Sticky Honey Garlic Chicken Wings

Sticky Honey Garlic Chicken Wings

Ever just crave a deliciously sticky chicken wing? Here’s the answer. These are simple, and completely addictive. Perfect as an appetizer, or as a meal with a bowl of sticky rice and some steamed bok choy.

I’ll get to the wings in a minute, but first, allow me a teeny moment of shameless self-promotion! As you may know, I recently graduated and became a dietitian. Well, I have just launched my nutrition consulting business – Foodie Nutrition – and I am really excited!!! I love food (…) and I am passionate about sharing the pleasure of guilt-free, delicious and uncomplicated eating – for general wellness and balance, or in the face of nutrition-implicated health challenges (i.e. diabetes, heart disease, allergies, weight issues, etc). Come see my new site?

Sticky Honey Garlic Chicken Wings

Okay, back to the wings.

Confession: sometimes I am neglectful when it comes to the whole marinating thing. If I take the time to plan my meals in advance, I can totally pull it off. But lately I have been negligent with planning, and thus impulsive with cooking; only starting to think about dinner at 7 pm when my tummy growls menacingly. In the case of these chicken wings, marinating did not happen… and they were delicious anyway. Most recipes call for marinating wings for at least an hour, so if you have forethought and/or patience, I’m sure it would only make them even tastier!

For this recipe, you brush the marinade over the chicken twice during cooking, building up a sticky glaze. You then boil the remaining marinade till it reduces and toss it with the cooked wings. Doubly sticky. Doubly delicious.

Let me emphasize the importance of lining the baking sheet with foil. We’re cooking with a lot of sugar (in the form of honey) here. It will burn to an non-foiled pan and you will need 3 days of soaking and then an ice pick to get rid of the thick black char. Just line the pan. Twice. You’ll be happy you did.

One more important point – I used low-sodium soy sauce. If you use regular, it might make the wings too salty. I’d cut back to 1/3 of a cup of regular soy sauce and top it up with water to make 1/2 cup.

Sticky Honey Garlic Chicken Wings

Sticky Honey Garlic Chicken Wings

  • 1/2 cup low-sodium soy sauce
  • 3/4 cup honey
  • 6 cloves garlic, minced
  • 1 tsp sesame oil (optional)
  • 1/8 tsp cayenne
  • 2 green onions, finely chopped
  • 3 lbs chicken wings

1. Double-line a rimmed baking sheet with foil. Preheat the oven to 400 degrees.

2. In a large mixing bowl, whisk together soy sauce, honey, garlic, sesame oil (if using), and cayenne. Add chicken wings and toss to coat. Marinate for 1 hour, (or up to overnight).

3. Remove wings from marinade and spread in a single layer on foil-lined baking sheet. Reserve marinade. Bake wings for 35 minutes, brushing with sauce twice (after 10 minutes and 20 minutes – but not during last 10 minutes of cooking because the marinate will not have long enough to cook properly, having touched raw chicken).

4. Boil remaining marinade over high heat until thick and syrupy – pay close attention, it goes from syrupy to burnt very quickly. Toss with chicken wings. Sprinkle with chopped green onions and serve.

  • http://www.iphoneincanada.ca Gary

    Those look amazing! I might have to try this recipe with this oven method. I’ve been BBQ’ing wings all summer long.

    PS – Where is your blog’s RSS feed? Trying to subscribe!!

    • Anonymous

      Thanks, Gary! Yummm BBQ’d wings!

      Gah, sorry – my RSS feed disappeared when I recently gave my blog a facelift… It’s being fixed.

      • http://www.iphoneincanada.ca Gary

        This post inspired me to make some wings last night for my wife and I–thanks!

        BTW–what about starving Adarsh to get him to solve the RSS feed?? ;)

  • Ali @ His Birdie’s Nest

    OMG this looks delish! I cannot wait to try it!

  • http://nutmegdisrupted.com/ Redawna

    I am pretty sure I am going to have to try these this week!!!

  • Rose Mary

    Congratulations on Foodie Nutrition!!! Perfect, so happy for you!

    • Anonymous

      Thanks Rose Mary!! I am really excited! Did I mention I am excited? Yep, definitely excited. :-D

  • http://fromscratch-withlove.com Andrea

    This looks really delicious. I need to try making wings sometime, and these might be a good start, especially since I’ve been on an Asian kick lately.

    • Anonymous

      I think they would be a great place to start!

  • http://oneordinaryday.wordpress.com/ Michelle

    My dad would go crazy for these wings. So glad you shared them!

  • http://twitter.com/alittleyum Simran Stacie

    You have a pretty neat little blog…I am enjoying your recipes. Glad I found you!

