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

Yes! You can definitely use frozen wings, but make sure to thaw them completely and pat dry before cooking to ensure crispy, evenly cooked results.

What can I substitute for coconut aminos?

If you don’t have coconut aminos, you can substitute tamari or low-sodium soy sauce. Both bring that savory umami flavor the recipe relies on.

How do I make the wings extra crispy with this recipe?

The key is drying your wings thoroughly before browning and not overcrowding the pan, so each wing crisps up nicely. Finishing in the oven helps cook through without steaming.

Can I make this Honey Garlic Chicken Wings Recipe gluten-free?

Absolutely! The recipe is naturally gluten-free if you use coconut aminos instead of soy sauce and double-check your other ingredients for hidden gluten.

Honey Garlic Wings: Sweet & Savory Chicken Recipe

Description

These Honey Garlic Wings are perfectly crispy, tender, and coated in a sweet and savory sauce with a hint of spice. Baked to perfection, they make a delicious appetizer or main course that's easy to prepare and sure to impress your guests.

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 them dry and carefully separate the wingettes and drumettes by cutting at the joint, discarding the tips. Ensure wings are dry before seasoning.
Season wings: Pat the wings dry again and season generously with salt and pepper to enhance flavor.
Brown the chicken: Heat olive oil in a large oven-safe skillet or frying pan over medium heat. Add the wings and cook, turning occasionally, until browned on all sides, about 10 minutes.
Mix the sauce: While the wings cook, combine honey, minced garlic, coconut aminos, apple cider vinegar, and red pepper flakes (if using) in a bowl and mix well.
Coat wings with sauce: Pour the honey garlic sauce over the browned wings in the skillet and toss them to coat evenly. The sauce will be thin at this stage.
Bake the chicken: Transfer the skillet to the preheated oven. Bake for 15 minutes, then remove and toss the wings again to redistribute the sauce. Return to the oven and bake for an additional 5 minutes until fully cooked and sauce is bubbling.
Thicken the sauce: Remove wings from the skillet. Place the skillet back on medium-high heat and bring the remaining sauce to a boil. Whisk the arrowroot powder mixed with water into the sauce and cook until thickened.
Coat the wings with thickened sauce: Return the baked wings to the skillet and toss thoroughly in the thickened sauce. Plate the wings and drizzle any extra sauce on top.
Serve & enjoy: Garnish with additional red pepper flakes if desired and serve immediately. Pair with celery, carrot sticks, and blue cheese or ranch dressing for a classic experience.

Notes

Nutrition information is an estimate and may vary with ingredient substitutions.
Whole chicken wings can be used; separate into drums and wingettes as described.
Add 1/2 tsp. red pepper flakes to the sauce for more heat.
Serve with celery, carrot sticks, and blue cheese or ranch dressing to complement the flavors.

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