Honey Garlic Wings (Oven Baked)

Ingredients

• 25chicken wings
• 30 g (¼ cup)plain flour
• to tastesalt and pepper
• 1 tablespoonolive oil
• 2 tablespoonsbutter
• 120 ml (½ cup)honey garlic sauce
• 1 tablespoonchopped garlic (optional)

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F). Pat the wings completely dry with paper towels.

2. 2

   Coat the wings

   Toss the wings with the flour, salt and pepper. Shake off any excess flour, then brush the wings with the olive oil.

3. 3

   Bake the wings

   Bake for 35 minutes, turning the wings after 20 minutes.

4. 4

   Make the sauce

   Combine the butter, honey garlic sauce and optional chopped garlic in a small pan. Bring to the boil, then reduce the heat.

5. 5

   Glaze and bake

   Remove the wings from the oven, toss them with the sauce and return them to the oven for 10 minutes.

6. 6

   Cool and serve

   Leave the wings to cool for 10 minutes before serving.

What are honey garlic wings?

Chicken wings are a popular sharing food, especially in North American bar and game-day cooking. This version pairs a sweet, savoury honey garlic glaze with oven-baked wings.

The wings bake before they are sauced, which helps them brown without the glaze scorching during the longer cooking time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 48g protein, 24g carbs, 63g fat.

The wings provide most of the protein and also contribute substantial fat; the flour and honey garlic sauce supply most of the carbohydrates, while butter and olive oil add more fat. Serve a moderate portion with vegetables and a simple side such as rice to round out the plate.

Dry wings make a better coating

Dry skin: pat each wing thoroughly with paper towels before adding the flour. Surface moisture can make the coating patchy and hinder browning.

Light flour layer: toss the wings to coat, then remove loose excess. A thin layer is all that is needed; too much can turn pasty.

Watch the first bake

Turn at 20 minutes: rotating the wings partway through helps them cook and colour more evenly. Arrange them with space between them so hot air can circulate.

Check for doneness: the wings should be cooked through, with browned skin and clear juices when pierced at the thickest part. If needed, continue baking until done.

Add the sauce near the end

Briefly bring the butter, honey garlic sauce and optional garlic to the boil, then lower the heat. Keep an eye on the pan so the sweet sauce does not catch.

Sauce after baking: coating the wings for the final 10 minutes lets the glaze cling and heat through without spending the whole bake in the oven.

Choose the garlic level

Prepared sauce: honey garlic sauce supplies the main sweet and savoury flavour. Its saltiness and thickness can vary by brand.

Fresh garlic: the extra chopped garlic is optional, so add it if you want a more pronounced garlic flavour. Stir it into the sauce as directed.

Serve while warm

Resting the wings for 10 minutes lets the hot glaze settle and makes them easier to handle. They are best served warm, with napkins for sticky fingers.

A crisp salad or raw vegetable sticks make a fresh contrast. For a more substantial meal, add rice or baked potatoes.

Recipe notes & tips

• Pat the wings very dry before coating them.
• Shake off loose flour so the coating stays light.
• Turn the wings at the 20-minute mark for more even browning.
• Use a small pan and watch the sauce closely as it comes to the boil.
• Let the glazed wings rest for 10 minutes before serving.

Variations

• Extra garlic: add the optional chopped garlic for a stronger savoury flavour.
• More heat: stir chilli flakes into the sauce for a spicy-sweet glaze.
• Citrus note: add a little lemon zest to the finished sauce for a brighter flavour.
• Crispier finish: space the wings well apart on the baking tray to encourage browning.
• Milder glaze: use less honey garlic sauce when tossing the wings.

Common mistakes to avoid

• Wet wings: the flour can clump instead of coating evenly; pat the wings thoroughly dry first.
• Too much flour: a thick coating can become pasty; shake off the excess before adding oil.
• Crowded tray: the wings may steam rather than brown; arrange them with space between.
• Sauce added too early: the sweet glaze can darken too much; toss the wings in it only after the first bake.
• Skipping the turn: one side may brown more than the other; turn the wings after 20 minutes.

How to store

Refrigerate leftovers in a covered container within 2 hours and eat within 3 days. Reheat in an oven at 180°C until piping hot; the skin may be less crisp after storage.

Frequently asked questions