Baked honey garlic chicken wings are sweet with a little bit of spice! They’re baked in the oven (not fried!) but still have that crispy skin you want in chicken wings. Made gluten-free and dairy-free, these baked chicken wings are a wonderful appetizer for any occasion.
Did you know you can bake chicken wings and get a delicious, moist chicken with crispy skin? You certainly can!
These baked honey garlic chicken wings are a favorite in our house! They make a great appetizer for entertaining or are a tasty dinner for two when served with a side dish. Who wouldn’t want some crispy chicken wings served with a sweet and savory honey garlic sauce with a bit of a kick?
I’ve never been a huge fan of hot sauces or sriracha or anything spicy in the past. However, lately I’ve been LOVING adding just a touch of sriracha to my sauces for a little kick. It adds some great flavor to any sauce!
You’ll love how simple these baked honey garlic chicken wings are to make. They’re a favorite in our house and I’m guessing you can see why!
How Long to Bake Chicken Wings in the Oven
I personally like to bake my chicken wings in the oven at 400F for about 40 minutes and then turn my oven to the broil setting to get the skin extra crispy. Of course, if you use a different cut of chicken or your chicken wings are larger or smaller, you may have to adjust your oven temperature.
You want to make sure your chicken reaches an internal temperature of 165F for safe eating.
How to Make Baked Chicken Wings Crispy in the Oven
There are all sorts of tips, tricks and hacks that people use to make their chicken wings crispy. My favorite way is to cook the chicken at a higher temperature (in this case 400F) and then change the oven setting to broil to get that really crispy skin at the end.
My trick is to not cook the chicken with the sauce on until the very end. So we’ll bake our chicken wings at 400F for about 40-45 minutes, turn the oven up to broil and let the skin broil for about 5 minutes, until crispy. Then, we can toss in our honey garlic sauce and serve. It creates some really moist chicken with a crispy skin!
How to Make Honey Garlic Sauce
The honey garlic sauce in this recipe is SO good I’m contemplating what else I can put it on. The main ingredients in the honey garlic sauce are honey, garlic, olive oil, soy sauce (or tamari in our case since this is gluten-free), sriracha, and cornstarch. So it’s really very simple.
To make the honey garlic sauce, combine the honey, garlic, olive oil, tamari and sriracha in a small pot over medium heat, stirring until the honey dissolves into the sauce. Then we’ll bring the sauce to a boil. Once it has boiled, we’ll mix some of the cornstarch with water to create a slurry and add that to the sauce, stirring until it thickens.
The reason you add water to cornstarch to create a slurry instead of just adding the cornstarch directly to the sauce is that cornstarch has the tendency to clump up. Trust me, you don’t want little clumps of cornstarch in your sauce. It’s unsightly and doesn’t taste very good.
So, instead by mixing water with the cornstarch before adding to the sauce, we have essentially have a thin paste that will thicken our sauce beautifully!
Is Soy Sauce Gluten-Free?
You may have seen I mentioned soy sauce above. Soy sauce is not gluten-free. It’s one of those products that when I first found out I had celiac disease I was shocked to learn it had wheat in it.
Don’t worry though, tamari is essentially the same thing, just without the wheat! So when you’re at the grocery store, look for tamari sauce instead of soy sauce. It’s a great way to add a little bit of depth and a savory note to any sauce, especially when honey is involved.
Tamari is usually right next to the soy sauce in the grocery store. Just remember to read your labels!
More Chicken Wing Recipes You’ll Love
If you like these baked honey garlic chicken wing recipes, you’ll love some of my other gluten-free chicken wing recipes, too!
- Peanut Butter Chicken Wings
- Honey Mustard Baked Chicken Wings
- Mango Habanero Chicken Wings
- Teriyaki Chicken Wings
Baked Honey Garlic Chicken Wings Recipe
If you’re looking for a simple appetizer, look no further than these baked honey garlic chicken wings. The sauce alone is reason enough to make these chicken wings! It’s sweet and savory with a little kick from the sriracha. These chicken wings are made in the oven, but so crispy! You won’t be able to eat just one.
Baked Honey Garlic Chicken Wings
Baked honey garlic chicken wings are sweet with a little bit of spice! They're baked in the oven (not fried!) but still have that crispy skin you want in chicken wings. Made gluten-free and dairy-free, these baked chicken wings are a wonderful appetizer for any occasion.
For the Chicken Wings:
- 2 lbs chicken wings already cut into drumettes and wingettes
- 1 tablespoon avocado oil or other high heat oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup chopped green onions for serving
For the Sauce:
- 1/2 cup honey
- 4 cloves garlic minced
- 1/4 cup tamari sauce
- 1 tablespoon sriracha
- 1 tablespoons cornstarch
- 2 tablespoons water
For the Chicken Wings:
Preheat oven to 400F. Line a baking sheet with parchment paper.
In a large bowl, add chicken wings and avocado oil. Toss chicken wings until completely covered in the avocado oil. Sprinkle with salt, pepper and garlic powder and toss to combine.
Place in a single layer on the baking sheet. Bake at 400F for 40-45 minutes, flipping half way through, or until chicken reaches an internal temperature of 165F.
Change the oven setting to broil. Broil for 5 minutes, until the skin is crispy. Remove from the oven.
Add the chicken wings to a clean bowl and pour sauce (recipe below) over the chicken wings until covered. Place on a serving platter and sprinkle with chopped green onions.
For the Sauce:
Make the sauce while the chicken wings are baking in the oven.
In a small saucepan, combine honey, garlic, tamari, and sriracha. Heat over medium, stirring until the honey has dissolved into the sauce.
Bring to a boil, stirring occasionally.
Mix the cornstarch and water in a small bowl, whisking until there are no more clumps and add mixture to the sauce, stirring until combined.
Turn the heat to medium-low, and stir until the sauce has thickened. Allow to cook an additional 5-10 minutes.
Cool slightly until ready to toss with the chicken wings.