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baked chicken wing flats and drumettes with crisp edges under a thin amber-brown honey-garlic glaze and tiny cooked garlic pieces on an ordinary plate, with no sesame seeds or garnish
Melissa Hart

Honey Garlic Chicken Wings

Bake the wings until crisp before they meet the honey-garlic glaze, then return them briefly to the oven so the sauce clings without turning the skin soggy. Mince the garlic finely. Large pieces can taste harsh in a short sauce simmer, while tiny pieces soften and spread through the glaze. Keep the honey measured and the final bake short, because a thin amber coating is enough to give every wing a sweet, savory finish.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 lbs chicken wings split into flats and drumettes, tips removed
  • 2 tsp aluminum-free baking powder not baking soda
  • 1/2 tsp fine salt
  • 1 tsp neutral oil for rack
  • 3 tbsp honey
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 2 tbsp water
  • 3 garlic cloves finely minced
  • 1 tsp cornstarch

Method
 

  1. Heat the oven to 425°F and oil an oven-safe rack over a foil-lined rimmed pan. Pat wings dry, toss with baking powder and salt and arrange in one layer.
  2. Bake for 25 minutes, turn and bake for 25 to 30 minutes more until crisp and at least 165°F.
  3. Whisk honey, soy sauce, vinegar, water, garlic and cornstarch in a small saucepan before heating. Simmer gently for 2 to 3 minutes until lightly thickened and the garlic softens.
  4. Brush the hot wings with a thin coat of glaze and return to the oven for 2 to 3 minutes until tacky.
  5. Rest for 3 minutes and serve as 4 appetizer portions.