Our addicting Honey Garlic Chicken Wings begin with a fresh batch of wings that are seasoned with a blend of spices and flour. They’re baked until golden brown and crispy before being coated with a sweet, sticky, and spicy homemade wing sauce. If you like sweet and savory with a pinch of spiciness; You will love this delicious chicken wing recipe! This is a sponsored post in partnership with The Network Niche Influencer Agency on behalf of De La Viuda Hot Sauce. All opinions are my own.
These wings are probably the best oven-baked wings we’ve had in a while. We have been making this recipe for years, but recently decided to add a little bit of flavorful heat thanks to De La Viuda Hot Sauce which is now introduced to the US!
Before starting this recipe, you’ll want to verify that you have the following ingredients:
- Chicken Wings – We purchased 4 pounds of fresh chicken wings and carefully cut them into wingettes and drumettes. You can find wingettes and drumettes in the fresh meat, or freezer section of your local grocer. They are pricier so I typically prepare my own at home from whole chicken wings.
While I am familiar with this method of preparing chicken wings, you might not be. This article on WikiHow is really helpful if you need help on How to Cut Chicken Wings.
- Flour – All purpose flour is what you will need to coat the patted dry wings in before baking them in the oven. This helps the wings obtain a crispy skin in conjunction with the olive oil and high baking temperature.
- Olive Oil – You will need this to brush on the spiced and floured wings before baking them.
- Spices – Salt & pepper are all you need to initially bake these wings.
Spicy Honey Garlic Wing Sauce
- Honey – We used raw honey that was pourable. You do not want to use honeycomb, or the solid jarred types.
- Soy Sauce – Adds nice color and flavor to the sauce.
- Hot Sauce – Every sweet wing recipe needs its spicy counterpart. These wings come together so nicely with De La Viuda Original Hot Sauce. Two tablespoons of sauce provides rich, flavorful heat which is balanced with the other sauce additions.
De La Viuda Original Hot Sauce is a traditionally pure Mexican hot sauce that’s carefully crafted with chile de árbol peppers and artfully blended with an authentic mix of hand-selected premium ingredients and spices. It is a sauce that brings a perfect balance of flavor and heat.
They also have a green pepper variety that is masterfully balanced hot sauce paired with an inspired mix of poblano and habanero peppers to create a palette of flavor that is delightfully unique.
Aren’t the bottles and graphics simply stunning? We thought so too! They are the perfect duo to kick my old hot sauce to the recycle bins–haha! I mean, we are all into spring cleaning now right?
- Garlic – Fresh garlic is our favorite! We added 5 cloves because why not? You could get away with 3 if you’re not a huge fan.
- Ginger – If you have never added fresh ginger to your wing sauce, you’re missing out! This adds a fragrant element that pairs so well with the spice and other additions.
- Spices – Onion powder, garlic powder, and black pepper add a yummy trio of flavor.
- Water – To thin the sauce out a bit to stretch it out.
- Cornstarch – This will thicken the sauce and make it crave-worthy to stick to your crispy wings.
- Toasted sesame seeds – To garnish the wings (totally optional).
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- Oven – Set to 425 degrees F. Make sure the oven rack is in the center position. You can also grill these wings until clear juices run free. You will still need to coat them in sauce after grilling, and return them to the grill to finish them and seal in the flavor.
- Paper towels – to part wings dry before baking.
- Small stockpot – To cook the wing sauce in.
- Wooden spoon or rubber spatula – For cooking the wing sauce.
- Large baking sheet – The bigger, the better! We kind of crammed our wings on and it just worked out. However, next time I will space them out more on two sheets or one oven-sized baking sheet.
- Aluminum foil – This will line the baking sheet to make clean up easier because honey makes a huge mess!
- Parchment paper – These wings are baked at 425 degrees F. which is exactly what our parchment paper could handle. This will make the wings lift off the sheet effortlessly.
- Mixing bowls – To mix the wings with flour, and spices & to mix the baked wings with sauce before the additional baking times.
- Measuring cups & spoons – To measure out ingredients.
- Garlic press – This is what I used to extract all the precious flavor from the garlic and ginger.
- Basting brush – To coat the wings in the tasty sauce.
- Tongs – To easily flip the wings to bake both sides evenly and to remove the wings from the pan.
Pat wings dry with paper towels. Add them to a mixing bowl with the all-purpose flour, salt, and pepper. Toss to combine all surfaces.
Line wings on the prepared baking sheet and brush with a coating of olive oil.
Bake wings for 40 minutes total at 425 degrees F. Turning them once at the 20-minute mark to crisp all sides.
Combine all sauce ingredients except the cornstarch in the small stock pot. Bring to a boil, and then stir in the cornstarch. Simmer on low for 5 minutes; sauce will be thicker. Remove from heat and set aside.
Add wings to a large bowl and toss with the wing sauce. Add wings back to the parchment and foil lined pan. Bake for ten additional minutes to crisp them back up.
Garnish wings with sesame seeds before serving-enjoy!
If you want to store your Honey Garlic Chicken Wings, just follow these easy steps.
Store any leftovers in the refrigerator in an airtight container for up to 3 days. Heat in the microwave or toaster oven to warm.
You can store these cooled, sauced wings in the freezer. Simply transfer wings to a clean parchment-lined baking sheet. Place wings in the freezer to freeze for about 3 hours. Once frozen, transfer wings to a freezer-safe bag or storage container. These wings will last up to 3 months when stored properly. To heat thawed wings, add them to a parchment-lined baking sheet and bake at 350 degrees F. for 25 minutes.
Follow the recipe below to make Honey Garlic Chicken Wings! This recipe makes 6 SERVINGS, but you can adjust the recipe card for other serving sizes.
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Honey Garlic Chicken Wings (Oven Baked)
- paper towels
- Small stockpot
- Wooden spoons or rubber spatula
- large baking sheet
- Aluminum foil
- parchment paper
- Mixing Bowls
- Measuring cups & spoons
- garlic press
- Basting brush
- 5 pounds Chicken wings (about 25 wings)
- ¼ cup All-purpose flour
- 1 tablespoon Extra Virgin Olive Oil
- Salt & pepper to taste
Honey Garlic Sauce
- ½ cup Honey pourable variety
- 4 tablespoons soy sauce
- 2 tablespoons De La Viuda Original Hot Sauce
- 5 cloves fresh garlic freshly pressed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon ginger freshly pressed
- ⅓ cup water
- ½ tablespoon corn starch
- ½ tablespoon toasted sesame seeds for garnish, optional
- Pat wings dry with paper towels. Add them to a mixing bowl with the all-purpose flour, salt, and pepper. Toss to combine all surfaces. Line wings on the prepared baking sheet and brush with a coating of olive oil.
- Bake wings for 40 minutes total at 425°F. Turning them once at the 20-minute mark to crisp all sides.
- Combine all sauce ingredients except the cornstarch in the small stock pot. Bring to a boil, and then stir in the cornstarch. Simmer on low for 5 minutes; sauce will be thicker. Remove from heat and set aside.
- Add wings to a large bowl and toss with the wing sauce. Add wings back to the parchment and foil lined pan. Bake for ten additional minutes at 425°F. to crisp them back up.
- Garnish wings with sesame seeds before serving-enjoy!