Baked Honey Soy Garlic Chicken Wings

Impress your guests with this easy crispy baked honey soy garlic chicken wings recipe. A perfect appetizer for any game day party or any occasion!

Course Appetizer

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 447kcal

Author Rebecca Taig

Ingredients

Chicken

2 pounds chicken wings, tips removed (about 20-24 wings)
1 tablespoon avocado oil
salt and pepper, to taste

Honey Soy Garlic Glaze

½ cup (168g) honey
⅓ cup (96g) coconut aminos, or tamari
1 tablespoon minced garlic
½ teaspoon ginger powder
¼ cup (60ml) water

Instructions

Prep the chicken wings. Preheat oven to 425°F. Line a large baking sheet with parchment paper, and then place a wire baking rack on top of the parchment paper. Using a paper towel, pat the chicken wings dry to remove any moisture. To a large mixing bowl add the wings, oil, salt, and black pepper. Toss together to coat the wings evenly.
Bake the wings. Spread the chicken pieces out evenly in a single layer on the prepared baking rack. Place wings in the preheated oven and bake for 40 minutes or until the skin is crispy with a golden brown color.
Make the glaze. While the wings are baking prepare the glaze. Add the honey, coconut aminos, minced garlic, ginger powder, and water to a medium-sized saucepan. On medium-high heat, bring the glaze to a boil, then quickly reduce the heat to low and allow the glaze to simmer. Whisk continuously for 12-15 minutes or until the glaze has reduced and thickened, coating the back of a spoon. The glaze will continue to thicken as it cools. Turn off the heat and set the glaze aside.
Coat the wings. Remove the wings from the oven. Using tongs, toss the wings in the glaze until fully coated. Place the coated wings back onto the baking sheet and cook for an additional 5 minutes. Coat the wings once more and serve immediately. Garnish with diced green onions or sesame seeds if desired. Any leftover glaze can be used as a dipping sauce for the wings.

Notes

Is it safe to use the sauce again, after the chicken is coated?

Yes, the sauce is safe to eat as the chicken should be fully cooked before adding the glaze.

Do you need to flip chicken wings when baking?

Flipping the wings is not necessary when baking.

Why won't the sauce thicken?

Bring the sauce to a boil, and then reduce the sauce for 12-15 minutes, stirring continuously. You will know the sauce is done when it coats the back of a spoon. Set aside to cool and the sauce will thicken even further.

Nutrition