the remaining glaze for serving.
Final Baking
Return glazed wings to the oven and bake for another 15-20 minutes, brushing with more glaze every 7-8 minutes. The wings should be deeply golden brown and sticky, with an internal temperature of 165°F. The glaze should be caramelized but not burnt.
Rest and Final Glaze
Remove wings from oven and let rest for 5 minutes. This allows the glaze to set slightly. Brush with any remaining glaze and transfer to a serving platter.
Garnish and Serve
Sprinkle wings with sliced green onions, toasted sesame seeds, and fresh cilantro. Serve immediately with lime wedges and plenty of napkins. The wings are best enjoyed hot while the glaze is still slightly warm and sticky.
Nutritional Information
Per serving (based on 4 servings):
- Calories: 420
- Protein: 28g
- Carbohydrates: 25g
- Fat: 24g
- Fiber: 0g
- Sodium: 680mg
- Iron: 8% daily value
- Vitamin C: 4% daily value
- Calcium: 2% daily value
Helpful Tips
Crispy Skin Secrets: The combination of baking powder and thoroughly dried wings creates restaurant-quality crispy skin. Don’t skip patting wings dry – any moisture will steam the skin instead of crisping it. The wire rack is also essential for air circulation.
Honey Quality Matters: Use good-quality honey for the best flavor. Different honey varieties will create subtle flavor differences – wildflower honey provides complexity, while clover honey offers pure sweetness. Avoid artificial honey-flavored syrups.
Temperature Control: Maintain oven temperature at 425°F throughout cooking. Lower temperatures won’t crisp the skin properly, while higher temperatures may burn the glaze before the wings cook through.
Glaze Consistency: The perfect glaze should coat a spoon but still drip off slowly. If too thin, simmer longer to reduce. If too thick, add a tablespoon of water or rice vinegar to thin it out.
Timing the Glaze: Apply glaze only during the last 20 minutes of cooking to prevent burning. The sugars in honey caramelize quickly, so watch carefully during the final stages.
Make-Ahead Options: Wings can be seasoned and refrigerated overnight before baking. The glaze can be made up to 3 days ahead and reheated when ready to use. Cooked wings can be reheated at 375°F for 8-10 minutes.
Serving Size Planning: Count on about 6-8 wing pieces per person as an appetizer, or 10-12 pieces per person as a main course. Wings are filling due to the rich glaze.
Storage and Reheating: Store leftover wings in the refrigerator for up to 3 days. Reheat in the oven at 375°F for 8-10 minutes to restore crispiness. Avoid microwaving, which makes the skin soggy.
Spice Level Adjustment: Control heat by adjusting sriracha and red pepper flakes. For milder wings, omit the sriracha. For spicier wings, add more chili garlic sauce or a pinch of cayenne pepper.
Equipment Tips: A pastry brush works best for applying glaze evenly. If you don’t have a wire rack, flip wings halfway through the initial baking time to ensure even cooking on both sides.
