Honey Chicken Wings Recipe

Prep wings

Pat the chicken wings dry with paper towels. If whole wings are used, separate into drumettes and flats and discard tips or save for stock.

Season and coat

Place the wings in a large bowl. Add kosher salt, black pepper, garlic powder, and baking powder. Toss thoroughly so each piece is evenly coated. The baking powder helps crisp the skin during cooking.

Rest

Arrange wings on a wire rack set over a baking sheet and refrigerate, uncovered, for 30 minutes to 1 hour if time allows. This helps dry the skin and improves crisping. If short on time, proceed immediately.

Oven-bake method (recommended)

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange wings in a single layer on the rack, leaving space between pieces. Roast for 25 minutes, then flip each wing and roast for another 12–15 minutes until skin is deep golden and crisp and internal temperature reaches 165°F (74°C).

Alternative: Pan-fry

Heat 1–2 tbs neutral oil in a large skillet over medium-high heat. Add wings in a single layer (in batches if necessary). Cook 6–8 minutes per side, turning occasionally, until skin is crisp and the wings are cooked through. Transfer to a wire rack to rest briefly.

Alternative: Air-fryer

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer and cook 18–22 minutes, shaking or turning once, until crisp and cooked through.

Make glaze

While the wings finish cooking, combine honey, soy sauce, rice vinegar, grated ginger, minced garlic, sriracha, and sesame oil in a small saucepan over medium-low heat. Stir to combine and bring to a gentle simmer.

Thicken glaze

Mix cornstarch with 1 tablespoon water to make a slurry. Slowly whisk the slurry into the simmering glaze and cook for 1–2 minutes until the sauce thickens slightly and becomes glossy. Remove from heat. Taste and adjust: add a pinch of salt or a squeeze of lemon/lime if desired.

Coat wings

Place the cooked wings in a large bowl. Pour the warm honey glaze over the wings and toss gently but thoroughly until each wing is well coated. If you prefer a sticky extra glaze, return the coated wings to the warm baking sheet or a hot skillet for 1–2 minutes to caramelize the sauce, turning once.

Transfer glazed wings to a serving platter. Sprinkle toasted sesame seeds and sliced scallions over the wings. Serve immediately with lemon or lime wedges on the side for squeezing, and extra sauce on the side if desired.