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Honey Garlic Soy Chicken Wings

These Honey Garlic Soy Chicken Wings are irresistibly crispy and coated in a sweet-savory glaze. Perfect for game day or family dinners!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Appetizer, Main Course
Cuisine: Asian
Keyword: Chicken Wings, Easy, Game Day, Honey Garlic, Quick, Soy Sauce
Servings: 4 servings

Ingredients

  • 2 pounds chicken wings fresh or thawed
  • 1 cup corn starch for crispy coating
  • 1 tsp garlic powder adds a punch of garlic flavor
  • 1 tsp paprika for a hint of smokiness
  • salt and pepper dash, to season the wings
  • 1 tablespoon butter or oil for cooking the garlic
  • 3 cloves garlic minced, fresh
  • 3 tablespoons honey star ingredient for sweetness
  • 3 tablespoons soy sauce for umami kick
  • 1 tablespoon rice vinegar adds a touch of acidity
  • 1 tablespoon sriracha optional, recommended for heat

Instructions

  • Preheat your oven to 400°F (200°C). Pat the chicken wings dry using paper towels to ensure they become crispy during cooking. In a large mixing bowl, combine the corn starch, garlic powder, paprika, salt, and pepper.
  • Add the chicken wings to the bowl with the corn starch mixture. Toss until all the wings are evenly coated.
  • Arrange the coated wings in a single layer on a baking sheet lined with parchment paper. Bake for 40-45 minutes, flipping halfway through, until the wings are golden brown and crispy.
  • While the wings are baking, prepare the sauce. In a small saucepan over medium heat, melt the butter or heat the oil. Add the minced garlic and sauté for about a minute until fragrant. Then, stir in the honey, soy sauce, rice vinegar, and sriracha. Allow the sauce to simmer for a few minutes until it thickens slightly.
  • Once the wings are done baking, transfer them to a large mixing bowl. Pour the warm honey garlic soy sauce over the wings and toss until they are well coated.
  • Serve the wings warm, garnished with sesame seeds or chopped green onions if desired.

Equipment

  • Baking Sheet
  • Mixing Bowls
  • Whisk
  • Measuring Spoons and Cups
  • Cooking brush

Notes

  • For extra crispy wings, broil them for the last 5 minutes of baking.
  • If frying, ensure the oil is hot enough before adding the wings to prevent sogginess.
  • Let the wings rest for a few minutes after cooking before tossing them in sauce for better coating.