Honey Garlic Chicken Wings
These Honey Garlic Chicken Wings are crispy on the outside, juicy inside, and coated in a sticky glaze made with honey, soy sauce, fresh garlic, butter, and sesame oil. The wings are seasoned with baking powder and spices before being cooked over indirect heat, then finished directly over the grill for extra crispiness and char.
The two-zone grilling method (which I used for my spicy garlic Parmesan wings) lets the wings cook through gently without burning the honey glaze. They’re a solid choice for game day or anytime you want grilled wings with a sweet, garlicky finish.
Quick Look: Honey Garlic Chicken Wings
- What it is: Crispy grilled chicken wings coated in a stick honey garlic glaze.
- Why Make THIS Version? Indirect heat renders the wings without scorching them, then a qyick finish over direct heat adds crisp edges and char before the glaze goes on. I used for my chili lime grilled chicken thighs recipe too.
- Key Ingredients: Chicken wings, honey, garlic, vinegar, baking powder, butter, seasonings.
- Total Time: About 35-40 minutes.
- Target Internal Temperature: 185-195°F.
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Why This Recipe
- Crispy Skin Without Deep Frying: Aluminum-free baking powder helps the wing skin dry and brown more efficiently as it cooks, giving you a crisp exterior without needing a fryer.
- Two-Zone Grilling: Cooking the wings over indirect heat first gives the meat time to cook through and the fat time to render. Finishing over direct heat adds extra crispiness and grilled char.
- Sticky Honey Garlic Glaze: Honey adds sweetness while soy sauce adds savory depth. Fresh garlic, butter, sesame oil, and vinegar balance the sauce so it isn’t simply sweet. These wings are inspired by my honey garlic chicken skewers.
Key Ingredients
- Chicken Wings: Opt for chicken wings with the drumettes and flats separated. Try to use pieces that are similar in size so they cook evenly.
- Aluminum-Free Baking Powder: This helps the skin become crisp as the wings cook. Use baking powder rather than baking soda, and stick with aluminum-free baking powder to avoid an unwanted metallic flavor. I use this when I make orange gochujang smoked chicken wings too!
- Seasonings: Kosher salt, black pepper, garlic powder, and smoked paprika season the wings before they hit the grill.
- Honey: The main sweetener in the glaze and the ingredient responsible for its sticky, glossy texture.
- Low-Sodium Soy Sauce: Adds salt and savory umami to balance the honey.
- Fresh Garlic: Six minced cloves give the glaze its sharp, savory backbone and balance the sweetness from the honey.
- Rice Vinegar or Apple Cider Vinegar: To add a small amount of acidity that balances the sweetness of the honey.
- Sesame Oil: Adds a subtle nutty flavor that works especially well with the garlic and soy sauce.
Substitutions or Additions
- Add more heat: Stir cayenne, extra crushed red pepper flakes, or hot sauce into the finished glaze.
- Use a different sweetener: Honey is the main flavor here, but you can experiment with maple syrup (or use a mix of both like I did when I made Nashville hot chicken lollipops) for a slightly different glaze.
- Oven technique: To cook honey garlic wings in an oven, arrange them on a wire rack and bake at 425°F for 40 to 45 minutes, flipping once at the halfway point.
- Swap the vinegar: Apple cider vinegar works in place of rice vinegar and gives the glaze a slightly sharper finish.
How to Make Honey Garlic Chicken Wings (Step by Step)
Step 1: Pat Dry the Wings: Separate the drumettes and flats if needed, then pat the chicken wings completely dry with paper towels.
Step 2: Season the Wings: Place the wings in a large mixing bowl and add the baking powder and seasonings. Toss until every wing is evenly coated and let them rest for 10-15 minutes.
Step 3: Cook Over Indirect Heat: Arrange the seasoned wings in a single layer over the indirect-heat side of the grill set at 375-400°F. Leave some space between the pieces so air can circulate around them. Cook for 15 minutes, flip and cook again for another 15 minutes.
Step 4: Make Honey Garlic Sauce: While the wings cook, add the honey, soy sauce, minced garlic, vinegar, butter, sesame oil, and red pepper flakes to a saucepan. Simmer over medium heat for 5-7 minutes, stirring frequently, until the glaze slightly thickens.
Step 5: Finish Wings Over Direct Heat: Once the wings reach approximately 165-170°F internally, move them to the direct-heat side of the grill. Grill for about 2-3 minutes per side, turning as needed to prevent burning, until the skin is crisp and lightly charred. Remove the wings when they reach 185-195°F.
