Sticky-sweet, juicy, and crispy Oven Baked Chicken Wings are guaranteed to disappear quickly. A simple honey garlic marinade makes them a showstopper, and the baked method makes this recipe quick and easy!
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Why You’ll Love This Crispy Baked Chicken Wings Recipe
- Easier Than Fried. Just like my Lemon Pepper Wings, these crispy baked chicken wings are deceptively easy to make. Stir together marinade; pour marinade on chicken; bake chicken. Done! Plus, they’re less messy than traditional wings.
- People Go Crazy. Despite their simple prep, these honey garlic baked chicken wings look and taste impressive (just like these Buffalo Air Fryer Chicken Wings and Korean Air Fryer Chicken Wings). With layers of intense flavor and crispy exterior, all of your guests will be asking you for the recipe.
- Versatile. We’re partial to this honey garlic marinade, but you can use any marinade, sauce, or rub of your choosing. Buffalo, BBQ, or simple salt and pepper: it’s up to you! (These Baked Chicken Legs and Baked Chicken Quarters are also versatile and easy.)
- Main Dish or Appetizer. Just like Smoked Chicken Wings, another point for being versatile!
5 Star Review
“Made these yesterday and they were delish! I’ll definitely be making them again and again.”
— S.A. —
How to Make Crispy Baked Chicken Wings
The Ingredients
- Chicken Wings. One of the most affordable cuts of chicken, their high skin-to-meat ratio makes chicken wings one of the most pleasurable cuts of chicken to eat. You can purchase your chicken wings already split, or split them yourself.
- Soy Sauce. Tenderizes the wings as they marinate and adds savory umami. No additional salt is needed for these!
- Brown Sugar. Adds depth, sweetness, and helps the wings caramelize.
- Honey. Makes this the best chicken wings recipe (aka it makes them sweet, sticky, and finger-licking good).
- Garlic. Sweet, abundant, and the perfect flavor to complement the spicy black pepper and flavorful soy sauce. Garlic lovers should try out Garlic Parmesan Wings next!
- Black Pepper. Adds just the right amount of heat without overpowering the garlic and honey.
- Green Onions. For a final flourish of color and light onion flavor.
The Directions
- Prepare the Marinade. Combine the marinade ingredients in a large bowl. Split the wings if needed.
- Marinate. Marinate chicken wings for 12 to 24 hours.
- Prep the Wings. Arrange the wings on a prepared baking sheet lined with foil.
- Bake the Wings at 450 Degrees F. About 12 to 18 minutes is how long to cook chicken wings in the oven. Garnish with chopped green onions and serve. ENJOY!
What to Serve With Oven Baked Chicken Wings
- Dip. A cool and creamy dip like Greek Yogurt Ranch Dip would be delightful with these baked honey garlic chicken wings.
- Mac and Cheese. A classic pairing that never disappoints! Try Instant Pot Mac and Cheese, Gourmet Mac and Cheese, or Cauliflower “Mac” and Cheese.
- Salad. Both Healthy Coleslaw and Healthy Potato Salad would pair nicely with this tasty chicken wings recipe. For a green salad, try Arugula Salad.
- Veggies. For a tasty veggie side, you’ll love Grilled Corn, Oven Roasted Potatoes, or Air Fryer Brussels Sprouts.
Recipe Tips and Tricks
- Don’t Crowd the Pan. Room for air to circulate is critical for crispy wings.
- Marinate a Day Ahead. For maximum flavor, I suggest marinating these wings for a full 24 hours before baking. If you need to speed things up, however, I’ve also baked this honey garlic chicken wings recipe after 12 hours and my guests were none the wiser.
- Don’t Skip the Dip! I like to serve my favorite Greek Yogurt Ranch Dip with these oven baked chicken wings. The cooling flavors of the ranch help balance the spicy black pepper heat from the wings.
- Try Them in the Air Fryer. For another crispy chicken wing cooking method, try making this recipe following the cooking times in my Air Fryer Chicken Wings.
Baked Chicken Wings
Prep: 20 minutes
Cook: 15 minutes
Total: 12 hours 35 minutes
Servings: 4 servings
You just need 15 minutes to cook crispy baked chicken wings in the oven! So easy, with a sticky honey-garlic marinade for ALL the flavor.
