Honey Coriander Oven Baked Chicken Wings

Honey Coriander Oven Baked Chicken Wings! These mouthwatering sweet & sticky wings are a copycat of the famous wing appetizer at Disney’s ‘Ohana Restaurant at the Polynesian Village Resort, and a fan-favorite for football season and beyond!

These wings. Where do I begin with these wings?

They are sticky, sweet, and subtly spicy. The perfectly baked meat falls off the bone. (I have never “cleaned” a chicken wing down to the bone in my life because it sort of nauseates me, but seriously, these basically clean themselves.) I licked my fingers, which is completely unlike me and sort of a pet peeve.  In short, these wings are special.

This recipe is a copycat of the wing appetizer at Disney’s ‘Ohana Restaurant, located at the Polynesian Village Resort, so as you can imagine, it has a bit of a tropical vibe, but are sure to satisfy year-round.

If you’re looking for wings to serve up to company for the Big Game, need a signature game day appetizer or are just looking for something mouthwatering to snack on… these are it!

How to Cut and Prepare Chicken Wings

I’m going to let you in on a little not-so-secret secret: I don’t love handling raw meat. That being said, chicken wings are cheaper when you buy them uncut, and I am a fan of saving pennies where I can. So, I often buy them and make the sacrifice of having to prepare them myself, which isn’t actually difficult. {Especially if you make your husband do it for you. Ha, just kidding. Sort of.}

The best way to explain the process is to show you, and this post from The Cookful does a great job at showing how easy it is to prepare wings, gag-free.

Chicken Wing Baking Times

Chicken wings can be cooked in a multitude of ways including deep frying, air frying and grilling.

Although I love the smoky, charred quality of grilled wings, it’s not always convenient or possible to fire up the outdoor grill, so baking is a great alternative and a cooking method that can be used year-round.

As far as choosing a temperature and time for baking your chicken wings, there are a few things to take into account. 1. The type of seasoning or coating on the wings. 2. The size/thickness of the wings. and 3. Your skin-crispiness preference.

Wings that are coated in a wet sauce or that have a sauce containing a high sugar content (including honey) should be baked at a lower temperature (350-375 degrees) for a longer time to avoid scorching, while wings coated in a dry rub can withstand higher temperatures (400-425 degrees) for shorter periods of time.

It’s important to take into consideration the size of the wings as well. Smaller wings will obviously cook faster than larger, meatier ones.

This chicken wing baking chart that I found over at TipBuzz is a good guideline to follow. {Their article is also super comprehensive if you want to thoroughly educate yourself on all things wings.}

The longer the wings bake, the more fat will render out of the wings, providing a crispier skin. So, if super crispy wings are your jam, consider a recipe that allows them to bake longer at a lower temperature.

The recipe for these Honey-Coriander Chicken Wings, I’ve found is pretty forgiving and although I recommend cranking up the heat pretty high to cook these, I haven’t encountered any problems with scorching, so feel free to extend the cook time up to 10 minutes extra on each side in order to achieve the desired crispiness.

Regardless of how you like your wings, the internal temperature of the meatiest part of the chicken (try not to hit the bone) should reach 165 degrees.

Wing Seasoning

The seasoning for these wings is super easy and perfect for using on a variety of proteins, too. It’s made of a combination of salt, pepper, sugar, paprika, cinnamon, garlic and a dash of cayenne.

The combination of sweet, savory, warm and spicy flavors is absolutely perfect, giving the wings just the right amount of heat.

The Sauce That Makes The Wings

In my opinion, this sweet, sticky sauce is the best part of these wings! It comes together in minutes and creates that mouthwatering sauciness that makes you keep wanting to come back for just one more bite.

Creating this sauce is as easy as whisking together a few ingredients in a saucepan over medium heat.

A slurry of soy sauce (or tamari for a gluten-free version) and cornstarch is mixed together in a separate bowl and added to the heated mixture to thicken it up and make it the perfect consistency for tossing with the wings to fully coat them.

Prep Ahead Tips

• Mix the dry seasoning in advance. Combine the spice blend and keep it in a small jar or airtight container for up to 1 month.
• Prep the wings early. Trim/portion the wings, then refrigerate uncovered on a sheet pan (or loosely covered) overnight to help dry the skin for crispier baking. Season them up to 24 hours ahead; keep covered and chilled until ready to bake.
• Make the honey-coriander sauce ahead. Cook the sauce (it thickens quickly with the soy sauce/cornstarch slurry) and refrigerate up to 3 days. Rewarm gently on the stove; add a small splash of water if it’s too thick.
• Party shortcut: Bake wings earlier in the day, refrigerate, then re-crisp in a 425–450°F oven until hot and crunchy. Warm the sauce separately and toss right before serving so they don’t soften. (These bake hot and fast at 475°F when fresh.)

