Take your taste buds on a flavor adventure with these Honey Garlic Chicken Wings. Crispy on the outside, juicy inside, and coated in a sticky, savory-sweet honey garlic sauce, they’re perfect for game day, a casual dinner, or whenever you want something irresistible.
Inspired by sticky honey wings from my favorite takeout, this recipe focuses on a bright, balanced sauce and simple steps to get perfectly crisp skin every time.
Whether you’re feeding a crowd or treating yourself, these wings vanish fast. Make a batch and watch them disappear!
If you enjoy this, you might also like my Buttermilk Cornish Hens recipe.
Ingredients for this recipe
Wings:
Wings: cleaned and patted dry.
Salt: to taste.
Pepper: to taste.
Garlic powder: to taste.
Cornstarch: for a light dusting to help crisp the skin.
Scallions: chopped, for garnish.
Sauce:
Honey: for sweetness.
Apple cider vinegar: for bright acidity.
Red pepper flakes: adjust for heat.
Garlic cloves: minced.
Soy sauce (optional): for extra umami.
Water: to mix with cornstarch.
Cornstarch: to thicken the sauce.
Frying oil: vegetable, canola, or peanut oil.
How to make Honey Garlic Chicken Wings
Start by seasoning the wings with salt, pepper, and garlic powder. Lightly dust them with cornstarch—this helps create a crisp, golden skin when fried.
Heat about an inch of oil in a deep frying pan over medium heat. When the oil is hot, fry the wings for 7–10 minutes, turning occasionally, until the skin is golden and the internal temperature reaches 165°F (74°C).
While the wings cook, make the sauce. In a small saucepan over medium heat combine honey, apple cider vinegar, red pepper flakes, minced garlic, and a splash of soy sauce if using. Bring to a simmer, then stir together cornstarch and water and whisk it into the bubbling sauce.
Reduce heat to medium-low and let the sauce thicken until it coats the back of a spoon with slow drips—smooth and glossy, not runny or overly stiff.
Toss the hot, crispy wings in the sauce until evenly coated. Finish with chopped scallions for color and fresh flavor, then serve immediately.
Yes. Bake at 400°F for about 30 minutes, flipping once halfway through, until the skin is crisp and the internal temperature reaches 165°F (74°C).
They have a mild kick from red pepper flakes. Increase or reduce the flakes to suit your heat preference.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to restore crispiness.
Honey Garlic Chicken Wings
Rate Recipe
Print Recipe
Ingredients
Wings:
- 2 lbs chicken wings
- Salt, to taste
- 1/4 tsp pepper
- 1 tsp garlic powder
- 1/2 tbsp cornstarch
- 1 tbsp scallions, chopped
Sauce
- ⅓ cup honey
- ¼ cup apple cider vinegar
- 1/2 tbsp red pepper flakes
- 3 garlic cloves, minced
- 1 tsp soy sauce, optional
- 2 tbsp water
- 1 tbsp cornstarch
- frying oil, vegetable, canola or peanut
Instructions
-
Pour oil into a frying pan to a depth of about 1 inch and heat over medium until hot for frying.
-
Clean and pat dry the wings. Season with salt, pepper, garlic powder, and a light dusting of cornstarch. Toss to coat and set aside.
-
When the oil is ready, fry the wings for 7–10 minutes, turning occasionally, until the skin is crispy and golden and the internal temperature reaches 165°F (74°C).
-
While the wings cook, combine honey, apple cider vinegar, red pepper flakes, minced garlic, and soy sauce in a small saucepan over medium heat. Bring to a simmer.
-
Whisk cornstarch with water, then add to the simmering sauce. Reduce heat to medium-low and cook until the sauce thickens to a glossy consistency that slowly drips from a spoon.
-
Toss the hot wings with the sauce until evenly coated. Garnish with chopped scallions and serve immediately. Enjoy!
Video
Video demonstration available from the original creator.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Like this recipe? Leave a comment below!