Mac’s Crispy Honey Garlic Chicken Wings Recipe
Mac’s Crispy Honey Garlic Chicken Wings offer a perfect balance of crispy texture and sweet-savory flavor. Baked to golden perfection and coated in a luscious honey garlic sauce with a hint of ginger and a touch of heat, these wings are ideal for game day, parties, or a delicious appetizer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken Wings
- 2 pounds chicken wings
- 1.5 tablespoons baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Honey Garlic Sauce
- 1/2 cup honey
- 1/4 cup coconut aminos (or substitute soy sauce)
- 3 tablespoons water
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 2 tablespoons minced garlic (about 3–4 cloves)
- 1 teaspoon grated ginger (optional)
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes or cayenne pepper (optional for heat)
- 1 tablespoon cornstarch dissolved in 1 tablespoon water
Garnish
- Green onions, chopped
- Sesame seeds
Instructions
- Preheat and prepare wings. Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with non-stick cooking spray. Pat the chicken wings dry thoroughly with paper towels to ensure crispiness.
- Coat wings with seasoning. In a large bowl, combine baking powder, garlic powder, salt, and black pepper. Add the chicken wings and toss them until evenly coated with the seasoning mix.
- Bake wings until crispy. Arrange the wings in a single layer on the prepared wire rack. Bake for 20 minutes, then flip each wing and bake for an additional 20-25 minutes until the wings turn golden brown and crisp.
- Prepare the honey garlic sauce. In a small saucepan over medium heat, combine honey, coconut aminos, rice vinegar, minced garlic, water, grated ginger, sesame oil, and red pepper flakes if using. Stir and bring the mixture to a simmer.
- Thicken the sauce. Mix cornstarch and water in a small bowl until smooth. Slowly add this slurry to the simmering sauce, stirring constantly until the sauce thickens, about 3-5 minutes. Remove from heat and set aside.
- Toss wings in sauce. When the wings are finished baking, remove them from the oven and let them cool slightly. Place in a large bowl and pour the thickened honey garlic sauce over the wings. Toss to thoroughly coat every wing.
- Garnish and serve. Transfer coated wings to a serving platter. Garnish with chopped green onions and sesame seeds. Serve immediately and enjoy the perfect crispy, flavorful wings.
Notes
- Patting the wings dry is essential to achieving a crispy skin when baking.
- Baking powder helps draw moisture out of the skin and promotes crispiness; do not substitute with baking soda.
- For extra heat, adjust red pepper flakes or cayenne to taste.
- If soy sauce is used instead of coconut aminos, consider the sodium content as soy sauce is saltier.
- This recipe is best served fresh but leftovers can be reheated in a hot oven or air fryer to restore crispiness.
- Grated ginger is optional but adds a bright, aromatic note to the sauce.
Keywords: crispy chicken wings, honey garlic wings, baked chicken wings, appetizer, game day snack, party food
