Honey Garlic Chicken Wings
Sweet, tangy Honey Garlic Chicken Wings are baked until caramelized and finished with a sticky glaze. It’s an easy oven-baked wing recipe perfect for parties or dinner.
Sweet, tangy, sticky, and finger-licking good—these Honey Garlic Chicken Wings are the kind of crowd-pleasing recipe you’ll want to keep in regular rotation. They’re marinated in a bold blend of balsamic vinegar, honey, brown sugar, soy sauce, and garlic, then oven-roasted until caramelized and finished with a glossy glaze that clings to every bite.
Whether you’re serving them for game day, a casual dinner, or a party appetizer, these honey garlic chicken wings deliver big flavor with surprisingly simple ingredients.
Looking for something sweet and spicy? You may enjoy these honey chipotle chicken drumsticks.
“I made these Wings tonight and they came out really good … it was so easy I’ll make [them] again
– Robby
Recipe at a glance
- Bold sweet-and-savory flavor – The balance of honey, balsamic vinegar, and soy sauce hits all the right notes.
- Oven-baked, not fried – Crispy edges without the mess or extra oil.
- Make-ahead friendly – The marinade does most of the work.
- Perfect for entertaining – Easy to scale up for a crowd.
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Ingredients you will need
Once you try these crispy wings, don’t be surprised if they become your go-to recipe for every occasion. To make this chicken wing recipe, you will need:
See the recipe card for full information on ingredients and quantities.
- Balsamic vinegar: Adds tangy depth and helps create that rich, sticky glaze.
- Honey & brown sugar: Work together for sweetness and caramelization.
- Soy sauce: Brings umami and balances the sweetness.
- Garlic: Ten cloves may sound like a lot, but it mellows beautifully as it cooks.
- Fresh rosemary: Adds an herby, aromatic note that pairs perfectly with balsamic.
- Chicken drumettes and wing sections: Meaty, juicy, and ideal for baking.
- Cornstarch: Thickens the reserved marinade into a luscious sauce.
Substitutions and variations
- Chicken options: If you don’t have wings on hand, this recipe works well as honey balsamic chicken glazed quarters or bone-in thighs. Adjust the cooking time as needed to ensure the chicken reaches an internal temperature of 165°F.
- No fresh rosemary: Swap the rosemary sprigs for 1–2 teaspoons of dried rosemary or thyme. Fresh thyme or sage also pair beautifully with the balsamic glaze.
- Gluten-free: Use a gluten-free soy sauce or tamari in place of regular soy sauce.
- Lower sugar: Reduce the brown sugar by half or replace it with coconut sugar for a slightly less sweet, deeper flavor.
- Honey alternatives: Maple syrup or agave nectar can be used instead of honey, though the flavor will be slightly different.
- Spicy kick: Add red pepper flakes, a dash of cayenne pepper, or a spoonful of chili garlic sauce to the marinade for a sweet-heat version.
- Garlic variation: Roasted garlic can be used instead of raw garlic for a milder, slightly sweeter flavor.
- Grill option: These wings can be finished on the grill instead of the oven. Bake until nearly done, then grill over medium heat for a few minutes per side, brushing with sauce until sticky and caramelized.
How to Make Honey Garlic Chicken Wings
Step 1: Start by whisking together the balsamic vinegar, honey, brown sugar, soy sauce, and minced garlic in a large bowl until smooth. Reserve some of the marinade for the glaze, then add fresh rosemary sprigs to the remaining mixture.
Step 2: Toss the chicken wings in the marinade until fully coated and refrigerate for two hours, stirring halfway through so every piece gets plenty of flavor.
Step 3: When you’re ready to cook, spread the wings out in a single layer on a large baking sheet and bake the wings 450°F until they’re golden brown, caramelized, slightly crispy, and reach an internal temperature of 165°F on an instant-read thermometer.
Step 4: While they bake, simmer the reserved marinade on the stove in a small saucepan over medium-high heat and thicken it with a corn starch slurry to create a glossy sauce.
Step 5: Brush the wings with the honey garlic sauce just before serving—or return them to the oven briefly for an extra sticky finish.
Tips for the best wings
- Line your baking sheet with foil for easy cleanup and be sure to grease it well.
- Don’t skip the marinade time—this is where the flavor really develops.
- Use a wire rack on the baking sheet if you want even crispier wings.
- Broil at the end for 2–3 minutes to deepen the caramelization (keep a close eye on them).