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Ingredients
- ⅓ cup low sodium soy sauce (or tamari for gluten free wings)
- 1 tablespoon brown sugar plus 1 teaspoon, light or dark
- 2 teaspoons honey
- 6 garlic cloves minced
- 1 tablespoon freshly ground black pepper plus 1 teaspoon
- 2 pounds chicken wings
- Chopped green onions for garnish
- Prepared Greek Yogurt Ranch Dip for serving (optional)
Instructions
- In a mixing bowl or large measuring cup, stir together the soy sauce, brown sugar, honey, garlic, and black pepper. Set aside.
- To prepare the wings, start by cutting off the wing tip by wiggling your knife edge at the joint “soft spot.” It should separate fairly easily, but if not, put the blade in place, then carefully but firmly hit the top of your knife to apply extra pressure. Repeat at the other wing joint, cutting through the skin to separate the small drumstick from the flat portion of the wing. This joint will require more pressure than the first—again, feel for the “soft spot.”
- Place the wings in a zip-top bag, then pour the marinade into the bag and seal it tightly, removing as much air as possible. Squish the marinade around the wings so that all sides are coated. Place the bag in a baking dish, then let the wings marinate in the refrigerator for 12 to 24 hours, turning the wings periodically to redistribute the marinade and keep the chicken evenly coated.
- To bake, position a rack in the center position of your oven and preheat to 450°F. Line a large baking sheet with aluminum foil and place a baking rack on top. Lightly coat the rack with cooking spray, then arrange the wings on the rack in a single layer.
- Bake for 12 to 18 minutes, until the skin is crispy and dark brown. The wings are done when the skin shrinks away from the ends of the bones, and the wing juices run clear when pierced with a fork. Sprinkle wings with chopped green onions and serve with Greek Yogurt Ranch Dip (optional).
Notes
- TO STORE: Cooked wings may be stored in an airtight container in the refrigerator for up to 3 days.
- TO REHEAT: Warm the wings in a 350°F oven until heated through. You may also microwave in a covered container.
- TO FREEZE: Fully cooked wings may be stored in the freezer for up to 3 months. Defrost overnight in the fridge before reheating.
Nutrition
Serving: 1(of 4)Calories: 316kcalCarbohydrates: 10gProtein: 24gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 94mgPotassium: 273mgFiber: 1gSugar: 6gVitamin A: 189IUVitamin C: 2mgCalcium: 36mgIron: 2mg
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Made these yesterday and they were delish! I’ll definitely be making them again and again. Thanks, Erin!
Has anyone done with an air fryer? Just got one for Christmas and looking for recipes!
Hi Lissa! I haven’t tried this myself, but you could experiment with it. If you decide to play around with it, I’d love to hear how it goes!
Kind of like Sasquatch! Lol!
Hi Erin: My sauce is not coating the wings. Left them in fridge over nite but they’re not coated. The coating is too thin??? Now what?
Hi Betty! I’m sorry to hear that you are having trouble with the recipe. Maybe try basting them as they cook?
Not sure why sodium level was left out of the nutritional information. Any chance you can post that? Thanks.
Hi Fernando! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!
I’ve only made chicken wings a few times in my life, but this is the first time they turned out great. They were flavorful, the texture was spot on, the house smelled really good while baking, and it was fully cooked which for some reason I’ve had problems with when I’ve used other recipes in the past. Such a cheap and delicious lunch! Thanks for the recipe.
Yay! Thank you Maddie!
We just had these for dinner. This recipe is fantastic! I will never deep-fry chicken wings again. They cooked the same as deep fried and without the mess.
Wow! Thank you Lara!
What a yummy recipe! My husband and I really enjoy grilling but one night it was getting late and dark out so we decided to bake our wings. We have made our wings this way multiple times since! I never knew baking wings could taste SO good! I usually serve it with mashed potatoes and some veggies. Thanks for a great recipe!
So glad you enjoyed it Sarah!
These taste good but I made them with drumsticks. To say that Chicken wings are one of the cheapest cuts is not true. It’s one of the most expensive cuts for chicken. Wings are 3.28 a lb where I live. (no I dont live in California, I’m in the midwest) boneless skinless chicken breast are cheaper at only 2.68 a lb and can even get it for 2.25 a lb. Legs and leg quarters are .98 cents a lb. Wings have always been more expensive than any other cut of chicken anywhere I’ve ever been. So save your money people and go with drumsticks. They taste just as good and you Are getting more meat.
Hi! We said “One of the most affordable cuts of chicken”. It does depend on where you live, what time of year you are purchasing your wings, etc. Great the drumsticks worked out for you!