08 Feb Sticky Honey Garlic Chicken Wings
Gosh I can’t remember the last time I cooked chicken wings, but we got our hands on some great quality organic chicken products and I decided to create something with these to really enjoy. Far to say Ben and I demoed the plate rather quickly and I will certainly be making these again very soon as they are now a bit of a household favourite.
In this recipe I use coconut aminos as these are very similar to soy sauce but so much better! If you can’t get your hands on coconut aminos and you are gluten intolerant tamari sauce is the next best option.
Both soy sauce and tamari sauce use fermented soy beans, but there is no gluten or wheat in the production of tamari sauce, so great for those of us who aren’t so good on gluten. Do double check the labels though as it does depend on the brand. If in doubt try out coconut aminos, you wont look back!
10-12 chicken wings
For the marinade
1 teaspoon olive oil
1 teaspoon sea salt
½ teaspoon freshly cracked black pepper
⅓ cup honey
2 tablespoons coconut aminos or tamari sauce
1 tablespoon finely grated ginger
2 large garlic cloves, very finely minced
½ teaspoon sesame oil
⅛-1/4 teaspoon chili flakes
Fresh herbs and sesame seeds to garnish
Preheat the oven to 400 degrees. Line a baking tray with baking paper and preheat oven to 200C/400F degrees.
Into a large bowl place all the marinade ingredients and mix to combine well.
Then add in the chicken wings and toss through so they are well covered.
If you can wait, allow them to sit for 30-60 minutes to allow flavour to soak in.
Place the chicken wings onto the lined baking tray and pop into oven.
Cook for 30-40 minutes and turn them at the 20 minute mark.
Once cooked garnish with diced herbs and sesame seeds.