You may never fry a chicken wing again after you taste these crispy oven baked chicken wings! Get all the tricks and tips for the perfect wings and smother them in a delicious sticky honey garlic sauce. I can’t keep the kids (or adults) out of these.
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It feels a little strange to stand in this space I have created with my hands. To run my hands across the studios smooth wood countertops that I have oiled and the glossy snowy cabinets that had just weeks ago littered my floor in a seemingly endless sea of boxes.
There have been helping hands as well to be certain, my husband and father have come in to my aid when I physically couldn’t do things by myself. And the grandma’s and aunties have swooped in to take my children for playdates more times than I can count.
But unlike so many of our home projects where I rely on the guys to do the bulk of the “hard stuff” or simply leave the task in their hands entirely, almost all of this project has been brought to life from a deep vision and these two rather small hands.
I have ripped shelves off walls, assembled cabinets, prepped and refinished a concrete floor by myself with acid etching chemicals and an angle grinder. I’ve hung lights and learned how to use a nail gun to hang giant sheets of beadboard. I learned (out of sheer impatience) to overcome my hesitations and drive my own trailer around town. I am queen of the jigsaw and the chop saw and master of the stain brush. Check out behind the scenes pictures here. And after it’s all said and done….I feel incredibly empowered.
Of course it’s not all quite finished…the sink and dishwasher arrived this weekend and I am eagerly awaiting the day when I no longer have to haul the days dishes home and back in baskets and my trusty retired roasting pan. Half the shelves are still waiting to be painted and there are curtains left to be hung and lights to be installed.
Yet in the midst of this uncompleted season…it is time! This week the new site design will be finished and products must be photographed. And then the shop will be launched on Sunday. The kitchen is finished enough to start shooting videos and new head shots (cue all my nerves at once.)
The studio room is arranged and props are unpacked. Posting back here to the blog has begun again in earnest which means groceries and recipes and delicious vats of Sabra‘s fantastic greek yogurt dips and ridiculous amounts of dishes are flowing again.
I am so proud of what we have accomplished so far and so excited to see what the next year holds in store.
Let’s talk food though shall we? These crispy oven baked chicken wings have been something I have been working on perfectly for a while now and I have to say I am incredibly thrilled with how they turned out. After reading a Cooks Illustrated article on using baking powder to help them crisp up and an article on a long overnight process of air drying them in the fridge I came up with this compromise in technique. Basically we quick dry them in the oven at a low temp and then toss them in the baking powder and blast them at high heat.
This slow cook at first renders some of the fat down (but not too much!) and dries the skin and the baking powder creates this crispy light bubbly texture in the coating that is perfect for catching sauce. I smothered them in my new addiction…sticky honey garlic sauce and dunked them in Sabra’s Farmer’s Ranch Greek Yogurt Dip.
Sweet, sticky, tangy and creamy all at once? I’m in heaven right now.
And in case you were wondering…you probably want to buy two containers of this ranch dip because it’s fantastic. I haven’t eaten ranch regularly since I was a kid because hello MSG in my yummy little packet of mix and I’m apparently too lazy to make my own ranch.
This ranch dip however? It’s made with all real ingredients and my favorite addiction….greek yogurt. It’s got all that creamy goodness I remember as a kid and yet it is way better for you (like 100 calories less a serving good for you). Plus it has chunky vegetables right in the dip! Sabra does it again with a staple in our household. Veggies, sticky chicken wings…you name it this is my new go to dipping sauce.
As if my glowing endorsement of it is not enough to convince you our friends at Sabra are also giving out $2 off coupons so you can give it a try yourself! Snag a coupon here and make these wings for somebody you love this week.
Love this recipe? Follow us on Pinterest for more delicious appetizers!
Crispy Baked Chicken Wings with Sticky Honey Garlic Sauce
Ingredients
- 1 2 1/2 lb bag chicken wings
- 1 1/2 tablespoons baking powder <---DO NOT USE BAKING SODA!
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 batch Sticky Honey Garlic Sauce or favorite sauce
- Serve with: Sabra Farmer's Ranch Greek Yogurt Dip Cucumber Avocado Salad and sticky rice
Instructions
- 1. Ensure that chicken wings are fully thawed if they were frozen. Pat them as dry as possible.
2. Spray a baking/cooling rack liberally with non-stick spray and place it on top of a foil-lined cookie sheet or roasting pan.
3. Pat chicken dry with paper towels and add chicken in a single layer to a baking rack.
4. Bake at 250 degrees for 20 minutes until the skin starts to look dry.
5. Using tongs remove chicken to a mixing bowl and toss wings in baking powder, salt, and pepper until evenly coated.
6. Bake at 425 for 40 minutes, turn wings once midway with tongs.
7. Coat wings in Sticky Honey Garlic Sauce and return to the oven for 5 minutes. Watch carefully as they can burn rapidly once they are covered with sauce!
