Oven Baked Sticky Honey Garlic Chicken Wings
Get ready for the ultimate game-changer in chicken wing perfection! These sticky, sweet-and-savory wings deliver that irresistible honey garlic glaze you crave, but with a genius oven-baked technique that creates the most incredible crispy exterior.
What makes these wings truly special is the double-coating method that ensures maximum crispiness, followed by a glossy honey garlic sauce that transforms into a sticky, caramelized coating. The best part? They’re healthier than deep-fried versions but pack even more flavor.
Ingredients
For the Wings:
- 2½ pounds chicken wings (approximately 24 pieces)
- ¼ cup all-purpose flour or gluten-free flour
- Sea salt to taste
- Black pepper to taste
- Olive oil or avocado oil spray
For the Sticky Honey Garlic Sauce:
- ½ cup honey
- ⅓ cup soy sauce or coconut aminos
- 4 cloves garlic, mashed
- 2 tablespoons fresh ginger, grated
- 1 tablespoon tapioca flour, arrowroot starch, or corn starch
- ½ teaspoon crushed red pepper flakes
For Garnish:
- 1 tablespoon sesame seeds (optional)
Instructions
- Preheat your oven to 425°F (218°C). Position racks in the middle and upper third of the oven for even cooking.
- Pat chicken wings thoroughly dry with paper towels. This step is crucial – any moisture will prevent crispy skin.
- In a large bowl, combine ¼ cup flour with sea salt and black pepper. Toss wings until evenly coated. The flour coating creates a crust that will become golden and crispy.
- Line baking sheets with foil, then parchment paper (double-lining prevents sticking and makes cleanup easier). Arrange wings with at least 1 inch space between them.
- Spray wings lightly with oil. Bake for 30 minutes at 425°F (218°C). You’ll know they’re ready to flip when the bottom side is golden brown.
- Flip wings and bake another 20 minutes until crispy and golden all over. Internal temperature should reach 165°F (74°C).
- While wings bake, prepare the sauce. Combine all sauce ingredients in a saucepan over medium heat. Whisk constantly for 6-7 minutes until thickened. The sauce should coat the back of a spoon.
- Turn broiler to high. Broil wings for 2 minutes, watching carefully to prevent burning. They should develop a deep golden color.
- Transfer wings to a large bowl, pour over warm sauce, and toss until evenly coated. The sauce will become sticky as it cools.
- Sprinkle with sesame seeds if desired. Serve immediately while hot and crispy.
Smart Swaps
- Use coconut aminos instead of soy sauce for gluten-free version
- Substitute monk fruit honey for regular honey to reduce sugar content
- Try cassava flour for grain-free coating
Make It Diabetes-Friendly
- Replace honey with sugar-free maple syrup (reduces carbs by 14g per serving)
- Use almond flour coating instead of regular flour (reduces carbs by 8g per serving)
- Serve with celery sticks and sugar-free dipping sauce
Pro Tips
- Don’t skip drying the wings – moisture is the enemy of crispiness
- Let wings rest 5 minutes after saucing for maximum stick-factor
- For extra heat, double the red pepper flakes
- Store leftovers in an airtight container for up to 3 days