Description
These Honey Garlic Wings are crispy, tender, and coated with a sticky, flavorful sauce made from honey, garlic, and a hint of spice. Perfect as an appetizer or main dish, these wings are baked to perfection and finished with a thickened glaze that makes them irresistibly delicious.
Ingredients
Scale
Chicken Wings
- 3 lbs chicken wings (drums and wingettes) – approximately 12 wingettes and 12 drumettes
- Salt and pepper, to taste
- 1 Tbsp olive oil
Honey Garlic Sauce
- 1/2 cup honey (153g)
- 6 cloves garlic, minced
- 2 Tbsp coconut aminos (30g)
- 1 Tbsp apple cider vinegar
- 1/2 tsp red pepper flakes (optional, but recommended)
- 1/4 Tbsp arrowroot powder
- 1 Tbsp water
Instructions
- Preheat oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the wings.
- Prepare chicken wings: If your wings aren't already separated, pat them dry with paper towels. Locate the joint between the drumette and wingette, then use a sharp knife to separate them, discarding the wing tip.
- Season wings: Pat the separated wings dry again and season generously with salt and pepper for flavor.
- Brown the chicken: Heat olive oil in a large oven-safe skillet or frying pan over medium heat. Add the wings and cook until browned on all sides, about 10 minutes, to develop a crispy exterior.
- Mix the sauce: While the chicken cooks, combine honey, minced garlic, coconut aminos, apple cider vinegar, and red pepper flakes (if using) in a bowl until well blended.
- Coat wings with sauce: Pour the honey garlic sauce over the browned wings in the skillet. Toss to coat evenly; the sauce will be thin but will thicken during baking.
- Bake the chicken: Transfer the skillet to the preheated oven and bake for 15 minutes. Remove and toss the wings to redistribute sauce, then return to the oven for another 5 minutes until fully cooked and sauce is bubbling.
- Thicken the sauce: Remove skillet from oven and set wings aside. Place the skillet back on medium-high heat and bring the sauce to a boil. Whisk in the arrowroot and water mixture until the sauce thickens into a glossy glaze.
- Coat the wings with thickened sauce: Return the baked wings to the skillet and toss thoroughly to coat them in the thickened sauce. Serve immediately, pouring any extra sauce over the wings.
- Serve & enjoy: Garnish with additional red pepper flakes if desired and enjoy with your favorite sides like celery, carrots, and blue cheese or ranch dressing.
Notes
- Nutrition information is an estimate and may vary with ingredient substitutions.
- You can use whole chicken wings if preferred; just cut them into drums and wingettes as directed.
- Adding 1/2 tsp red pepper flakes to the sauce adds a nice spicy kick.
- For a classic pairing, serve these wings with celery, carrot sticks, and blue cheese or ranch dressing.
Nutrition
- Serving Size: 1 wing
- Calories: 98 kcal
- Sugar: 4 g
- Sodium: 140 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 26 mg
