Description
These Honey Garlic Wings are a delightful combination of sweet and savory flavors with a hint of spice. Perfectly browned and baked to juicy perfection, these wings are coated in a sticky honey garlic sauce thickened with arrowroot powder. A great appetizer or main course option for any gathering or game day.
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 pre-cut, pat them dry with paper towels. Locate the joint between drumette and wingette, use a sharp knife to separate them, and discard the wing tips.
- Season wings: Pat the separated wings dry again with paper towels. Season generously with salt and pepper on all sides to enhance flavor.
- Brown the chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet or frying pan over medium heat. Add the chicken wings and cook for about 10 minutes, turning occasionally until browned on all sides.
- Mix the sauce: While the wings are cooking, combine 1/2 cup honey, minced garlic, 2 tablespoons coconut aminos, 1 tablespoon apple cider vinegar, and 1/2 teaspoon red pepper flakes (optional) in a bowl. Stir until well combined.
- Coat wings with sauce: Pour the honey garlic sauce over the browned wings in the skillet. Toss to coat all wings evenly. The sauce will be thin now but will thicken after baking.
- Bake the chicken: Transfer the skillet into the preheated oven. Bake the wings for 15 minutes. Remove from oven, stir to mix sauce and wings again, and bake for an additional 5 minutes until fully cooked and sauce is bubbling.
- Thicken the sauce: Remove wings from skillet and set aside. Place skillet back on medium-high heat. Bring the remaining sauce to a boil, then whisk in the arrowroot powder mixed with 1 tablespoon water. Cook until the sauce thickens, about 1-2 minutes.
- Coat the wings with thickened sauce: Return the baked wings to the skillet with the thickened sauce. Toss thoroughly to coat each wing well. Remove wings and pour any extra sauce from the skillet over them.
- Serve & enjoy: Serve the wings hot, garnished with additional red pepper flakes if desired. Enjoy them as a delicious appetizer or main dish.
Notes
- Nutrition information is an estimate and may vary with substitutions.
- You can use whole chicken wings; just cut them into drums and wingettes as described.
- For added heat, include 1/2 teaspoon red pepper flakes in the sauce.
- Serve with celery, carrot sticks, and blue cheese or ranch dressing for a classic wing experience.
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
