Looking for that perfect honey chicken wings recipe that’ll have everyone begging for more? You’ve landed in the right spot! I’ve been experimenting with chicken wing recipes for years and I’m excited to share my absolute favorite honey chicken wings methods that are guaranteed to be a hit at your next gathering or family dinner.
Whether you’re planning a game day feast or just craving some delicious wings on a weeknight these honey chicken wings are versatile, easy to make and downright addictive! The best part? You can bake ’em, air fry ’em, grill ’em, or even deep fry ’em – I’ve got you covered with all the methods!
What Makes These Honey Chicken Wings Special?
Before we dive into the recipes let me tell you why these honey chicken wings are so darn good
- Perfect balance of sweet and savory – The honey provides that sticky sweetness that’s balanced perfectly with savory elements
- Crispy exterior, juicy interior – My secret tricks ensure you get that crispy skin without drying out the meat
- Versatile cooking methods – Choose what works best for your kitchen setup
- Customizable heat levels – Make ’em mild or spicy, whatever floats your boat!
Essential Ingredients for Amazing Honey Chicken Wings
Here’s what you’ll need for the basic recipe:
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken wings | 3-4 pounds | Drums and flats, separated |
| Honey | 3/4 to 1 cup | The star ingredient! |
| Baking powder | 1 tablespoon | Secret for crispy skin when baking |
| Garlic powder | 1 teaspoon | For savory depth |
| Salt | 1-1.5 teaspoons | Kosher salt works best |
| Black pepper | 1/2 teaspoon | To taste |
| Smoked paprika | 2 teaspoons | Adds gorgeous color and flavor |
| Onion powder | 1 teaspoon | For savory depth |
The Secret to PERFECTLY Crispy Wings (Even When Baked!)
If there’s one thing I’ve learned after making countless batches of wings, it’s that the baking powder trick is a game-changer! It might sound weird, but trust me on this one.
When you toss your wings with a bit of baking powder before cooking, it changes the pH level of the skin, which helps it crisp up beautifully in the oven. The result? Wings that taste like they were deep-fried, but without all that oil!
Three AMAZING Honey Wing Sauce Variations
I’m giving you three killer sauce options because variety is the spice of life, right?
1. Classic Honey Glaze
- 1 cup honey
- 1/2 cup soy sauce
- 2 tablespoons vegetable oil
- 2 tablespoons ketchup
- 3 minced garlic cloves
- 1/4 teaspoon cayenne pepper (optional for heat)
2. Hot Honey Sauce
- 3/4 cup honey
- 1/4 cup unsalted butter
- 1/2 cup hot sauce
- 1/4 to 1/2 teaspoon red pepper flakes (optional for extra heat)
3. Honey Balsamic Glaze
- 1/2 cup honey
- 1/4 cup balsamic vinegar
- 1/4 cup soy sauce
- 1 teaspoon garlic powder
How to Make Honey Chicken Wings: 4 Foolproof Methods
Method 1: Oven-Baked Honey Chicken Wings
This is my go-to method for feeding a crowd!
- Prep the wings: Pat the wings dry with paper towels (super important for crispiness!)
- Season: In a large bowl, toss wings with baking powder, smoked paprika, onion powder, garlic powder, salt and black pepper
- Arrange: Line a baking sheet with foil or parchment paper (for easy cleanup). Place wings in a single layer – don’t overcrowd!
- Bake: Preheat oven to 375°F. Bake for 20 minutes, then flip the wings, and bake for an additional 15-20 minutes
- Make the sauce: While wings are baking, prepare your chosen sauce
- Coat and finish: Toss wings in half the sauce, return to oven for 5 more minutes
- Serve: Garnish with green onions if desired and serve with remaining sauce for dipping
Pro tip: For extra crispy wings, place a wire rack on your baking sheet and arrange the wings on that. This allows air to circulate all around the wings!
Method 2: Air Fryer Honey Chicken Wings
Got an air fryer? This method is FAST and gives you super crispy wings!
- Prep and season: Same as the oven method
- Air fry: Preheat air fryer to 380°F. Add wings to basket in a single layer (work in batches if needed) and cook for 20-25 minutes, tossing halfway through
- Sauce: Toss in your chosen sauce before serving
- Optional: For a more caramelized finish, return to air fryer for 2-3 more minutes after saucing
Method 3: Grilled Honey Chicken Wings
Perfect for summer cookouts!
- Marinate: For grilled wings, I like to marinate them in half the sauce for 30 minutes to 1 hour first
- Preheat grill: Medium heat (375-400°F)
- Grill: Place wings on grill and cook for 18-25 minutes, turning once halfway through
- Sauce: Brush with remaining sauce during the last few minutes of grilling
- Finish: Wings are done when they reach 165°F internal temperature
Method 4: Deep-Fried Honey Chicken Wings
Sometimes you just want that classic deep-fried goodness!
