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Baked and full of flavor, these wings are done in just about an hour. Dangerously easy to make and eat!

Honey Garlic Chicken Wings

Ashley Manila
Baked honey garlic chicken wings ready in about one hour!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine Barbecue
Servings 4 pounds chicken wings, serves 10

Ingredients
 

For the wings:

  • 4 pounds chicken wings
  • 4 tablespoons unsalted butter, melted
  • 2 and 1/2 tablespoons sesame oil
  • 3 teaspoons garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

For the sauce:

  • 4 tablespoons unsalted butter
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon fresh ginger, finely grated
  • 3 cloves garlic, minced
  • 1/2 cup honey
  • 1/4 cup Sriracha sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon cornstarch
  • 2 teaspoons sesame seeds, for garnish
  • 1/4 cup fresh scallions, chopped, for garnish

Instructions
 

For the wings:

  • Preheat the oven to 400 degrees (F). Line a large rimmed baking sheet with aluminum foil, set aside. Dry the chicken wings thoroughly with paper towels, pressing down hard to remove as much excess moisture as possible. Place the chicken wings in a large bowl and set aside. In a small bowl combine the melted butter, sesame oil, garlic powder, salt and pepper. Pour this mixture over the wings and use your hands to evenly coat each piece. Spread the wings in a single layer on the prepared baking sheet and bake for 50 minutes, or until the skins look browned and crisp, using tongues to flip them over halfway.
  • About 15 minutes before the wings are done, make your sauce.

For the sauce:

  • Melt the butter in a medium-sized saucepan over medium heat. Add the crushed red pepper, ginger, and garlic and cook for one minute, or until fragrant. Add in the honey, Sriracha, Worcestershire sauce, balsamic vinegar, and lime juice. Bring the mixture to light boil and simmer, stirring constantly, for 3 minutes. Stir in the cornstarch and cook until just thickened up - about 30 seconds. Remove from the heat and set aside.
  • When the wings have finished baking, carefully remove the tray from the oven. Increase the oven temperature to the broiler setting. Carefully remove the wings from the baking sheet and transfer to a large, heatproof bowl. Pour the warm sauce over the wings and gently toss to coat. Drain any excess oil from the baking sheet, then transfer the wings back to the prepared sheet and place the pan in the oven for 4-5 minutes. Stay near your oven during this time; the broiler acts fast. Carefully remove wings from the oven and transfer them to a large serving platter. Sprinkle the wings with sesame seeds, scallions, and more honey (if desired). Serve at once, with lots of napkins.
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