INGREDIENTS
- 2 lbs wings
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
THE SAUCE
- 1/2 cup of honey
- 1 tbsp minced garlic (roughly 5-6 garlic cloves)
- 2 tbsp brown sugar
- 1 tbsp ground ginger
- 1/2 tsp chili powder
- 2 tbsp soy sauce
DIRECTIONS
- Preheat your oven to 400F.
- Wash and clean your wings with vinegar and water.
- In a separate bowl mix together your salt, pepper, garlic powder and paprika.
- Sprinkle it all over and toss your chicken in it.
- Cover the chicken and refrigerate for at least 2 hours (optional).
- Spray down your baking rack with non-stick spray and lay out your chicken.
- Pop them in the oven for 25 minutes per side (total of 50 minutes).
- While the chicken is cooking you will make your sauce.
- In a pot mix together all of your sauce ingredients. Stir and bring to a boil.
- Once it is boiling for about 15 seconds you can turn the heat down to low and let it simmer.
- Once the chicken is done you can remove from the oven and transfer it to a big bowl for saucing.
- Pour the sauce over the chicken and toss to cover.
- Transfer the wings back to the baking rack and cook for a final 10 minutes to crisp up.
- Remove and enjoy.
NOTES
- Depending on the size of the wings, the most accurate way of seeing if you’ve finished cooking the wings is by checking the internal temperature. Smaller wings will take less time to cook.
- Make sure you spread the wings out on the baking sheet as they’ll steam instead of crisping up if you pack them tightly together. You want the hot air from the oven to be able to circulate throughout all the wings.