- Prep: Season wings with salt and pepper (skip the baking powder for this method)
- Heat oil: Add 1/2 cup vegetable oil to a deep fryer or deep pot (enough to fill at least 1 inch). Heat to 350°F
- Fry: Carefully add wings in batches, frying for 8-10 minutes until crispy and golden
- Drain: Place on a wire rack to drain excess oil
- Sauce: Toss in your chosen sauce while still hot
- Optional: For extra sticky wings, finish in a 375°F oven for 5 minutes
Tips for Honey Chicken Wing Success
- Pat wings dry before seasoning – this is CRUCIAL for crispy wings!
- Don’t overcrowd your cooking surface – wings need space to get crispy
- Flip wings halfway through cooking for even crispiness
- Line baking sheets with foil or parchment for easy cleanup
- Check for doneness with a meat thermometer – wings should reach 165°F
- Double the batch for larger crowds – these go FAST!
Common Mistakes to Avoid
I’ve made plenty of wing mistakes over the years, so learn from me!
- Skipping the drying step – Wet wings = steamed wings, not crispy wings
- Drowning in sauce too early – Apply sauce at the end or it can burn
- Overcooking – Chicken wings dry out quickly when overcooked
- Undercooking – Nobody wants pink chicken! Use that thermometer
- Not letting marinated wings drain – Excess marinade can cause flare-ups when grilling
Perfect Pairings for Honey Chicken Wings
What goes best with these sticky, sweet-savory wings? Try these:
- Crispy sides: Sweet potato fries or onion rings
- Fresh veggies: Carrot and celery sticks with ranch or blue cheese dressing
- Cool salads: Coleslaw or a simple green salad
- Dipping sauces: Extra honey sauce, ranch, or blue cheese dressing
Storing and Reheating Leftover Wings
If you somehow have leftovers (which rarely happens in my house!), here’s what to do:
- Store in an airtight container in the refrigerator for up to 3 days
- Reheat in a 350°F oven until warmed through, flipping halfway (about 10-15 minutes)
- Avoid microwaving if possible – it makes the skin soggy
Frequently Asked Questions
Q: Can I use boneless chicken instead?
A: Absolutely! Just adjust cooking times as boneless pieces cook faster.
Q: How do I adjust the heat level?
A: For spicier wings, add more cayenne or red pepper flakes. For milder wings, reduce or omit the hot sauce and use more honey.
Q: Can I make these ahead of time?
A: Yes! Cook the wings fully, then reheat and add sauce just before serving for best results.
Q: What’s the best honey to use?
A: Any honey works, but I love using a local wildflower honey for its complex flavor.
Wrapping It Up
There you have it – everything you need to know about making incredible honey chicken wings! Whether you’re team baked, air fried, grilled, or deep fried, these wings are sure to be a hit. The combination of crispy skin, juicy meat, and that sweet-sticky honey glaze is simply irresistible.
I’d love to hear how your wings turn out! Drop me a comment below with your favorite cooking method or sauce variation. And if you’ve got any wing secrets of your own, I’m all ears!
Now go get cooking and prepare for the compliments to roll in when you serve these finger-lickin’ good honey chicken wings!
Crispy Baked Chicken Wings
This Honey Garlic Chicken Wings Recipe is perfect as a party appetizer or an easy dinner. I always serve them at parties as a dish that people can grab and go. They always go very quick. You could also put them of the side of a salad or some other veggies.
These sticky wings are so special because I use balsamic vinegar to balance out the sweetness from the honey. There are so many different flavors going on in this recipe and they all pair so well together! Make these delicious honey garlic wings that are covered in sauce the next time you need an easy appetizer!
- Balsamic Vinegar: Cuts the sweetness to make sure it’s the perfect amount of sweet and savory!
- Chicken Wings: Any kind of wing that you like to buy is fine – I used bone-in wings. If you use boneless, your baking time will be different.
- Honey: Adds the sweetness to the wings that is to die for
- Soy Sauce: Soy sauce adds an extra juiciness to the wings that makes them even more delicious – I recommend low sodium soy sauce.
- Garlic Powder: A must – garlic powder adds the flavor without burning fresh garlic.
How to make Honey Garlic Wings
- Dry wings with paper towels. In a large zip lock plastic bag or large bowl, pour honey, balsamic vinegar, soy sauce and garlic powder. Stir gently to mix. Add chicken wings and massage and toss wings working the marinade in. Allow to marinate 30 minutes to 1 hour in the refrigerator.
- To Bake: Preheat oven to 400°F. Line two large deep baking pans with non stick paper. Take the bag of chicken out of the refrigerator. Arrange chicken wings in lined baking pan, discarding the marinade. Place chicken wings into preheated oven. Bake for 20 minutes
- To Air Fry: Preheat air fryer to 400°F. Working in batches, place wings in a single layer in the air fryer basket. Cook 6-8 minutes, then flip, cooking another 6-8 minutes or until chicken is cooked through, to 165°F.
- Don’t crowd your chicken wings into one pan. Crowded chicken wings will steam instead of bake – so use two baking sheets.
- These wings benefit from a little soak in the marinade. It doesn’t need to be long – even 30 minutes is enough.
- You could add some sesame seeds and green onions for garnish.
- You know chicken wings are done when the internal temperature is 165°F.
- Store leftover wings in an airtight container in the refrigerator.
- You can also freeze leftovers.
- Reheat wings in the oven or air fryer to crisp them up.
