Can I make these wings without coconut aminos?

Absolutely! Low-sodium soy sauce is a perfect substitute. Tamari works for a gluten-free swap. The flavor remains rich and satisfying.

How can I make the wings spicier?

To amp up the heat, simply add extra red pepper flakes to the sauce, or toss in a little hot sauce before baking. Customize until it hits that perfect level of warmth for you.

Is it necessary to brown the wings before baking?

Yes this step both locks in the juices and builds a flavorful crust on the skin. Don’t skip if you crave that signature wing texture!

Can I use frozen wings?

Yes, but thaw them completely and pat very dry before cooking. Extra moisture can keep the wings from crisping and dilute the sauce.

Honey Garlic Wings Recipe

Description

These oven-baked Honey Garlic Wings are crispy, juicy, and coated in a sticky, sweet, and garlicky sauce with a hint of heat from red pepper flakes. Perfect for parties, gatherings, or as a flavorful appetizer, they’re made with wholesome ingredients and finished with a delicious, naturally-sweetened glaze.

Ingredients

Units Scale

Wings

3 lbs. chicken wings (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)

Thickener

1/4 Tbsp. arrowroot powder
1 Tbsp. water

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat your oven to 400°F (204°C) to ensure it reaches the proper temperature before baking the wings.
Prepare the Chicken Wings: If using whole chicken wings, pat them dry with paper towels. Separate the drums and wingettes by cutting through the joints with a sharp knife and discard the wing tips.
Season the Wings: Thoroughly pat the chicken wings dry, then season with salt and pepper to your preference for flavorful results.
Sear the Wings: Heat the 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.
Prepare the Honey Garlic Sauce: While the chicken is cooking, mix honey, minced garlic, coconut aminos, apple cider vinegar, and optional red pepper flakes in a bowl until well combined.
Coat the Wings: Once browned, pour the prepared honey garlic sauce over the wings in the skillet. Toss to coat the wings evenly. The sauce will be thin at this stage.
Bake the Wings: Transfer the skillet or pan to the preheated oven. Bake for 15 minutes. Remove from oven, toss the wings with the sauce, and return to bake for another 5 minutes, or until the wings are fully cooked and the sauce is bubbling.
Thicken the Sauce: Remove the chicken wings from the pan and set aside. Place the skillet with the remaining sauce over medium-high heat. Whisk together arrowroot powder and water, then add to the sauce. Cook, stirring, until thickened.
Toss and Serve: Add the baked wings back into the skillet and thoroughly coat with thickened sauce. Serve hot, garnished with extra red pepper flakes if desired.

Notes

Nutrition information is an estimate and will vary with substitutions.
You can use whole chicken wings and cut them yourself for fresher results.
Red pepper flakes add a subtle heat but can be omitted.
Serve with celery, carrot sticks, and blue cheese or ranch dressing for a classic pairing.

Nutrition

Serving Size: 2 wings
Calories: 170
Sugar: 7g
Sodium: 260mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0g
Protein: 13g
Cholesterol: 50mg