Sticky Honey Glazed Chicken Wings That Actually Turn Out Crispy
These sticky honey glazed chicken wings deliver the perfect balance of crispiness and flavor without frying. Baked to golden perfection and coated in a glossy, sweet-savory glaze, they are easy to make and ideal for game nights, family dinners, or satisfying cravings with minimal effort.
Ingredients
Chicken Wings
- 1 kg chicken wings (flats and drumettes)
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
Honey Glaze
- 1/2 cup honey
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp vinegar or lemon juice
Instructions
- Preheat your oven to 220°C and line a baking tray or prepare a wire rack for better airflow.
- Pat the chicken wings completely dry using paper towels to remove all surface moisture.
- In a bowl, toss the wings with cornstarch, baking powder, salt, black pepper, and garlic powder until evenly coated.
- Arrange the wings in a single layer on the tray or rack, ensuring they are not touching.
- Bake for 35 to 45 minutes, flipping halfway through, until golden and crispy.
- Meanwhile, combine honey, soy sauce, minced garlic, grated ginger, and vinegar or lemon juice in a saucepan.
- Heat gently over medium heat, stirring occasionally until the mixture thickens slightly and becomes glossy.
- Once the wings are cooked, remove them from the oven and toss them in the prepared glaze.
- Return the coated wings to the oven and bake for an additional 5 to 10 minutes to allow the glaze to caramelize and stick.
- Remove from the oven, let rest briefly, then serve warm.
Notes
For extra crispiness, let the wings sit uncovered in the fridge for 1–2 hours before baking. Avoid overcrowding the tray, as this prevents proper crisping. You can add chili flakes for heat or sesame oil for a richer flavor. Reheat leftovers in the oven or air fryer to restore texture.