Serving suggestions
These wings are great on their own, but they also pair well with:
Storage, reheating, and freezing instructions
Storage: Store leftover wings in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a 375°F oven until warmed through to help maintain their texture. The microwave works in a pinch, but the oven is best for preserving that caramelized exterior.
Freezing: Freeze baked, unsauced wings in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator, reheat in the oven, and brush with freshly warmed wing sauce before serving.
Honey Garlic Chicken Wings FAQ’s
Yes. You can marinate the wings for up to 8 hours in the refrigerator. Because the marinade contains vinegar, avoid marinating longer than overnight, as the acid can affect the texture of the chicken.
How do I know when honey garlic chicken wings are done?
The wings are done when the skin is caramelized and the internal temperature reaches 165°F at the thickest part of the meat.
Yes. Add the chicken, rosemary, and marinade (reserving ½ cup for the sauce) to the slow cooker and cook on LOW for 4–5 hours or HIGH for 2–3 hours until fully cooked. For the best texture, transfer the wings to a foil-lined baking sheet, brush with the thickened sauce, and broil for a few minutes to caramelize the glaze. The slow cooker alone won’t crisp the wings, but finishing them in the oven gives the best results.
A standard serving size is about 4–5 chicken wings (approximately 6–8 ounces cooked). This recipe makes roughly 4 servings, depending on the size of the wings and how they’re served. Plan on 4–5 wings per person if serving as an appetizer, or 6–8 wings per person if serving as a main dish.
Tried This Recipe? Let Me Know!
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If you made honey garlic chicken wings, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
Honey Garlic Chicken Wings
Ingredients
- 1 cup balsamic vinegar
- 1 cup honey
- 1 cup brown sugar
- ½ cup soy sauce
- 10 whole garlic cloves halved
- 4 sprigs fresh rosemary
- 1 (4 pound bag) chicken drummettes and wing sections
- 1 tablespoon cornstarch
Instructions
- Combine the vinegar, honey, brown sugar, soy sauce, and garlic in a large bowl. Whisk until the honey has dissolved. Reserve ½ cup of the marinade and set aside.
- Add the rosemary sprigs to the bowl with the remaining marinade.
- Add the chicken to the bowl and mix to coat. Marinate in the refrigerator for two hours, stirring about halfway through.
- Preheat the oven to 450°F.
- Place the drumettes and wing sections on a greased foil-lined baking sheet. Discard the marinade ad rosemary in the bowl.
- Bake until the skin is caramelized and slightly crispy, about 30 to 35 minutes.
- In the meantime, place the reserved marinade in a small saucepan. Bring it to a boil.
- Whisk the cornstarch with 1 tablespoon of cold water, then stir it into the boiling marinade. Continue to simmer until the sauce reaches your desired thickness. The sauce will continue to thicken once it's removed from the heat.
- Remove the chicken from the oven. Brush on the sauce. Serve the chicken as is or return the chicken to the oven for 5–10 minutes, or broil briefly, until sticky and glossy.
Video
Notes
- For best flavor, allow the wings to marinate for the full two hours and stir halfway through to ensure even coating.
- Line the baking sheet with foil and grease it well to prevent sticking and make cleanup easier.
- A wire rack placed over the baking sheet can help the wings cook more evenly and promote crispier skin.
- Mix the cornstarch with cold water before adding it to the sauce to prevent lumps.
- The sauce will continue to thicken as it cools, so avoid over-reducing it on the stove.
- For extra caramelization, return the sauced wings to the oven or place them under the broiler for a few minutes before serving.
- Let the wings rest for a few minutes after baking so the glaze can set before serving.
I used dark.
I would like to ask, if you use the white balsamic or dark?
Hi Judy, you can marinate it in a freezer bag. Is that what you’re asking. You can not cook it in a freezer bag.
Could you mix this up in freezer bag and it and cook it?
That’s great, Robbie! I’m so glad you enjoyed them. Thank you for letting me know how they turned out.
I made these Wings tonight and they came out really good except for I got my skin a little too crispy and it was so easy I’ll make him again
Hi Annette,
Yes, I do think this recipe would work well in a crock pot and would adapt wonderfully for chicken legs and thighs.
Do you think these could be done in a crockpot? They sound wonderful, but I would use full size legs and thighs I think.
So, I just made my version of this tonight. (Basically, I used chicken breast instead of wings- I’m a wing-hater.) And, oh my goodness! It was so good! I’m sad that we didn’t leave any leftovers.
And for what it’s worth, the kids loved it too!
I am a HUGE wing fanatic. And I have to say, these look pretty darn good girl.