Baked chicken wings are my go-to for game day, and the buttery garlic herb sauce makes these extra tasty! First I coat chicken wings with a range of herbs and bake them in the oven, then I slather them in a delicious honey garlic butter sauce and broil them for a crispy finish. With only 7 ingredients and a couple of simple steps, these juicy garlic wings are as easy as they are tasty. Tons of 5 star reviews are proof of why I’ve been making these over and over again for years–because everyone loves them!
Top Reader Reviews
Literally the best chicken wings I’ve ever had
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so good! I could eat the whole pan myself!
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Oven-Baked Garlic Butter Wings
As much as I love a classic deep-fried wing, let’s get real–it can be a nuisance to get rid of all that hot oil! That’s why I love easy recipes like these garlic chicken wings. When you get it just right, oven-baked wings can be just as crispy-skinned and delicious as fried wings, without the hassle.
The garlic and herb flavor on these wings is what really sends them over the top. Not only do I bake them with herbs, but I finish them with the most delectable garlic butter wing sauce. A hint of honey is my secret–that little bit of sweetness makes them irresistible!
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Broil for a Crispy Finish!
I always broil my chicken wings after adding the garlic sauce to give them a crispy finish. But if you want the ultimate crispy wings, try baking them on top of a wire rack (placed in the baking sheet) so the air can better circulate over every inch. I do this with my baked “fried” chicken, and it works with wings too.
Baked Chicken Wings with Garlic Herb Sauce
Ingredients
For the Baked Wings:
- 1 pound bone-in, skin-on chicken wing portions (*)
- 2 tablespoons vegetable oil (**)
- 2 teaspoons herbes de Provence (***)
- 1 teaspoon roasted garlic powder
- 1 teaspoon kosher salt
For the Wing Sauce:
- 2 tablespoons unsalted butter (¼ stick)
- 2 garlic cloves (minced)
- 1 teaspoon Herbes de Provence
- ⅛ cup mild honey (such as clover or wildflower)
Optional Garnish:
- chopped fresh herbs (such as parsley, basil, rosemary, chives)
Instructions
Bake the Wings:
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, combine wings, vegetable oil, garlic powder, herbes de Provence, and salt. Use tongs to toss and coat evenly.1 pound bone-in, skin-on chicken wing portions, 2 tablespoons vegetable oil, 2 teaspoons herbes de Provence, 1 teaspoon roasted garlic powder, 1 teaspoon kosher salt
- Spread out wings on the prepared baking sheet, and bake for 15 minutes.
- Remove from the oven and use metal tongs to flip wings. Return to the oven to bake for an additional 15 minutes.
Make the Garlic Wing Sauce:
- While the wings are baking, make the wing sauce. Melt butter in a small pot over medium-high heat.2 tablespoons unsalted butter
- Once melted, add minced garlic and herbes de Provence, and cook until fragrant, about 30 seconds.2 garlic cloves, 1 teaspoon Herbes de Provence
- Add honey and stir until smooth.⅛ cup mild honey
Finish and Serve:
- Once fully cooked, remove wings from the oven and change the oven to broil. Flip all wings skin-side up, and brush with glaze. Broil for 2-4 minutes until crispy.
- Serve immediately, topped with chopped fresh herbs and extra garlic butter.chopped fresh herbs
Notes
- For even cooking, let the wings sit at room temperature for about 30 minutes before baking.
- Marinate wings in the garlic, herbs, and oil for 15-20 minutes, if desired.
- I recommend using unsalted butter. That way, you can add more salt as needed and better control the amount of sodium in your dish.
- Don’t skip the broiling step right at the end! That’s how you’re going to crisp up the skin so perfectly.
- Fully cooked wings should reach an internal temperature of 165°F.
- Baked chicken wings can be finished with any wing sauce you like
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Bake Garlic Chicken Wings Step by Step
Prep: Preheat your oven to 400°F, line a baking sheet with parchment paper, and gather the list of ingredients for this baked wings recipe. Mince the garlic for the wing sauce. I recommend bringing chicken wings close to room temp before baking for even cooking. Just set them out for about 30 minutes before they go in the oven.
Coat Wings with Herbs: In a large bowl, combine 1 pound of chicken wings, 2 tablespoons of vegetable oil, 2 teaspoons of Herbes de Provence, 1 teaspoon of roasted garlic powder, and 1 teaspoon of kosher salt. Use tongs to toss and coat evenly. You can let the wings marinate in the garlic herb mixture for 15-20 minutes if you like.
Bake Chicken Wings: Next, spread the herb-coated wings onto the prepared baking sheet, and bake for 15 minutes at 400°F. Remove from the oven and use metal tongs to flip, then return to the oven to cook for an additional 15 minutes. They will be roasting for a total of 30 minutes before adding the wing sauce.
Make Garlic Butter Wing Sauce: While the chicken wings are baking, make the garlic butter glaze. Melt 2 tablespoons of unsalted butter in a small saucepan over medium-high heat. Once melted, add 2 cloves of minced garlic and 1 teaspoon of herbes de Provence; then cook until fragrant, about 30 seconds. Finally, stir in ⅛ cup of mild honey until smooth. This final ingredient adds a wonderful sweetness that balances the savory flavor, and creates a slightly-sticky consistency that helps the sauce cling to the wings.
Broil: Once fully cooked, remove wings from the oven and change the oven to broil. Flip all chicken wings skin-side up and brush with the garlic sauce. Then broil for 2-4 minutes until skin is crispy and browned.
Serve: Serve baked wings while hot, with fresh chopped herbs and extra garlic sauce!
How to Store, Freeze, and Reheat
Store leftover oven-baked chicken wings in an airtight container in the refrigerator for up to 3 days, or in the freeze for 3 months. When it comes time to reheat wings, I recommend reheating in a 350°F oven or Air Fryer until warmed through.
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