Homemade chicken wings

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30 pieces of chicken wings
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon cayenne pepper
1 tsp. paprika (smoked)
1 teaspoon powdered garlic
Sauce with honey and garlic:
a quarter cup of soy sauce
mirin (2 tbsp.)
half a cup of honey
3/4 cup of liquid
1 tbsp sesame seed oil
4 cloves of garlic (minced)
1 teaspoon ginger, minced
a quarter teaspoon of red pepper flakes (optional)
1 tbsp cornstarch (optional)
Seeds of sesame



Preheat the oven to 425 degrees Fahrenheit.

Using paper towels, dry the wings until they are fully dry.

In a large mixing bowl, combine all of the rub ingredients, then add the wings and mix well. Olive oil should be used to grease it.

Place aluminium foil on a baking sheet, then parchment paper on top, and arrange chicken wings in a single layer, using two baking sheets if necessary. Bake for 35 minutes, then turn and bake for another 20 minutes.

Sauce with honey and garlic:

Meanwhile, in a small pan over medium heat, combine the sauce ingredients. Bring the mixture to a boil, then lower to low heat and continue to cook for 10 minutes, or until the sauce has thickened slightly and coats the back of a spoon.

Combine the wings and the sauce in a mixing bowl:

We take the wings out of the oven, coat them with sauce, and put them back in for another 10 minutes, turning them after 5 minutes on the other side.

For a few minutes, roast it.

Allow 10 minutes for cooling. The sauce thickens as it cools. Until the sauce thickens, turn the wings every few minutes to cover them with it.

Have fun!

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