These crispy honey soy garlic chicken wings are juicy, savory and garlicky. They are oven baked to crispy perfection and then coated in a flavorful soy garlic sauce. Easy to make and perfect for a game day appetizer.
Why they are tasty AF
It’s all about the sauce. This sauce is soy sauce based and jazzed up with bold flavors like garlic, ginger, honey and sriracha. It’s spicy enough to keep you diving in for one wing after the other.
These honey soy garlic chicken wings are oven baked. But don’t think for a second that oven baked sacrifices crispiness. I coat my wings in a secret ingredient (see below) that keeps them crispy without any of the deep frying.
Since the sauce is made separately, you could even air fry these wings if thats your preferred cooking method (see recipe notes below!)
I love serving these wings up as a game day appetizer, but you could certainly serve them as a main entree with some cauliflower fried rice and a vegetable side like my honey sriracha brussel sprouts.
If you love ordering the spicy Korean or Asian Zing wing flavors from Wing Stop and Buffalo Wild Wings, then this recipe is a must save for you!
Ingredients for Honey Soy Garlic Chicken Wings:
For wings:
- Chicken wings- I buy a party mix pack with drums and flats
- Baking powder– My secret ingredient to super crispy oven baked wings.
- Olive oil
- Kosher salt
- Cracked Black pepper
For sauce:
- Honey– A touch of sweetness that helps thicken the sauce.
- Soy sauce– For all the salty, umami flavor.
- Water– This will help thin the sauce a bit
- Sesame oil– Adds a nutty, rich flavor
- Sriracha– Use as much or as little as you like for heat.
- Cornstarch– Thickening agent for the sauce
- Garlic cloves- For a strong punch of flavor
- Fresh ginger- For a sweet and spicy aroma
- Green onions, for garnish
- Sesame seeds, for garish
How to make the wings:
- For the wings: Prepare a baking sheet. Preheat the oven to 400 F. Line a large baking sheet with foil and place an oven-safe cooling rack on top. Cooking the chicken on top of the cooling rack will help the wings ventilate and crisp up without frying, so don’t skip this step!
- Prepare chicken wings. Pat the wings dry with paper towels and place them in a large bowl. Sprinkle evenly with baking powder and toss to coat.
- Drizzle with olive oil and sprinkle evenly with kosher salt and cracked black pepper.
- Bake! Transfer wings to a rack on a prepared baking sheet. Bake for 45-50 minutes, flipping the chicken wings half way through cooking time.
- For the sauce: While the wings are baking, prepare the sauce. In a small saucepan whisk together honey, soy sauce, water, sesame oil, sriracha, corn starch, garlic, ginger and 2 tbsp green onions. Heat on medium-high, whisking constantly until mixture is at a strong simmer. Reduce heat to low and cook until sauce has thickened, about 3-4 minutes.
- When the wings are finished baking, toss with sauce to combine. Garnish with green onions and sesame seeds before serving.
FAQ for Honey Soy Garlic Chicken Wings
What to serve with the wings: If you’re serving these up as more of a dinner entree, I love going with a vegetable side dish like honey sriracha Brussel sprouts, chili garlic noodles or ramen noodle stir fry would compliment the wings well.
Reheating the wings: Bring wings to room temperature (about 10-15 mins). Reheat wings in a 350 F oven on a baking sheet for about 5 minutes a side.
The sauce: I like to drizzle on about 2/3 of the sauce to coat the wings with and then serve the remaining sauce in a bowl on the side for dipping.
Air Fry: If you want to air fry the wings, place them into the air fryer basket after patting dry and tossing with baking powder, olive oil and salt and pepper. Fry at 400 F for about 8 minutes a side or until the wings are cooked through and golden brown.
Other Reader Favorite Appetizer Recipes to Try:
Honey Soy Garlic Chicken Wings
ingredients
For wings:
- 2 lbs chicken wings drums and flats
- 1 tbsp baking powder
- 1 tbsp olive oil
- Kosher salt
- Cracked Black pepper
- For sauce:
- ½ cup honey
- ¼ cup soy sauce
- ¼ cup water
- 2 tsp sesame oil
- 2 tsp sriracha
- 1 tsp cornstarch
- 5 garlic cloves minced
- 1 thumb fresh ginger minced
- 2 tbsp green onions diced +more for topping
- Sesame seeds for garish
instructions
- Prepare a baking sheet. Preheat the oven to 400 F. Line a large baking sheet with foil and place an oven-safe cooling rack on top. Cooking the chicken on top of the cooling rack will help the wings ventilate and crisp up without frying, so don’t skip this step!
- Prepare chicken wings. Pat the wings dry with paper towels and place them in a large bowl. Sprinkle evenly with baking powder and toss to coat.
- Drizzle with olive oil and sprinkle evenly with kosher salt and cracked black pepper.
- Bake! Transfer wings to a rack on a prepared baking sheet. Bake for 45-50 minutes, flipping the chicken wings half way through cooking time.
- While the wings are baking, prepare the sauce. In a small saucepan whisk together honey, soy sauce, water, sesame oil, sriracha, corn starch, garlic, ginger and 2 tbsp green onions. Heat on medium-high, whisking constantly until mixture is at a strong simmer. Reduce heat to low and cook until sauce has thickened, about 3-4 minutes.
- When the wings are finished baking, toss with sauce to combine. Garnish with green onions and sesame seeds before serving.
Just wanted to say these were delicious. Made for my boys for superbowl and they were gone within minutes. Easy and so tasty – I will definitely add these in my rotation to make again.