I’m excited to share my Honey Garlic Wings recipe that uses a soy, paprika, ginger, honey, and garlic sauce and even hides a simple trick to perfect the breading, with optional Sriracha or cayenne and a choice of oven or air fryer.
I love a wing that’s equal parts crisp and saucy, the kind that makes you pause and reach for another. My Sweet Honey Garlic Chicken Wings have that odd but irresistible pull, a glaze built around honey and garlic that shines with savory depth.
I call it my Honey Garlic Sauce For Wings because the glaze clings, then sets into sticky goodness, and yes people call these Sticky Honey Garlic Chicken Wings for a reason. There’s a heat option too if you want to push it, but even without it, they disappear fast.
Try one and you’ll be curious how such simple things do so much.
Ingredients
- Chicken wings: rich in protein, some fat, makes dish hearty and satisfying.
- Honey: natural sweetener, gives glossy sweetness, mostly carbs, dont overdo it.
- Soy sauce: salty umami, adds depth, contains sodium so watch your intake.
- Flour and cornstarch: crisp coating, carbs provide crunch, not very nutrient dense.
- Garlic: pungent, adds savory punch, some antioxidants, good for flavor and health.
- Ginger: zesty warmth, aids digestion, fresh brightness cuts richness of wings.
- Butter: gives silky mouthfeel and richness, adds saturated fat, use sparingly.
- Sriracha: optional heat, vinegary chili kick, small amounts boost flavor only.
Ingredient Quantities
- 2 1/2 lb chicken wings, tips removed and wings split (about 1.1 kg)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder (for extra crispiness)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 large eggs, beaten
- 2 tbsp water
- 2 tbsp vegetable oil, plus more for brushing or spraying
- 1/4 cup low-sodium soy sauce
- 1/3 cup honey
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp grated fresh ginger
- 4 cloves garlic, minced
- 2 tbsp unsalted butter
- 1-2 tsp Sriracha or 1/4 to 1/2 tsp cayenne pepper, optional for heat
- 2 green onions, thinly sliced for garnish
- 1 tbsp toasted sesame seeds for garnish
How to Make this
1. Preheat your oven to 425 F if baking or preheat the air fryer to 400 F; pat the wings very dry with paper towels, trim any excess skin if needed, and set aside.
2. In a large bowl whisk together 1 cup all purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper.
3. In a separate bowl beat 2 large eggs with 2 tbsp water to make an egg wash.
4. Dip each wing in the egg wash then press into the flour mixture so theyre well coated; place them on a wire rack over a baking sheet and let rest 10 to 15 minutes so the coating adheres, or refrigerate up to 30 minutes for extra crisp.
5. If baking place the wings on the rack, brush or spray with a little oil and bake for 40 to 45 minutes flipping once about halfway through until deep golden and crisp. If air frying arrange in a single layer, lightly spray with oil and cook for 20 to 25 minutes shaking or turning once, add a couple more minutes if they need more color.
6. While the wings cook make the sauce: heat 2 tbsp vegetable oil and 2 tbsp unsalted butter in a small saucepan over medium, add 1 tbsp grated fresh ginger and 4 cloves garlic minced and sauté 30 to 45 seconds until fragrant but not burned.
7. Stir in 1/4 cup low sodium soy sauce, 1/3 cup honey, 1 tbsp rice vinegar and 1 to 2 tsp Sriracha or 1/4 to 1/2 tsp cayenne if you want heat, simmer gently 2 to 3 minutes until slightly thickened, taste and adjust honey or vinegar if needed.
8. Toss the hot wings in the sauce in a large bowl until coated, or brush the sauce on and return them to the oven or air fryer for 1 to 3 minutes to set the glaze, watch closely so it doesnt burn.
9. Garnish with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds, let the wings rest a couple minutes because theyre super hot, then serve right away.
10. Tips trust me: dont overcrowd the pan or fryer, use a wire rack for even crisping, and letting the coated wings rest helps the crust stick so you dont lose it in the sauce.
Equipment Needed
1. Oven or air fryer (preheat 425 F for baking or 400 F for air frying)
2. Baking sheet with a wire rack that fits on top, for even crisping
3. Large mixing bowl (for the flour/cornstarch spice mix)
4. Small bowl (for the egg wash)
5. Measuring cups and spoons
6. Whisk
7. Tongs (for flipping and tossing)
8. Small saucepan and wooden spoon (for the sauce)
9. Pastry brush or oil mister to lightly oil the wings
10. Paper towels, sharp knife and cutting board (for drying and trimming the wings)
FAQ
Sweet Honey Garlic Chicken Wings Recipe Substitutions and Variations
- All-purpose flour: swap with rice flour or a 1-to-1 gluten free flour blend for a similar crisp, or try 3/4 cup almond flour for a nuttier taste but it wont be as crunchy unless you add 1 tbsp cornstarch.
- Cornstarch: use tapioca starch or potato starch 1:1 for the same crispiness, or arrowroot powder 1:1 but note it can make sauces a bit clearer and may break down with high heat so be gentle.
- Honey: replace with pure maple syrup or agave nectar 1:1 for similar sweetness, or use brown sugar (dissolve 1 tbsp sugar in 1 tbsp hot water to replace 1 tbsp honey) if you want a deeper, caramel flavor.
