If you’d like a thicker glaze, stir in the cornstarch slurry and cook for another 1–2 minutes until the sauce thickens.
Step 4: Coat the Wings
Transfer the hot baked wings to a large bowl.
Pour the warm honey garlic sauce over the wings and toss until each wing is evenly coated.
Step 5: Serve
Arrange the wings on a serving platter and garnish with chopped parsley and sesame seeds, if desired.
Serve immediately with:
Ranch or blue cheese dressing
Celery sticks
Carrot sticks
French fries or potato wedges
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooked wings for up to 2 months.
Reheat: Warm in a 375°F (190°C) oven for 10–15 minutes or in an air fryer for 5–7 minutes until heated through.
Tips for Perfect Wings
Pat the wings completely dry before seasoning for crispier skin.
Use a wire rack so hot air circulates around the wings.
For extra-crispy wings, lightly dust them with 1 tablespoon of baking powder (not baking soda) before baking.
Adjust the sweetness or spice by adding more honey or extra chili flakes.
These Sticky Honey Garlic Chicken Wings are crispy, juicy, and coated in a deliciously glossy glaze that strikes the perfect balance of sweet, savory, and garlicky flavor. They’re guaranteed to be a hit at any gathering!
