Oven-Baked Honey Garlic Chicken (Print View)

Tender honey garlic chicken paired with buttery rice offers a sweet, savory, and comforting meal.

# Components:

→ Chicken Wings

01 - 1.5 lbs chicken wings, split and tips removed
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon black pepper
05 - 0.5 teaspoon smoked paprika
06 - 0.5 teaspoon garlic powder

→ Honey Garlic Sauce

07 - 0.33 cup honey
08 - 0.25 cup low-sodium soy sauce
09 - 3 tablespoons unsalted butter
10 - 4 cloves garlic, finely minced
11 - 2 tablespoons ketchup
12 - 1 tablespoon apple cider vinegar
13 - 0.5 teaspoon chili flakes, optional
14 - 1 tablespoon cornstarch mixed with 1 tablespoon water

→ Buttery Rice

15 - 1 cup long-grain white rice
16 - 2 cups low-sodium chicken broth
17 - 2 tablespoons unsalted butter
18 - 0.5 teaspoon salt
19 - 2 tablespoons fresh parsley, chopped for garnish

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with aluminum foil and position a wire rack on top. Lightly grease the rack with cooking spray or oil.
02 - Pat chicken wings dry using paper towels. In a large bowl, combine wings with olive oil, kosher salt, black pepper, smoked paprika, and garlic powder. Toss until evenly coated.
03 - Arrange seasoned wings in a single layer on the prepared rack. Bake for 40 to 45 minutes, flipping halfway through baking, until golden brown and crispy.
04 - While wings bake, bring chicken broth, butter, and salt to a boil in a medium saucepan. Stir in rice and reduce heat to low. Cover and simmer for 18 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
05 - In a small saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in honey, soy sauce, ketchup, apple cider vinegar, and chili flakes if desired. Bring to a simmer.
06 - Add cornstarch slurry to the simmering sauce while stirring constantly. Cook for 1 to 2 minutes until sauce reaches desired thickness. Remove from heat.
07 - Transfer baked wings to a large bowl. Pour honey garlic sauce over wings and toss thoroughly to ensure even coating.
08 - Divide cooked buttery rice among serving plates. Top with honey garlic coated chicken wings. Garnish with fresh chopped parsley.

# Expert Advice:

01 -
  • Wings get crispy on the outside while staying tender inside, then they get coated in a sauce so good you'll want to lick your plate.
  • The whole meal comes together in just over an hour, which means you can pull this off on a weeknight without stress.
  • That buttery rice soaks up every drop of honey garlic goodness, turning a side dish into the best part of dinner.
02 -
  • Don't skip patting the wings dry—moisture is the enemy of crispy skin, and it's the difference between wings that stick to your teeth and wings that shatter when you bite them.
  • If your sauce seems too thin after adding the cornstarch slurry, let it simmer for another minute or two instead of panicking and adding more cornstarch, which can make it gluey.
  • Resist the urge to crowd the baking sheet—wings need breathing room or they'll steam instead of bake, and you'll lose all that crispiness you've been waiting for.
03 -
  • Make the sauce up to two days ahead and reheat it gently before tossing with your baked wings—one less thing to coordinate when you're timing everything.
  • If you're cooking for a crowd, keep wings warm on a low oven while finishing other batches, then sauce them all at once right before serving so nothing gets cold.
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