Storage

• Fridge: Store cooled wings in an airtight container for 3–4 days. Keep any extra sauce separate if possible.
• Reheating (best for crispiness):
  • Oven: 425°F on a sheet pan, 8–12 minutes, flipping once.
  • Air fryer: 375–400°F for 5–8 minutes (depending on size), shaking once.
  • Avoid the microwave if you want them crispy (it softens the skin).

Serve It In Style

• Go full “sticky wing moment.” Pile the wings high on a big platter, finish with lime wedges (echoes the lime in the sauce) and a sprinkle of chopped cilantro or thinly sliced scallions for color.
• Set up a smart wing station: a stack of napkins, a “bone bowl,” tongs, and a few damp paper towels or hand wipes (these are gloriously messy).
• Make it a spread: Serve with something fresh and crunchy to balance the sweet heat, like a simple cabbage slaw, Pineapple Pico de Gallo, Avocado & Grapefruit Salsa, or a tray of crisp veggies.
• Drink pairings: cold lager or pilsner, a citrusy IPA, bubbly prosecco, or something tropical like Strawberry Mojitos or a refreshing Orange Mocktail.

Honey-Coriander Oven Baked Chicken Wings

These sticky and sweet Honey-Coriander chicken wings are oven-baked. With a perfect touch of sweetness and a crunch of oven-baked perfection, these chicken wings are a perfect appetizer.

5 from 1 vote

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Course Appetizer

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings 2 servings

Author Dianna Muscari

Ingredients  

For the Seasoning:

• 1 teaspoon sea salt
• 1 tablespoon ground paprika
• 1 tablespoon granulated sugar
• ½ teaspoon cracked black pepper
• ¼ teaspoon cinnamon
• ¼ teaspoon garlic powder
• ⅛ teaspoon cayenne pepper

For the Chicken Wings

• 2 pound package chicken wings prepared
• 2 tablespoons olive oil

For the Honey-Coriander Wing Sauce:

• ¼ cup low-sodium soy sauce
• 1 tablespoon cornstarch
• ⅓ cup honey
• 1 tablespoon fresh lime juice
• 1½ teaspoons chili powder
• 1½ teaspoons ground coriander
• ¼ teaspoon ground ginger

Instructions 

• Preheat the oven to 475 degrees. Line a large sheet pan with foil.
• Make the seasoning: Combine all spices in a small bowl. Toss together until mixed well. Sprinkle over wings until all are well-coated.
  1 teaspoon sea salt, 1 tablespoon ground paprika, 1 tablespoon granulated sugar, ½ teaspoon cracked black pepper, ¼ teaspoon cinnamon, ¼ teaspoon garlic powder, ⅛ teaspoon cayenne pepper
• Place wings on lined sheet pan and drizzle with olive oil; toss to coat. Spread wings out and sprinkle with about spice mixture until all wings are well-seasoned {front & back}.
  2 pound package chicken wings, 2 tablespoons olive oil
• Bake for about 15-20 minutes, flip, and continue to bake for about 10-15 minutes until wings are browned and cooked through {internal temp of 165 degrees in meatiest part of wing}*.
• Meanwhile, make the sauce: Whisk together soy sauce and cornstarch in a small cup to make a slurry. In a small saucepan, mix together honey, lime juice, chili powder, coriander and ground ginger over medium heat. Add soy sauce mixture to saucepan; mix well.
  ¼ cup low-sodium soy sauce, 1 tablespoon cornstarch, ⅓ cup honey, 1 tablespoon fresh lime juice, 1½ teaspoons chili powder, 1½ teaspoons ground coriander, ¼ teaspoon ground ginger
• Cook, stirring often, until bubbling and thickened, 1-2 minutes. Set aside.
• Remove cooked wings from sheet pan, and place in a large bowl. Pour sauce over wings, and gently toss to coat all wings.
• Serve hot… and with lots of napkins!

Dianna’s Tips

Adapted from Adapted from The Disney Chick blog

*For crispier wings, extend the cook time by up to 10 extra minutes per side. These can also be grilled on an outdoor grill.