Irresistible Honey Garlic Chicken Wings with Crispy Potato Wedges
If you’re looking for a crowd-pleasing dish that’s bursting with flavor and perfect for game nights, family dinners, or casual gatherings, these Honey Garlic Chicken Wings with Crispy Potato Wedges are a must-try! This recipe combines sticky, savory-sweet chicken wings with golden, seasoned potato wedges for a meal that’s as satisfying as it is easy to prepare. The wings are coated in a luscious honey garlic glaze with a hint of spice, while the wedges are perfectly crispy on the outside and tender on the inside. Whether you’re hosting a party or just craving comfort food, this dish will hit all the right spots.
This recipe serves 4–6 people and can be easily scaled up for larger crowds. Plus, it’s versatile enough to pair with your favorite dips or sides. Let’s dive into the details of how to make this mouthwatering meal!
Ingredients
For the Honey Garlic Chicken Wings:
- 2 lbs (900g) chicken wings, split into flats and drumettes (tips removed, if preferred)
- 1/2 cup (120ml) honey, preferably pure for a rich, natural sweetness
- 1/4 cup (60ml) soy sauce, low-sodium recommended to control saltiness
- 1 tablespoon minced garlic (about 3–4 cloves), freshly minced for bold flavor
- 1 tablespoon olive oil, for a smooth marinade texture
- 1 teaspoon chili flakes (optional, for a subtle kick—adjust to taste)
- Kosher salt, to taste (about 1/2 teaspoon)
- Freshly ground black pepper, to taste (about 1/4 teaspoon)
- Optional garnish: Chopped green onions or fresh parsley, for a pop of color and freshness
For the Crispy Potato Wedges:
- 3–4 medium russet or Yukon Gold potatoes, scrubbed and cut into wedges (about 1.5 lbs/680g)
- 2 tablespoons olive oil, for crispiness
- 1 tablespoon smoked paprika, for a smoky depth of flavor
- 1 tablespoon dried mixed herbs (e.g., Italian seasoning, thyme, or rosemary)
- Kosher salt, to taste (about 1 teaspoon)
- Freshly ground black pepper, to taste (about 1/2 teaspoon)
- Optional: 1/2 teaspoon garlic powder or onion powder, for extra flavor
Optional Dipping Sauces:
- Ranch dressing
- Blue cheese dip
- Extra honey garlic sauce (reserved from the marinade)
- Spicy sriracha mayo
Equipment Needed
- Large mixing bowl (for marinating wings)
- Baking sheets (2 recommended: one for wings, one for potatoes)
- Parchment paper or aluminum foil (for easy cleanup)
- Tongs (for flipping wings)
- Whisk or fork (for mixing marinade)
- Cutting board and sharp knife (for prepping potatoes and wings)
Instructions
Step 1: Prepare the Honey Garlic Marinade
- In a large mixing bowl, whisk together 1/2 cup honey, 1/4 cup soy sauce, 1 tablespoon minced garlic, 1 tablespoon olive oil, 1 teaspoon chili flakes (if using), 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. The marinade should be glossy and well-combined, with a perfect balance of sweet, savory, and umami flavors.
- Pat the chicken wings dry with paper towels—this helps the marinade stick and ensures crispy skin when baked. Add the wings to the bowl and toss them thoroughly to coat every piece in the sticky marinade.
- Cover the bowl with plastic wrap or transfer the wings and marinade to a resealable plastic bag. Let the wings marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor. If you’re short on time, even a quick 15-minute marinade will work, but longer is better for maximum taste.
Pro Tip: Reserve about 1/4 cup of the marinade before adding the wings if you’d like to use it as a dipping sauce later. Just simmer it in a small saucepan over medium heat for 5–7 minutes until slightly thickened, then cool and serve.
Step 2: Prepare the Potato Wedges
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with oil to prevent sticking.
- Scrub the potatoes thoroughly and cut them into evenly sized wedges (about 8–10 wedges per potato, depending on size). Aim for uniform pieces so they cook evenly.
- In a large bowl, toss the potato wedges with 2 tablespoons olive oil, 1 tablespoon smoked paprika, 1 tablespoon dried herbs, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and garlic powder or onion powder (if using). Ensure each wedge is well-coated with the seasonings for maximum flavor.
