These oven-baked garlic chicken wings nail the appetizer game on multiple levels:
One: They are deceptively easy to make (as are these Lemon Pepper Wings). Stir together marinade; pour marinade on chicken; bake chicken. Done!
Two: Despite their simple prep, honey garlic chicken wings look and taste impressive (just like these Buffalo Air Fryer Chicken Wings). With their many layers of intense flavor and crispy exterior, your game day guests will be calling for a time out to ask you for the recipe.
Three: They’re healthy-ish. While nobody is really counting their calories at the big game, you and your guests will appreciate that these wings are baked rather than fried so you can go back for seconds (or plunge into this Greek Layer Dip) after halftime without guilt.
Easy, impressive, healthy, and (not-to-mention) delicious, crispy honey garlic chicken wings are far from a risky Hail Mary pass; they’re a guarantee slam dunk!
(Forgive me for mixing sports terms, I’m just here for the food.)
5 Star Review
“Made these yesterday and they were delish! I'll definitely be making them again and again."
— S.A. —
How to Make Honey Garlic Chicken Wings
Baked rather than fried, honey garlic chicken wings are an easier, less messy, and better for you version of your favorite restaurant-style chicken wings with crispy skin and a sticky honey garlic sauce that’s a little sweet, a little spicy (like these Korean Air Fryer Chicken Wings), and a whole lotta YUM!
Tip!
For maximum flavor, I suggest marinating these wings for a full 24 hours before baking. If you need to speed things up, however, I’ve also baked honey garlic chicken wings after 12 hours and my guests were none the wiser.
The Ingredients
Chicken Wings. Tender, juicy, and packed with protein. When eating out, I love a good deep-fried wing as much as the next person. However, at home, I prefer to bake my wings to keep things on the healthy side (or sometimes I opt for the Stick Asian Cauliflower Wings from my cookbook or Cauliflower Buffalo Wings).
Soy Sauce. Tenderizes the wings as they marinate and adds savory umami.
Dietary Note
If you would like these wings to be gluten free, swap the soy sauce for an equal amount of tamari.
Brown Sugar. Adds depth, sweetness, and beautiful color.
Garlic. Sweet, abundant, and the perfect flavor to complement the spicy black pepper and flavorful soy sauce.
Black Pepper. Adds just the right amount of heat without overpowering the garlic and honey.
Green Onions. For a final flourish of color and light onion flavor.
The BEST Chicken Wing Dip
I like to serve my favorite Greek Yogurt Ranch Dip with these honey garlic chicken wings. The cooling flavors of the ranch help balance the spicy black pepper heat from the wings.
The Directions
Combine the marinade ingredients. Split the wings if needed.
Marinate the wings for 12 to 24 hours.
Arrange the honey garlic wings on a foil-lined sheet pan.
Bake chicken wings at 450 degrees F for 12 to 18 minutes, until the skin is crispy and dark brown. Garnish with chopped green onions and serve. ENJOY!
Storage Tips
To Store. Cooked wings may be stored in the refrigerator for up to 3 days.
To Freeze. Fully cooked wings may be stored in the freezer for up to 3 months. Defrost overnight in the fridge before reheating.
To Reheat. Warm the wings in a 350 degree F oven until heated through. You may also microwave in a covered container.
Leftover Ideas
If you have leftover wings (which I doubt) shred the meat then turn it into a lettuce wrap or top this Asian Cabbage Salad for a sweet and spicy lunch the next day.
With wings this good, your guests will be wanting to intercept the next batch before it hits the table.
Frequently Asked Questions
Are Honey Garlic Chicken Wings Gluten Free?
Since soy sauce typically contains wheat-based additives, for gluten free honey garlic chicken wings, swap the soy sauce for tamari.
How Do I Make Air Fryer Honey Garlic Chicken Wings?
I have not made this recipe in the air fryer, but I think it will work great. Use this Air Fryer Chicken Wings recipe as a starting point.
Are Honey Garlic Chicken Wings Spicy?
Everyone’s tolerance for spice is different. However, I find these wings to be mild compared to traditional buffalo wings or Buffalo Chicken Meatballs. If you are extra sensitive to spicy foods, you may cut down on the amount of black pepper for a more mild-tasting wing. Conversely, add more black pepper if you like extra heat.
In a mixing bowl or large measuring cup, stir together the soy sauce, brown sugar, honey, garlic, and black pepper. Set aside.
