Sticky Honey Soy Chicken Wings

This recipe is: dairy freeegg freenut free

Whether you’re planning your next party or prepping for a tailgate, these honey soy chicken wings are going to be a crowd pleaser. Lightly breaded and roasted in the oven until crispy, these sticky chicken wings are then tossed in a honey soy glaze that’s equal parts savory and sweet.

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Chicken wings on a plate garnished with green onion and sesame seeds.

What we love about these honey soy chicken wings

  • These sticky wings are a great alternative to traditional buffalo wings, and since they aren’t spicy, they should please even the pickiest of guests.
  • There’s no need for a deep fryer to make these wings. They’re baked in the oven until crispy, so there’s way less mess and they’re a little bit healthier.
  • You can make a ton of chicken wings at once. I like to fill up two baking sheets with wings and bake them at the same time, so the recipe makes enough for a crowd.
Close up of baked chicken withs on a baking sheet.
Wings in a bowl with sauce being stirred with tongs.

How to make this sticky chicken wings recipe

Prep. Preheat your oven to 425˚F and line two baking sheets with parchment paper. If you need to, pat your wings dry with paper towels. Mix the flour, cornstarch, baking powder and salt to a large mixing bowl (one that is big enough for all the chicken wings.

Add the chicken wings to the bowl and toss to coat. I like to use a rubber spatula for this to help get all the flour bits off the sides of the bowls.

Bake the wings. Transfer the wings to your baking sheets and make sure there’s adequate spacing between them to help them brown in the oven.

Put the wings in the oven for 50 – 60 minutes, or until the wings have started to turn golden brown and their internal temperature reaches 165˚. About halfway through cooking, turn the wings on their pans and swap the baking sheets between oven racks.

Make the sauce. Combine the honey and soy sauce a large saucepan saucepan. Cook over medium heat until the honey has melted. In a small bowl or jar, whisk the cornstarch until smooth. Add the slurry to the saucepan and stir to combine.

Continue to cook until the glaze has thickened. This usually takes about 5 minutes. Then, remove it from the heat and let it rest until the wings are cooked.

Toss and serve. When the wings have cooked, remove them from the oven and transfer to a large mixing bowl. Add the glaze and toss the wings until they’re evenly coated.

Garnish with toasted sesame seeds and green onions before serving.

Close up of honey soy chicken wings on a plate garnished with green onions and sesame seeds.

FAQs: honey soy chicken wings

How do you get sauce to stick to chicken wings?

The combination of flour, baking powder and cornstarch used in this recipe is key. By baking the wings with this mixture, you are drawing out moisture, resulting in extra crispy wings. When you toss the crispy wings in the sauce there is room for the moisture of the sauce to stick, making perfectly sauced crispy wings.

Can you make wings ahead of time?

If you want to prepare your You can go as far as mostly baking the wings and finishing the process the next day. They will always be best fresh from the oven and sauced right before eating them.

Close up of a hand holding a sticky chicken wing with a plate of wings in the background.

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Honey soy chicken wings on a plate with a bowl of sauce and a bowl of green onions for garnishing.

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Overhead shot of a couple plates with sticky honey soy chicken wings.
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Sticky Honey Soy Chicken Wings

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Description

Whether you’re planning your next party or prepping for a tailgate, these honey soy chicken wings are going to be a crowd pleaser. Lightly breaded and roasted in the oven until crispy, these sticky chicken wings are then tossed in a honey soy glaze that’s equal parts savory and sweet.

Ingredients

Scale

For the wings:

  • 2.5 – 3 pounds chicken wings
  • 3 tablespoons flour
  • 1 tablespoon cornstarch
  • 1 tablespoon baking powder
  • 1/4 teaspoon coarse salt
  • Sliced green onions, for garnish
  • Toasted sesame seeds, for garnish

For the glaze:

  • 2/3 cup honey
  • 2/3 cup reduced-sodium soy sauce
  • 2 teaspoon rice vinegar
  • 2 teaspoons minced garlic
  • 4 teaspoons minced ginger
  • 1/2 cup water
  • 1 tablespoon cornstarch

Instructions

  1. Preheat oven to 425˚F and line two baking sheets with parchment paper.
  2. Stir the flour, cornstarch, baking powder and salt together in a large bowl. Add wings and toss until evenly coated.
  3. Place wings onto prepared baking sheets, and bake both sheets for 50 – 60 minutes, turning the chicken wings and alternating racks halfway through cooking. Bake until wings are golden brown and crispy (and the wings reach an internal temperature of 165˚F)
  4. While the wings cook, combine honey, soy sauce, garlic and ginger in a saucepan over medium. Heat until the honey is melted.
  5. Whisk the water and cornstarch together until smooth and add to the saucepan. Stir to combine and heat until glaze has thickened, about 5 minutes. Remove from heat and set aside.
  6. Remove the wings from the oven and transfer to a large mixing bowl. Add the glaze and toss to coat the wings.
  7. Garnish with toasted sesame seeds and sliced green onion before serving.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Mains
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 wing
  • Calories: 47
  • Sugar: 8.3 g
  • Sodium: 282.1 mg
  • Fat: 0.1 g
  • Saturated Fat: 0 g
  • Carbohydrates: 10.9 g
  • Fiber: 0.1 g
  • Protein: 1.3 g
  • Cholesterol: 1 mg

Did you make this recipe? I’d love to hear about it! You can leave a rating or review in the comment section below. Ratings and reviews help this site grow and help others who make the recipe in the future!

Melissa Belanger is the founder and food-obsessed visionary behind Simply Whisked, where she creates dairy free recipes with simple ingredients. She lives in Wisconsin with her milk-allergic husband and two kids. Melissa's experience in developing dairy free recipes is unparalleled and she strives to make dairy-free living accessible and enjoyable. In addition to running Simply Whisked, Melissa also manages two other publications: Another Cocktail Blog, a cocktail recipe website, and The Pasta Twins, a joint venture with her twin sister.

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