- Arrange the wedges in a single layer on the prepared baking sheet, making sure they don’t overlap. This ensures they get crispy rather than steaming.
- Roast the potato wedges in the preheated oven for 40–45 minutes, flipping them halfway through with tongs to ensure even browning. They’re done when golden and crispy on the outside and tender when pierced with a fork.
Pro Tip: For extra crispy wedges, soak the cut potatoes in cold water for 30 minutes before seasoning to remove excess starch, then pat dry thoroughly.
Step 3: Bake the Chicken Wings
- While the potatoes are roasting, line a second baking sheet with parchment paper or foil and lightly grease it to prevent sticking.
- Remove the wings from the marinade, letting excess drip off, and arrange them in a single layer on the baking sheet. Discard any remaining marinade that the raw chicken touched to avoid cross-contamination.
- Bake the wings at 400°F (200°C) for 25–30 minutes, flipping them halfway through with tongs to ensure even cooking. The wings are done when they’re golden brown, slightly caramelized, and reach an internal temperature of 165°F (74°C).
- Optional: For extra sticky wings, brush them with a little reserved marinade (the one you set aside earlier) during the last 5 minutes of baking, then return them to the oven to set the glaze.
Pro Tip: If you want ultra-crispy wings, broil them for 2–3 minutes per side at the end of cooking, keeping a close eye to prevent burning.
Step 4: Serve and Enjoy
- Once the wings and potato wedges are cooked, transfer them to a large serving platter. Garnish the wings with chopped green onions or fresh parsley for a vibrant touch.
- Serve the wings and wedges hot, accompanied by your favorite dipping sauces like ranch, blue cheese, or a spicy sriracha mayo. If you reserved and simmered some marinade, serve it as a dipping sauce on the side for extra flavor.
- Pair this meal with a fresh side salad, coleslaw, or even some grilled veggies to round out the plate.
Tips for Success
- Make Ahead: Marinate the wings up to 24 hours in advance for even more flavor. You can also prep the potato wedges (minus the seasoning) and store them in cold water in the fridge to save time.
- Spice It Up: If you love heat, increase the chili flakes to 1.5 teaspoons or add a dash of hot sauce to the marinade.
- Oven Space: If your oven can’t fit two baking sheets at once, cook the potatoes first and keep them warm under foil while the wings bake.
- Air Fryer Option: For a quicker alternative, cook the wings in an air fryer at 380°F (190°C) for 20–25 minutes, shaking the basket halfway through. Potatoes can also be air-fried at 400°F (200°C) for 20–25 minutes.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes to restore crispiness.
Why You’ll Love This Recipe
This honey garlic chicken wings and potato wedges combo is the ultimate comfort food. The wings are sticky, sweet, and savory with just the right amount of garlic punch, while the potato wedges are crispy, smoky, and perfectly未
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irresistible. The combination of tender, juicy chicken wings coated in a glossy honey garlic glaze and perfectly seasoned, crispy potato wedges makes for a meal that’s both indulgent and satisfying. Whether you’re hosting a game day party, a casual family dinner, or just treating yourself to a flavorful meal, this dish delivers on taste and comfort. Below, we’ll guide you through every step to create this mouthwatering recipe, with plenty of tips to ensure success. Let’s get cooking!
