Honey Garlic Chicken Wings

About This Recipe

Honey, as a component to various sauces, is excellent on chicken wings. In this honey and garlic chicken wings recipe it really shines as it takes the lead role. The combination with the fragrant garlic is nothing short of dreamy.

In its simplest expression it looks like the basic sauce we demonstrate below. It is a sticky, rich, flavor loaded perfection. The garlic is mellow but confident, the honey coats the tongue and the butter that binds them does what butter always does - satisfy the palate.

Now, if you like a zingier garlic bite, some acidity, or heat or perhaps an Asian flair - you can customize the basic honey garlic sauce recipe as your heart deisres. Simply consider the suggestions we list below.

How to Make Honey Garlic Chicken Wings?

It is simple. To make honey garlic chicken wings:

• first bake the wings in the oven until tender on the inside and crispy on the outside

• while they are baking make the honey garlic sauce

• finally, toss the baked wings in the sauce and serve them immediately

Ingredients

Chicken wings. We love using what are known as party wings - pre-cut flats and drummettes. If you buy chicken wing sections, use kitchen scissors to remove the tip of the wing and cut to separate the flat from the drummete, severing the joint attaching them to each other.

Salt & Pepper. Use kosher salt and, if possible, freshly ground black pepper. The classic seasoning in combination with the melting fat of the chicken skin during baking will prime the chicken wings to receive the rich flavors of the sauce.

Butter. Use unsalted butter as the base of the sauce. It will soften the garlic and bind with the honey, creating a suave consistency.

Honey. We suggest a balanced multi-floral or clover honey - it will do the job just fine.

Optional flavoring ingredients. See the section below on how to customize the honey garlic sauce to your taste.

Bake the Chicken Wings

When you are going to indulge in a sauce comprised of butter and honey you really should consider the virtues of oven baked chicken wings as a healthier option to fried wings.

Here is how to bake wings so they finish perfectly tender inside and crispy on the outside. Plus - the clean-up is easier in comparison to frying.

Prep. Preheat your oven to 425 F. Pat dry the wings and arrange them on a wire rack fitted over a baking sheet. Season them well with salt and pepper, flipping once so you can season both sides. If you want a super easy clean up you may line the baking sheet with foil. (If it has a coating that cleans up easy this is not needed.)

Bake. Bake the wings for 20 mins, then take them out and flip them. Bake them for another 20 mins and take them out. Flip them again. Bake them for a third increment of about 10 to 15 minutes and they will be done. In the mean time you can make the honey garlic sauce.

TIP: The total time for baking the chicken wings is in direct proportion to their size. Smaller party wings are tender and crispy almost as soon as you bake them for 20 minutes after the first flip. You may only need about 5 minutes after the second flip to finish them. Larger wings can take the full 15 minutes of baking after the seconf flip, up to 20 minutes.

Step-by-Step: How to Make Honey Garlic Sauce for Chicken Wings

You can make the sauce following the simple steps pictured above during the last increment of baking for the wings (have the garlic prepared and minced). It only takes a couple of minutes and as soon as you deem the wings crispy to your liking you can toss them in the honey garlic sauce.

Honey garlic sauce process. Heat a sauce pan over medium-low heat, melt the butter and saute the garlic until just fragrant. Immediately add the honey, stir and simmer for about a minute. Turn off the heat.

Toss. When the wings are done, transfer the sauce to a large bowl, add the baked chicken wings and toss to coat them. Plate the sauce-coated wings and serve any excess sauce in a ramekin on the side for dipping.

What Goes with Honey Garlic Chicken Wings?

Sides that go well with these chicken wings are ones that provide a crunchy fresh contrast to the succulent protein. Our favorites are listed below.

• the traditional arrangement of carrot and celery sticks, we add English cucumber or the baby Armenian cucumbers you sometimes happen upon at the produce section
• a crispy salad of romaine hearts, red radishes and a bit of shaved red onion, just oil and vinegar for the dressing
• sauteed broccolini simply seasoned with just salt and pepper
• snow peas
• garlicky green beans

Additionally, a side of hot sauce (our favorite is Frank's because it has such a lovely acidity and is not too spicy) will build up on the flavors of the honey garlic combination.

Customize the Flavor Nuances of the Sauce

There are several modifications we recommend to the basic honey garlic sauce for wings we showcase in this post.

• If you like acidity, add about a tablespoon of apple cider vinegar to the sauce right after you add the honey.

• For a Meditterenean twist, chop fresh rosemary leaves very fine and add them to the sauce when you add the garlic. They will introduce their unique sweet herbal fragrance.

• For a stronger, fresher garlic bite reserve a large clove (or two) of garlic, minced, and work it into the sauce once you have turned off the heat. It will bring about a brave, fresh garlic zest.

• For a touch of heat consider adding about a tablespoon of your favorite hot sauce (or to taste) after you add the honey. Alternatively, you could add half a teaspoon of cayenne pepper.

• For an Asian flair add a tablespoon of soy sauce (or to taste) and/or two teaspoons of toasted sesame seeds to the sauce at the time you add the honey. Maybe a teaspoon of rice vinegar for acidity. Or a bit of freshly grated ginger.

Storage and Reheating

Store leftover wings (?? never seems to happen, but it can) in an airtight container in the refrigerator. Reheat them gently in a 325 F oven to be sure the honey garlic coating does not burn.