Garlicy and with a bit of heat these honey chicken wings are a great addition to any sport game gathering or just for a meal. Easy to make these wings will become a favorite go to wing recipe.
I love making sure I have a variety of different kinds of chicken wings when I am at a football game tailgate. Living in Austin you could expect to find wings, brisket, and beer every time people gathered to watch some football or went to a tailgate. This is one of those that I would love to bring to a friends house and pile up on my plate when I would sit down to watch the game.
In this recipe
Probably more garlic than you would expect for a wing recipe. In order to make sure that the garlic flavor is not overtaken by the honey there is a lot of it added to this recipe. The ginger and red pepper flakes add a little warming and heat to wings.
Getting them crispy
One of the most important things is to make sure that you have some nice and crispy wings. The best way to do this is by turning the heat up high and placing the wings on a baking/cooling rack. This biggest reason for this is that it keeps the wings out of the drippings. By doing this it allows all of the sides of the wings to be exposed to air and for the skin to dry out and crisp up. When lying in the drippings the skin will stay soft and soggy.
Multitasking with the sauce
Since the chicken will take about 40 minutes to cook you have plenty of time to make the sauce while the chicken in cooking. Using the rice vinegar will give the garlic a medium to cook in. Once they have started to soften then add all of the other ingredients. Personally I like to mix cornstarch into a liquid before adding it to the mixture. That will help keep it from clumping if you add cornstarch to a hot liquid. Once the sauce thickens remove it from the heat it will continue to thicken. You don’t want it so thick it doesn’t coat the chicken well.
Tossing the honey chicken wings
There are quite a few ways to make sure all of the wings are nicely coated however I like to use a large bowl. Once all of the wings are added I will add half of the sauce to the bowl and gently toss all of the wings until they are nicely coated. If the wings need more sauce then I continue adding more sauce in small amounts until I am satisfied. It normally doesn’t use up all of the sauce and then you can use the rest for dipping.
Looking for other chicken wing recipes?
Glazed Garlic and Honey Chicken Wings
- Large bowl
- Foil lined sheet pan
- Baking/cooking rack
- 4½ lbs chicken wings whole or sectioned
- 8 garlic cloves minced
- ½ cup chicken stock
- 1 tbsp cornstarch
- 1 tbsp rice vinegar
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ cup honey
- 1 tsp ground ginger
- 1 tsp red pepper flakes
- Preheat the oven to 425°F or gas mark 7. Spray the baking rack with cooking spray and place in the foil lined sheet pan.
- Place the chicken wings on the baking rack and sprinkle the salt and pepper over each side. Bake for 40 minutes. The wings should be crispy and brown.
- While the chicken is cooking in a sauce pan, over medium high heat, heat the rice vinegar and garlic. Cook until the garlic has softened and add the honey, ginger, and pepper flakes. While that is heating mix the cornstarch and chicken stock together until dissolved and add to the honey. Stir until thickened and remove from the heat.
- Once the chicken is done place the chicken and sauce in a bowl and toss to coat. Reserve any left over sauce in a bowl to use for dipping.