Asian Honey Chicken Wings

September is National Honey Month and we can’t think of a better way to celebrate than these delicious wings! They’re a quadruple threat: they’re sweet, savory, and sticky. Serve these crowd-pleasers for any tailgate party, picnic, or family dinner- but only if you’re fully prepared to field requests to make them again soon!

This scrumptious sauce comes together in under 10 minutes and can all be prepped in only two containers. Quick prep time? Easy cleanup? What are you waiting for?!


  • ¼ cup honey
  • 2 tbsp soy sauce
  • 1 tsp Five-Spice powder
  • 1 tbsp sesame oil
  • 1 tbsp teriyaki sauce
  • 1 tbsp rice vinegar
  • 3 cloves garlic
  • 1 tbsp grated ginger
  • 2 sliced green onions (for garnish)
  • 2 lbs. Chicken wings (or 2 lbs of chunked chicken, if you prefer to go boneless)


  1. Combine the first 8 ingredients in a bowl large enough to hold all of your chicken wings. Mix well and set aside.
  2. Rinse chicken wings in cool water and pat dry. Add wings to the bowl of sauce and toss to coat.
  3. Spray a glass baking dish with your favorite non-stick spray, and dump the bowl of wings and sauce into it.
  4. Bake at 450 degrees for 15 minutes, stir to re-coat wings with sauce and then return to oven for 10 more minutes. Stir to re-coat wings again, and then broil for 3 minutes. Remove wings and stir once more to broil for 3-5 more minutes. You are basically moving around the wings in the pan to re-coat the wings several times.
  5. Remove wings from oven and sprinkle sliced onions over them. Let stand 5 minutes before serving, to allow the sauce to continue to thicken.

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