To prepare the wings, start by cutting off the wing tip by wiggling your knife edge at the joint "soft spot." It should separate fairly easily, but if not, put the blade in place, then carefully but firmly hit the top of your knife to apply extra pressure. Repeat at the other wing joint, cutting through the skin to separate the small drumstick from the flat portion of the wing. This joint will require more pressure than the first—again, feel for the "soft spot."
Place the wings in a zip-top bag, then pour the marinade into the bag and seal it tightly, removing as much air as possible. Squish the marinade around the wings so that all sides are coated. Place the bag in a baking dish, then let wings marinate in the refrigerator for 12 to 24 hours, turning the wings periodically to redistribute the marinade and keep the chicken evenly coated.
To bake, position a rack in the center position of your oven and preheat to 450 degrees F. Line a large baking sheet with aluminum foil and place a baking rack on top. Lightly coat the rack with cooking spray, then arrange the wings on the rack in a single layer.
Bake for 12 to 18 minutes, until the skin is crispy and dark brown. The wings are done when the skin shrinks away from the ends of the bones, and the wing juices run clear when pierced with a fork. Sprinkle wings with chopped green onions and serve with Greek Yogurt Ranch Dip (optional).
Notes
TO STORE: Cooked wings may be stored in the refrigerator for up to 3 days.
TO FREEZE: Fully cooked wings may be stored in the freezer for up to 3 months. Defrost overnight in the fridge before reheating.
TO REHEAT: Warm the wings in a 350 degree F oven until heated through. You may also microwave in a covered container.
Homemade Pork Fried Rice is easy and worth it. Tender pieces of pork tenderloin, rainbow vegetables, and crispy rice frolicking in a sticky, savory sauce, this takeout classic is astonishingly simple to make and will reward you for the (minimal) effort.
When you need a fast, healthy dinner that uses ingredients you have on hand (who doesn't?), fried rice is the granddaddy of them all.
It delivers the essentials. Whole grains, vegetables, and lean protein are present in every bite.
It's flexible. Those past-peak veggies in your crisper drawer? Use 'em here!
It is FAST. Be sure you prep all of your ingredients before you start cooking. This recipe moves.
It's DELICIOUS. Even those who might shy away from other Asian recipes cannot deny the appeal of a rice-based dish (particularly once you factor in that sweet, sticky sauce!).
I adore fried rice, but it's a dish I've come to prefer making myself.
The fried rice on takeout menus never seems to have enough protein or vegetables for my liking, especially since when I make fried rice, I want it to be the main event.
For the best pork stir fry ever, be sure to check out the Kickin’ Black Pepper Pork Stir Fry in The Well Plated Cookbook.
How to Make Pork Fried Rice
Traditional Chinese pork fried rice is made of leftover rice, pork, scrambled egg, green onions, and seasonings such as soy sauce, oyster sauce, and/or hoisin.
Fried rice is unhealthy when it's made with processed grains, excess sugar and oil, and skimps on the vegetables—this is how it’s often found in takeout restaurants.
It doesn't have to be that way!
An authentic Chinese pork fried rice recipe (and authentic Chinese food in general), uses far less sugar than Americanized takeout versions.
For today's version, I am making a healthy pork fried rice recipe that uses ingredients you can find at any grocery store. (Though if you are lucky enough to have a local Asian market near you, fried rice is an excellent excuse to check it out!)
It packs in the protein and vegetables, uses whole grains, and limits the sugar and oil, without sacrificing traditional flavor.
Why is Pork Fried Rice Red?
When you order pork fried rice at a restaurant, you may have noticed its red hue. This is because you’re actually getting “char siu” pork, which is barbecued in a sweet, red sauce.
The Ingredients
Pork. A lean and scrumptious source of protein. Pork pairs well with Asian flavors and helps make the rice more satisfying.
Substitution Tip
No pork on hand? No problem! Try another tasty protein.
Rice. Filling, delicious, and beloved by all. Rice soaks up all the delicious flavors in the sauce for a truly scrumptious final dish.
Tip!
For crispy pork fried rice that soundly beats take out in the texture department (while I have other gripes about takeout fried rice, the texture is quite spot-on), use cold, leftover rice.
There's a science with the rice starch once it's cooled that enables it to crisp without clumping together or becoming mushy.
Oyster Sauce. Delightfully sweet, sticky, and salty; this is an all-in-one flavor maker.