    • Anonymous

      Thanks Simran! Glad you like. :-)

  • Taya

    Ahhh these look amazing! I’m sooo excited to try them out but a quick lil question. Did you keep the skin on the chicken wings or not? Some recipes call for them to be left off while others don’t. Kinda staring at the picture for a while I think you left em on but I’d like to know just in case. :) But seriously, soooo yummy lookin!

    • Anonymous

      Yes, definitely skin-on!!

  • Copperboom2

    I’m using this marinade on a pork tenderloin tonight! nom nom nom

    • Anonymous

      YUM! Sounds delish!

      • Nina

        I live in Vancouver… where do you buy the wings from? Thanks!

        • http://www.foodess.com foodess

          I think I got them at Costco actually…

        • Guest

          I live in Vancouver too, you can buy wings anywhere!  Any grocery store, or for lots of wings go to Costco!

  • http://www.mykitchentreasures.com/ Happy Cook

    I made this chicken wings with a bit of a twist , just added more chillies etc…. and we all loved it, thankyou for a delicous recipe this is a sure keeper.
    Have posted them in my place
    http://www.mykitchentreasures.com/2010/10/sticky-honey-spicy-chicken-wings.html

  • karen

    just made these for dinner and they were amazing! just the right amount of everything – not too salty or sweet. i used regular japanese soya sauce (kikkoman) and white honey. delicious!! thanks for the recipe!

    • Anonymous

      Glad you liked, and didn’t find it too salty with the regular soy sauce!

  • Supersharpower

    Just started to make these wings. Foodess you are a wonderful communicator. Love the words. Love the pictures. Completely enjoying the amazing aroma emanating from my oven right now. Can’t wait to try these wings!

    • Anonymous

      Thank you :-) I hope your wings were delicious!

  • Maelewis29

    could u give me the nutrition facts of this receipe

    • Anonymous

      I’m sorry, I don’t do nutrition analysis on my recipes. If you want to do it, you can plug the ingredients into an online recipe analysis website.

  • http://twitter.com/Obsidian_Eyez Diana

    This was also really good on chicken breasts though it didn’t get those yummy burnt bits.

  • Steven

    Tried this with chicken drumsticks. As in your situation, I didn’t have time to marinate them but I hacked up the drumsticks with a knife and put them in the oven. OH YUM!!! I did do the 1/3 cup regular soy sauce and fill up to 1/2 cup with water. Tasted GREAT!

  • Heidi / foodiecrush

    Sticky, ooey, gooey, my kind of recipe to keep all the wings to myself. And I’m a fan of using the drumstick too. 

  • Sivam24

    Can I apply this recipe to chicken breast instead?

    • Anonymous

      You could use the marinade for chicken breasts, certainly – but you’d have to watch the cooking time so you don’t dry them out. It would be tasty with chicken thighs or drumsticks, too.

  • Denise_cheah

    can i grill the chicken wings in a griller?

    • Anonymous

      Sure!

  • Anonymous

    Best. Wings. Ever. Thanks for this-works well in the oven!

  • Dzana

    Wow! these look awesome! I’m really excited about making them! Just one question, do you remove the skin from the wings?? Thanks! :) Greetings from Bosnia!

    • Anonymous

      Greetings back to you! No don’t remove the skin – it is the yummiest part!

      • Aarondevine Bandu

        not bad

  • Jill-E

    I made these last weekend and they were amazing! An instant family favourite!!

  • Lorr

    Can these be made ahead of time. I have to take them for a potluck dinner

    • foodess

      You bet! Just reheat when ready to serve.

  • Tam

    I love to use my crockpot. Do you think these can be done in a crockpot?

    • foodess

      I don’t think there’s enough liquid to do them in the crockpot – but I’m not a huge slow-cooker user, so you might be able to play with it!

  • Stephanie P

    This sounds delish! I think I am going to try your marinade on some wings & thighs and put them on the grill. Any recommendations for cooking time & technique on the grill?

  • ling

    how many serving this recipe is for? Thanks

  • Christie

    I just made these and they are a 10 in our house, Will definitely be making again!!

  • farhanaa

    Hi, can i grill it just like that or would wrapping with aluminum foil would be better? I can’t bake it because my oven is spoiled and I really wanna try this. Hope to hear from you soon! :)

  • selena

    can you do this with drumsticks?. would the baking time be the same or would it take longer?

    • http://www.foodess.com Jennifer Pallian

      Hi Selena, yes you can do it with drumsticks – I’d probably bake them for 5-10 minutes more, you can cut into one to make sure it’s not pink.