Big Game Sticky Honey Garlic (Print View)

Sweet and savory wings glazed with honey and garlic, crispy baked for perfect bite-sized enjoyment.

# What You'll Need:

→ Chicken

01 - 1.5 lbs chicken wings, split and tips removed
02 - 1 tbsp vegetable oil
03 - 1/2 tsp salt
04 - 1/2 tsp black pepper

→ Honey Garlic Sauce

05 - 1/3 cup honey
06 - 1/4 cup soy sauce (use gluten-free if necessary)
07 - 4 cloves garlic, minced
08 - 1 tbsp unsalted butter
09 - 1 tbsp rice vinegar
10 - 1 tsp cornstarch mixed with 1 tbsp cold water

→ Garnish

11 - 2 tbsp chopped fresh scallions
12 - 1 tsp toasted sesame seeds

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and set a wire rack on top.
02 - Pat the chicken wings dry with paper towels. In a large bowl, toss wings with vegetable oil, salt, and black pepper until evenly coated.
03 - Arrange wings in a single layer on the rack. Bake for 35–40 minutes, turning once halfway, until golden and crispy.
04 - Meanwhile, in a small saucepan over medium heat, melt the butter. Add minced garlic and cook for 1 minute until fragrant.
05 - Stir in honey, soy sauce, and rice vinegar. Bring to a simmer. Add the cornstarch slurry and cook, stirring, until the sauce thickens (about 1–2 minutes). Remove from heat.
06 - Transfer baked wings to a large bowl. Pour the hot honey garlic sauce over and toss to coat thoroughly.
07 - Arrange wings on a platter. Sprinkle with scallions and sesame seeds before serving.

# Insider Tips:

01 -
  • The glaze gets impossibly sticky and caramelized, coating every inch of the wing in sweet garlicky perfection
  • They bake up outrageously crispy without deep frying, meaning less mess and more eating
  • The sauce comes together in minutes but tastes like it simmered for hours
02 -
  • Patting the wings completely dry before baking is the difference between crispy wings and soggy disappointment
  • The sauce thickens quickly once you add the cornstarch, so have your whisk ready and don't walk away
  • Toss the wings in sauce immediately after baking while they're hot so the glaze adheres perfectly
03 -
  • Letting the wings rest for 5 minutes after baking helps them retain their juices when tossed in sauce
  • If the glaze gets too thick, whisk in a teaspoon of warm water to loosen it up

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