Power Foods | Crispy Honey Garlic Chicken Wings

I'm always looking for a bulking-on-a-budget recipe that tastes like it was ordered from a restaurant. This is a recent addition to my recipe arsenal on the road to getting huge. Perfect crispy-skin chicken wings with an addictive 5-star honey garlic sauce.


  • 2-3 lbs. chicken wings (split or unsplit)
  • Cooking oil (vegetable oil works fine)
  • Salt
  • Fresh cracked black pepper
  • 1 cup of honey
  • 4-5 garlic cloves, chopped finely (You can adjust the garlic amount based on personal preference.)
  • 1/4 cup brown sugar
  • 1 tbsp. soy sauce
  • 1 tsp. sesame oil
  • 2 tbsp. white vinegar
  • 1/2 cup water
  • 1 tbsp. cornstarch


Chicken Wings
1. Warm up your oven to 400°F/205°C with the rack in the middle.

2. On a non-stick cookie sheet or something similar, lightly drizzle the surface with cooking oil and place the chicken wings skin side up on it. Lightly dust the top of the wings with salt and pepper to taste.

3. Bake the chicken in the heated oven for 30 minutes. Then lower the heat to 350°F/175°C and continue baking the chicken for 5-15 more minutes or until cooked through and the juices are running clear. (Depends on how thick the wings are.)

Honey Garlic Sauce
1. In a small saucepan on low-medium heat, melt the brown sugar into the honey.

2. Add the garlic, soy sauce, sesame oil and vinegar. Bring to a boil. Taste to see if you want to add more vinegar depending on how sweet or sour you prefer.

3. Combine the water and cornstarch. Stir this mixture into the sauce and bring to a boil to thicken.

Now you have 2 options:
1. Toss the cooked chicken wings with the honey garlic sauce in a big bowl until they are fully coated.

2. Use the sauce as a dip for the wings.

Tip: The sauce tastes better made the day before. The garlic has more time to release it's flavour. After making the sauce, let it cool down and then pour it into a container with a lid and store it in the fridge.

Time to get huge!

Serve it with some Garlic Parmesan Spaghetti or Rosemary & Garlic Roasted Potatoes.

Words by Dan Profane

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1 comment:

Anonymous said...

Great post man, keep up the good content