Ingredients
For the Honey Garlic Chicken Wings:
- 2 lbs (900g) chicken wings, split into flats and drumettes (discard wingtips or save for stock)
- ½ cup (120ml) pure honey, for a rich, natural sweetness
- ¼ cup (60ml) low-sodium soy sauce, to balance the savory flavor
- 1 tablespoon freshly minced garlic (about 3–4 cloves), for bold aroma
- 1 tablespoon olive oil, to enhance the marinade’s texture
- 1 teaspoon red chili flakes (optional, for a customizable heat level)
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- Optional garnish: Freshly chopped green onions or parsley, for a vibrant finish
For the Crispy Potato Wedges:
- 3–4 medium russet or Yukon Gold potatoes (about 1.5 lbs/680g), scrubbed and cut into even wedges
- 2 tablespoons olive oil, for golden crispiness
- 1 tablespoon smoked paprika, for a deep, smoky flavor
- 1 tablespoon dried mixed herbs (such as oregano, thyme, or rosemary), for earthy notes
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- Optional: ½ teaspoon garlic powder or onion powder, for extra savory depth
Suggested Dipping Sauces:
- Creamy ranch dressing
- Tangy blue cheese dip
- Reserved honey garlic glaze (cooked separately)
- Spicy sriracha mayo for a bold kick
Equipment Needed
- Large mixing bowl for marinating
- Two baking sheets (one for wings, one for wedges)
- Parchment paper or foil for easy cleanup
- Tongs for flipping wings
- Whisk or fork for mixing marinade
- Cutting board and sharp knife for prep
Instructions
Step 1: Marinate the Chicken Wings
- In a large mixing bowl, combine ½ cup honey, ¼ cup soy sauce, 1 tablespoon minced garlic, 1 tablespoon olive oil, 1 teaspoon chili flakes (if using), ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk until smooth, creating a glossy, sweet-savory marinade.
- Pat the chicken wings dry with paper towels to ensure crispiness and better marinade adhesion. Add the wings to the bowl and toss to coat thoroughly.
- Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor. For a quick option, 15 minutes will still impart great taste.
Tip: Set aside ¼ cup of marinade before adding raw chicken if you want a dipping sauce. Simmer it in a saucepan over medium heat for 5–7 minutes until thickened, then cool.
Step 2: Prepare the Potato Wedges
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it to prevent sticking.
- Cut potatoes into 8–10 even wedges per potato for uniform cooking. In a large bowl, toss wedges with 2 tablespoons olive oil, 1 tablespoon smoked paprika, 1 tablespoon dried herbs, 1 teaspoon salt, ½ teaspoon black pepper, and optional garlic or onion powder.
- Spread wedges in a single layer on the baking sheet, ensuring they don’t overlap for maximum crispiness.
- Roast for 40–45 minutes, flipping halfway with tongs, until golden and fork-tender.
Tip: Soak potato wedges in cold water for 30 minutes before seasoning to remove starch, then dry thoroughly for extra crispiness.
Step 3: Bake the Chicken Wings
- Line a second baking sheet with parchment paper or foil and lightly grease.
- Remove wings from the marinade, letting excess drip off, and arrange in a single layer on the sheet. Discard used marinade to avoid contamination.
- Bake at 400°F (200°C) for 25–30 minutes, flipping halfway, until golden, sticky, and cooked to an internal temperature of 165°F (74°C).
- Optional: Brush with reserved marinade during the last 5 minutes of baking for a glossy finish, then return to the oven.
Tip: For extra-crispy wings, broil for 2–3 minutes per side at the end, watching closely to avoid burning.
Step 4: Serve and Savor
- Transfer wings and wedges to a serving platter. Garnish wings with green onions or parsley for a fresh touch.
- Serve hot with dipping sauces like ranch, blue cheese, or reserved honey garlic glaze.
- Pair with a crisp green salad, coleslaw, or grilled vegetables for a complete meal.
Tips for Perfect Results
- Prep Ahead: Marinate wings up to 24 hours in advance. Prep potato wedges (unseasoned) and store in cold water in the fridge.
- Adjust Heat: Increase chili flakes to 1.5 teaspoons or add hot sauce for spicier wings.
- Oven Management: If you have one baking sheet, cook potatoes first and keep warm under foil while wings bake.
- Air Fryer Alternative: Cook wings at 380°F (190°C) for 20–25 minutes, shaking halfway. Wedges can air-fry at 400°F (200°C) for 20–25 minutes.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat at 350°F (175°C) for 10–15 minutes to restore crispiness.
Why This Recipe Shines
The Honey Garlic Chicken Wings with Crispy Potato Wedges is a winning combination of sticky, savory-sweet wings and smoky, golden wedges. It’s versatile, easy to prepare, and guaranteed to impress. Perfect for any occasion, this dish brings bold flavors and satisfying textures to the table. Try it out and watch it become a staple in your recipe rotation!
