Can I use frozen chicken wings for this Honey Garlic Chicken Wings Recipe?

Yes! You can use frozen chicken wings, but make sure to fully thaw them and pat dry before cooking. This helps achieve a crispy texture and allows the sauce to adhere properly.

What’s the best way to get crispy wings without deep frying?

Browning the wings well in olive oil over medium heat before baking is key. This method renders fat from the skin and provides a crispy exterior without needing to deep fry.

Can I make the sauce without coconut aminos?

Absolutely! If you don’t have coconut aminos, you can substitute with low-sodium soy sauce or tamari for a similar umami flavor in the sauce.

How spicy is this Honey Garlic Chicken Wings Recipe?

The recipe is mildly spicy if you include the recommended red pepper flakes, which balance nicely with the sweetness of honey. You can adjust the heat to your taste by adding more or less.

Honey Garlic Chicken Wings Recipe

Description

This Honey Garlic Wings recipe delivers succulent chicken wings coated in a sticky, flavorful sauce blending honey, garlic, and a hint of spice. Perfectly browned and baked for tender, juicy results, these wings make a delicious appetizer or main course that's easy to prepare in your oven.

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

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Instructions

Preheat oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the wings.
Prepare chicken wings: If your wings are whole, pat dry and cut into drums and wingettes by locating the joint and separating with a sharp knife. Discard the wing tips.
Season wings: Pat the wings dry again, then season generously with salt and pepper to taste for flavor.
Brown the chicken: Heat olive oil in a large oven-safe skillet over medium heat. Add wings and cook, turning occasionally, until evenly browned on all sides, about 10 minutes.
Mix the sauce: In a bowl, combine honey, minced garlic, coconut aminos, apple cider vinegar, and red pepper flakes if using; stir well until fully combined.
Coat wings with sauce: Pour the prepared honey garlic sauce over the browned wings in the skillet. Toss gently to coat all wings evenly. The sauce will be thin at this stage.
Bake the chicken: Place the skillet with wings and sauce into the preheated oven. Bake for 15 minutes, then remove and toss the wings to redistribute sauce. Return to oven and bake an additional 5 minutes until wings are fully cooked and sauce is bubbling.
Thicken the sauce: Remove wings from the skillet and set aside. Place the skillet back on medium-high heat and bring the remaining sauce to a boil. Whisk in the arrowroot powder mixed with water until the sauce thickens to a glossy consistency.
Coat the wings with thickened sauce: Return the baked wings to the skillet and toss thoroughly to coat them with the thickened sauce. Remove wings and drizzle any extra sauce over them.
Serve & enjoy: Serve the wings hot, optionally garnished with extra red pepper flakes. Pair with celery, carrot sticks, and blue cheese or ranch dressing if desired.

Notes

Nutrition information is an estimate and may vary depending on substitutions and ingredient brands.
Whole chicken wings can be used but should be cut into drums and wingettes as described for best results.
Adding the optional 1/2 tsp. red pepper flakes to the sauce adds a nice spicy kick but can be omitted for milder flavor.
For serving, classic accompaniments include celery sticks, carrot sticks, and ranch or blue cheese dressing.

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