- Low-sodium soy sauce: swap for tamari 1:1 to make it gluten free, or use coconut aminos 1:1 for a soy-free option though its milder and slightly sweeter so taste and adjust salt if needed.
Pro Tips
– Let the wings dry in the fridge uncovered for at least 30 minutes if you can, it’ll tighten the skin and make them way crispier. Pat them extra dry before coating, no wet spots or the crust wont stick.
– Use the baking powder and cornstarch combo but make sure the baking powder is aluminum free or youll get a metallic taste. Also toss the wings in the flour mix, let them rest 10 to 15 minutes on a rack so the coating bonds, then give a light spray of oil right before cooking for the best crunch.
– Dont drown em in sauce. Toss just enough to coat, and save some sauce for dipping. If you want the glaze tackier, brush on a thin layer and return to the oven or air fryer for 1 to 2 minutes while watching it, because the sugar burns fast.
– If youre air frying, do single layer only and shake or flip once. For oven, use a wire rack on a sheet pan so hot air circulates all around the wings, helps avoid soggy undersides.
Sweet Honey Garlic Chicken Wings Recipe
I’m excited to share my Honey Garlic Wings recipe that uses a soy, paprika, ginger, honey, and garlic sauce and even hides a simple trick to perfect the breading, with optional Sriracha or cayenne and a choice of oven or air fryer.
4
servings
1125
kcal
Equipment: 1. Oven or air fryer (preheat 425 F for baking or 400 F for air frying)
2. Baking sheet with a wire rack that fits on top, for even crisping
3. Large mixing bowl (for the flour/cornstarch spice mix)
4. Small bowl (for the egg wash)
5. Measuring cups and spoons
6. Whisk
7. Tongs (for flipping and tossing)
8. Small saucepan and wooden spoon (for the sauce)
9. Pastry brush or oil mister to lightly oil the wings
10. Paper towels, sharp knife and cutting board (for drying and trimming the wings)
Ingredients
-
2 1/2 lb chicken wings, tips removed and wings split (about 1.1 kg)
-
1 cup all-purpose flour
-
1/2 cup cornstarch
-
1 tsp baking powder (for extra crispiness)
-
1 tsp smoked paprika
-
1 tsp garlic powder
-
1 tsp kosher salt
-
1/2 tsp black pepper
-
2 large eggs, beaten
-
2 tbsp water
-
2 tbsp vegetable oil, plus more for brushing or spraying
-
1/4 cup low-sodium soy sauce
-
1/3 cup honey
-
1 tbsp rice vinegar or apple cider vinegar
-
1 tbsp grated fresh ginger
-
4 cloves garlic, minced
-
2 tbsp unsalted butter
-
1-2 tsp Sriracha or 1/4 to 1/2 tsp cayenne pepper, optional for heat
-
2 green onions, thinly sliced for garnish
-
1 tbsp toasted sesame seeds for garnish
Directions
- Preheat your oven to 425 F if baking or preheat the air fryer to 400 F; pat the wings very dry with paper towels, trim any excess skin if needed, and set aside.
- In a large bowl whisk together 1 cup all purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper.
- In a separate bowl beat 2 large eggs with 2 tbsp water to make an egg wash.
- Dip each wing in the egg wash then press into the flour mixture so theyre well coated; place them on a wire rack over a baking sheet and let rest 10 to 15 minutes so the coating adheres, or refrigerate up to 30 minutes for extra crisp.
- If baking place the wings on the rack, brush or spray with a little oil and bake for 40 to 45 minutes flipping once about halfway through until deep golden and crisp. If air frying arrange in a single layer, lightly spray with oil and cook for 20 to 25 minutes shaking or turning once, add a couple more minutes if they need more color.
- While the wings cook make the sauce: heat 2 tbsp vegetable oil and 2 tbsp unsalted butter in a small saucepan over medium, add 1 tbsp grated fresh ginger and 4 cloves garlic minced and sauté 30 to 45 seconds until fragrant but not burned.
- Stir in 1/4 cup low sodium soy sauce, 1/3 cup honey, 1 tbsp rice vinegar and 1 to 2 tsp Sriracha or 1/4 to 1/2 tsp cayenne if you want heat, simmer gently 2 to 3 minutes until slightly thickened, taste and adjust honey or vinegar if needed.
- Toss the hot wings in the sauce in a large bowl until coated, or brush the sauce on and return them to the oven or air fryer for 1 to 3 minutes to set the glaze, watch closely so it doesnt burn.
- Garnish with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds, let the wings rest a couple minutes because theyre super hot, then serve right away.
- Tips trust me: dont overcrowd the pan or fryer, use a wire rack for even crisping, and letting the coated wings rest helps the crust stick so you dont lose it in the sauce.
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: 337g
- Total number of serves: 4
- Calories: 1125kcal
- Fat: 56g
- Saturated Fat: 18g
- Trans Fat: 0.2g
- Polyunsaturated: 12g
- Monounsaturated: 26g
- Cholesterol: 306mg
- Sodium: 780mg
- Potassium: 500mg
- Carbohydrates: 62g
- Fiber: 2g
- Sugar: 24g
- Protein: 63g
- Vitamin A: 400IU
- Vitamin C: 2mg
- Calcium: 80mg
- Iron: 3mg