← Back to the recipe

Print: Crispy Oven-Baked Honey Garlic Wings

Press Ctrl+P (⌘P on a Mac) to print.

2 sides on 4×6 cards. In the print dialog pick paper size 6×4 in (landscape) and "two-sided, flip on short edge"; without two-sided printing, print the odd pages, turn the cards over and print the even ones.

Crispy Oven-Baked Honey Garlic Wings

Ingredients · Serves 4 · Prep 10 min · Total 1 hr 5 min

  • Wings
  • 2 ½ lb chicken wings, split into flats and drumettes, tips removed
  • 1 tbsp baking powder, aluminum-free, not baking soda
  • 1 tsp kosher salt
  • Glaze
  • ⅓ cup honey
  • 3 tbsp soy sauce
  • 4 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch
  • 1 tbsp water
  • Garnish
  • 2 green onions, thinly sliced
  • 1 tsp sesame seeds (optional)
simmerbee.com/r/chicken-wings-baked-honey-garlicSimmerbeeCard 1 · front

Crispy Oven-Baked Honey Garlic Wings

Steps

  1. Heat the oven to 425°F with a rack in the upper-middle position. Line a rimmed sheet pan with foil and set a wire rack on top.
  2. Pat the wings very dry with paper towels.
  3. Toss the wings in a large bowl with the baking powder and salt until every piece has a thin, even coat.
  4. Arrange the wings skin side up on the rack in a single layer.
  5. Bake the first half.
  6. Flip the wings with tongs and bake until deep golden and crisp and the meat reaches 165°F (74°C) near the bone.
  7. While the wings bake, stir the honey, soy sauce, garlic, ginger and vinegar together in a small saucepan and bring to a simmer over medium heat.
  8. Stir the cornstarch and water together, stir it into the glaze and simmer until glossy and slightly thick.
  9. Toss the hot wings with the glaze in a large bowl. Sprinkle with green onions and sesame seeds and serve.
  10. Cook to 165°F inside (check with a thermometer).