Delicious Oven Baked Honey Garlic Chicken Wings

Delicious Oven Baked Honey Garlic Chicken Wings

One of my favourite sauces ever! And served on chicken wings? Yessss please! This is such a cool appetizer to prepare for a group of people. And with NFL season back, you can often find it at my house on Sundays!

So come over. Or, maybe make a batch of your own!

Besides the ultra flavourful sauce, I have a few tricks up my sleeve on how to make these wings crispy in the oven.

As with all meat, it will not brown if the surface is damp. So, let’s dry these wings with the paper towels. But we need more! Have you ever left the chicken uncovered in the fridge to find the skin look sad and shriveled? That’s what we are looking for! The fridge will do the work for you and dry the skin out if you leave it uncovered overnight.

Let’s get cooking!

Yields1 Serving

 2 lbs chicken wings
 1 tsp kosher salt (half as much if using fine table salt)
  cup honey
 ¼ cup soy sauce
 2 tsp sesame oil (neutral vegetable oil is fine if you don't have sesame)
 2 tbsp grated ginger
 4 garlic cloves, minced or grated
 freshly ground black pepper to taste
 pinch of red pepper flakes, for heat, optional
 lime wedges, for serving, optional
 green onions, sliced thinly, for garnish
 ¼ tsp sesame seeds, optional

1

Line a large rimmed baking sheet with aluminum foil. Set a wire rack on top. Dry your chicken wings carefully, one by one with paper towels, season with salt and set without touching on top of the rimmed baking sheet.

Refrigerate overnight.

This step will help dry the surface of the wings which will result in crispy skin when baked. If you are short on time, and skip this step, or refrigerate for only couple of house, they will still be delicious however, not as crispy.

2

Preheat the oven to 450°F. Set the racks to the upper 3rd of the oven (that's where the heat rises the most and really helps crisp up your food even more.)

3

Bake your wings in preheated oven for 20 minutes. Remove from the oven, flip them and place back into the oven for another 20 minutes. After these 40 minutes they should be mostly done. However, if need be, bake for another 5-10 minutes, tossing until the skin is crisped up.

40 minutes should be ideal, and up to 50 minutes will work, but do not go much past that to avoid drying your wings out.

4

While your wings are baking, make the sauce.

In a small saucepot combine honey, soy sauce, ginger, large garlic cloves, oil, red pepper flakes (if using) and black pepper to taste. Simmer over medium heat for about 5 minutes until thickened; exact time will depend on the size of your pot; do not reduce too much, the sauce should still be fluid and spreadable - just thickened. Keep warm until your wings are ready.

Alternatively, you can make this sauce in advance and refrigerate. It will become very thick in the fridge. Simply heat it and it will melt into pourable consistency again.

5

Once your wings are ready, toss them with the sauce and serve immediately garnished with green onions, lime wedges or whatever else you like. Sprinkle with sesame seeds, if desired - totally optional.

Ingredients

 2 lbs chicken wings
 1 tsp kosher salt (half as much if using fine table salt)
  cup honey
 ¼ cup soy sauce
 2 tsp sesame oil (neutral vegetable oil is fine if you don't have sesame)
 2 tbsp grated ginger
 4 garlic cloves, minced or grated
 freshly ground black pepper to taste
 pinch of red pepper flakes, for heat, optional
 lime wedges, for serving, optional
 green onions, sliced thinly, for garnish
 ¼ tsp sesame seeds, optional

Directions

1

Line a large rimmed baking sheet with aluminum foil. Set a wire rack on top. Dry your chicken wings carefully, one by one with paper towels, season with salt and set without touching on top of the rimmed baking sheet.

Refrigerate overnight.

This step will help dry the surface of the wings which will result in crispy skin when baked. If you are short on time, and skip this step, or refrigerate for only couple of house, they will still be delicious however, not as crispy.

2

Preheat the oven to 450°F. Set the racks to the upper 3rd of the oven (that's where the heat rises the most and really helps crisp up your food even more.)

3

Bake your wings in preheated oven for 20 minutes. Remove from the oven, flip them and place back into the oven for another 20 minutes. After these 40 minutes they should be mostly done. However, if need be, bake for another 5-10 minutes, tossing until the skin is crisped up.

40 minutes should be ideal, and up to 50 minutes will work, but do not go much past that to avoid drying your wings out.

4

While your wings are baking, make the sauce.

In a small saucepot combine honey, soy sauce, ginger, large garlic cloves, oil, red pepper flakes (if using) and black pepper to taste. Simmer over medium heat for about 5 minutes until thickened; exact time will depend on the size of your pot; do not reduce too much, the sauce should still be fluid and spreadable - just thickened. Keep warm until your wings are ready.

Alternatively, you can make this sauce in advance and refrigerate. It will become very thick in the fridge. Simply heat it and it will melt into pourable consistency again.

5

Once your wings are ready, toss them with the sauce and serve immediately garnished with green onions, lime wedges or whatever else you like. Sprinkle with sesame seeds, if desired - totally optional.

Honey Garlic Chicken Wings

Happens to be Gluten-Free and Dairy-Free. As long as you use Gluten-Free soy sauce. As with all Gluten-Free recipes, check the labels and make sure your ingredients are not cross-contaminated with gluten.

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