Sticky Honey Garlic Wings

These sticky honey garlic chicken wings transform a simple appetizer into a showstopper that will have everyone reaching for seconds. The perfect balance of sweet and savory flavors coat each wing, creating an irresistible glaze that caramelizes beautifully during baking.

I first made these wings for a game day gathering, and they disappeared faster than any other dish on the table. Since then, they've become my most requested recipe whenever friends come over.

Ingredients

• Chicken wingettes: 2 pounds these smaller pieces cook more evenly and are easier to eat than whole wings
• Ketchup: ¼ cup provides a tomato base and slight tanginess to balance the sweetness
• Low sodium soy sauce: ⅓ cup adds umami depth without making the dish too salty
• Honey: ¼ cup creates that signature sticky glaze and perfect sweetness
• Rice wine vinegar: 2 tablespoons brings acidity that cuts through the richness
• Sesame oil: 1 tablespoon introduces a nutty undertone that elevates the entire sauce
• Fresh garlic: 3 cloves minced forms the aromatic backbone of the sauce
• Green onions and sesame seeds: provide fresh contrast and visual appeal

Step-by-Step Instructions

Prepare the oven:

Heat your oven to 400°F which is the perfect temperature for rendering the fat while crisping the skin without burning the sauce.

Arrange the wings:

Place wings in a single layer in your baking dish ensuring they have space between them so they crisp properly rather than steam.

Create the sauce:

Combine ketchup water soy sauce honey rice vinegar sesame oil and minced garlic in a small pot stirring until completely incorporated. The sauce should be smooth with no honey sticking to the bottom.

Initial coating:

Pour half the sauce over the wings and use your hands or tongs to ensure every surface is coated this first layer acts as a marinade that will penetrate the meat during cooking.

First bake:

Cook for 30 minutes which allows the wings to start rendering their fat and absorbing the initial layer of flavor.

Flip and continue:

Turn each wing over carefully and return to the oven for another 30 minutes until the skin develops a golden caramelization and the meat reaches 165°F internally.

Thicken remaining sauce:

While the wings finish cook the reserved sauce over medium heat for 2 to 3 minutes stirring constantly until it reduces slightly and coats the back of a spoon.

Final glazing:

Brush the thickened sauce generously over the hot wings ensuring you get into all the crevices for maximum flavor impact.

Rest before serving:

Allow the wings to rest for 10 minutes which gives the glaze time to set and further penetrate the meat.

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The first time I served these wings my husband who claims to dislike sweet main dishes couldn't stop eating them. The sesame oil is my secret weapon here it adds a complex nuttiness that makes people wonder what that mysterious background flavor is.

Make Ahead Options

These wings can be prepared up to the first baking stage then refrigerated overnight. When ready to serve simply continue with the second bake adding perhaps 5 extra minutes to compensate for the cold start. The sauce can also be made 3 days in advance and stored in an airtight container in the refrigerator.

Serving Suggestions

While these wings stand perfectly on their own consider serving them alongside cooling cucumber slices or a simple Asian slaw to balance the richness. For a complete meal pair with steamed rice that will soak up any extra sauce or a simple green salad dressed with rice vinegar and sesame oil to echo the flavors in the wings.

Flavor Variations

The base sauce works beautifully with several variations. Add a tablespoon of gochujang for a spicy Korean inspired version or incorporate grated ginger for a brighter more aromatic profile. For a citrus twist mix in a tablespoon of orange zest and juice which works particularly well with the honey.

Troubleshooting Tips

If your wings aren't crisping properly check that they aren't overcrowded in the pan. Also patting them completely dry before applying the first coating of sauce helps achieve better caramelization. If your sauce is too thin simmer it longer or add half a teaspoon of cornstarch mixed with cold water for quicker thickening.

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Recipe FAQs

→ How do I ensure crispy wings?

Bake the wings at 400°F and flip them halfway through cooking to achieve a crispy, golden exterior.

→ Can I use whole chicken wings?

Yes, you can use whole wings, but you may need to adjust the cooking time to ensure even doneness.

→ Can I make these wings ahead of time?

Yes, prepare and bake the wings ahead. Reheat and brush with the thickened sauce before serving for best results.

→ What can I serve with these wings?

Pair these wings with fresh vegetables, rice, or a side of coleslaw for a complete meal.

→ Is there a substitute for rice vinegar?

You can substitute rice vinegar with apple cider vinegar or white vinegar, though the flavor may slightly differ.