Crispy Honey Garlic & Black Pepper Chicken Wings
I can crush chicken wings like it's my full-time job.
They're just the perfect snack for all occasions don't you agree? Hosting social gatherings, watching the big game, going to the bar and enjoying with a beer, or putting your first date to the test to see if they eat their wings like a normal human being or with a fork and knife (I judge people who do that. You're not the damn Queen. Only psychopaths eat their wings with a fork and knife. Am I right or amirite?).
These wings are surprisingly crispy for not being deep fried, super flavourful with the perfect balance of sweet and garlicky with the glaze being nice and sticky!
I've always struggled to make the perfect crispy baked chicken wing until I found the perfect amount of baking powder to add (I've used tapioca starch is the past and it wasn't very good) and perfecting the baking temperature to starting out low to render out some of the fat and dry up the skin, then cranking to up to get the skin really crispy and caramelized.
Don't be too intimidated by making the honey garlic and black pepper glaze. Just be sure to keep a close eye on it while it's boiling and give the pot a swirl every 30 seconds or so. If you accidentally reduce it too much and it's bit too thick, gently heat it up again and add little more sesame oil to thin it out.
Here's a quick question for you guys before you go and start cooking.. do you prefer wings or the drums? I've been a wing girl my whole life. I know people who like the drums more and instead of telling those people they're weird, I just keep my opinion to myself because I need those kind of people around in my life because they bring balance haha
For the chicken wings:
2 1/2 lb organic chicken wings
1/2 tsp salt
1 tbsp baking powder
For the honey garlic & black pepper glaze:
1 tbsp sesame oil
1/2 C honey
1 tbsp minced garlic
1/4 tsp salt
1/2 tsp black pepper
To waste less honey and to avoid a sticky mess, I suggest coating the measuring cup you will use for the honey with the sesame oil. This ensures that you don't leave behind a sticky mess in the measuring cup and also is less wasteful.
Preheat oven to 250°and line a baking sheet with parchment paper (use a wire rack if you have one for maximum crispiness). In a bowl, coat the wings with baking powder and salt and transfer to baking sheet. Bake for 30 minutes. Turn the temperature up to 425° and bake for an additional 30 minutes, flipping half way through.
When you're at the second step of baking the wings, make your glaze.
In a small-medium sized saucepan, heat the sesame oil and sauté the garlic for 1 minute. Add the honey, salt and pepper bring to a boil over medium-low heat for about 2-3 minutes (this time will vary depending on how small/big the samepan is).
Make sure to give the pan a swirl every 30 seconds or so to avoid the sugar burning. Reduce glaze in half.
Once the chicken wings are done, toss the wings in a bowl with the glaze and fully coat.