Description

These Honey Garlic Chicken Wings offer a perfect balance of sweet and savory flavors with a hint of smoky paprika and garlic. Baked until crispy, then tossed in a sticky honey garlic sauce and broiled for a caramelized finish, these wings make for a delicious appetizer or main course that’s easy to prepare and full of flavor.

Ingredients

Scale

Chicken Wings

30 chicken wings
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder

Honey Garlic Sauce

1/4 cup soy sauce
2 tablespoons Mirin
1/2 cup honey (or maple syrup, or agave)
3/4 cup water
1 tablespoon sesame oil
4 cloves garlic (minced)
1 tablespoon minced ginger
1/4 teaspoon red pepper flakes (optional)
1 tablespoon cornstarch

Garnish

Sesame seeds

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place parchment paper on top for easy cleanup and to prevent sticking.
Prepare Wings: Pat the chicken wings dry thoroughly using paper towels to ensure the skin crisps up during baking.
Season Wings: In a large bowl, combine salt, black pepper, smoked paprika, and garlic powder. Add the wings and toss well to coat them evenly. Then brush each wing with olive oil for added crispiness.
Bake Wings: Arrange the wings in a single layer on the prepared baking sheet(s). Bake for 35 minutes, flipping the wings after 20 minutes to ensure even cooking and browning.
Make Honey Garlic Sauce: While wings are baking, combine soy sauce, Mirin, honey, water, sesame oil, minced garlic, minced ginger, red pepper flakes (if using), and cornstarch in a small saucepan over medium heat. Bring to a boil, then reduce to a simmer and cook for about 10 minutes until the sauce thickens enough to coat the back of a spoon.
Toss Wings in Sauce: Remove wings from the oven and toss them thoroughly in the honey garlic sauce. Return them to the oven for another 10 minutes, flipping halfway through and brushing with additional sauce to maximize flavor absorption.
Broil Wings: Turn on the broiler and broil the wings for 2-3 minutes to caramelize and crisp the sauce on the skin. Watch carefully to prevent burning.
Cool and Serve: Let the wings rest for 10 minutes, allowing the sauce to thicken further. Optionally, brush with extra sauce before serving. Garnish with sesame seeds and serve with your favorite dipping sauce.

Notes

For extra crispiness, make sure the wings are completely dry before seasoning and baking.
If you don’t have Mirin, you can substitute with a dry sherry or just increase the honey slightly for sweetness.
Adjust red pepper flakes according to your spice tolerance or omit if preferred.
For a gluten-free option, use gluten-free soy sauce or tamari.
Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to retain crispiness.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Appetizer
Method: Baking
Cuisine: Asian-inspired

Keywords: Honey Garlic Chicken Wings, Baked Chicken Wings, Asian Sauce Wings, Sweet and Savory Wings, Appetizer