Recipes Past & Present – Honey Garlic Chicken Wings – May 21, 2021

Hungering for garlicky chicken wings but find your garlic bin is bare? Don’t despair, there are garlic substitutes galore: flaked, powdered, granulated, and my son’s favourite frozen garlic cubes.

This recipe is for baked wings, so begin by preheating your oven to 425F.


  • 50 split chicken wings, about 10 lbs (there are 4-5 chicken wings to a pound, most folks eat 6 wings, so this recipe will feed about 9 people)
  • ¼ cup flour
  • Salt and pepper to taste
  • 1 teaspoon EVO


  • ½ cup local honey
  • 4 tablespoons soy sauce
  • 4 fresh garlic cloves, crushed
  • 1 tablespoon finely diced ginger
  • ½ teaspoon chili flakes or powder
  • 1/3 cup of water
  • 1 teaspoon corn starch

How To

  1. Dry wings by dabbing with paper towels. 
  2. Toss wings with flour, salt and pepper. Shake off any excess flour and brush with EVO.
  3. Line baking pans with foil and then top with parchment paper. Place wings on pans and bake for about 35 minutes, turn them at 20 minutes and check on doneness
  4. Make sauce by combining ingredients in a small pan and bring to a boil, reduce heat and simmer until slightly thickened (coats the back of a spoon) about 10 minutes. Make just before the wings are ready.
  5. Working quickly, get the wings out of the oven and place in a bowl, pour the sauce on, and toss to coat. This works best if both wings and sauce are hot.
  6. Serve immediately, or if  you like them crispy, return to oven for about 10 minutes, turning after 5

Alternative, Skip The Hot Sauce

After baking the wings, if  you wish to skip using the hot sauce, it’s super easy to make a dipping sauce by combining an organic dip mix with sour cream or dairy free yoghurt

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