Step 6: Sauce the Wings: Transfer the hot, crispy wings directly to a large mixing bowl. Pour the warm honey garlic sauce over the wings and toss thoroughly with tongs until every piece is evenly coated. Garnish with toasted sesame seeds or sliced green onions and serve.
James’ Grill Master Pro Tips
Dry Wings Crisp Better: Take the extra minute to thoroughly blot the skin with paper towels before seasoning. Surface moisture works against browning.
Give the Wings Room: Leave gaps between the wings on the indirect side. Packing them together traps steam around the skin.
Cook Without Sauce First: Keep the honey garlic sauce off the wings while they’re cooking. The honey can burn over direct heat, and the moisture in the sauce can soften the skin. This is a technique I always stick to when I make smoked garlic lemon pepper chicken wings.
Watch the Final Temperature: Wings are safe at 165°F, but I take mine to 185-195°F for better rendering and a more tender bite.
Chicken Wing Temperature Guide
Chicken wings should reach a minimum internal temperature of 165°F (74°C) in the thickest part of the meat, according to USDA guidance. Make sure you check several wings when cooking a batch, since smaller wings can cook faster than larger ones.
- Below 165°F: Meat may be translucent or undercooked near the bone. Do not eat.
- 165-175°F: Fully cooked, with tender, juicy meat. Always verify the temperature with an instant-read themometer.
- 185- 195°F: My preferred range for chicken wings. Cooking wings beyond the minimum safe temperature allows more fat to render and connective tissue to break down, giving the wings a more tender texture and better-rendered skin.
Honey Garlic Chicken Wings FAQs
The wings take approximately 35-40 minutes from start to finish. Cook them over indirect heat for about 30-35 minutes, then finish them over direct heat for 2-3 minutes per side.
Yes. The existing recipe notes that the wings can be air-fried at 400°F for approximately 22-25 minutes, flipping halfway through. Once cooked, toss them with the warm honey garlic sauce.
Yes. The wings can also be baked on a wire rack at 425°F. The rack allows air to circulate underneath the wings while excess fat drips away. Cook until the wings are crisp and reach a safe internal temperature.
Store leftover wings in an airtight container in the refrigerator for up to 4 days. For the best texture, reheat them in an Air Fryer at 375°F for about 5-7 minutes or until heated through and crisp.
More Chicken Wing Recipes
If you tried this honey garlic chicken wings recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Remember, a bad day grilling is better than a GREAT day at work!
Honey Garlic Chicken Wings
Ingredients
For the Wings:
- 2½ pounds chicken wings drumettes and flats separated
- 1 tablespoon aluminum-free baking powder
- 1½ teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika optional
For the Honey Garlic Sauce:
- ½ cup honey
- ¼ cup low-sodium soy sauce
- 6 cloves garlic minced
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon unsalted butter
- 1 teaspoon sesame oil
- ½ teaspoon crushed red pepper flakes optional
Instructions
Pat Dry the Wings
- Separate the drumettes and flats if needed, then pat the chicken wings completely dry with paper towels.
Season the Wings
- Place the wings in a large mixing bowl and add the baking powder and seasonings.Toss until every wing is evenly coated and let them rest for 10-15 minutes.
Cook Over Indirect Heat
- Arrange the seasoned wings in a single layer over the indirect-heat side of the grill set at 375-400°F. Leave some space between the pieces so air can circulate around them. Cook for 15 minutes, flip and cook again for another 15 minutes.
Make Honey Garlic Sauce
- While the wings are cooking, combine the honey, soy sauce, garlic, vinegar, butter, sesame oil, and red pepper flakes in a saucepan. Simmer over medium heat for 5-7 minutes, stirring frequently, until slightly reduced and glossy.
Finish Wings Over Direct Heat
- Once the wings reach approximately 165-170°F internally, move them to the direct-heat side of the grill. Grill for about 2-3 minutes per side, turning as needed to prevent burning, until crisp and the internal temperature reaches 185-185°F.
Sauce the Wings
- Transfer the hot, crispy wings directly to a large mixing bowl. Pour the warm honey garlic sauce over the wings and toss thoroughly with tongs until every piece is evenly coated. Garnish with toasted sesame seeds or sliced green onions and serve.
Video
Notes
- Use aluminum-free baking powder specifically to avoid metallic taste. Do not use baking soda.
- Pat wings very dry before coating with baking powder for maximum crispiness.
- Don’t sauce wings until after they finish cooking or the skin will be soggy.
