Ingredients
Method
Oven and Baking Instructions
- Preheat the oven to 375°F.
- Pat the chicken dry and place it in a large bowl or plastic bag.
- Add flour, garlic powder, salt, and pepper to taste to the chicken, ensuring it is fully coated.
- Line a sheet pan with parchment paper, add the wings, and spritz them with cooking oil.
- Bake the wings for 20 minutes, then open the oven, flip the wings, and spritz them with cooking oil. Bake for an additional 10 minutes or until crisp and cooked through.
- Heat a saucepan over medium-high heat, then add the honey, garlic, smoked paprika, ginger, and soy sauce.
- Cook for 3-5 minutes until the mixture incorporates and thickens. Taste the sauce repeatedly and adjust ingredients as needed, adding more garlic or garlic powder if desired.
- Remove the chicken from the oven and drizzle the wings with the honey garlic sauce.
Air Fryer Instructions
- Pat the chicken dry and place it in a large bowl or plastic bag.
- Add flour, garlic powder, salt, and pepper to taste to the chicken, ensuring it is fully coated.
- Place the chicken in the air fryer basket and spritz it with cooking oil.
- Air fry for 15 minutes at 400°F.
- Open the air fryer, flip the chicken, and spritz it with cooking oil. Cook for an additional 5 minutes or until crispy and cooked through.
- Heat a saucepan over medium-high heat, then add the honey, garlic, smoked paprika, ginger, and soy sauce.
- Cook for 3-5 minutes until the mixture incorporates and thickens. Taste the sauce repeatedly and adjust ingredients as needed, adding more garlic or garlic powder if desired.
- Remove the chicken from the air fryer and drizzle the wings with the honey garlic sauce.
Nutrition
Notes
- You can substitute regular paprika if you wish, but the smoked paprika definitely takes these to the next level.
- When using fresh ginger ensure it's finely minced or if you use large chunks (I often do) you can remove the large chunks after the flavor of the ginger has penetrated the sauce.
- As written, the recipe results in sticky wings. You can bake the flavor of the sauce into the wings by removing the wings from the oven 5 minutes before they have finished baking or air frying. Coat the wings in the sauce and return them to the oven or air fryer for 5 minutes.
- You can swap the all-purpose flour for baking powder. You can use 1-2 tablespoons of baking powder (enough to fully coat the chicken). You can also omit flour completely and make naked chicken wings.
- You can use actual wings (instead of drums and flats) if you wish, you may need to adjust the number of ingredients needed to fully coat your wings.
- Salt is key for adding additional flavor to the wings. I typically use ¼ – ½ teaspoon for this recipe. I generally allow readers to salt to taste and their preference, considering what their diet allows. Keep in mind, the spices alone will provide flavor, but it needs to be amplified with salt.
- Start with ¼ cup of flour and add additional flour if necessary. The chicken should be fully coated.
- If you see white areas of flour on the wings, spritz the areas with oil.
- Foil can be substituted for parchment paper while baking. Your cook time may change, so keep an eye out on the wings while they bake. They will need to reach a minimum temperature of 165 degrees.
- Want to make them spicy? Add Srirarcha, cayenne pepper or Cajun Seasoning. So good! I typically add 1 to 1 ½ teaspoons.