Make sticky, flavorful Honey Garlic Chicken Wings following Richard’s method. This recipe focuses on achieving the perfect sauce reduction for that irresistible glaze.
Author:Richard Langley
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:4 servings
Category:Main Course
Method:Baking and Stovetop
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 lbs chicken wings, separated into flats and drumettes
1 tablespoon olive oil
1/2 cup honey
1/4 cup soy sauce
4 cloves garlic, minced
2 tablespoons rice vinegar
1 teaspoon grated fresh ginger
1/2 teaspoon red pepper flakes (optional)
1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the chicken wings with olive oil and a pinch of salt and pepper. Arrange them in a single layer on the prepared baking sheet.
Bake the wings for 25 to 30 minutes, flipping them halfway through, until they are golden brown and crispy.
While the wings bake, prepare the sauce. In a small saucepan, combine the honey, soy sauce, minced garlic, rice vinegar, ginger, and red pepper flakes.
Bring the sauce to a simmer over medium heat. Let it cook for about 3 to 5 minutes, stirring occasionally.
Whisk the cornstarch slurry one more time and pour it slowly into the simmering sauce while stirring constantly.
Continue to cook the sauce for 1 to 2 minutes until it thickens and coats the back of a spoon. You want a sticky reduction.
Remove the wings from the oven. Place the cooked wings into a large bowl.
Pour the honey garlic sauce over the hot wings. Toss well until every piece is completely coated with the sticky glaze.
Serve immediately and enjoy the flavor memory!
Notes
For extra crispiness, you can briefly broil the wings for the last 2 minutes after tossing them in the sauce.
Taste the sauce before adding the slurry; adjust sweetness or tanginess to your preference.
If you prefer a thinner sauce, skip the cornstarch slurry entirely.