Honey Garlic Wings
These Honey Garlic Wings make the perfect appetizer or game day snack. Made with a homemade sticky garlic sauce and baked to crispy perfection in the oven, this easy recipe is gluten and dairy-free and a healthier way to enjoy chicken wings.
Servings: 24 wings
Calories: 77kcal
Ingredients
- 3 lbs. chicken wings (drums and wingettes) 12 wings / 12 drums
- salt and pepper
- 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 your oven to 400 degrees Fahrenheit.
- If your wings are pre cut into winglettes and drumlettes move onto the next step. Pat the chicken wings dry with paper towels. Flip the wing over so it is skin side down and you can easily see the joints. Use your fingers to locate the ridge between the drumette and the wingette portions. Use a sharp knife to cut between the ridge. Your knife should slide right through with very little resistance. Next, locate the second ridge between the wingette and the tip portion. Cut all of the way through this joint to separate the two pieces and discard the tip.
- Pat the chicken wings dry with paper towels, then season with salt and pepper.
- Heat the olive oil in a large oven-safe skillet or frying pan over medium heat. Add the chicken wings and cook until they are browned on all sides. This should take about 10 minutes.
- While the chicken is cooking, mix the honey, garlic, coconut aminos, apple cider vinegar and red pepper flakes together in a bowl, mixing well to combine.
- Once the chicken wings are browned, pour the honey garlic sauce over them in an oven safe skillet or pan. Toss the wings in the sauce until they are well coated. The sauce will be thin, we will thicken it after baking.
- Transfer the skillet or pan to the preheated oven. Bake the chicken wings for 15 minutes. Remove from the oven and mix the sauce with the wings again, while the wings are still in the pan. Return for another 5 minutes, or until the wings are fully cooked and the sauce is bubbling.
- Remove the chicken wings from the oven. Remove the wings from the skillet and set aside, leaving the sauce in the pan. Heat the skillet with the sauce over medium high heat and bring to a boil. Add the arrowroot and water mixture to the sauce and whisk until the sauce has thickened.
- Place the baked wings back into the pan with the sauce and thoroughly cover the wings with the thickened sauce. Remove the wings and pour any sauce left in the skillet over top.
- Serve with red pepper flakes and enjoy!
Notes
Nutrition information is always an estimate and will change with substitutions.
- Use whole chicken wings if desired, cutting into drums and wingettes. Instructions above.
- Add 1/2 tsp. red pepper flakes to the sauce for some heat.
- Serve with celery, carrot sticks, and blue cheese or ranch dressing.
Nutrition
Serving: 1wing | Calories: 77kcal | Carbohydrates: 6g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 71mg | Potassium: 44mg | Sugar: 5g | Vitamin A: -1IU