I love all posts, I really liked it, I would like more information about it, because it’s very cool. Thanks for sharing.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 cup sauce
Author Dani Meyer
Ingredients
For Sauce:
1/3 cup chicken stock
2 tablespoons soy sauce
1/3 cup honey
2 tablespoons rice vinegar
1 tablespoon tomato paste
1/2 teaspoon grated ginger
1/2 teaspoon hoisen sauce optional–don’t stress if you don’t have it
1/2 tablespoon lime juice
2 cloves garlic
1 tablespoon butter
1 tablespoon soy sauce
1/2 tablespoon cornstarch
Instructions
In a small pot whisk all ingredients together except last two ingredients.
Bring to a boil.
Whisk soy sauce and cornstarch together until smooth and whisk into sauce.
Cook until thickened to desired consistency (5-10 minutes).
This recipe was absolutely delicious! Sauce was amazing. I added a little Chinese Five Spice. This recipe is perfection! Awesome crisp on chicken that held up very well even after sauced.
These look delicious, Ive been looking for something different to do with chicken and this may be just what I was looking for 😀
These baked chicken wings are perfection! I almost never fry my wings because I hate frying in the house so baked is go-to way. Plus that sticky honey garlic sauce….oh yes!
I’m open to any cooking technique that makes wings look this tasty. We love chicken wings so much. They’ve become my daughter’s newest addiction. She loves them.
Hope all is well in your world. We need to catch up in the new year. So excited to see what’s in store for you in 2016 girl. You amaze me.
Thanks friend! Yes we definitely need to catch up! This year is going to be epic I can’t wait. We totally need to pull off that horse riding food blogging retreat 😉
xoxoxo
Dani
Your studio space sounds amazing, and good for you for doing a lot of it yourself. What a great feeling of pride and accomplishment. Enjoy every moment you spend in there. Speaking of pride, you deserve to be proud of these wings as well. I love everything about them and wish I could reach through my computer screen a grab a few. Pinning.
Wings are so much better crispy! And that sauce .. swoon.
Thanks Paula!
Sabra makes a Ranch Greek Yogurt Dip? Hellllo! I have a major weakness for sticky wings, and these are making my knees a little wobbly. Great flavor combo with the wings and dip.
Umm yes. It’s AHMAZING. I eat it with pizza and feel like a kid all over again.
I loved reading about the studio! Totally proud of you for all the work you put into that place! I bet it feel amazing to be able to look at everything and know that you created it!
But onto the wings! I love baked wings! They’re so good and I’ll take them over fried anyday!
Thanks girl! I’m so happy we are functional and can’t wait for it to be as pretty as I dream soon.
Wow – you have a lot going on – in the midst of the holiday season craziness too! I’m impressed! And these wings – I’m impressed with those too! They look amazing!
yeah…I would not be able to stay out of these!
I love that the wings are baked!!
Wow! You sure have a reason to be proud of yourself – I give you a lot of credit for all those projects you completed yourself. Can these chicken wings just appear in front of my face right now PLEASE?!
O, I love these wings! I need to make this ASAP, my family loves wings!
I hope the studio is totally finished soon! All that work sounds quite tiring. 😉 But it’s good you have help!
And these wings look magical. The baking powder addition is so interesting! I have to try that.
I got the idea to use baking powder on wings from Cook’s Country a few years ago and it changed wings forever for me! There’s simply no other way to do it. I love that they require less oil and they’re BAKED! 🙂
It’s so genius! I’m trying it on a turkey right now….not sure it’s working haha.
Dani, I am so incredibly impressed! You are one badass mama. Also, this chicken looks CRAZY awesome. Good luck in your new and well-deserved space. XO
Ha! Thanks sweet friend. You’ll have to come out some time and play in the studio sometime soon 🙂
Love love love this idea! Totally making these for my fam.
<3 <3
These look amazing! I want a huge bowl of them.
Thanks Naomi! I could put away a bowl of them this morning too!
I so need to try these for the hubby!
Seriously delicious wings!!!
These look fantastic! I’m loving the new technique, and I can’t wait to give it a try this year for all the games. I don’t particularly love frying wings, so I am really excited to give this a try!
It seriously works really well Shawn! Depending on how fatty your wings are it can get a bit smokey from the fat burning on the cookie sheet but if it gets bad you can always swap out a new sheet of tin foil on the sheet. Using the first low and slow cook actually seems to really help this now that I think about it too…the last batches were the least smoky of any of them I have made with the racks and the extra crispiness is totally worth it.