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Baked Honey Wings

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Baked Honey Wings

Baked Honey Wings

Jessica Braider
We tested out a couple of different recipes for baked wings for the Super Bowl and this was the clear crowd favorite. They get nice and brown and caramelized from the honey-soy mixture.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour 50 minutes
Course Appetizer, Main Dish
Cuisine American
Servings 8 servings


  • 4 lbs. chicken wings, or use drumsticks and/or thighs and cook for 5 extra minutes
  • 1/2 cup honey
  • 1/2 cup reduced-sodium soy sauce (use wheat/gluten-free if needed)
  • 1 tsp. ground ginger or use 1 Tbsp. fresh peeled and minced
  • 2 Tbsp. rice wine vinegar


  • Put the chicken in a large flat dish or bowl just large enough to hold it. Measure the honey in a large glass measuring cup and heat it in the microwave for 20 – 30 seconds to thin it.
  • Stir in the soy sauce, ginger and vinegar, and pour it evenly over the chicken, flipping it a couple of times to coat it thoroughly.
  • Cover and refrigerate it for 30 minutes to 24 hours, flipping the chicken once or twice.
  • Preheat the oven to 425 degrees. Cover a large baking sheet with heavy-duty foil and spray the foil with nonstick cooking spray.
  • Remove the chicken from the marinade, letting excess liquid pour off, and place it on the baking sheet, reserving the marinade.
  • Bake the chicken for 40 – 45 minutes until it is cooked through and golden brown, flipping it and brushing it with the marinade after 20 minutes (then discard remaining marinade, or boil it 1 – 2 minutes to use as a sauce). Alternatively, grill it over medium-low heat for about 30 minutes, turning it occasionally. Serve it immediately or refrigerate it for up to 3 days.

Slow Cooker Directions:

  • Combine the honey, soy sauce, ginger and vinegar in the slow cooker and stir well. (You may turn the slow cooker on low to thin the honey, if needed). Add the wings and stir to coat. Cook on low for 6-8 hours or on high for 3-4 hours.


Do Ahead or Delegate:  Make the marinade and marinate the chicken in the refrigerator.
Tip: Before the advent of Buffalo wings, chicken wings used to be either discarded or used to make chicken stock.  There are a few different stories about how Buffalo wings were invented, but the one thing people agree on is that they originated in Buffalo, New York and that they are now a staple at Super Bowl parties and sports bars.
Scramble Flavor Booster:  Add a pinch of red pepper flakes or some hot sauce (like Tabasco) to the marinade.
Nutritional Information per Serving (% based upon Daily Values):
Calories 290, Total Fat 18g, 28%, Saturated Fat 5g, 25.5%, Cholesterol 87.5mg, 29%, Sodium 366.5mg, 15.5%, Carbohydrate 9.5g, 3%, Dietary Fiber 0g, 0%, Sugar 8g, Protein 21.5g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Company/Entertaining, Dairy-Free, Dinner, Fall, Gluten-Free, Grilling, Kid-Friendly, Kosher, Main Dish, Make-Ahead, Nut-Free, Slow Cooker, Snack/Appetizer, Spring, Summer, Winter
Tried this recipe?Let us know how it was!
Recipe Rating

25+ Easy Holiday Appetizers

Friday 23rd of October 2020

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