Oven Baked Honey Garlic Wings (Printable)

Sticky honey garlic wings paired with fluffy buttery rice make a comforting, crowd-pleasing main dish.

# What You'll Need:

→ Chicken Wings

01 - 1.5 lbs chicken wings, split and tips removed
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp black pepper
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp garlic powder

→ Honey Garlic Sauce

07 - 1/3 cup honey
08 - 1/4 cup low-sodium soy sauce
09 - 3 tbsp unsalted butter
10 - 4 cloves garlic, finely minced
11 - 2 tbsp ketchup
12 - 1 tbsp apple cider vinegar
13 - 1/2 tsp chili flakes, optional
14 - 1 tbsp cornstarch mixed with 1 tbsp water

→ Buttery Rice

15 - 1 cup long-grain white rice
16 - 2 cups low-sodium chicken broth
17 - 2 tbsp unsalted butter
18 - 1/2 tsp salt
19 - 2 tbsp fresh parsley, chopped

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with foil and position a wire rack on top. Lightly grease the rack with cooking spray or oil.
02 - Pat chicken wings dry thoroughly with paper towels. In a large bowl, toss wings with olive oil, kosher salt, black pepper, smoked paprika, and garlic powder until evenly coated.
03 - Arrange seasoned wings in a single layer on the prepared rack. Bake for 40 to 45 minutes, flipping halfway through cooking, until golden and crispy.
04 - In a medium saucepan, bring chicken broth, butter, and salt to a boil. Stir in rice, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand covered for 5 minutes. Fluff rice with a fork.
05 - In a small saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in honey, soy sauce, ketchup, apple cider vinegar, and chili flakes if desired. Bring to a simmer.
06 - Stir in the cornstarch slurry and cook, stirring constantly, for 1 to 2 minutes until sauce reaches desired thickness. Remove from heat.
07 - Transfer baked wings to a large bowl. Pour honey garlic sauce over wings and toss until evenly coated.
08 - Mound fluffy rice onto serving plates. Top with sticky honey garlic wings and garnish with fresh chopped parsley.

# Expert Suggestions:

01 -
  • The sauce: It's that perfect balance of sticky-sweet and savory that makes you want to lick your fingers between bites, no shame intended.
  • Genuinely easy: This isn't one of those recipes that pretends to be simple but demands fancy techniques or a degree in chemistry.
  • Feeds a crowd: Whether it's game day or a casual dinner, people always come back for more of these wings.
02 -
  • Pat your wings dry: I learned this lesson the hard way by ending up with wings that steamed instead of crisped, and it changed everything once I started actually taking the time to dry them properly.
  • Don't skip the cornstarch slurry: It's the difference between a watery glaze that slides off and one that actually clings to every piece and turns glossy and appetizing.
  • Single layer matters: Wing overcrowding is real, and it prevents even browning and makes them steam instead of roast.
03 -
  • Make the sauce first: Having it ready before the wings come out of the oven means you can glaze them while they're still warm and the coating sets better.
  • Room temperature rice: If you're meal prepping, slightly cooler rice won't wilt under hot wings, and the contrast between warm and cool is actually pleasant.
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