Description
These Honey Garlic Wings are perfectly crispy chicken wings coated in a sweet and savory honey garlic sauce with a hint of spice. Baked to perfection and finished with a thickened glaze, they are an irresistible appetizer or main dish perfect for any occasion.
Ingredients
Scale
Chicken Wings
- 3 lbs chicken wings (drums and wingettes) – approximately 12 wings and 12 drums
- 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 not already separated, pat dry the chicken wings with paper towels, then carefully cut at the joint between drumettes and wingettes to separate, discarding the tips.
- Season wings: Pat the wings dry again to remove moisture, then season generously with salt and pepper on all sides.
- Brown the chicken: Heat olive oil in a large oven-safe skillet over medium heat. Add the wings and cook, turning occasionally, until browned on all sides, about 10 minutes.
- Mix the sauce: In a bowl, combine honey, minced garlic, coconut aminos, apple cider vinegar, and red pepper flakes if using. Stir until well blended.
- Coat wings with sauce: Pour the honey garlic sauce over the browned wings in the skillet and toss until they are evenly coated. Note the sauce will be thin initially.
- Bake the chicken: Transfer the skillet to the preheated oven. Bake for 15 minutes, then remove and toss the wings again with the sauce. Return to the oven and bake for an additional 5 minutes until fully cooked and sauce is bubbling.
- Thicken the sauce: Remove the wings and set aside. Place the skillet with the remaining sauce over medium-high heat. Bring the sauce to a boil, then whisk in the arrowroot powder mixed with water. Stir until the sauce thickens to a glaze consistency.
- Coat the wings with thickened sauce: Return the baked wings to the skillet and toss thoroughly to coat with the thickened sauce. Remove the wings and drizzle any extra sauce from the skillet over them.
- Serve & enjoy: Serve the wings hot with optional extra red pepper flakes for garnish. Enjoy with celery, carrot sticks, or your favorite dipping sauce.
Notes
- Nutrition information is an estimate and may vary depending on ingredient brands and substitutions.
- Whole chicken wings can be used. Cut them into drums and wingettes as described.
- Add 1/2 tsp red pepper flakes to the sauce for additional heat if desired.
- Serve with classic sides such as celery sticks, carrot sticks, and blue cheese or ranch dressing for a traditional pairing.
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
