Honey recipes

Sticky honey garlic chicken wings

The trick to sticky wings is to separate crisping from glazing. Roast the wings first, then give them a short honey-garlic finish. You get browned skin and a glossy sauce without asking the honey to survive a long, hot roast.

Jump to recipe
By ApiNote editorial team3 min readUpdated
Golden roasted chicken wing pieces with honey garlic glaze, sesame seeds and sliced spring onion.

From the honey kitchen

Sticky honey garlic chicken wings

4 starter portions Easy

Prep
15 min
Cook / bake
50 min
Total time
1 hr 5 min

Equipment: Large roasting tray, oven-safe wire rack, small saucepan, tongs and food thermometer.

Ingredients

Amounts are for the yield above. 1 tbsp = 15 ml, 1 tsp = 5 ml; use level measures for dry ingredients.

Wings

  • 1 kg chicken wing flats and drumettes, thawed if frozen
  • 1 tbsp cornflour (about 10 g)
  • 1 tbsp neutral cooking oil
  • 1 tsp smoked paprika
  • ¼ tsp fine salt
  • ¼ tsp black pepper

Glaze & finish

  • 70 g runny honey
  • 2 tbsp soy sauce (30 ml)
  • 3 garlic cloves, finely grated
  • 1 tbsp rice vinegar (15 ml)
  • 15 g unsalted butter
  • 1 tsp sesame seeds
  • 1 spring onion, finely sliced

Step by step

  1. Prepare the oven and wings

    Heat the oven to 220°C / 200°C fan / 425°F. Set an oven-safe rack over a roasting tray. Pat the wings very dry with kitchen paper; do not wash raw chicken. Mix with cornflour, oil, paprika, salt and pepper, then arrange in one layer with gaps between the pieces.

  2. Roast until crisp

    Roast for 40–45 minutes, turning after 25 minutes. Larger pieces may need longer. The skin should be browned and crisp; use a thermometer in the thickest meat, away from bone, to check for at least 74°C / 165°F. Wash hands and utensils after contact with raw chicken.

  3. Simmer the glaze

    During the last few minutes of roasting, put honey, soy sauce, garlic, vinegar and butter in a small saucepan. Bring to a gentle simmer, stirring, for 2 minutes. It should lightly coat a spoon, not become a thick caramel. Keep this sauce separate from raw chicken.

  4. Give them a short sticky finish

    Reduce the oven to 190°C / 170°C fan / 375°F. Transfer the cooked wings to a clean bowl, toss with the glaze and return to the tray for 3–5 minutes. Watch closely: the glaze can scorch quickly. If the wings were not yet at 74°C, continue cooking and recheck before serving.

  5. Finish and serve

    Scatter with sesame and spring onion. Serve promptly with napkins and, if you like, a simple crunchy salad prepared separately. These make four starter portions or two generous mains; add a side dish for a full meal.

Allergens: Soy, wheat in regular soy sauce, milk and sesame.

Honey is not suitable for children under 12 months. Read the guidance.

Timings are guides. For meat and fish, check the internal temperature, not just the clock.

Crisp skin, not burnt sugar

Moisture is the enemy of crisp wings. Patting dry and leaving space between pieces does more than adding extra starch. If your tray is crowded, use two trays and swap their positions halfway through.

Honey belongs in the final glaze, not a long marinade for this method. If the sauce darkens at the edges before the short finish is up, take the wings out: they have already been cooked through.

Make-ahead and leftovers

Mix the dry coating and measure the glaze ingredients ahead, but glaze only when you are ready to eat. For mild heat, add a pinch of chilli flakes to the sauce; for a brighter finish, add a little more vinegar rather than more salt.

Refrigerate leftovers within two hours, in a shallow covered container at 4°C or colder. Eat within three days. Reheat to 74°C / 165°F, covering loosely at first so the honey does not burn; check the thickest pieces.

Sources & further reading

Originally published . Editorial update: ApiNote.

Recipe created for the ApiNote honey kitchen. Preparation and cooking times are guides; ovens, ingredient sizes and room temperatures vary.

How we write & update

ApiNote · iOS & Android

Every jar has a story.

Keep bees yourself? Record your honey harvests and each colony’s progress in ApiNote. For iOS and Android, free for up to five hives.

Compare Free & Pro
Download on theApp StoreGet it onGoogle Play

Keep exploring

Honey recipes · 1 hr 25 min

Crunchy honey almond granola

Golden oat clusters with honey, almonds, pumpkin seeds and dried cranberries. A simple tray-baked granola with the cooling step that makes it crisp.

Updated

Honey recipes · 2 hr 15 min

Honey lemon loaf cake

A tender honey lemon loaf with a clear lemon-honey syrup, not thick icing. Includes a simple mixing method, cooling time and tips for a moist crumb.

Updated

Honey recipes · 28 min

Oven salmon with honey mustard glaze

A quick honey mustard salmon for two, with lemon, parsley and a glossy wholegrain mustard finish. Ready in about 30 minutes with a simple oven method.

Updated