Soy Sauce. Adds umami goodness and that can’t-miss fried rice flavor.
Sesame Oil. Transformative! A little goes a long way.
Bell Peppers. Crisp, sweet, and delicious in fried rice. Plus, with oodles of vitamins, bell peppers are a healthy addition too.
Frozen Peas + Carrots. To keep things easy, I toss in a bag of frozen peas and carrots. They’re the perfect size, cook in a flash, and boost the overall nutrition.
Garlic + Ginger. Important flavor builders in Asian-inspired recipes like this one.
Butter. Don’t skip it! A touch of butter takes fried rice to the next level.
Eggs. For an extra punch of protein.
The Directions
Season the pork with salt and pepper. Stir the soy, oyster sauce, and sesame oil together.
Cook the pork in oil. Remove to a bowl.
Cook the vegetables. Transfer them to the bowl with the pork.
Cook the butter, rice, and half of the green onions, stirring to break up clumps.
Cook the eggs in the center of the rice, then stir.
Stir in the green onions, vegetables, pork, and sauce. DIG IN!
Storage Tips
To Store. Refrigerate fried rice in an airtight storage container for up to 3 days.
To Reheat. Reheat leftovers in a large skillet or wok on the stovetop over medium-low heat or in the microwave.
To Freeze. Freeze fried rice in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Fried rice is on our dinner greatest hits list, and the music is sweet.
I hope your family adores it, and that it provides recipe respite for you on a busy night soon.
Frequently Asked Questions
Can I Turn This Into Spicy Pork Fried Rice?
Yes, you can make this pork fried rice spicy by adding sriracha, red pepper flakes, or chili garlic sauce.
How Can I Prep Pork Fried Rice in Advance?
It’s easy to prep pork fried rice ahead of time. Up to 1 day in advance, cut and trim the pork, cut the bell peppers, ginger, and garlic, and cook the rice. Refrigerate each ingredient in a separate airtight storage container.
What Vegetables Are Good in Fried Rice?
For this recipe, I used fresh bell peppers and frozen peas and carrots. You can use any vegetables you have on hand. A few of my favorite fresh veggies to use are broccoli, mushrooms, onions, eggplant, bok choy, and cauliflower.
1small pork tenderloin (about 1 pound)trimmed and cut into 3/4-inch cubes
1teaspoonkosher saltplus additional to taste
1/2teaspoonground black pepperplus additional to taste
3tablespoonsoyster sauce
3tablespoonsreduced sodium soy sauce
1tablespoonsesame oil
2tablespoonscanola oil or grapeseed or avocado oildivided
2red bell peppersdiced (or 2 to 3 cups diced fresh vegetables of choice)
1(10- to 12-ounce) bag frozen peas and carrotsthawed
1tablespoonminced garlic
1tablespoonminced fresh ginger
1tablespoonunsalted butter
3cupsleftover COLD cooked brown rice
1bunch green onionsthinly sliced, divided
3large eggs
Instructions
Toss the pork cubes with the salt and pepper. In a small bowl, stir tougher the soy sauce, oyster sauce, and sesame oil.
Heat the oil in a large wok or large, sturdy skillet over high. When the oil is hot and begins to shimmer, add the pork. Cook until browned on all sides and cooked through, about 5 minutes. Transfer to a large bowl.
Add 1/2 tablespoon oil to the wok. Add the bell pepper and frozen vegetables. Cook, stirring occasionally, until the pepper is softened and beginning to brown, about 5 to 10 minutes. With a slotted spoon, remove to the bowl with the pork.
Remove the pan from the heat. Add the remaining 1/2 tablespoon oil. Stir in the garlic and ginger and let cook just until fragrant, about 15 seconds.
Add the butter, rice, and half of the green onions, then return to medium-high heat. Stir, breaking up any clumps and coat with the butter and oil.
Once the rice is coated, make a well in the center or move the rice to one side and break the eggs into the open space. With a fork, scramble, then let cook undisturbed. Once the eggs are nearly cooked through, stir into the rice, breaking them into pieces.
Add the remaining green onions, reserved vegetables, pork (along with any juices that have collected), and sauce to the skillet. Stir to combine and evenly coat everything with the sauce. Taste and adjust seasoning as desired. Enjoy hot.
Video
Notes
TO STORE: Refrigerate fried rice in an airtight storage container for up to 3 days.
TO REHEAT: Reheat leftovers in a large skillet or wok on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze fried rice in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
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