Big Game Sticky Honey Garlic (Printer-Friendly)
Sweet and savory chicken wings with honey garlic glaze, baked crispy and garnished with scallions and sesame seeds.
# What You'll Need:
→ Chicken
01 - 1.5 lbs chicken wings, split and tips removed
02 - 1 tbsp vegetable oil
03 - 1/2 tsp salt
04 - 1/2 tsp black pepper
→ Honey Garlic Sauce
05 - 1/3 cup honey
06 - 1/4 cup soy sauce (use gluten-free if necessary)
07 - 4 cloves garlic, minced
08 - 1 tbsp unsalted butter
09 - 1 tbsp rice vinegar
10 - 1 tsp cornstarch mixed with 1 tbsp cold water
→ Garnish
11 - 2 tbsp chopped fresh scallions
12 - 1 tsp toasted sesame seeds
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and set a wire rack on top.
02 - Pat the chicken wings dry with paper towels. In a large bowl, toss wings with vegetable oil, salt, and black pepper until evenly coated.
03 - Arrange wings in a single layer on the rack. Bake for 35-40 minutes, turning once halfway, until golden and crispy.
04 - Meanwhile, in a small saucepan over medium heat, melt the butter. Add minced garlic and cook for 1 minute until fragrant.
05 - Stir in honey, soy sauce, and rice vinegar. Bring to a simmer. Add the cornstarch slurry and cook, stirring, until the sauce thickens (about 1-2 minutes). Remove from heat.
06 - Transfer baked wings to a large bowl. Pour the hot honey garlic sauce over and toss to coat thoroughly.
07 - Arrange wings on a platter. Sprinkle with scallions and sesame seeds before serving.
# Expert Advice:
01 -
- The glaze becomes impossibly sticky and caramelized, coating every wing in fingerlicking perfection
- Crispy baked wings mean less mess than frying without sacrificing texture
- Ready in under an hour but tastes like you spent all day perfecting it
02 -
- Rushing the cornstarch slurry will leave you with thin sauce, so let it simmer until it truly thickens
- Saucing the wings immediately after baking helps the glaze adhere better than if theyve cooled down
- Work quickly once the glaze is ready, as it thickens fast and becomes harder to coat evenly
03 -
- Let the wings rest on paper towels for a minute after baking if they seem too oily before saucing
- Double the sauce recipe if you love extra sticky wings, because people will want to double dip