Save It These Oven-Baked Honey Garlic Chicken Wings are a total game-changer for anyone who loves a perfect balance of sticky, sweet, and savory. Coated in a glossy, aromatic glaze and served over a bed of light, buttery rice, they offer a comforting meal that feels indulgent yet is easily achieved in your own kitchen. Whether you're preparing a spread for game day or simply looking for a flavorful family dinner, this dish is guaranteed to be a crowd-pleaser.
Save It The magic happens in the oven, where the chicken wings become incredibly crispy without the need for a deep fryer. This allows the signature honey garlic sauce—made with fresh garlic, soy sauce, and a hint of apple cider vinegar—to cling perfectly to every wing, creating that irresistible sticky texture we all crave.
Ingredients
- Chicken Wings: 1.5 lbs (700 g) chicken wings, split and tips removed, 1 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, 1/2 tsp garlic powder
- Honey Garlic Sauce: 1/3 cup honey, 1/4 cup low-sodium soy sauce, 3 tbsp unsalted butter, 4 cloves garlic, finely minced, 2 tbsp ketchup, 1 tbsp apple cider vinegar, 1/2 tsp chili flakes (optional), 1 tbsp cornstarch mixed with 1 tbsp water (slurry)
- Buttery Rice: 1 cup long-grain white rice, 2 cups low-sodium chicken broth, 2 tbsp unsalted butter, 1/2 tsp salt, 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Step 1
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Lightly grease the rack.
- Step 2
- Pat the chicken wings dry with paper towels. In a large bowl, toss wings with olive oil, salt, pepper, smoked paprika, and garlic powder.
- Step 3
- Arrange wings in a single layer on the prepared rack. Bake for 40–45 minutes, flipping halfway through, until golden and crispy.
- Step 4
- While wings bake, prepare the rice: In a saucepan, bring chicken broth, butter, and salt to a boil. Stir in rice, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Step 5
- Prepare the honey garlic sauce: In a small saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add honey, soy sauce, ketchup, apple cider vinegar, and chili flakes (if using). Bring to a simmer.
- Step 6
- Stir in the cornstarch slurry and cook, stirring constantly, until sauce thickens (1–2 minutes). Remove from heat.
- Step 7
- Once wings are baked, transfer to a large bowl. Pour the honey garlic sauce over wings and toss to coat evenly.
- Step 8
- Serve sticky wings over a bed of buttery rice, garnished with chopped parsley.
Zusatztipps für die Zubereitung
For extra-crispy wings, ensure you pat them very dry with paper towels before baking. Using a wire rack is essential as it allows air to circulate around the entire wing. Additionally, do not overcrowd the pan; giving the wings space ensures they bake evenly rather than steaming.
Varianten und Anpassungen
If you enjoy a bit of smokiness, add a dash of liquid smoke to the honey garlic sauce. For those looking for a whole grain option, you can swap the white rice for brown rice or quinoa, making sure to adjust the cooking time and liquid amounts accordingly.
Serviervorschläge
Serve these wings hot on a platter, garnished with fresh parsley for a burst of color. This dish pairs excellently with a crisp lager or a chilled glass of Riesling, which complements the sweet and savory notes of the honey garlic glaze.
Save It This meal brings together the best of comfort food with bold, satisfying flavors. Enjoy your homemade honey garlic wings!
Common Questions About Recipes
- → How do I get the wings extra crispy?
Pat the wings thoroughly dry with paper towels before seasoning. Arrange them in a single layer on a wire rack over a baking sheet—this allows hot air to circulate all around, promoting even crisping. Avoid overcrowding the pan, which traps steam and prevents proper browning.
- → Can I make the sauce ahead of time?
Yes, prepare the honey garlic sauce up to 2 days in advance and store it in an airtight container in the refrigerator. Reheat gently on the stovetop, adding a splash of water if needed to reach the right consistency before tossing with the cooked wings.
- → What can I substitute for the chicken broth?
Vegetable broth works perfectly as a substitute. For a lighter version, use water with an additional ½ teaspoon of salt. The broth primarily adds savory depth to the rice, so any flavorful liquid will achieve similar results.
- → How spicy is this dish?
The chili flakes are optional and add only mild warmth. If you prefer more heat, increase to 1 teaspoon or add a dash of hot sauce to the glaze. Without the chili flakes, the dish remains family-friendly and subtly sweet.
- → Can I use chicken drumsticks or thighs instead?
Absolutely. Adjust the cooking time to 45–50 minutes for drumsticks or 35–40 minutes for bone-in thighs. The internal temperature should reach 165°F (74°C) regardless of the cut used.
- → Is there a way to make this gluten-free?
Use tamari or coconut aminos instead of soy sauce, and verify that your chicken broth is certified gluten-free. The cornstarch slurry is naturally gluten-free, making this an easy adaptation for those avoiding gluten.