86% would make this again

Honey and Garlic Wings

Q: What makes honey garlic wings sauce flavourful?

The honey garlic sauce gets its shine from the balance of sweet honey, fresh garlic, salty soy sauce and a bit of acid like vinegar to keep it from tasting one dimensional. Most home cooks simmer the sauce for a few minutes and then add a cornstarch slurry so it thickens enough to cling to each wing. Freshly minced garlic and not over-reducing the honey helps keep the flavour bright instead of burnt or bitter.

Q: How do I get honey garlic chicken wings crispy without deep frying?

The biggest trick for crispiness without deep frying is drying the wings thoroughly before cooking and using either baking powder or cornstarch lightly on the skin. These help draw moisture out and create a crisper exterior when baking or air frying. If baking, make sure the wings are spaced apart on a rack so air can circulate and crisp up the skin.

Q: Can I make honey garlic wings in an air fryer or deep fry them?

Air fryer: Wings cook at high heat with little or no oil and tossing them in sauce after cooking keeps them crispy while still sticky. Many air fryer recipes also recommend a light dusting of baking powder to help crisp the skin. Deep fry: You’ll get very crunchy skin and a traditional fried texture. Some cooks dredge wings lightly in batter or starch before frying and then toss them in sauce once drained from the oil.

Q: How long should I cook honey garlic wings so they are fully done and juicy?

For oven or air fryer methods, cook at around 200°C / 400°F for about 40 to 45 minutes, turning once halfway, until golden and crisp. Wings should reach an internal temperature of at least 75°C / 165°F to be fully safe and juicy. If they are frozen, add a few extra minutes to the cook time.

Q: Can I use frozen chicken wings and do I need to adjust the recipe?

Yep you can use frozen wings. We recommend tossing them straight into the air fryer or oven but add 5 to 10 extra minutes of cook time and make sure they are completely thawed and dried before saucing so the skin crisps properly and the sauce sticks.

Q: What sides and garnishes go best with honey garlic chicken wings?

Honey garlic wings pair well with fresh bright sides to balance the sweet sauce. Crunchy celery sticks or crisp slaw work great and many cooks garnish the wings with toasted sesame seeds and chopped spring onions or coriander to add texture and colour. A simple dipping sauce like ranch or blue cheese also complements the sweetness. Crispy air fried French fries always work well as a side too. This is one of our favourites.

Q: How do I adjust the sweetness or spice level in this recipe?

To reduce the sweetness, add a splash of vinegar or citrus like lemon or lime juice to the sauce or reduce the amount of honey slightly and balance with a little more soy sauce. To add heat, stir in chili flakes, sriracha or hot honey to taste. Many home cooks also vary garlic intensity by adding extra fresh garlic or a pinch of ginger for warmth. We love experimenting with different strengths and flavours every time we've made these for our friends and they have loved them all.

Vish G

April 20, 2026

Honey and Garlic wings that are simply addictive and versatile as a delicious lunch, dinner or even enjoyed as a side. These juicy Asian style bites of chicken gets baked or air fried to perfection and coated in a glossy sweet garlicky sauce that clings to every piece and topped with crunchy sesame seeds to finish it off. Such a simple recipe that’s baked instead of deep fried for less mess. A truly tasty way to get plenty of protein into your day.

PREP TIME

15 MIN

COOK TIME

45 MIN

SERVINGS

Ingredients

Wings
1 kg / 2.2 lb chicken wings, split into flats and drumettes
1 teaspoon fine salt
½ teaspoon black pepper
1 teaspoon baking powder or cornstarch (optional but recommended for extra crispness)
Honey Garlic Sauce
120 ml / ½ cup honey
4 large garlic cloves, finely minced
60 ml / ¼ cup low-sodium soy sauce
1 tablespoon apple cider vinegar or rice vinegar
1 tablespoon unsalted butter
1 teaspoon toasted sesame oil, added at the end for flavour (do not cook)
½ teaspoon cornflour or cornstarch mixed with 1 tablespoon water
To Finish
1 tablespoon sesame seeds
Small handful of fresh coriander or spring onions, chopped

Instructions

Heat the oven to 200°C / 400°F and line a baking tray with foil, then place a wire rack on top.
Pat the chicken wings very dry with kitchen paper. This step is important for crisp skin.
Place the wings in a large bowl and toss with salt, pepper, and baking powder or cornstarch if using. The coating should be barely visible.
Arrange the wings on the rack in a single layer, leaving space between them.
Bake for 40 to 45 minutes, turning once halfway through, until golden, crisp and fully cooked.
Add the honey, garlic, soy sauce, vinegar and butter to a small saucepan and cook over medium heat for 3 to 4 minutes until the garlic is fragrant and the mixture begins to thicken slightly. Stir in the cornflour mixture and cook for another 30 to 60 seconds until the sauce is glossy and slightly thickened.
Remove the pan from the heat and then stir in the sesame oil so its nutty aroma stays fresh and doesn’t overcook.
Stir in the cornflour mixture and cook for another 30 to 60 seconds until the sauce becomes glossy and coats the back of a spoon.
Remove the wings from the oven and transfer them immediately to a large bowl.
Pour the hot sauce over the wings and toss until evenly coated and shiny.
Sprinkle with sesame seeds and fresh coriander or spring onions.
Serve straight away while sticky, glossy and crisp.