Big Game Sticky Honey Garlic (Printable)
Crispy chicken pieces with a sweet, sticky honey garlic glaze. Perfect for game day snacking or any festive gathering.
# What You’ll Need:
→ Wings
01 - 3.3 pounds chicken wings, split and wing tips removed
02 - 1 tablespoon aluminum-free baking powder
03 - 1 teaspoon kosher salt
04 - 1 teaspoon freshly ground black pepper
→ Honey Garlic Sauce
05 - 1/2 cup honey
06 - 1/4 cup low-sodium soy sauce
07 - 4 cloves garlic, finely minced
08 - 2 tablespoons unsalted butter
09 - 1 tablespoon apple cider vinegar
10 - 1 teaspoon cornstarch
11 - 1 tablespoon water (for slurry)
→ Garnish
12 - 2 tablespoons chopped scallions
13 - 1 teaspoon toasted sesame seeds
# How To Make It:
01 - Preheat your oven to 425°F. Line a sturdy, rimmed baking sheet with aluminum foil and carefully place a wire rack on top. This setup promotes air circulation for crispier wings.
02 - Thoroughly pat the chicken wings dry with paper towels to remove excess moisture. In a spacious mixing bowl, combine the dried wings with baking powder, kosher salt, and black pepper, tossing meticulously until every wing piece is evenly coated.
03 - Arrange the seasoned wings in a single layer on the prepared wire rack, ensuring ample space between each piece for optimal crisping. Bake for 40 minutes, making sure to flip the wings halfway through the cooking process, until they achieve a desirable golden-brown color and crisp texture.
04 - While the wings are baking, commence preparing the honey garlic sauce. In a small saucepan set over medium heat, melt the unsalted butter. Add the finely minced garlic and sauté for approximately 1 minute until a fragrant aroma develops.
05 - Stir in the honey, low-sodium soy sauce, and apple cider vinegar. Allow the mixture to gently simmer for 2 minutes. In a separate small bowl, whisk together the cornstarch and water to form a smooth slurry. Gradually whisk this cornstarch slurry into the simmering sauce. Continue to cook, stirring constantly, for an additional 1 to 2 minutes, until the sauce visibly thickens to a glaze-like consistency. Remove the saucepan from the heat.
06 - Immediately transfer the freshly baked wings into a large, clean mixing bowl. Pour the warm honey garlic sauce generously over the wings and toss gently to ensure each wing is thoroughly coated with the sticky glaze. Arrange the coated wings on a serving platter and garnish artfully with chopped scallions and toasted sesame seeds. Serve promptly for the best flavor and texture.
# Expert Advice:
01 -
- You'll adore how unbelievably crispy these wings get, even baked, thanks to a little kitchen magic I'll share.
- The sweet and savory glaze is just sticky enough to be perfectly messy and absolutely addictive, making it a guaranteed crowd-pleaser.
02 -
- Always, always pat your wings dry; I once skipped this step and ended up with soggy wings, which is a truly sad sight.
- That little bit of baking powder makes a monumental difference; it's not just for texture, it's for an actual crisp you can hear.
03 -
- For truly next-level crispiness, let your seasoned wings air-dry uncovered in the fridge for at least an hour before baking; this really draws out moisture.
- Always taste your sauce before adding the cornstarch slurry and adjust seasoning as needed; once thickened, it's harder to correct.