Description
These Honey Garlic Wings are a perfect blend of sweet and savory, with a sticky honey garlic sauce that coats crispy oven-baked chicken wings. Easy to prepare and packed with flavor, they make a fantastic appetizer or main dish for gatherings and weeknight dinners.
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 your wings are not already separated, pat them dry with paper towels. Locate the joint between the drumette and wingette portions, and use a sharp knife to separate them, discarding the tips.
- Season wings: Pat the chicken wings dry again and season them generously with salt and pepper on all sides.
- Brown the chicken: Heat olive oil in a large oven-safe skillet or frying pan over medium heat. Add the wings and cook, turning occasionally, until browned on all sides, about 10 minutes.
- Mix the sauce: While the wings are cooking, combine honey, minced garlic, coconut aminos, apple cider vinegar, and red pepper flakes (if using) in a bowl. Stir until well mixed.
- Coat wings with sauce: Once wings are browned, pour the honey garlic sauce over them in the skillet. Toss to coat evenly. The sauce will be thin initially but will thicken during baking.
- Bake the chicken: Transfer the skillet to the preheated oven and bake for 15 minutes. Remove from oven, toss the wings again to mix the sauce, then return to bake an additional 5 minutes until wings are fully cooked and sauce is bubbling.
- Thicken the sauce: Remove skillet from oven and set the wings aside. Place the skillet with remaining sauce over medium-high heat on the stovetop. Bring to a boil, then whisk in the arrowroot powder mixed with water to thicken the sauce while stirring continuously.
- Coat the wings with thickened sauce: Return the baked wings to the skillet and toss thoroughly to coat with the thickened sauce. Remove wings and drizzle any extra sauce over them.
- Serve & enjoy: Serve the wings hot with additional red pepper flakes if desired. They pair well with celery, carrot sticks, and blue cheese or ranch dressing.
Notes
- Nutrition information is an estimate and may vary with substitutions or changes in portion size.
- Whole chicken wings can be used and cut into drums and wingettes as directed.
- The red pepper flakes add a nice heat, but you can omit them for a milder flavor.
- For a classic appetizer, serve 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
