Garlic, honey and butter make a simple wing recipe feel special. These garlic herb chicken wings are an easy one-pan bake that crisps at the edges, then gets glossy-sweet finishing with a honey-herb butter — perfect for weeknights, game day, or a relaxed weekend snack. If you enjoy bold garlic flavors, you might also like this take on garlicky chicken kofta with creamy garlic yogurt sauce for a different way to serve garlicky chicken.
Why you’ll love this dish
Quick, forgiving, and crowd-pleasing — that’s the short version. These wings are ready in about 35–45 minutes from start to finish, use pantry-friendly ingredients, and balance savory garlic with a touch of sweet honey. They’re an ideal choice when you want something that feels elevated without a lot of fuss.
"I doubled this recipe for a family gathering and everyone asked for the recipe — simple to make and full of flavor." — a repeat cook
Beyond taste, these wings are:
- Time-efficient: one oven sheet, minimal hands-on time.
- Budget-friendly: basic staples (oil, butter, honey, dried herbs).
- Versatile: serve them as an appetizer, part of a casual dinner, or boxed up for meal prep.
The cooking process explained
You’ll season and oil the wings, bake them until cooked and golden, then make a warm honey-herb butter to coat them. The butter-honey glaze is added at the end so the wings stay crispy yet shiny. Expect three main stages: seasoning, baking, and glazing — no deep frying required.
What you’ll need
- 1 pound chicken wings (split into drumettes and flats if not already)
- 2 tablespoons vegetable oil (or another neutral oil)
- 1 teaspoon garlic powder
- 1 teaspoon salt (adjust to taste)
- 2 tablespoons butter
- 2 garlic cloves, minced (about 1 teaspoon minced)
- 1 teaspoon herbes de Provence (or substitute: Italian seasoning + a pinch of lavender if you have it)
- 1/8 cup honey (about 2 tablespoons)
Ingredient notes:
- Swap vegetable oil for avocado or light olive oil for a slightly different flavor.
- Use brown sugar (1–2 tsp) with the honey for a deeper caramel note.
- If you prefer less sweetness, reduce honey to 1 tablespoon and add a splash of lemon juice to the glaze.
Step-by-step instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with foil or parchment for easy cleanup. Place a wire rack on the sheet if you want extra air circulation under the wings.
- In a mixing bowl, whisk vegetable oil, garlic powder, salt, and the minced garlic. Add the wings and toss until each piece is evenly coated. Let sit 5–10 minutes if you have time to let the flavors settle.
- Arrange wings in a single layer on the baking sheet (don’t overcrowd — leave small gaps).
- Bake for 25–30 minutes until wings are golden and the internal temperature reaches 165°F (74°C); if you like them crispier, broil for 1–2 minutes at the end, watching closely to prevent burning.
- While the wings bake, melt butter in a small saucepan over low heat. Stir in honey and herbes de Provence; keep warm until the wings are done.
- Transfer hot wings to a large bowl. Drizzle the honey-herb butter over them and toss gently to coat, using tongs or two spoons so the glaze clings to every piece.
- Serve immediately while warm.
Directions to follow
- Pat wings dry with paper towels before seasoning to encourage browning.
- Use a meat thermometer to check doneness rather than relying only on time.
- If glazing makes them soft and you want re-crisped glaze, return wings to the oven at 425°F for 3–5 minutes.
How to plate and pair
Present wings on a large platter sprinkled with chopped parsley or finely sliced scallions. For dipping, offer ranch or a tangy yogurt dip. These wings pair nicely with crisp, acidic sides — think a simple slaw, lemony cucumber salad, or roasted vegetables. For a heartier meal, serve alongside bowls of soup like a warm, comforting classic ginger-garlic chicken noodle soup to round out the menu.
Storage and reheating tips
- Refrigerator: Store cooled wings in an airtight container for up to 3–4 days.
- Freezer: Freeze in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: For best texture, reheat in a 375°F (190°C) oven for 8–10 minutes or until warmed through. You can refresh the glaze by warming a tablespoon of honey with a pinch of butter and tossing briefly. Avoid microwave reheating if you want to keep them crisp.
Pro chef tips
- Dry wings = crisp wings. Remove excess moisture before seasoning.
- Space them out: Crowding traps steam and prevents browning.
- Low-and-slow glaze: Heat butter and honey gently; boiling will scorch the honey and make it bitter.
- Finish under the broiler for 1–2 minutes if you like extra char, but watch closely.
- If wings stick to the pan, use a silicone spatula and let them rest a minute so glaze sets slightly.
Creative twists
- Spicy-sweet: Add 1–2 teaspoons sriracha or hot sauce to the honey butter.
- Citrus-herb: Add 1 tablespoon lemon juice and zest to the glaze for brightness.
- Sticky soy-garlic: Swap half the butter for 1 tablespoon soy sauce and omit salt to balance sodium.
- Air-fryer method: Cook at 380°F (195°C) for 20–25 minutes, shaking the basket halfway.
- Make it gluten-free: All ingredients listed are naturally gluten-free; just verify herb blends if sensitive.
Common questions
Q: How long does prep and cook actually take?
A: Active prep is about 10 minutes (seasoning and glazing). Bake time is 25–30 minutes, so plan roughly 35–45 minutes total.
Q: Can I use frozen wings?
A: Yes, but thaw them first. Cooking from frozen will yield uneven browning and longer cook time. Thaw in the refrigerator overnight for best results.
Q: Is the honey necessary? Can I use maple syrup or sugar?
A: Honey adds flavor and shine, but maple syrup or a small amount of brown sugar will also work. If using sugar, dissolve it in the butter over low heat to avoid graininess.
Q: Can I make these ahead for a party?
A: You can bake wings ahead and keep them warm in a low oven (200°F/95°C) for up to an hour. For longer make-ahead, refrigerate cooled wings and reheat in the oven; refresh glaze before serving.
Q: Are these wings safe to eat if slightly pink near the bone?
A: Safety depends on internal temperature, not color. Use a meat thermometer and ensure the thickest part reaches 165°F (74°C). Slight pink near the bone can occur with younger chickens and is not always an indicator of undercooking.
Garlic Herb Chicken Wings
A simple yet flavorful chicken wing recipe enhanced with garlic, honey, and butter, perfect for weeknight meals or game day snacks.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- 1 pound chicken wings (split into drumettes and flats if not already)
- 2 tablespoons vegetable oil (or another neutral oil)
- 1 teaspoon garlic powder
- 1 teaspoon salt (adjust to taste)
- 2 tablespoons butter
- 2 garlic cloves, minced (about 1 teaspoon minced)
- 1 teaspoon herbes de Provence (or Italian seasoning + a pinch of lavender)
- 1/8 cup honey (about 2 tablespoons)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with foil or parchment.
- In a mixing bowl, whisk together vegetable oil, garlic powder, salt, and minced garlic. Toss the wings in the mixture.
- Let the wings sit for 5-10 minutes to absorb flavors.
- Arrange wings in a single layer on the baking sheet.
- Bake for 25–30 minutes until golden and cooked through (internal temperature should reach 165°F/74°C); broil for 1–2 minutes for extra crispiness.
- While wings are baking, melt butter in a saucepan, add honey and herbes de Provence, and keep warm.
- Transfer the baked wings to a bowl and drizzle the honey-herb butter over them, tossing gently to coat.
- Serve immediately while warm.
Notes
For crispier wings, pat them dry before seasoning. Space them out on the baking sheet to ensure browning. If glazing softens the wings, re-crisp them at 425°F for 3-5 minutes.