Honey-Ginger Baked Chicken Wings

Honey-Ginger Baked Chicken Wings


Crispy chicken wings baked in the oven and coated in a sticky, sweet, and zippy honey-ginger sauce.


  • 2 pounds chicken wings
  • 1/3 cup honey
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce (or tamari)
  • 1 tablespoon fresh lemon juice
  • 1/2 inch ginger root (knob of)


  1. 1Rinse the chicken wings under cold water and pat dry with paper towels.
  2. 2Place the honey, brown sugar, soy sauce, and lemon juice in a large mixing bowl.
  3. 3Use the edge of a spoon to scrape the outer skin from the knob of ginger root. Grate the flesh of the ginger into the mixing bowl.
  4. 4Whisk the honey ginger mixture to thoroughly combine.
  5. 5Place the chicken wings in the mixing bowl. Using a rubber spatula, toss the chicken wings to evenly coat in the honey-garlic glaze.
  6. 6Cover the bowl with plastic wrap, and place in the refrigerator to marinate for 1-12 hours. Preheat the oven to 425° F.
  7. 7Remove the marinated chicken wings from the refrigerator.
  8. 8Line a large baking sheet with aluminum foil and place a roasting rack on top.
  9. 9Cover the roasting rack with another sheet of aluminum foil and spray with nonstick cooking spray. Use a fork to poke holes throughout the surface of the foil.
  10. 10Use a pair of kitchen tongs to lift each chicken wing from the bowl, allowing the excess marinade to drip off, and transfer onto the foil-covered roasting rack. Do not discard the leftover marinade.
  11. 11Transfer the baking sheet to the preheated oven.
  12. 12Bake the chicken wings for 40-42 minutes, until browned and crispy.
  13. 13Pour the leftover marinade into a small skillet set over medium heat.
Bring the marinade to a boil, whisking constantly.
  14. 14Boil the marinade for 2-3 minutes, whisking occasionally, until it is reduced to about 1/3 cup. Remove from the heat. The marinade will thicken slightly as it cools.
  15. 15Remove the baking sheet from the oven.
  16. 16Brush the tops of the chicken wings with the reduced marinade.
  17. 17Transfer the chicken wings to a plate and serve.
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