Garlic Ginger Honey Wings: Made to order

For JM and JM, the twins, for their birthday

Why wings? Why not wings? What makes wings so wonderful is the high crispy skin to meat ratio - there is just more crispy skin to succulent meat, which means you want to eat more of the skin, enjoying the succulent crispy bits. Once in a while, this isn't a bad thing.

So when friend EM asked me, "I need a good chicken wing recipe because the twins eat them without a fuss. But, I don't want them to be deep fried" I promised her a recipe.

I really designed these to be made by EM, because she expressed that she wanted to be able to make something quickly because she liked to take the kids outside before dinner. I offer two styles of cooking - one is a quicker one on higher heat, and another is a slower one on lower heat. I have to say that the slower cooking method was more delicious to me, because the skin was more crispy and the meat more tender. Either way, they are super easy and delicious. (You can omit the salt and pepper final touch, but it really makes the skin all the more delicious.)

Garlic Ginger Honey Wings
Serves 6

3 lbs of chicken wings (you can either use drumettes or wings)
2 tablespoons olive oil
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground ginger powder
1 1/2 teaspoons onion powder
1/2 teaspoon salt

1/4 cup honey
3 tablespoons vinegar (I use rice vinegar)

Salt and pepper to finish

Mix together olive oil, garlic powder, ginger powder, onion powder and salt. Mix well. Add chicken wings and rub spice mixture all over the wings making sure to coat everything thoroughly.

Slow cooking method (1 hour start to finish)
Preheat oven to 350. Line your baking pan with foil (for easier cleanup). Lay chicken wings/drumettes in a single layer on the pan. Place in oven and bake for 45 minutes.

While chicken is baking, mix together honey and vinegar. Watch chicken carefully after 45 minutes. (These took a full 55 minutes in my oven, but I know my oven runs colder than other ovens.) When the wings are golden and crispy, take the wings out, and drizzle honey vinegar mixture over each wing. Put the wings back in the oven for an additional 5 minutes, or until the honey caramelizes on top. Remove from oven and sprinkle salt and pepper on top. Serve.

Fast cooking method
Preheat oven to 500. Line your baking pan with foil (for easier cleanup). Lay chicken wings/drumettes in a single layer on the pan. Place in oven and bake for 25 minutes. Check to see that chicken is golden brown and crispy.

While chicken is baking, mix together honey and vinegar. Watch chicken carefully after 25 minutes. (These took a full 30 minutes in my oven, but I know my oven runs colder than other ovens.) When the wings are golden and crispy, take the wings out, and drizzle honey vinegar mixture over each wing. Put the wings back in the oven for an additional 2-3 minutes, or until the honey caramelizes on top. Remove from the oven and and sprinkle salt and pepper on top. Serve.

Printable recipe

Delicious chicken wings, fresh from the oven, sprinkled with sea salt and freshly ground pepper

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