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Crispy, sticky, and full of flavor, these Oven Baked Chicken Wings are going to disappear quickly. A simple honey garlic marinade makes them a showstopper, and the baked method makes this recipe easy!

Crispy oven baked chicken wings with a honey garlic marinade

Why You’ll Love This Easy Chicken Wings Recipe

  • Actually Easy to Make. Just like my Lemon Pepper Wings, these wings are deceptively easy to make. Stir together marinade; pour marinade on chicken; bake chicken. Done (no baking powder step is required)! Plus, they’re less messy than traditional wings.
  • Wings for a Crowd. Despite their simple prep, oven baked chicken wings look and taste impressive (just like these Buffalo Air Fryer Chicken Wings and Korean Air Fryer Chicken Wings). With their many 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 are also versatile and easy!
the best chicken wings recipe served on a plate with dip

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 Oven 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.
  • 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

a bowl of sticky honey garlic marinade
  1. Prepare the Marinade. Combine the marinade ingredients in a large bowl. Split the wings if needed.
chicken wings marinating in sticky honey garlic sauce
  1. Marinate. Marinate chicken wings for 12 to 24 hours.
a sheet pan lined with foil and topped with chicken wings for baking
  1. Prep the Wings. Arrange the wings on a prepared baking sheet lined with foil.
easy oven baked chicken wings on a baking sheet
  1. 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!
An easy chicken wings recipe served on a plate with dip

Storage Tips

  • To Store. Cooked wings may be stored in the refrigerator for up to 3 days.
  • To Reheat. Warm the wings in a 350 degrees 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.
Oven baked chicken wings served with ranch dip

What to Serve With Oven Baked Chicken Wings

Baked honey garlic chicken wings served on a plate
  • Sheet Pan. Not just for cookies. A large sheet pan is great for savory dishes too.
  • Mixing Bowl. I love this space-saving nested set of glass mixing bowls.
  • Party Platter. Serve your crispy oven baked chicken wings on a festive platter to liven up your game day spread.
Crispy baked wings with a honey garlic marinade

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.

Oven Baked Chicken Wings

4.78 from 18 votes
Crispy oven-baked chicken wings are easy to make and the honey garlic sauce will have you licking your fingers!

Prep: 20 minutes
Cook: 15 minutes
Total: 12 hours 35 minutes

Servings: 4 servings


  • 1/3 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)


  • 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).


  • 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.


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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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

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  1. Made these yesterday and they were delish! I’ll definitely be making them again and again. Thanks, Erin!5 stars

    1. 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!

  2. You suggest using leftover wings in lettuce wraps … I’m of the opinion that leftover wings are a mystery ingredient, much like leftover pizza or leftover wine. I’ve heard of them, but I’ve never seen them!

    1. Hi Andrew! I am not quite sure I understand what you are asking. As I said in the post “If you have leftover wings (which I doubt) shred the meat then turn it into a lettuce wrap” Here are what lettuce wraps are: Hope this helps.

  3. 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?

    1. Hi Betty! I’m sorry to hear that you are having trouble with the recipe. Maybe try basting them as they cook?

  4. Not sure why sodium level was left out of the nutritional information. Any chance you can post that? Thanks.

    1. 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 ( is popular). I hope that helps!

  5. 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.5 stars

  6. 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.5 stars

  7. 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!5 stars