Ginger Honey Chicken Wings

Why You’ll Love Ginger Honey Chicken Wings Recipe

You’ll love this recipe because it strikes the perfect balance of sweet and savory, with the warm bite of fresh ginger and the mellow richness of honey working together. The garlic and soy sauce deepen the flavor, while the slight sriracha adds just enough heat for interest without overwhelming. It’s a go‑to when you want a crowd‑pleasing yet effortless appetizer or main dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken wing drummettes (or whole wings)

• Soy sauce

• Honey

• Fresh ginger (peeled and grated)

• Garlic (minced)

• Sriracha (or other hot sauce)

• Green onion (thinly sliced)

• Toasted sesame seeds

Directions

1. In a large bowl, whisk together soy sauce, honey, grated ginger, minced garlic, and sriracha until well combined.

2. Add the chicken wings to the bowl and toss to coat thoroughly in the marinade. Cover and refrigerate for at least 30 minutes, ideally a few hours or overnight for maximum flavor.

3. Preheat your oven to a high temperature (about 400 °F / 200 °C).

4. Arrange the wings in a single layer on a rimmed baking sheet. Bake until the wings are cooked through and golden, turning them once or twice so they brown evenly (internal temp should reach 165 °F / 74 °C).

5. Optionally, reduce some of the reserved marinade in a small saucepan over medium heat until thickened to use as a glaze.

6. Once wings are done, brush or toss with the reduced glaze.

7. Sprinkle with sliced green onions and toasted sesame seeds.

8. Serve hot and enjoy.

Servings and timing

• Yield: Serves approximately 4–6

• Prep time: 10–15 minutes (plus marinating time)

• Cook time: 30–40 minutes

• Total time: 40–55 minutes (not including extended marinating)

Variations

• Spicy version: Increase the sriracha or add chili flakes to the marinade.

• Gluten‑free version: Use gluten-free soy sauce or tamari and confirm all ingredients are gluten-free.

• Air fryer method: Air-fry at 400 °F (200 °C) for 20–25 minutes, flipping halfway, then toss with glaze.

• Grill version: Grill wings over medium-high heat until charred and cooked through, then glaze.

• Add citrus: Squeeze fresh lime or lemon over the wings before serving.

• Different seeds: Swap sesame seeds for toasted pumpkin seeds or crushed peanuts.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 2–3 days.

• Reheat in a 350 °F (175 °C) oven for about 10 minutes, or until hot. For crispy skin, broil for 1–2 minutes.

• Make-ahead tip: Marinate the wings the night before and bake the next day for convenience.

FAQs

Can I use whole wings instead of just drummettes?

Yes — whole wings work just as well. You may need to adjust the cooking time depending on their size.

Is it safe to use the marinade as a glaze after the wings have marinated in it?

Only if you bring the marinade to a full boil for several minutes to kill any bacteria. Alternatively, set aside some marinade before adding the raw chicken.

My wings didn’t get very sticky — what happened?

For stickier wings, reduce the marinade into a glaze and brush it on after baking. Also, ensure your marinade contains enough honey.

Can I make this in an air fryer?

Yes. Air-fry the wings at 400 °F (200 °C) for 20–25 minutes, flipping halfway. Then toss with glaze and cook an additional 1–2 minutes.

What side dishes go best with these wings?

Serve with steamed rice, roasted vegetables, Asian slaw, or sweet potato fries for a balanced meal.

Can I use a different sweetener instead of honey?

Yes — maple syrup or agave can be used, but honey offers the best sticky texture and flavor.

How can I make the wings crispier?

Dry the wings before marinating, bake on a wire rack, and avoid crowding the baking sheet.

Are these wings gluten-free?

They can be — use gluten-free soy sauce (like tamari) and confirm all other ingredients are gluten-free.

Can I double the recipe for a party?

Absolutely. Use multiple baking sheets to avoid overcrowding and ensure even cooking.

Do I need to flip the wings while baking?

Yes — flipping ensures they brown evenly and cook through on all sides.

Conclusion

These ginger honey chicken wings are a fantastic choice when you’re after something flavorful, fun and just a little different from the usual. With bold honey sweetness, aromatic ginger and savory soy sauce, they deliver a punch of flavor while remaining easy to execute. Whether for a game‑day snack, casual dinner or party platter, they’ll quickly become a favorite. Enjoy making them and sharing the sticky wing goodness!