Honey Garlic Baked Chicken Wings – Tender, Flavorful, and Easy for Weeknight Meals

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  COOK TIME

  Prep 40m • Cook 35m

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1. Chicken mid wings

   12 pieces

2. Potatoes

   2 medium, sliced into 0.8–1 cm pieces

3. Garlic

   4 cloves, minced

4. Shaoxing wine

   1/2 tbsp (or dry sherry)

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5. Light soy sauce

   1.5 tbsp

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6. Dark soy sauce

   1/2 tbsp

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7. Salt

   2 tsp

8. Cumin powder

   2 tsp

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9. Chili powder（Optional）

   1/2 tbsp

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10. BBQ seasoning

    1/2 tbsp

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11. Vegetable oil

    1.5 tbsp

12. Honey

    1 tbsp (for marinating)

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13. Honey-water for brushing

    1 tbsp honey + 1 tbsp warm water (for brushing)

1. Step 1: Prepare the wings and potatoes

   Rinse the wings, pat them dry, and cut shallow slits on the back of each wing to help the marinade absorb. Slice the potatoes into thick pieces and mince the garlic.

   

2. Step 2: Mix the marinade and coat the wings

   Place the wings in a bowl and add garlic, Shaoxing wine, light soy sauce, dark soy sauce, cumin powder, salt, chili powder, BBQ seasoning, and honey. Mix well and let the wings rest in the fridge for at least 30 minutes.

   

3. Step 3: Set up the baking tray

   Line a baking tray with foil and brush it with oil. Lay the potato slices in one layer, then place the marinated wings on top.

   

4. Step 4: Start baking

   Preheat the oven to 180°C (356°F). Bake the wings on the middle rack for 15 minutes.

   

5. Step 5: Brush with honey-water and finish baking

   Take the tray out, brush the wings with honey-water, then return them to the oven and bake for another 20 minutes until cooked through.

   

6. Step 6: Let the wings rest and serve with the flavorful potatoes

   Let the wings rest briefly before serving. The potatoes will have absorbed the juices and pair perfectly with the tender, flavorful wings.

   

1. Always pat the chicken dry before marinating

2. Don’t overcrowd the baking tray to ensure even cooking

3. Use a sharp knife to make shallow slits for better flavor absorption

4. Brush with honey-water halfway through baking for a glossy finish

5. High heat locks in juiciness and keeps potatoes tender

6. If you don’t like spicy food, you can skip the chili powder

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