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Honey Glazed Chicken Wings are perfectly crispy, baked not fried, and coated in a sticky honey glaze. They’re super easy to prep and pop in the oven making them perfect for your next party or game watch.
Want more chicken wings? Try my Teriyaki Chicken Wings or Garlic Chicken Wings.
Why We Love This Recipe
- Baked not Fried – I love making wings in the oven because they are not only a bit lighter, but you also don’t have to mess with a pot of frying oil.
- Sticky Honey Glaze – It uses only 4 ingredients and adds the best sweet flavor to the wings.
- Crispy Wings – The trick to getting super crispy wings without frying is using a coating of flour and baking powder to crisp up the outside in the oven.
RECIPE WALK-THROUGH
How To Make Honey Glazed Chicken Wings
See the recipe card below for full, detailed instructions
Prep – Get the oven preheating. Line a baking sheet with foil (makes for easy clean up) and spray with cooking spray. For crispier wings, place a wire rack over the foil and spray with cooking spray.
Coat Wings – Pat the wings dry and coat in the flour, baking powder, salt, and pepper. This helps crisp them up.
Bake Wings – Arrange the wings on the baking sheet – make sure they’re not touching. Bake for 30-35 minutes, but flip them after 15 minutes.
Mix Sauce – Meanwhile, in a small bowl, whisk together the honey, soy sauce, rice vinegar and sugar until sugar is dissolved. Set aside.
Glaze Wings – Remove the baking sheet from the oven and move the oven rack to the top position and switch the oven to a high broil. Brush a liberal amount of the honey glaze over each wing and place under the broiler for about 5-7 minutes (I usually give them two coats). Watch closely as they can burn quickly.
Finish and Serve – Remove the pan from the oven and brush with one more coat of the honey sauce. I also like to sprinkle with sliced green onions and sesame seeds.
Serving Suggestions
Wings are a classic to serve at any party or game watch! For other crowd pleasing appetizer ideas, try serving with Everything Bagel Pigs in a Blanket, Mexican Street Corn Dip, Grape Jelly Meatballs, or a big Veggie Tray.
Storage Tips
The Best Way to Store Leftovers
Leftovers can be stored in the fridge, in an airtight container, for up to 4 days. They can be reheated in the microwave, oven, or air fryer. The oven and air fryer will give the best results!
Recipe Tips
- Pat Wings Dry – When you take them out of the packaging, you need to pat them dry really well. The drier they are, the crispier they will be
- Coat in Flour and Baking Powder – Coating the wings in a combo of both of these gives the crispiest coating.
- Use a Rack – Placing a rack on the baking sheet so the fat from the wings can drip off. This helps them crisp up even more!
- Don’t Overcrowd Them – Make sure the wings aren’t touching so the air can circulate around them while cooking.
More Chicken Wing Recipes
- BBQ Chicken Wings
- Crispy Baked Chicken Wings
- Grilled Chicken Wings
- Crispy Baked Garlic Parmesan Chicken Wings
Honey Glazed Chicken Wings
Ingredients
Chicken
- 24 Chicken wings
- 1/2 cup Sifted flour
- 2 tablespoons Baking powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
Honey Glaze
- 1/2 cup Honey
- 1 1/2 tablespoons Soy sauce
- 1 1/2 tablespoons Rice vinegar
- 1 1/2 tablespoons Granulated sugar
Instructions
- Preheat oven to 450 degrees. Line a large baking sheet with foil and spray generously with cooking spray.
- In a medium sized bowl, whisk together flour, baking powder, salt and pepper. Set aside.
- Pat chicken as dry as possible and trim any excess fat, leaving most of the skin in tact. Coat each wing completely with the flour mixture.
- Arrange chicken wings on the prepared baking sheet, close together but not touching. Bake for 30-35 minutes, turning wings over after about 15 minutes.
- Meanwhile, in a small bowl, whisk together the honey, soy sauce, rice vinegar and sugar until sugar is dissolved; about a minute. Set aside.
- Remove the baking sheet from the oven. Move the oven rack to the top position and switch the oven to a high broil. Brush a liberal amount of the glaze over each wing and place under the broiler for about 5-7 minutes (I usually give them two coats). Watch closely as they can burn quickly.
- Remove the pan from the oven and brush with one more coat of the honey sauce.
- Cool slightly before serving.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
I made these chicken wings last night. My hubby loved them, as I did. Thanks for sharing the recipe!
You are so welcome Cappie! Thanks for stopping by.
I made these and the buffalo chicken wings! Both are delicious! Followed the recipe and they turned out perfect. I grew up going to a fish market that served wings just like this. This recipe replicates them perfectly. Fabulous in every way and soooo easy! Garnished with toasted sesame seeds and scallions.
So glad you enjoyed it! Thanks for sharing your experience!
I absolutely have to try this recipe! My kids love wings, and I super, dooper, love wings, pretty much any wings I can get my hands on. These sound amazing, I imagine the glaze with a touch of vinegar makes a serious punch. I’m curious, though, why baking powder? I’ve never heard of adding that to a coating mixture.
OH BOY – these look so good!! Wings are my favorite. Can’t wait to try them!!
Thanks Kristyn!
These look so fabulous! I bet my kids will love them!
The honey glaze sounds delicious!!
Yum!! We love sticky wings- and these look delicious!