Baked Honey Garlic Chicken Wings
Sticky, crispy baked honey garlic chicken wings. Gluten-free and dairy-free, perfect for Super Bowl parties or game day gatherings. Baked in the oven with a sweet and spicy honey garlic sauce that everyone fights over.
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Ingredients
For the Chicken Wings:
- 2 lbs chicken wings - already cut into drumettes and wingettes (about 16-20 pieces total)
- 1 tablespoon avocado oil - or other high-heat oil such as grapeseed oil or vegetable oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup chopped green onions - for serving
For the Sauce:
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 cup honey
- 4 cloves garlic - minced (about 1 tablespoon)
- 1/4 cup tamari sauce - or gluten-free soy sauce
- 1 tablespoon sriracha
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Instructions
For the Chicken Wings:
- Preheat oven to 400°F. Line a baking sheet with parchment paper, or set a wire rack on the baking sheet for extra crispy skin.
- In a large bowl, toss 2 lbs chicken wings with 1 tablespoon avocado oil until coated. Sprinkle with 1/2 teaspoon kosher salt, 1/2 teaspoon ground black pepper, and 1/2 teaspoon garlic powder and toss again.
- Arrange wings in a single layer on the baking sheet.
- Bake at 400°F for 40-45 minutes, until the chicken reaches an internal temperature of 165°F. If using parchment, flip the wings halfway through baking. If using a wire rack, no flipping needed.
- Switch the oven to broil. Broil for 5 minutes until the skin is crispy and golden.
- Transfer wings to a clean bowl, pour the sauce over (recipe below), and toss until coated. Serve topped with 1/4 cup chopped green onions.
For the Sauce (make while the wings bake):
- Mix 1 tablespoon cornstarch and 2 tablespoons water in a small bowl until smooth and no much clumps remain. Set aside.
- In a small saucepan, combine 1/2 cup honey, 4 cloves garlic, 1/4 cup tamari sauce, and 1 tablespoon sriracha. Heat over medium, stirring until the honey dissolves.
- Bring to a boil, stirring occasionally. Then stir in the cornstarch slurry.
- Reduce heat to medium-low and stir until the sauce thickens and looks glossy, about 5-10 minutes.
- Remove from heat and let cool slightly before tossing with the wings. You want the sauce warm but not hot, so it coats the wings without creating steam.
Notes
- Sauce ahead: The sauce can be made up to 2 days ahead. Store in the fridge and give it a stir before using. Warm it gently before tossing with the chicken wings.
- Scaling: Double or triple the recipe for a crowd. Make extra sauce to match.
- Crispier wings: Use a wire rack on your baking sheet instead of parchment. No flipping needed.
- Don't crowd the pan: If your wings are touching, use two baking sheets. Crowding leads to steaming instead of crisping.
Nutrition
Calories: 304kcal | Carbohydrates: 26g | Protein: 16g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 853mg | Potassium: 182mg | Sugar: 23g | Vitamin A: 160IU | Vitamin C: 3.7mg | Calcium: 20mg | Iron: 1.2mg
