Ensure flour is coated evenly and brush with olive oil.
Line a pan(s) with foil and parchment paper on top.
Bake for 35 minutes, turning at 20 minutes.
While chicken is baking, combine sauce ingredients in a small pan and boil until thickened.
Take wings from oven when done, toss them with the sauce and return them to the oven for 10 minutes. Turn after the first 5 minutes.
Allow to cool but turn occasionally to get an even thick layer around the wings.
I like my sauce fairly thick but feel free to boil it to however you want. Just remember it may not stick as well if it is too runny. Also, the original recipe added 1 teaspoon of cornstarch, but I prefer 2 as it makes a consistency I prefer.
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