Crispy Honey Garlic Chicken Wings
Oven-baked wings coated with a sticky honey-garlic sauce — crispy on the outside, juicy inside. Easy party appetizer with gluten-free and dairy-free options.
Crispy Honey Garlic Chicken Wings
Oven-baked wings coated with a sticky honey-garlic sauce — crispy on the outside, juicy inside. Easy party appetizer with gluten-free and dairy-free options.
Ingredients
14 items
1.2 kilogramschicken wings (drumettes and flats), trimmedDairy-FreePaleo
2 tablespoonsbaking powder (aluminum-free)Gluten-Free
1.5 teaspoonsfine saltGluten-FreeDairy-Free
1 teaspoonfreshly ground black pepperGluten-FreeDairy-Free
2 tablespoonscornstarchGluten-FreeVegetarian
1 tablespoonneutral oil (vegetable or canola) for tossingDairy-FreeVegetarian
4 unitsgarlic cloves, mincedGluten-FreeVegetarian
80 millilitershoneyVegetarianDairy-Free
45 milliliterssoy sauce
1 tablespoonrice vinegarGluten-FreeVegetarian
1 teaspoonsesame oilVegetarianDairy-Free
0.5 teaspoonsred pepper flakes (optional for heat)(optional)Gluten-FreeVegetarian
2 unitsgreen onions, thinly sliced (garnish)(optional)VegetarianGluten-Free
1 tablespoontoasted sesame seeds (garnish)(optional)VegetarianGluten-Free
Instructions
Pat wings dry and coat
Pat the chicken wings thoroughly dry with paper towels (this is critical for crispiness). Place wings in a large bowl. Add baking powder, salt, black pepper, cornstarch and neutral oil. Toss until wings are evenly coated in a thin, even layer.Tips:
- •Remove as much surface moisture as possible — it helps the baking powder do its job and gives crisp skin.
- •Use aluminum-free baking powder to avoid metallic flavor.
Optional brief rest (dry brine)
For extra-crisp and well-seasoned skin you can refrigerate the coated wings uncovered for 30–60 minutes. This step is optional but recommended when time allows.Dry brine: 30 minTips:
- •If refrigerating, place wings on a wire rack over a tray to keep air circulating.
- •Do not salt again after this step — salt is already added in the coating.
Substitutions
Final notes
These wings are best served hot and fresh. For make-ahead, bake wings and cool, then reheat in a 200°C (400°F) oven for 6–8 minutes and toss in warm sauce. Leftovers keep well in the fridge for up to 3 days and can be reheated in an oven or air fryer to restore crispiness.
Instructions
Pat wings dry and coat
Pat the chicken wings thoroughly dry with paper towels (this is critical for crispiness). Place wings in a large bowl. Add baking powder, salt, black pepper, cornstarch and neutral oil. Toss until wings are evenly coated in a thin, even layer.Tips:
- •Remove as much surface moisture as possible — it helps the baking powder do its job and gives crisp skin.
- •Use aluminum-free baking powder to avoid metallic flavor.
Optional brief rest (dry brine)
For extra-crisp and well-seasoned skin you can refrigerate the coated wings uncovered for 30–60 minutes. This step is optional but recommended when time allows.Dry brine: 30 minTips:
- •If refrigerating, place wings on a wire rack over a tray to keep air circulating.
- •Do not salt again after this step — salt is already added in the coating.
Substitutions
Final notes
These wings are best served hot and fresh. For make-ahead, bake wings and cool, then reheat in a 200°C (400°F) oven for 6–8 minutes and toss in warm sauce. Leftovers keep well in the fridge for up to 3 days and can be reheated in an oven or air fryer to restore crispiness.
Nutritional facts
per serving