Description
Discover the perfect balance of sweet and savory with these honey garlic wings, a simple yet delicious appetizer that’s sure to impress.
Ingredients
Scale
Chicken Wings
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- 3 lbs. chicken wings (drums and wingettes) – approximately 12 wings and 12 drums
- Salt and pepper, to taste
- 1 Tbsp. olive oil
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Honey Garlic Sauce
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- 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.
- Prepare chicken wings: If your wings are pre-cut into wingettes and drumettes, move to the next step. Otherwise, pat the chicken wings dry with paper towels. Flip the wing over to see the joints, locate the ridge between the drumette and wingette portions, and use a sharp knife to separate them. Discard the tip.
- Season wings: Pat the chicken wings dry again and season generously with salt and pepper.
- Brown the chicken: Heat olive oil in a large oven-safe skillet or frying pan over medium heat. Add the chicken wings and cook until browned on all sides, about 10 minutes.
- Mix the sauce: While the chicken is cooking, mix honey, garlic, coconut aminos, apple cider vinegar, and optional red pepper flakes in a bowl until well Combined.
- Coat wings with sauce: Once browned, pour the honey garlic sauce over the chicken wings in the skillet. Toss them until coated. The sauce will be thin initially, but it will thicken after baking.
- Bake the chicken: Transfer the skillet or pan to the preheated oven. Bake for 15 minutes. Remove the skillet, mix the sauce with the wings again, and return to the oven for another 5 minutes or until the wings are fully cooked and the sauce is bubbling.
- Thicken the sauce: Remove the skillet from the oven. Set aside the chicken wings and heat the skillet with the remaining sauce over medium-high heat. Bring the sauce to a boil, then whisk in the arrowroot and water mixture until the sauce has thickened.
- Coat the wings with thickened sauce: Place the baked wings back into the skillet with the thickened sauce and toss to coat thoroughly. Remove the wings and pour any extra sauce from the skillet over them.
- Serve & enjoy: Serve the wings with red pepper flakes for garnish and enjoy!
Notes
- Nutrition information is always an estimate and may vary based on substitutions.
- You can use whole chicken wings if desired—cut them into drums and wingettes as described in the instructions.
- Add 1/2 tsp. red pepper flakes to the sauce for some added heat.
- Serve with celery, carrot sticks, and blue cheese or ranch dressing for a classic pairing.
Nutrition
- Serving Size: 1 wing
- Calories: 98
- Sugar: 4g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 26mg
