Description

Crispy baked chicken wings glazed with a sweet and tangy sauce of honey, soy sauce, garlic, and ginger. A healthier oven-baked version that balances salty, sweet, and spicy flavors with golden, crunchy skin. Serves 4 with zero oil and no alcohol.

Ingredients

Scale

50 chicken wings, split into drumettes and flats
¼ cup all-purpose flour (can substitute rice flour for gluten-free)
Salt, to taste (coarse sea salt for texture)
Black pepper, to taste (freshly ground preferred)
1 tablespoon olive oil (or cooking spray)
½ cup honey (local raw honey preferred)
⅓ cup water
4 tablespoons soy sauce, such as Lee Kum Kee
4 cloves garlic, minced fresh
1 tablespoon ginger, minced fresh
1 teaspoon cornstarch (to thicken sauce)
½ teaspoon red pepper flakes (adjust to taste)

Instructions

Dry wings thoroughly with paper towels
Toss with flour, salt, and pepper in a resealable bag
Shake off excess flour and brush with olive oil
Line two rimmed baking sheets with foil and parchment paper
Arrange wings with 1 inch spacing between pieces
Bake at 425°F for 35 minutes, flipping halfway through
Combine honey, water, soy sauce, garlic, ginger, and red pepper flakes in a pan
Bubble for 5 minutes, then simmer until sauce thickens
Mix cornstarch with 1 tablespoon water and stir into sauce
toss cooked wings in the reduced sauce
Return to oven for 10 minutes, flipping at 5 minutes to glaze evenly
Serve hot and enjoy.

Notes

Substitute rice flour for gluten-free version
Cooking spray can replace olive oil for lower fat
Adjust red pepper flakes to control spice level
The slow bake method mimics a double-fry effect without oil

Prep Time: 15
Cook Time: 45
Category: Dinner
Method: Baking
Cuisine: Asian-American

Nutrition

Serving Size: 12 chicken wings per serving
Calories: 1520
Sugar: 34g
Sodium: 880mg
Fat: 65g
Saturated Fat: 25g
Carbohydrates: 38g
Fiber: 1.2g
Protein: 200g
Cholesterol: 370mg