Ginger Honey Chicken Wings

Reserve half of the marinade to toss with the chicken wings once they are cooked. Do not let marinade that has touched raw chicken be used with the cooked chicken for food safety reasons.

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Yield: 2 to 3 dozen wings


  • 3 pounds chicken wing drummettes
  • 1 green onion, thinly sliced on the diagonal
  • 2 Tbsp toasted sesame seeds


  • 1/4 cup soy sauce (use gluten-free soy sauce if cooking gluten-free)
  • 3 Tbsp honey
  • 1-inch piece of ginger, peeled and grated
  • 3 cloves garlic, finely minced
  • 1/8 teaspoon sriracha hot sauce (or other hot sauce)


1 Preheat oven, prepare roasting pan: Preheat the oven to 425°F with a rack on the upper third of the oven. Line a roasting pan or thick baking sheet with foil. Rub some olive oil or canola oil over the foil to keep the wings from sticking.

2 Prepare marinade sauce: Whisk together the marinade ingredients—soy sauce, honey, grated ginger, garlic, hot sauce—in a bowl. Set aside half of the marinade to be used as a sauce (about 1/4 cup).

Ginger honey marinade for honey chicken wings Wings tossed in honey ginger marinade for honey chicken wings

3 Toss wings with marinade, place on pan: Place the chicken wings in a bowl and toss with the remaining marinade. Arrange the wings, skin-side down, on the foil lined roasting pan, taking care not to crowd the pan.

4 Roast in oven: Roast for 15 minutes, then remove from oven, use tongs to turn the wings over so that they are now skin-side up, and roast for another 10 minutes, until nicely browned. Check while roasting to make sure they aren't getting too dark. If so, place on a lower rack or cover with foil to finish cooking.

ginger honey chicken wings on baking sheet honey wings tossed with remaining ginger honey marinade

5 Toss with reserved marinade sauce: Place cooked wings in a bowl and toss with the reserved marinade sauce.

6 Garnish: Sprinkle with toasted sesame seeds and thinly sliced green onions to serve.

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  • Cathy

    This glaze is really good! I used it to finish on top of baked salmon

  • Debbie F.

    Going to make these but was not sure how I would have 1/4 cup (or half) of marinade to reserve after tossing the wings before they go in the oven. Did you mean 1/2 cup of soy maybe?

    • Elise Bauer

      Hi Debbie, you start with 1/4 cup of soy sauce and 3 Tbsp of honey, which without the other solids make almost 1/2 cup of marinade. You want to reserve half of this marinade, about 1/4 of a cup.

  • Christine A

    I have the wings marinating in the fridge. I decided to let them sit for several hours for max flavor based on the reviews. The marinade is very tasty so I am expecting great wings. I kept the wings whole because my kids like to crunch on the wing tips. (ok so do I !)

  • Maggie

    Loved the ginger honey chicken wings and can’t wait to try them on our grill this summer. The marinade is simple, yummy, and will work for lots of foods besides wings. I’m going to try it on roasted root vegetables.

  • Judy B.

    My hubby has been marinating chicken (boneless thigh meat) in a very similar sauce (cayenne instead of sriracha and the addition of oil and minced onion) for years, when he makes his *famous* chicken skewers on the BBQ. He uses the leftover marinade to baste the chicken while it’s on the grill. It’s a delicious sauce, and I’m sure the wings will be yummy, too, especially with the heat from the sriracha. Looking forward to making this recipe for the Super Bowl party this year. Thanks, Elise!

  • Liz Schwartz

    I made this tonight and wasn’t wowed by it. I marinated the wings for an hour. I wonder if cooking down the marinade to add to cooked wings would intensify the flavor and make it stick to the wings-my marinade just ended up in the bottom of the bowl. Love your site and recipes!!

  • Michelle

    This marinade sounds so good. I know I am in a minority, but I don’t like wings. Any suggestions on how I could use this recipe for boneless chicken breasts? Happy New Year!

    • Chris

      Why not just slice or dice the chicken breasts and otherwise follow the recipe, or use in a stir fry. Or you could do chicken cutlets, saute and serve over rice with the extra sauce heated up and spooned over the cutlets.

    • Jennie

      I often use chicken legs in place of wings. More meat and kids love them!

  • Jenny C

    Hi Elise, Happy New Year! I love your recipes but I am not a Ginger fan. Can I make these with a substitution or leave out the ginger completely?

  • Rae

    I made this recipe tonight and we loved it, not a lot of spice but full of delicious flavours. Highly recommended.


  • jctepl

    How long would you suggest marinading them before sticking them in the oven..?

    • Elise Bauer

      You can just toss them in the marinade and lay them out on the pan. You will be coating with more sauce after cooking. That said, you could easily let the wings sit in the marinade sauce for half an hour before roasting.

  • Bebe

    These sound delicious – have all ingredients but small thighs (from freezer- look as though I cut them in half at some point?) rather than drummettes. Will try it with those, leaving them in marinade for a while before putting them on oiled baking sheet. And baking them a bit longer to be sure they are done.

    We love these flavors, which are perfect with dark meat chicken.