These Honey Garlic Chicken Wings are a delicious alternative to the classic spicy hot wing, with a buttery and sweet flavor, and lots of fresh garlic.

Definitely file these wings under the “finger licking good” category because you will want to lick this sauce off the wings and from your fingers. They’re so delicious!

Honey Garlic Chicken Wings - Piled on a Plate with Red Pepper Flakes On Top

Even though the classic Buffalo Wing Sauce coated chicken wing will always be my #1, these honey garlic wings really give them a run for their money.

They hit all the flavor notes in a way that’s very different: sweet and floral from the honey, balanced by a little bit of acidity, rich melted butter, lots of garlic flavor (for my fellow garlic lovers out there), soy sauce for umami, and a hint of heat from red pepper flakes.

Honey and chicken are classic flavor affinities, and that’s really evident here.

Honey Garlic Wings - with Red Pepper Flakes On Top and Ramekin of Dipping Sauce on Plate

This sauce is also very quick and easy to make.

It takes less than 10 minutes, and you can also make the sauce in advance if you’d like. Simply toss it with the chicken wings when they’re hot and ready, and serve.

How to Make Honey Garlic Chicken Wings:

For the sauce, combine butter and lots of garlic in a small saucepan:

Minced Garlic and Butter in Saucepan

Let that cook for a minute until the garlic is fragrant, then add a good quality honey:

Raw Honey Added to Saucepan with Garlic and Butter

It is essential you use a high quality honey for this recipe. If it’s in a plastic bear-shaped bottle, it’s probably not ideal.

It is astounding how inferior a low quality honey tastes to a high quality one, and since honey is a main flavor here, it’s worth the splurge.

Next add soy sauce:

Soy Sauce Pouring into Saucepan with Garlic and Butter

And red chili flakes for some heat:

Crushed Red Pepper Flakes Added to Saucepan

A little bit of spicy flavor plays off the sweetness of the honey.

Next add white wine vinegar, which might sound strange initially, but the classic Frank’s hot sauce in the usual Buffalo Wing Sauce has a lot of vinegar in it.

White Wine Vinegar Added to Saucepan with Garlic and Butter

The vinegar is important for balancing the flavor and adding acidity.

Pour the sauce into a big bowl, ready for coating the wings.

Honey Wing Sauce in Glass Bowl

I prefer to use this method for Baked Chicken Wings, which is one of the most popular posts on my site. Thousands of people have made them and raved about how crispy they are, even though they’re not deep fried.

Feel free to use deep fried wings though, if that’s your preference.

Toss the wings into the sauce to coat. You want to do this right before serving, so they don’t get soggy.

Tossing Baked Chicken Wings In the Garlic Honey Sauce

I like to put the chicken wings on a plate for serving, then take any leftover sauce pooled in the bottom of the bowl and add it to a bowl alongside for dipping:

Honey Garlic Chicken Wings Recipe - Plated on a Blue Dish with white Ramekin with Dipping Sauce

Korean Chicken Wings and Garlic Parmesan Wings are some of my other personal favorites, and just as easy as this recipe.

For a classic buffalo wing, use this Baked Chicken Wings method and toss it with a classic Buffalo Wing Sauce. Enjoy!

Honey Garlic Chicken Wings Piled on a Plate with ramekin of Dipping Sauce

Honey Garlic Chicken Wings

These Honey Garlic Chicken Wings are a delicious alternative to the classic spicy hot wing, with a buttery and sweet flavor, and lots of fresh garlic.

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  • 2 tbsp salted butter
  • 1/4 cup minced garlic
  • 3 tbsp good quality honey
  • 1 tbsp soy sauce*
  • 1/4 tsp red pepper flakes
  • 1 tsp white wine vinegar
  • 2 lbs baked chicken wings


  • Melt the butter in a small saucepan over medium heat, then add the garlic.
  • Cook for 1-2 minutes, until the garlic is aromatic and softens slightly. If the garlic starts to brown, turn the heat down.
  • Add the honey, soy sauce, and chili flakes, and bring the heat up to medium high.
  • Simmer for 3 minutes, until the sauce thickens slightly.
  • Stir in the vinegar, then remove the sauce from the heat.
  • Toss the baked chicken wings with the sauce, then serve immediately. Enjoy!


*use Tamari for gluten-free option
You can make this sauce a day ahead if you prefer. Simple re-warm and toss with the wings when they're hot and ready.


Calories: 249kcal, Carbohydrates: 8g, Protein: 15g, Fat: 16g, Saturated Fat: 6g, Cholesterol: 73mg, Sodium: 262mg, Potassium: 133mg, Sugar: 8g, Vitamin A: 265IU, Vitamin C: 0.6mg, Calcium: 10mg, Iron: 0.9mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.