These wings get crispy in the oven without any frying, then get tossed in a sticky, sweet, garlicky sauce that makes them absolutely irresistible. They are the kind of wings where you keep telling yourself you will stop after one more, and then the plate is empty.
Ingredients
- 3 lbs chicken wings
- ¼ cup Duck River honey
- 3 tbsp soy sauce or coconut aminos
- 2 tbsp apple cider vinegar
- 3 cloves garlic, minced
- 1 tsp ginger
- 1 tbsp extra virgin olive oil
- 1 tsp garlic granules
- 1 tsp Redmond Real Salt
- ½ tsp black pepper
- Sesame seeds and sliced green onions for garnish
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 425°F. Line a baking sheet with parchment paper and place a wire rack on top.
- Pat the wings dry. Toss with olive oil, garlic granules, salt, and pepper. Arrange in a single layer on the rack.
- Bake for 45 to 50 minutes, flipping once, until the wings are golden and crispy.
- While the wings bake, make the sauce. Combine the honey, soy sauce, apple cider vinegar, minced garlic, and ginger in a small saucepan. Simmer for 5 minutes until slightly thickened.
- Toss the crispy wings in the honey garlic sauce. Garnish with sesame seeds and sliced green onions.
Notes
- The wire rack is key for crispy wings. It lets air circulate underneath so they crisp on all sides.
- For spicier wings, add ½ tsp cayenne or a splash of hot sauce to the glaze.
- These are best served immediately while the sauce is still sticky and the wings are hot.
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