Description
These Honey Garlic Chicken Wings are crispy, flavorful, and coated in a sticky, sweet, and savory sauce. Perfect as a snack or appetizer, they combine the crunch of seasoned flour-dusted wings with a luscious honey and garlic glaze, garnished with sesame seeds and spring onions for an extra burst of flavor and texture.
Ingredients
Scale
Chicken Wings
- 10 chicken wings
Coating
- 1/4 cup all-purpose flour or gluten-free flour (see notes)
- 1/4 teaspoon ground pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1 teaspoon salt
Sauce
- 3 tablespoons honey
- 3 tablespoons light brown sugar
- 3 tablespoons sweet chili sauce
- 3 tablespoons soy sauce (use gluten-free, if needed)
Optional Garnish
- 1 chopped spring onion
- 1 teaspoon sesame seeds
Instructions
- Pat Dry the Wings: Use paper towels to thoroughly dry the chicken wings. This step is crucial for ensuring the coating sticks well and the wings crisp up properly during cooking.
- Prepare the Coating Mix: In a large bowl, combine the flour, ground pepper, granulated garlic, onion powder, and salt. For an extra crispy texture, you can refer to additional notes.
- Coat the Wings: One by one, add each wing to the flour mixture and toss thoroughly to evenly coat all sides. Shake off any excess flour to prevent clumping or heavy battering.
- Cook the Wings: Preheat your oven to 425°F (220°C). Arrange the coated wings evenly on a baking sheet lined with parchment paper or a wire rack. Bake for approximately 23 minutes, turning once halfway through, until the wings are golden brown and crispy.
- Make the Honey Garlic Sauce: While the wings bake, whisk together honey, light brown sugar, sweet chili sauce, and soy sauce in a small bowl until smooth and combined.
- Toss Wings in Sauce: When wings are fully cooked and crispy, transfer them to a large bowl. Pour the prepared sauce over the wings and toss gently until each wing is well coated in the sticky glaze.
- Garnish and Serve: Sprinkle chopped spring onion and sesame seeds on top for added flavor and presentation. Serve immediately while hot and enjoy!
Notes
- For extra crispy wings, you can double dredge by dipping wings once in a beaten egg before coating in flour mixture.
- Use gluten-free flour and tamari or gluten-free soy sauce to make this recipe gluten-free.
- Adjust honey and sugar amounts if you prefer a less sweet glaze.
- Oven temperature and timing may vary; wings should be cooked to an internal temperature of 165°F (74°C).
- When baking, using a wire rack allows air circulation for crisper wings.
Nutrition
- Serving Size: 3 wings
- Calories: 290 kcal
- Sugar: 12 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 70 mg
