Honey Glazed Chicken Wings – Crispy, Sticky, and Easy to Make
These honey glazed chicken wings are oven-baked to crispy perfection, then coated in a sticky-sweet glaze with hints of garlic, soy, and a touch of heat. A perfect balance of flavor and texture for any main dish or party platter.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
- About 2 pounds chicken wings, separated into drumettes and flats
- 1 tablespoon vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- For the Glaze:
- 1/2 cup honey
- 1/4 cup brown sugar, packed
- 1/4 cup soy sauce
- 1 teaspoon rice vinegar
- Pinch of red pepper flakes
- Dried parsley for garnish
Instructions
1. Pat the chicken wings very dry with paper towels to remove surface moisture. Place wings in a large bowl.
2. In a small bowl, mix vegetable oil, garlic powder, onion powder, smoked paprika, black pepper, and salt.
3. Pour the seasoning mixture over the wings and toss to coat evenly.
4. Place wings in a single layer on a wire rack set over a baking sheet, allowing air circulation for crispiness.
5. Preheat oven to 400°F (200°C). Bake wings for 40–45 minutes, flipping halfway through, until golden and starting to crisp.
6. While wings bake, prepare the glaze: In a saucepan, combine honey, brown sugar, soy sauce, rice vinegar, and red pepper flakes. Simmer for 2–3 minutes until slightly thickened. Remove from heat.
7. Transfer baked wings to a clean bowl. Pour warm glaze over wings and toss gently until fully coated.
8. Return glazed wings to the wire rack and bake for another 10–15 minutes until sticky and caramelized.
9. For extra char and crispiness, broil wings for 2–3 minutes, watching carefully.
10. Remove from oven, garnish with dried parsley, and serve immediately.
Notes
For extra crispiness and char, broil for the last 2–3 minutes of baking, but watch carefully to prevent burning.
Patting wings dry before seasoning is essential for crispy skin.
Use a wire rack over a baking sheet for even cooking and air circulation.
Find it online: https://cookingwithramsay.com/honey-glazed-chicken-wings/