Honey Garlic Chicken Wings Recipe

Chicken wings: The main protein for this dish, providing a tender and juicy base for the glaze.

Honey: Adds sweetness and helps create a sticky glaze that coats the wings.

Soy sauce: Brings a salty, umami flavor that balances the sweetness of the honey.

Garlic: Freshly minced garlic adds a pungent, aromatic depth to the glaze.

Olive oil: Helps to coat the wings and aids in the baking process, ensuring they come out crispy.

When preparing chicken wings, ensure they are patted dry with paper towels before tossing them in the honey and soy sauce mixture. This helps the marinade adhere better to the wings, resulting in a more flavorful and crispy finish.

• chicken wings - Substitute with chicken drumettes: They have a similar texture and flavor, making them a good alternative for wings.

• honey - Substitute with maple syrup: It provides a similar sweetness and consistency, though with a slightly different flavor profile.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the garlic flavor.

• olive oil - Substitute with vegetable oil: It has a neutral flavor and similar cooking properties, making it a suitable replacement.

• Allow the chicken wings to cool completely before storing. This prevents condensation, which can make the wings soggy.

• For short-term storage, place the wings in an airtight container. Refrigerate for up to 3-4 days. This keeps the honey garlic glaze fresh and flavorful.

• If you plan to store the wings for a longer period, freezing is the best option. Arrange the wings in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the wings to a freezer-safe bag or container. Label with the date to keep track of freshness. They can be stored in the freezer for up to 2 months.

• When ready to enjoy, thaw the wings in the refrigerator overnight. This ensures even thawing and maintains the texture of the chicken.

• Reheat the wings in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until heated through. This helps to re-crisp the skin and warm the garlic honey glaze.

• For an extra burst of flavor, brush on a bit more honey and soy sauce mixture before reheating. This refreshes the taste and adds a glossy finish.

• Serve hot, and enjoy the deliciously sticky and savory honey garlic chicken wings once again!

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken wings on a baking sheet lined with parchment paper.
  3. Cover the wings with aluminum foil to prevent them from drying out.
  4. Bake for 15-20 minutes, or until the wings are heated through.
  5. Remove the foil for the last 5 minutes to let the honey garlic glaze caramelize.

• Air Fryer Method:

  1. Preheat your air fryer to 375°F (190°C).
  2. Arrange the chicken wings in a single layer in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.
  4. Check for crispiness and heat; add an extra 2-3 minutes if needed.

• Microwave Method:

  1. Place the chicken wings on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes.
  4. Check the wings and continue heating in 30-second intervals until warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the chicken wings in the skillet and cover with a lid.
  4. Heat for 5-7 minutes, turning occasionally to ensure even reheating.
  5. Remove the lid for the last 2 minutes to let the honey garlic glaze thicken and caramelize.

• Oven: Used to bake the chicken wings at a consistent temperature of 400°F (200°C).

• Mixing bowl: Used to combine the honey, soy sauce, garlic, olive oil, salt, and pepper with the chicken wings.

• Baking sheet: Provides a flat surface to place the chicken wings on for baking.

• Tongs: Useful for turning the chicken wings halfway through the baking process.

• Measuring cups: Used to measure out the honey and soy sauce accurately.

• Measuring spoons: Used to measure out the olive oil.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Knife: Used to mince the garlic if you don't have a garlic press.

• Cutting board: Provides a safe surface for mincing the garlic.

• Serving platter: Used to serve the hot chicken wings once they are done baking.

Marinate in advance: Prepare the marinade the night before and let the chicken wings soak overnight for deeper flavor.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Pre-mince garlic: Mince your garlic in bulk and store it in the fridge to save time on prep.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Preheat the oven: Make sure your oven is fully preheated before you start cooking to ensure even baking.