Oven Baked Sticky Honey Garlic Chicken Wings Recipe

I absolutely love sharing this Oven Baked Sticky Honey Garlic Chicken Wings Recipe with friends and family because it combines the perfect balance of sweet, savory, and a little kick of heat all in one irresistible wing. The wings get wonderfully crispy in the oven and then are coated with a luscious honey garlic glaze that sticks beautifully, turning every bite into a burst of flavor. If you’re anything like me, you’ll find yourself reaching for just one more wing way before the plate is empty.

Why You’ll Love This Oven Baked Sticky Honey Garlic Chicken Wings Recipe

For me, what truly sets this recipe apart is the incredible flavor profile. The sticky honey glaze with the punch of fresh garlic and just the right touch of soy sauce creates an addictive harmony between sweet and savory. The ginger adds a subtle, fresh zing that adds depth without overpowering. Each wing gets perfectly crisp on the outside yet remains juicy and tender inside, which is my personal ideal wing texture.

I also appreciate how straightforward it is to prepare. There’s no complicated marinating overnight or deep frying involved—just a simple flour coating and a good, even bake in the oven. That makes it perfect for busy weeknight dinners or even casual weekend hangouts when you want comfort food without the fuss. I love serving these wings at parties or family gatherings because they please a crowd and look stunning tossed in that glossy, sticky sauce, especially topped with sesame seeds for a pop of texture and visual appeal.

Ingredients You’ll Need

A large round white plate is lined with brown parchment paper holding many raw chicken wings piled up, showing pale pink and white skin with some fat patches; around this plate, small bowls with different ingredients are neatly placed on a white marbled surface. On the top left, a beige plate has fresh ginger root, garlic cloves, and a small gray bowl with a light yellow paste; nearby, a small white bowl contains red chili flakes. To the right, a beige bowl with wooden tones has salt and pepper mixed. Next to it, a white ceramic cup filled with dark soy sauce rests on a white-speckled saucer. On the bottom right, a medium brown bowl holds white flour with a wooden scoop, beside a small blue bowl containing more white powder. At the lower left, a small wooden bowl contains white sesame seeds, and a white plate holds fresh green parsley sprigs. A metal tong lies at the bottom center. Photo taken with an iphone --ar 4:5 --v 7

This recipe sticks to simple, pantry-friendly ingredients that all play a crucial role in bringing this dish together. Each ingredient enhances the taste, texture, or appearance of the chicken wings, making the whole process foolproof and the final product utterly delicious.

Chicken Wings (2 1/2 pounds): I recommend fresh wings, about 24 pieces, for just the right amount of crispy skin and meaty goodness.
Flour or Gluten-Free Flour (1/4 cup): The coating helps get that exterior crunch we all crave.
Sea Salt and Black Pepper (to taste): Essential for seasoning and bringing out natural flavors.
Olive Oil or Avocado Oil Spray: Used for a light coating so the wings crisp up beautifully in the oven.
Honey (1/2 cup): This adds the sticky, luscious sweetness to the sauce.
Soy Sauce or Coconut Aminos (1/3 cup): Provides the salty depth and umami balance.
Garlic (4 cloves, mashed): Fresh garlic is a flavor powerhouse that brightens the sauce.
Ginger (2 tablespoons, grated): Adds fresh warmth and a subtle zing.
Tapioca Flour, Arrowroot Starch, or Corn Starch (1 tablespoon): This is the secret to thickening the sauce up just right, so it clings to the wings.
Crushed Red Pepper Flakes (1/2 teaspoon): Gives the sauce a gentle heat that’s just enough to keep things interesting.
Sesame Seeds (1 tablespoon, optional): I love these for a nutty crunch and pretty garnish.

Directions

Step 1: Preheat your oven to 425 degrees Fahrenheit. This high heat is key to getting the wings nice and crispy without frying.

Step 2: Pat the chicken wings completely dry with paper towels. Removing as much moisture as possible is essential so that the wings crisp up instead of steaming in the oven.

Step 3: In a large bowl, toss the dried wings with flour (or gluten-free flour), sea salt, and black pepper until every wing is evenly coated with the flour mixture.

Step 4: Line your baking sheet with foil and then parchment paper on top. Spread out the coated wings in a single layer, giving them some breathing room to crisp up evenly. Spray the wings lightly with your chosen oil spray for extra crispness.

Step 5: Bake the wings for 30 minutes. After this, carefully flip each wing to ensure both sides get evenly crisp and bake for an additional 20 minutes.

Step 6: While the wings are baking, prepare the sticky honey garlic sauce. Combine honey, soy sauce or coconut aminos, mashed garlic, grated ginger, tapioca flour, and red pepper flakes in a small saucepan over medium heat.

Step 7: Stir the sauce continuously for about 6 to 7 minutes until it thickens into a smooth, glossy glaze. Remove from heat and set aside to keep warm.

Step 8: When the wings are done baking, switch your oven to broil and broil the wings for 2 minutes to encourage a perfect golden-brown surface. Keep a close watch so they don’t burn.

Step 9: Remove the wings from the oven and immediately toss them in the warm honey garlic sauce, using tongs or your hands to coat each wing thoroughly.

