This Honey Garlic Chicken Wings recipe delivers crispy, juicy wings glazed in a sweet-and-savory honey garlic sauce. They’re perfect for game day, a casual dinner, or any time you want a crowd-pleasing snack.
Inspired by sticky Chinese-style wings and classic bar wings, these are simple to make and impossible to resist.
I first fell for wings back in my Hooters days, and I still think the sauce makes the wing. This version blends honey, garlic, vinegar and a touch of heat so each bite is sticky, tangy and balanced.
Make a batch for a party or an easy weeknight meal — these Honey Garlic Chicken Wings always disappear fast.
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 brightness and tang.
Red pepper flakes: to taste, 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, garlic powder and a light dusting of cornstarch. The cornstarch helps create an extra-crispy exterior.
Heat at least an inch of oil in a frying pan over medium heat. Fry the wings for about 7–10 minutes, turning occasionally, until they are golden brown and reach an internal temperature of 165°F (74°C).
While the wings are cooking, 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 gentle bubble.
Whisk together cornstarch and water, then add the mixture to the simmering sauce. Reduce heat to medium-low and cook until the sauce thickens to a glossy coating — it should drip slowly from a spoon, not runny and not overly thick.
Toss the hot, crispy wings in the sauce until evenly coated. Transfer to a serving plate and sprinkle with chopped scallions for freshness and color.
Yes. Roast at 400°F (200°C) for about 30 minutes, flipping halfway, until the skin crisps and the internal temperature reaches 165°F (74°C).
They have a mild kick from the red pepper flakes; adjust the amount to suit your heat preference.
Store leftovers in the refrigerator for up to 3 days. Reheat in the oven or air fryer to help restore crispiness.
Honey Garlic Chicken Wings
Ingredients
Wings:
- 2 lbs chicken wings
- Salt, to taste
- 1/4 tsp pepper
- 1 tsp garlic powder
- 1/2 tbsp cornstarch
- 1 tbsp chopped scallions
Sauce
- 1/3 cup honey
- 1/4 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
- Heat oil in a frying pan over medium heat until about 1 inch deep and hot for frying.
- Clean and pat dry the wings. Season with salt, pepper, garlic powder and a light dusting of cornstarch. Mix to coat and set aside.
- Fry the wings for 7–10 minutes, flipping occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
- While 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 gentle bubble.
- Whisk cornstarch with water, then add to the sauce. Reduce heat to medium-low and simmer until the sauce thickens to a glossy consistency that slowly drips from a spoon.
- Toss the hot wings in the sauce until evenly coated. Garnish with chopped scallions and serve immediately.
Video
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Nutrition
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Carbohydrates: 28 g
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Protein: 23 g
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Fat: 20 g
Nutrition information is an approximation.