These Honey Baked Chicken Wings Recipe are gluten-free and have a sticky and crispy outer layer smothered in a thick layer of soy sauce, honey, brown sugar, ginger, and garlic. If you’re looking for a chicken wing recipe, you can make it in an air fryer with fewer calories and fat but still yummy; this recipe is for you.
Nothing beats the irresistible taste of sticky chicken wings! These wings are crispy baked to perfection and are coated with a sweet and savory glaze made with a quarter cup honey and three cloves of garlic. The result is a heavenly combination of flavors that will leave your taste buds begging for more.
Make these as an appetizer or for an easy dinner. We made it for dinner, and the wings have a great flavor that has you licking the sauce off your fingers!
But let’s take a look at some of my easy recipes that you can make for dinner!
- Easy Chicken in Electric Skillet Recipe
- Ravioli with Brown Butter Sage Sauce
- Hawaiian Chicken Recipe
One day, I spied a little takeout restaurant in our town, so we bought their appetizer, chicken wings. They have a crispy, chewy coating with a delicious sweet sauce covering them. Well, my family immediately fell in love with them.
Well, once I ate these wings, I became obsessed with them. Not only did I want to order them, but I wanted to figure out the recipe. So, a couple of weeks ago, I started experimenting with batches and batches of wings. I made so many wings that I’m surprised my family even wants to eat them!
I created a honey-baked chicken wings recipe that is finger-licking good. The honey wing sauce is the perfect blend of sweet and salty and has a beautiful hint of ginger and garlic.
I hope you like this labor of love and will save this recipe in your favorites!
Let’s make this delicious recipe!
Crispy Honey Garlic Chicken Wings
Here are the Following Ingredients You’ll Need:
- 10 Chicken Wings with Skin (1 pound of chicken equals about 10 pieces of wings)
- Cloves of Garlic
- Black Pepper
- Baking Soda
- Egg White
- Cooking Oil Spray (you can use olive oil spray if you prefer)
- Soy Sauce
- Brown Sugar
- Fresh Ginger
How to Make These Party Wings
Step 1 – Make the Marinade
Mix minced garlic, black pepper, salt, baking soda, egg white, and one tablespoon of potato starch in a flat, small baking dish or ceramic pan. Coat wings in the mixture and allow to soak for an hour. That will also work if you only have time for a little soak.
Step 2 – Coat Chicken Wings in Potato Starch
Place a layer of potato starch on a plate. Coat each chicken wing in the potato starch and place it back in the marinade. Then repeat and coat the chicken wings in the potato starch. If you need fresh starch, pour more on the plate.
Step 3 – Make Sauce
Mix soy sauce, sake, brown sugar, honey, garlic, and ginger in a saucepan. Place the saucepan on the stove.
In a small bowl, add cornstarch and water and mix thoroughly.
Cook sauce on low to medium heat. Pour in the cornstarch mixture and stir until thickened, about a minute. Once it boils, it thickens at the same time. Set aside for later
Step 4 – Air Fry the Chicken Wings
Place chicken pieces in a single layer in an air fryer. Spray cooking oil on both sides of the wings. Cook in an air fryer for 10 minutes at 360 degrees. Halfway through, flip the wings and spray with oil if they look dry.
After 10 minutes, take the wings out of the air fryer basket and place them on a plate.
Place tin foil in the basket and place chicken wings on the tin foil. Coat the wings with the honey glaze and bake at high heat at 390 degrees for 3 minutes. Flip and cover with sauce and cook another 2-3 minutes until the sauce is bubbling and sticky.
Why Potato Starch Instead of Flour
Instead of using flour, this recipe uses potato starch. This excellent flour alternative creates a crisp and chewy outer layer that pairs nicely with the sticky honey garlic sauce. It has a secret ingredient to my crispy baked chicken wings, making it a gluten-free recipe.
Crispiness: Potato starch creates a crispier coating than flour, which is especially important when frying chicken. The crisp texture gives the crispy chicken wings their signature crunch, and potato starch does a better job of achieving this than flour.
Lighter coating: Potato starch forms a thinner and lighter layer than flour, which means that the fried chicken will not feel too heavy or greasy. A light coating allows the chicken to cook evenly and quickly, producing juicy and tender meat.
Gluten-free: Flour contains gluten, a protein that can cause digestive issues for people with gluten intolerance. On the other hand, potato starch is gluten-free, making it an excellent option for those with gluten sensitivity or celiac disease.
Higher temperature tolerance: Potato starch can withstand higher temperatures than flour, making it a better option for frying chicken. Higher temperatures ensure that the chicken cooks quickly and evenly without absorbing excess oil.
How to Trim Chicken Wings
Trimming chicken wings can be done in a few simple steps. Here’s a general guide on how to cut chicken wings:
Start by placing the chicken wing on a cutting board, and identify the joints. The wing comprises three parts: the drumette, the wingette, and the tip.
