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
- Dry wings by dabbing with paper towels.
- Toss wings with flour, salt and pepper. Shake off any excess flour and brush with EVO.
- 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
- 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.
- 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.
- 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