Name: Honey-Ginger Baked Chicken Wings
Cook time: 52 min
Total time: 52 min
Yield: 4 Servings
Cuisine: American
Ingredients: 2 pounds chicken wings; 0.333 cup honey; 0.25 cup brown sugar; 0.25 cup soy sauce; 1 tbsp fresh lemon juice; nonstick cooking spray; 1.5 inches fresh ginger root

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Honey-Ginger Baked Chicken Wings

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Ingredients

Warning0 allergens identified

Instructions

Pat the chicken wings dry with paper towels.

Place the honey, brown sugar, soy sauce, and lemon juice in a large mixing bowl. Use the edge of a spoon to scrape the outer skin from the ginger root and discard. Grate the flesh of the ginger into the mixing bowl. Whisk the honey ginger mixture to thoroughly combine.

Place the chicken wings in the mixing bowl. Using a rubber spatula, toss the chicken wings to evenly coat in the honey-garlic glaze.

Cover the bowl with plastic wrap, and place in the refrigerator to marinate for 1-12 hours.

Preheat the oven to 425°F. Remove the marinated chicken wings from the refrigerator.

Line a large baking sheet with aluminum foil and place a wire rack on top. Cover the rack with another sheet of foil and spray with nonstick cooking spray. Use a knife to poke holes all over the foil.

Use a pair of kitchen tongs to lift each chicken wing from the bowl, allowing the excess marinade to drip off, and transfer to the foil-covered wire rack. Do not discard the leftover marinade.

Bake the chicken wings on middle rack of oven until browned and crisp, 40-45 minutes.

Pour the leftover marinade into a small skillet set over medium heat. Bring the marinade to a boil, whisking constantly.

Boil the marinade, whisking occasionally, until it is reduced to about 1/3 cup, 2-3 minutes. Remove from the heat. The marinade will thicken slightly as it cools.

Check to see that chicken wings are done. Remove from oven or add time as needed.

Brush the tops of the chicken wings with the reduced marinade. Transfer the chicken wings to a plate and serve.

Video Tutorial Bite Tutorial

Nutrition

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Tips & Tricks (5)

Pat Wings Dry for Maximum Crispiness 🥋
Pat your chicken wings completely dry with paper towels before marinating and baking; this removes surface moisture that prevents browning and ensures a crispy, caramelized exterior.
Grate Fresh Ginger for Optimal Flavor Release 🔪
Grate rather than mince fresh ginger root to maximize surface area and allow the pungent oils to fully infuse the marinade and sauce for deeper, more potent ginger flavor.
Reserve Marinade Before Adding Raw Wings 🥄
Set aside a portion of the honey-ginger marinade before adding raw chicken to use as a finishing glaze, avoiding cross-contamination while building complex flavor layers.
Elevate Wings on a Wire Rack for Even Crisping 📍
Place wings on a wire rack set over a baking sheet during cooking; this allows air to circulate underneath for uniform crispiness on all sides, avoiding soggy bottoms.
Apply Glaze in Final Minutes for Perfect Caramelization 🍯
Brush the honey-ginger sauce onto wings only in the last 5-8 minutes of baking to prevent burning while achieving a glossy, caramelized coating that clings to the crispy skin.