Sticky Honey Garlic Wings – a SUPER easy 7-ingredient sticky sauce for CRISPY OVEN-BAKED wings!
If there’s one food that reminds me the most of summertime, it’s chicken wings. My mom used to make us these ketchup wings (is that a kinda weird flavor for wings?) that tasted SOOOO good after a few hours in the pool. They were sweet and salty and so satisfying.
Now that I’m older, I’m the one who’s responsible for some of the cooking now and after the popularity of my honey garlic chicken breasts among you guys and my family, I knew I had to make some wings with this sticky sauce.
But the honey garlic sauce would be nothing if it didn’t have a good base, which are the crispy oven-baked wings! But it can be really hard to get really crispy, yet moist chicken wings without frying or sacrificing flavor.
I did a little research and the consensus seems to be that Cook’s Illustrated’s method of rubbing the wings in baking powder and baking at 2 separate temperatures in the oven makes for the best crispy oven-baked wings. Soooooo, I had to test this out for myself.
The method involves first cooking the wings at a low temperature, 250 degrees F, then moving it onto a higher rack and baking it at a higher temperature, 425 degrees F. This is to ensure the chicken gets fully cooked, but not burnt on the outside, while trying to get the skin to crisp up!
I noticed a lot of the fat inside of the wings also drained out due to this method, which is great for those of us watching our weight! Even though there was less fat inside, this didn’t make the wings any less moist or juicy inside.
Like on my honey garlic chicken breasts, I topped the wings with a healthy sprinkling of Furikake seasoning, (<– affiliate link, btw!) which is a Japanese seasoning blend made of tiny bits of seaweed, sesame seeds, salt, and sugar! It’s a great finishing touch and complements the honey garlic sauce.
Because of the honey used in the sauce, it makes the wings just-the-right-amount of sticky. And we all know wings aren’t properly eaten until your hands and face are covered with sauce, YES!
Like last time, make sure you’re using low-sodium soy sauce and not the regular or dark soy sauce, because once it reduces down when you’re cooking it, it will be waaaaay too salty! Trust me, I learned the hard way. You should be able to find the low-sodium soy sauce right next to the regular ones in the ethnic food aisle of your local grocery store.
There are a few major differences between the last honey garlic sauce and the one down below. Mainly, I added in butter, Sriracha, and upped the amounts of honey and ketchup. The Sriracha was needed because what are wings without a wee bit of heat 😉 and the butter was necessary to thicken up and create a stickier sauce that would stick to the wings.
I had so much fun making (and eating, duh!) these wings, I couldn’t help but make 3 more style of wings (YUM) AND test out another method for making crispy, crispy, crispy oven-baked wings!
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I’ll have them out ASAP 🙂
- 3½ pounds chicken wings
- 2 tablespoons baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ cup low-sodium soy sauce (important, has to be low-sodium!)
- ⅓ cup honey
- 1 teaspoon Sriracha
- 4 tablespoons ketchup
- ½ teaspoon garlic powder
- 2 teaspoons minced garlic
- 1 tablespoon butter
- Furikake seasoning
- Pat your chicken wings dry. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray.
- Pre-heat oven to 250 degrees F.
- In a large bowl, add your wings and baking powder, salt, and garlic powder. Mix it up until every wing is coated thoroughly.
- Place the wings in one even layer on the rack. Place your baking sheet into the lower half of your oven (on one of the lower oven racks) and bake at 250 degrees F for 30 minutes.
- Then, heat the oven to 425 degrees F and bake again for about 40-50 minutes, on a higher rack in your oven.
- In a small saucepan, mix together your soy sauce, honey, Sriracha, ketchup, garlic powder, minced garlic, and butter. Let it come to a boil, it should take a couple minutes. Turn off the heat.
- Toss the wings into saucepan with the sauce until each wing is thoroughly coated. Sprinkle with Furikake seasoning or sesame seeds. Enjoy!!