Honey Garlic Chicken Wings

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 12/16/22
Honey garlic chicken wings
Diana Rattray
Prep: 2 hrs 5 mins
Cook: 60 mins
Total: 3 hrs 5 mins
Servings: 5 servings
Nutrition Facts (per serving)
1042 Calories
72g Fat
49g Carbs
50g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 5
Amount per serving
Calories 1042
% Daily Value*
Total Fat 72g 92%
Saturated Fat 24g 122%
Cholesterol 223mg 74%
Sodium 2305mg 100%
Total Carbohydrate 49g 18%
Dietary Fiber 2g 7%
Total Sugars 19g
Protein 50g
Vitamin C 11mg 53%
Calcium 87mg 7%
Iron 4mg 23%
Potassium 656mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Serve these finger-licking-good chicken wings with the boiled marinade, or serve with a mustard dip or purchased sweet and sour sauce. These are great to serve as a game day snack or as part of a family meal.

Ingredients

  • 3 pounds chicken wings, about 20 to 30 wings

  • 2/3 cup low-sodium soy sauce

  • 1/3 cup water

  • 4 green onions, coarsely chopped

  • 1/2 cup rice vinegar, or cider vinegar

  • 1/4 cup honey

  • 2 tablespoons brown sugar, packed

  • 1 1/2 teaspoons ground ginger

  • 6 cloves garlic, pressed or minced

  • 2 tablespoons sesame oil, Asian-style toasted or plain

  • 1/2 teaspoon chile-garlic paste, optional

  • 1/2 cup chopped green onion, or cilantro, optional

Steps to Make It

  1. Gather the ingredients.

  2. Cut the tips off of the chicken wings and discard. Cut the wings at the joint.

  3. Combine the soy sauce, water, chopped green onions, vinegar, honey, brown sugar, ginger, garlic, sesame oil, and red pepper or chile paste, if using.

  4. In a food storage bag or nonreactive container, combine the chicken wings with the soy sauce mixture. Seal the bag or cover the container and refrigerate for 2 to 6 hours.

  5. Preheat oven to 375 F.

  6. Line a large baking pan with foil; grease generously, spray with nonstick cooking spray, or use nonstick foil.

  7. Pour the marinade into a saucepan and set aside.

  8. Arrange the chicken wing pieces in the prepared baking pan. Bake for 30 minutes. Turn the wings over, and return them to the oven. Continue baking for 30 minutes longer, or until the chicken wings are nicely browned.

  9. About 10 minutes before serving time, bring the marinade to a full rolling boil; reduce heat, and simmer for 5 minutes. Serve as a dip with the wings.

  10. Sprinkle with chopped fresh cilantro or sliced green onion tops before serving, if desired.

  11. Enjoy.