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–+ servings
up close picture of baked chicken wings on sheet pan
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4.66 from 146 votes

Baked Chicken Wings with Garlic Herb Sauce

Crispy baked chicken wings with honey garlic butter sauce and herbs are my favorite easy wings for dinner or game day. They're so tender and juicy!
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: American
Servings: 4 people
Calories: 251kcal
Author: Becky Hardin

Ingredients

For the Baked Wings:

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.
    Baking tray lined 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
    Garlic and herb seasoned wings in a glass bowl.
  • Spread out wings on the prepared baking sheet, and bake for 15 minutes.
    Garlic herb chicken wings lined up on a baking sheet.
  • Remove from the oven and use metal tongs to flip wings. Return to the oven to bake for an additional 15 minutes.
    Baked chicken wings.

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
    Melted butter in a saucepan.
  • Once melted, add minced garlic and herbes de Provence, and cook until fragrant, about 30 seconds.
    2 garlic cloves, 1 teaspoon Herbes de Provence
    Herbs added to melted butter in a saucepan.
  • Add honey and stir until smooth.
    ⅛ cup mild honey
    Honey added to garlic butter wing sauce.

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.
    Brushing baked wings with garlic butter sauce.
  • Serve immediately, topped with chopped fresh herbs and extra garlic butter.
    chopped fresh herbs
    A plate of baked garlic chicken wings.

Video

Notes

*I prefer to use wing flats and drumettes. If using whole wings, adjust the baking time.
**Olive oil can be used instead.
***Herbes de Provence is a mix of dried herbs that typically contains thyme, rosemary, oregano, marjoram, basil, and tarragon. Feel free to swap in any mix of these herbs you have on hand.
Tips:
  • 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
Air Fryer Instructions: Cook seasoned wings in an Air Fryer at 375°F for 10 minutes, then flip the wings over and cook for an additional 8-12 minutes. Coat in the garlic wing sauce to serve.
Storage: Store leftover garlic wings in an airtight container in the fridge for up to 3 days, or freeze for 3 months.

Nutrition

Calories: 251kcal | Carbohydrates: 1g | Protein: 11g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 62mg | Sodium: 677mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 1.2mg | Calcium: 24mg | Iron: 1.5mg