Use a sharp knife or kitchen scissors to cut off the tip of the wing. This part of the wing can be saved later for homemade chicken broth.
Separate the drumette from the wingette by locating the joint and cutting through it. The joint is in the middle of the wing, where the two parts meet.
Your chicken wings are now ready to be cooked in your favorite recipe!
Honey Baked Chicken Wings
- 12 chicken wings
- 2 cloves garlic minced
- black pepper to taste
- 1 tsp soy sauce optional gluten free Tamari Sauce
- ½ tsp salt
- ½ tsp baking soda
- 1 egg white
- 1 tsp potato starch
Crust for Chicken
- ¾ cup potato starch
- ¼ cup soy sauce optional gluten free Tamari Sauce
- ½ cup sake or white wine
- ½ cup brown sugar no need to pack the brown sugar
- ¼ cup mirin
- ¼ cup honey
- 3 cloves garlic minced
- 1 inch fresh ginger grated
- 3 tbsp cornstarch
- 3 tbsp water
- Mix minced garlic, black pepper, salt, baking soda, egg white, and potato starch in a flat, small baking dish or ceramic pan. Coat wings in the mixture and allow to soak for an hour.
- Place a layer of potato starch on a plate. Coat each chicken wing in the potato starch and place it back in the marinade. Then repeat and coat the chicken wings in the potato starch. If you need fresh starch, pour more on the plate.
- Mix soy sauce, sake, brown sugar, honey, garlic, and ginger in a saucepan. Place the saucepan on the stove.
- In a small bowl, add cornstarch and water and mix thoroughly.
- Cook sauce on low to medium heat. Pour in the cornstarch mixture and stir until thickened, about a minute. Once it boils, it thickens at the same time. Set aside for later
Air Fryer Chicken Wings
- Place chicken pieces in a single layer in an air fryer. Spray cooking oil on both sides of the wings.
- Cook in an air fryer for 10 minutes at 360 degrees. Halfway through, flip the wings and spray with oil if they look dry. After 10 minutes, take the wings out of the air fryer basket and place them on a plate.
- Place tin foil in the basket and place chicken wings on the tin foil. Coat the wings with the honey glaze and bake at high heat at 390 degrees for 3 minutes. Flip and cover with sauce and cook another 2-3 minutes until the sauce is bubbling and sticky.
Frequently Asked Questions
How long do you cook chicken wings in an air fryer?
The cooking time for chicken wings in an air fryer can vary depending on the size of the wings and the temperature of your air fryer. However, a general guideline for cooking chicken wings in an air fryer is about 12-15 minutes. I cook mine at a temperature of 360 for 10 minutes and then another 6 minutes at 390.
If you are cooking a large batch of wings, you may need to cook them in batches to avoid overcrowding the air fryer and ensure that they cook evenly. It’s important to note that cooking times may vary based on the type and model of air fryer you are using, so it’s always a good idea to check the manufacturer’s instructions for specific cooking times and temperature recommendations.
Is it better to sauce wings before or after baking?
For this recipe, I wanted the outside of the chicken wings to cook and get crispy. So for that to happen, I coated the chicken wings after they were baked. The sauce is used in the final six minutes of baking.
Should I flip my wings in the oven?
Yes! I flip the chicken wings mid-bake. This ensures that both sides cook and crisp up evenly.
Can I use skinless chicken wings?
The skin on the chicken is fat, and when fried, it creates a crispy skin layer that helps create extreme yumminess. So, make sure you use chicken wings with skin on them.
Can I use flour instead of potato starch?
The potato starch adds to the light crispness. So I would buy potato starch and not use flour.
Can I use chicken thighs instead of wings?
Yes, but you’ll probably want to make more sauce and adjust the baking time.
Can I add a little chili sauce to the recipe?
If you like your sauce spicy, then go for it! I recommend either sriracha or Mother-in-Law’s Gochujang Fermented Chile Sauce
How to store your honey garlic wings.
I place them in an airtight container and refrigerate them.
Can I replace the sake with white wine?
Yes, you can use a sweet white wine like chardonnay or a pinot gris.
Which air fryer do you use?
I use a Ninja Air Fryer, and I love it. My friend’s air fryer has a button for making chicken wings. Mine does not have that convenient button, but I still love mine. The inside is so easy to clean, which I love.
Can I use a Ziploc bag to coat the chicken with the potato starch?
A Ziploc bag is a brilliant idea in which to coat the chicken.
Make these tasty wings for your next party or watching a football game! Your friends won’t believe that these are baked wings and not cooked in a deep fryer. So, to impress your guests on game day, make sure to serve up some honey baked chicken wings. They are the perfect combination of sweet and savory and are sure to be crowd-pleasers.
I love lots of delicious sauce smothered over my chicken wings, so I made extra sauce. Be aware that these coated wings are messy, and you’ll want to have a stack of paper napkins available when eating these for dinner!
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