Oven Baked Chicken Wings

Ingredients

• 1.36 kg (3 lb)chicken wings
• 5–6 clovesgarlic, minced
• 1 tsp (5 ml)oil
• 170 g (½ cup)honey
• 120 ml (½ cup)water
• to tastesalt
• to tastepepper

Instructions

1. 1

   Preheat and prepare

   Heat the oven to 230°C (450°F). Line a large baking sheet with parchment paper and pat the chicken wings dry.

2. 2

   Bake the wings

   Arrange the wings on the prepared sheet and bake for 15 minutes. Turn them over and bake for another 15 minutes.

3. 3

   Change the parchment

   Remove the sheet from the oven and transfer the wings to a bowl. Replace the parchment, return the wings to the sheet and bake for 20 minutes more.

4. 4

   Grill until browned

   Transfer the wings to the bowl again and replace the parchment once more. Put the wings back on the sheet and switch the oven to the grill setting. Grill for 5–10 minutes, turn the wings, then grill the second side for another 5–10 minutes, depending on how much colour you want.

5. 5

   Season and serve

   Remove the wings from the oven. Season them with salt and pepper or coat them in your favourite sauce, then serve straight away.

6. 6

   Cook the garlic

   To make the honey garlic sauce, mince or grate the garlic. Warm the oil in a small pan over medium-low heat, add the garlic and cook for 2 minutes, stirring constantly.

7. 7

   Thicken the sauce

   Add the honey and water, raise the heat to medium, and stir as the mixture cooks and thickens. Season with salt and pepper to taste, strain out the garlic if you like, and coat the cooked wings in the sauce.

What are oven-baked chicken wings?

Chicken wings are a popular finger food, often served with a choice of sauce. This oven-baked version uses a hot oven and a final spell under the grill to brown the skin without deep-frying.

The method keeps the wings separate from the honey garlic sauce until the end, so you can serve some plain or choose a different sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1550 calories, 102g protein, 70g carbs, 88g fat.

The wings provide most of the protein and fat, while the honey supplies most of the carbohydrates; the oil adds a little more fat. Balance a serving with vegetables or salad, and add potatoes or bread if you want a more filling plate.

Dry wings brown better

Dry skin: pat the wings thoroughly before baking, as surface moisture can slow browning.

Room on the tray: arrange the wings in a single layer with space between them so they bake rather than crowd together.

Why replace the parchment?

Rendered fat and juices collect beneath the wings as they bake. Replacing the parchment at the points specified in the method gives the wings a fresh surface for the remaining cooking.

Watch the final grilling

First side: grill for 5–10 minutes, then turn the wings and cook the other side for a further 5–10 minutes. The recipe gives this range to let you choose how browned you want them.

Close attention: grill settings can brown food quickly, so check the wings as they cook and take them out when they reach your preferred colour.

Make the honey garlic sauce

Garlic: keep stirring it in the oil for the full 2 minutes so it cooks evenly without catching.

Honey and water: simmer the mixture over medium heat, stirring, until it thickens. It will cling more readily to the wings once reduced.

Serving ideas

Serve the wings while hot, with the honey garlic sauce or a barbecue sauce on the side or tossed through them. A fresh salad or vegetables can add a crisp contrast, while potatoes or bread make the meal more substantial.

Recipe notes & tips

• Dry the wings well before placing them on the lined baking sheet.
• Use a large sheet so the wings can sit in a single layer.
• Replace the parchment at each stage described in the method.
• Keep an eye on the wings under the grill, as the colour can change quickly.
• Stir the garlic constantly while it cooks in the oil.
• Strain the sauce if you prefer it without pieces of garlic.

Variations

• Barbecue finish: toss the cooked wings in your favourite barbecue sauce instead of the honey garlic sauce.
• Garlic texture: leave the garlic in the sauce for a more pronounced, textured coating.
• Milder garlic: strain out the cooked garlic before tossing the wings in the sauce.
• Pepper finish: add extra pepper to the sauce or season the plain wings with it at the end.

Common mistakes to avoid

• Damp skin: pat the wings dry before baking so excess moisture does not hinder browning.
• Crowded tray: spread the wings out in one layer to give them room to cook.
• Skipping parchment changes: replace it as directed so the wings return to a clean baking surface.
• Unwatched grilling: check frequently during the final stage to avoid more browning than you want.
• Garlic left unstirred: keep it moving in the pan so it cooks evenly and does not catch.

How to store

Refrigerate leftover wings in a covered container and eat within 3 days. Reheat until piping hot in the oven or under the grill; the skin may be less crisp after storage.

Frequently asked questions