Ingredients
Equipment
Method
- Preheat your oven to 425 F.
- Dry the chicken wings very well using a paper towel. This helps make them crispy.
- Add the dried wings to a bowl with the flour, sea salt, and black pepper. Toss each wing until it is fully coated in the flour mixture.
- Transfer the coated wings to a baking sheet lined with foil or parchment paper. You can layer foil first, then parchment paper to keep the sheet clean. You might need more than one baking sheet depending on wing size.
- Spray the coated wings with oil and bake them in the oven for 30 minutes. Flip the wings and bake for an additional 20 minutes.
- While the wings bake, prepare the sauce by adding all sauce ingredients to a small saucepan or pot on the stove.
- Heat the sauce mixture over medium heat, stirring for 6-7 minutes until the sauce thickens. Remove it from the heat and set it aside.
- After the 20 minutes of the second bake time are complete, turn the broiler on for 2 minutes to give the wings a brown color. Watch them closely to prevent burning.
- Remove the wings from the oven when they are done.
- Pour the sauce over the wings and use tongs or your hands to coat the wings evenly in the sauce.
- Top with sesame seeds if you want to garnish. Serve the wings.
Nutrition
Notes
This recipe was created to recreate the flavor of classic honey garlic wings while fitting into a specific dietary plan. The first time I made this version, the wings came out golden brown and sticky, tasting like the original dish from a summer cookout.