Few dishes excite a crowd like chicken wings. Crispy on the outside, tender inside, and coated in a sticky glaze, wings are a universal party staple. Among countless flavors, Honey Soy Garlic Chicken Wings stand out for their perfect balance of sweet, salty, and savory notes. The honey caramelizes beautifully during baking, soy sauce adds depth and umami, and garlic brings boldness to every bite. These wings are easy to prepare, but the flavor payoff is extraordinary. Whether for game day, a family dinner, or a casual gathering, this recipe transforms simple chicken wings into a crave-worthy dish.
Ingredients
To ensure consistent results and bold flavors, use precise measurements. This recipe serves 4–6 people.
- 2 pounds (900 g) chicken wings, separated into flats and drumettes
- ½ cup (120 ml) low-sodium soy sauce
- ⅓ cup (110 g) honey
- 3 tablespoons (45 ml) rice vinegar or apple cider vinegar
- 2 tablespoons (30 g) brown sugar
- 1 tablespoon (15 ml) sesame oil
- 5 cloves garlic, minced (about 2 tablespoons)
- 1 tablespoon (15 g) fresh ginger, grated
- ½ teaspoon ground black pepper
- 1 teaspoon red pepper flakes (optional, for spice)
- 1 tablespoon cornstarch + 2 tablespoons water (slurry, for thickening glaze)
- 1 tablespoon sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
Step 1: Prepare the Marinade
In a medium mixing bowl, combine soy sauce, honey, rice vinegar, brown sugar, sesame oil, garlic, ginger, black pepper, and red pepper flakes if using. Whisk until smooth and well-blended.
Step 2: Marinate the Chicken
Pat the chicken wings dry with paper towels to remove excess moisture. This step helps achieve crispier skin. Place wings in a large zip-top bag or shallow dish. Pour half of the marinade over the wings, reserving the other half for later. Seal and refrigerate for at least 1 hour, ideally 3–4 hours, to allow the flavors to penetrate.
Step 3: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil, then place a wire rack on top. This setup allows air to circulate and crisps the wings evenly.
Step 4: Bake the Wings
Arrange the wings on the rack in a single layer without overcrowding. Bake for 35–40 minutes, flipping halfway through, until the wings turn golden brown and crispy.
Step 5: Make the Glaze
While the wings bake, pour the reserved marinade into a small saucepan. Bring it to a gentle simmer over medium heat. Stir in the cornstarch slurry to thicken the sauce. Cook for 3–5 minutes until the glaze becomes glossy and coats the back of a spoon.
Step 6: Coat the Wings
Remove wings from the oven and transfer them to a large mixing bowl. Pour the thickened glaze over the wings and toss until evenly coated.
Step 7: Garnish and Serve
Sprinkle sesame seeds and sliced green onions on top before serving. The garnish adds texture, freshness, and visual appeal. Serve immediately while warm.
Conservation and Storage
Refrigeration
Store leftover wings in an airtight container in the refrigerator for up to 3 days.
Reheating
For best results, reheat wings in a 350°F (175°C) oven for 10–12 minutes. This helps restore crispiness. Avoid microwaving, as it makes the skin soggy.
Freezing
You can freeze cooked wings. Cool them completely, place in a freezer-safe container, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Variations
Spicy Honey Soy Garlic Wings
Add 1–2 tablespoons of sriracha or chili paste to the marinade for a fiery kick.
Teriyaki-Style Wings
Swap honey for mirin and add extra sesame oil to mimic classic teriyaki flavors.
Sticky BBQ Fusion
Mix half soy sauce and half barbecue sauce in place of plain soy sauce for a smoky-sweet glaze.
Air Fryer Method
Cook wings in an air fryer at 375°F (190°C) for 20–25 minutes, shaking the basket halfway through. Coat with glaze afterward.
Each variation highlights how flexible this recipe is, making it easy to suit different flavor preferences.
Serving Suggestions
- Appetizer Platter: Serve alongside celery sticks, carrot sticks, and a creamy dipping sauce such as ranch or blue cheese.
- Main Course: Pair with steamed rice and stir-fried vegetables for a balanced meal.
- Party Style: Arrange on a large platter with extra glaze on the side for dipping.
- Asian-Inspired Spread: Combine with spring rolls, dumplings, or fried rice for a themed dinner.
- Beverage Pairing: Crisp lagers or light white wines complement the savory-sweet profile of the wings.
Tips for Perfecting the Dish
- Dry wings thoroughly before marinating to promote crisp skin.
- Marinate longer (up to 24 hours) for maximum flavor.
- Always reserve marinade separately; never reuse raw chicken marinade without cooking it down.
- Use a wire rack to prevent soggy bottoms during baking.
- For extra crispiness, broil wings for 2–3 minutes at the end.
Conclusion
Honey Soy Garlic Chicken Wings prove that comfort food can also be bold and exciting. With just a few pantry ingredients and a straightforward process, you can achieve wings that are sticky, flavorful, and crowd-pleasing. From sweet and savory to spicy or smoky variations, this dish adapts easily to different tastes and occasions. Whether you serve them as a party appetizer or a main dish, these wings will always deliver a punch of flavor and keep guests coming back for more.
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Honey Soy Garlic Chicken Wings: A Flavor-Packed Favorite
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
Description
Crispy chicken wings coated in a sticky honey soy garlic glaze. Sweet, savory, and bold in flavor, these wings make the perfect appetizer or main course for parties, game days, or family dinners.
Ingredients
2 pounds (900 g) chicken wings, separated into flats and drumettes
½ cup (120 ml) low-sodium soy sauce
⅓ cup (110 g) honey
3 tablespoons (45 ml) rice vinegar or apple cider vinegar
2 tablespoons (30 g) brown sugar
1 tablespoon (15 ml) sesame oil
5 cloves garlic, minced (about 2 tablespoons)
1 tablespoon (15 g) fresh ginger, grated
½ teaspoon ground black pepper
1 teaspoon red pepper flakes (optional)
1 tablespoon cornstarch + 2 tablespoons water (slurry)
1 tablespoon sesame seeds, for garnish
2 green onions, thinly sliced, for garnish
Instructions
Step 1 – Prepare the Marinade
Whisk soy sauce, honey, rice vinegar, brown sugar, sesame oil, garlic, ginger, pepper, and red pepper flakes.
Step 2 – Marinate the Chicken
Pat wings dry. Place in a bag or dish, pour half the marinade over them, and refrigerate 1–4 hours. Reserve the rest.
Step 3 – Preheat the Oven
Set oven to 400°F (200°C). Line a tray with foil and place a wire rack on top.
Step 4 – Bake the Wings
Arrange wings in a single layer. Bake 35–40 minutes, flipping once.
Step 5 – Make the Glaze
Simmer reserved marinade in a saucepan. Stir in cornstarch slurry until glossy.
Step 6 – Coat the Wings
Toss baked wings with glaze in a large bowl until coated.
Step 7 – Garnish and Serve
Sprinkle sesame seeds and sliced green onions. Serve hot.
Notes
Marinate overnight for deeper flavor.
For extra crispiness, broil for 2–3 minutes after baking.
Air fryer method: 375°F (190°C) for 20–25 minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer / Main Course
- Method: Baking
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 5–6 wings
- Calories: 310
- Sugar: 14 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 24 g
- Cholesterol: 95 mg
Keywords: Honey soy garlic chicken wings, sticky chicken wings, baked wings recipe, soy garlic wings
