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Sticky Chicken Wings

These sticky chicken wings are crispy on the outside, juicy on the inside, and coated in a rich, sweet, and savory glaze. Baked until golden, then tossed in a homemade sauce made with honey, soy sauce, garlic, and brown sugar, they're perfect for game day, parties, or an easy family dinner.
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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 4
Course: dinner, lounch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 pounds chicken wings split into flats and drumettes
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup honey
  • ¼ cup low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 garlic cloves minced
  • 1 tablespoon ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon rice vinegar or apple cider vinegar
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon chopped green onions for garnish
  • 1 teaspoon sesame seeds for garnish

Method
 

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top if using.
  2. Pat the chicken wings completely dry with paper towels.
  3. Toss the wings with olive oil, garlic powder, onion powder, paprika, salt, and black pepper until evenly coated.
  4. Arrange the wings in a single layer on the prepared baking sheet.
  5. Bake for 40 to 45 minutes, flipping halfway through, until the wings are crispy and the internal temperature reaches 165°F (74°C).
  6. While the wings bake, combine the honey, soy sauce, brown sugar, garlic, ketchup, Worcestershire sauce, and vinegar in a small saucepan over medium heat.
  7. Bring the sauce to a gentle simmer for 3 to 4 minutes, stirring occasionally.
  8. In a small bowl, whisk together the cornstarch and water. Stir the slurry into the sauce and cook for 1 to 2 minutes, until the glaze thickens.
  9. Transfer the cooked wings to a large bowl and pour the sticky glaze over them. Toss until every wing is evenly coated.
  10. Garnish with chopped green onions and sesame seeds before serving.

Notes

  • Pat the wings completely dry before seasoning to help them become extra crispy.
  • For an even crispier texture, refrigerate the wings uncovered for 1 hour before baking.
  • Add a pinch of red pepper flakes or a drizzle of sriracha if you like a spicy kick.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Serve with celery sticks, carrot sticks, ranch dressing, or steamed rice.