Step 10: Optionally sprinkle sesame seeds on top while the sauce is still sticky, then serve hot and enjoy every sticky, flavorful bite.

Servings and Timing

This recipe generously serves 6 people, making it ideal for a small gathering or family dinner. Preparation takes about 15 minutes including drying and coating the wings, while baking requires approximately 50 minutes, plus a few extra minutes for broiling and sauce preparation. Altogether, the total time from start to finish is roughly 1 hour and 10 minutes, with no resting time needed after cooking—these wings are best enjoyed immediately!

How to Serve This Oven Baked Sticky Honey Garlic Chicken Wings Recipe

A white plate is full of shiny, golden-brown cooked chicken wings covered with glaze and small white sesame seeds. There are green parsley leaves scattered on top of the wings and around the plate. To the top right of the plate, there is a small bowl filled with white sesame seeds. The plate sits on a white marbled surface with a mustard yellow cloth napkin on the bottom right corner. The overall image shows a bright and clean setting. photo taken with an iphone --ar 4:5 --v 7

When I serve these sticky honey garlic wings, I like to pair them with crunchy, fresh sides like carrot sticks and celery for a classic wing combo that provides balance. A crisp Asian slaw or steamed jasmine rice also make my favorite accompaniments because they cut through the richness of the glaze perfectly. Sometimes I even add a small bowl of cooling ranch or blue cheese dressing on the side for dipping.

For presentation, I always try to serve the wings warm and piled high on a large platter, then sprinkle with toasted sesame seeds and finely sliced green onions for color and texture. Garnishing with extra crushed red pepper flakes adds visual interest and a gentle warning of the spicy kick. I like to serve the wings piping hot right out of the sauce tossing so the glaze stays sticky and shiny.

For beverage pairings, I often reach for something light and refreshing like a crisp lager, a sparkling white wine such as Prosecco, or even a cold ginger ale to complement the sweet-spicy flavor without overpowering it. These wings are my go-to for casual parties, game days, or a fun weeknight meal that feels a little more special but doesn’t require hours in the kitchen.

Variations

I enjoy experimenting with this recipe depending on dietary needs and flavor preferences. For a gluten-free version, I swap traditional flour for your favorite gluten-free flour blend and choose coconut aminos instead of soy sauce—this keeps all the delicious umami without gluten. To make it vegan, tofu wings or cauliflower florets tossed and baked in the same way work great, with adjustments to cooking time to get them crispy.

If you want a little extra heat, I sometimes add a teaspoon of Sriracha or fresh minced chili to the sauce to turn up the spice factor, or for a citrus twist, a splash of fresh lime juice brightens up the glaze wonderfully. Some days I drizzle the sauce over grilled wings instead of baked, which adds a smoky charred note that’s perfect for backyard BBQs. That’s the beauty of this Oven Baked Sticky Honey Garlic Chicken Wings Recipe—so adaptable but always reliably tasty.

Storage and Reheating

Storing Leftovers

After enjoying your wings, I store any leftovers in an airtight container in the refrigerator. I find glass containers with tight-fitting lids are the best choice to keep the wings fresh and preserve the sticky glaze without it leaking or drying out. These wings will stay good for about 3 to 4 days, perfect for quick snacks or lunches the next day.

Freezing

If you want to save these wings for longer, you can freeze them successfully. I recommend freezing them plain (before saucing) to avoid sogginess. Place the coated, baked wings in a single layer on a baking sheet, freeze until solid, then transfer to a resealable freezer bag or container. They keep well for up to 2 months. To enjoy, thaw overnight in the fridge before reheating and tossing in freshly made sauce to restore that signature sticky finish.

Reheating

The best way to reheat these wings is in the oven or under the broiler for just a few minutes until hot and crisp again. Avoid microwaving if possible, as it tends to make the coating soggy and the glaze dull. I like to reheat at 350 degrees Fahrenheit for about 10 minutes on a baking sheet, then toss quickly with warmed sauce before serving to revive that sticky, glossy coating.

FAQs

Can I use frozen chicken wings for this recipe?

Absolutely! Just be sure to fully thaw the wings and pat them very dry before coating with flour. Drying is the key step to achieving crispiness, so take your time here.

What can I substitute for honey in the sauce?

If you prefer, you can use maple syrup or agave nectar as a natural sweetener alternative. These work well to give sweetness and stickiness, but the flavor will be slightly different, with maple adding a richer note.

How spicy is this recipe?

The crushed red pepper flakes add a gentle warmth that wakes up the palate but isn’t overpowering. You can always adjust the amount or omit them if you prefer your wings milder.

Can I make this recipe ahead of time?

You can prepare the wings and sauce separately in advance and combine them just before serving. For best texture, I suggest baking the wings fresh and tossing in warmed sauce right before eating.

Is it okay to use skinless chicken wings?

I recommend keeping the skin on because it crisps up perfectly and holds the sticky sauce beautifully. Skinless wings will be less crispy and won’t get the same satisfying texture.

Conclusion

I hope you’re as excited as I am to try this Oven Baked Sticky Honey Garlic Chicken Wings Recipe soon. It’s such a satisfying mix of crispiness, sweetness, and garlicky goodness with an easy preparation that fits any occasion. Once you make it, it might just become your new favorite wing recipe to share and enjoy again and again.