Baked Chicken Wings
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Baked Chicken Wings
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You just need 15 minutes to cook crispy baked chicken wings in the oven! So easy, with a sticky honey-garlic marinade for ALL the flavor.
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Ingredients
- ⅓ cup low sodium soy sauce (or tamari for gluten free wings)
- 1 tablespoon brown sugar plus 1 teaspoon, light or dark
- 2 teaspoons honey
- 6 garlic cloves minced
- 1 tablespoon freshly ground black pepper plus 1 teaspoon
- 2 pounds chicken wings
- chopped green onions for garnish
- Prepared Greek Yogurt Ranch Dip for serving (optional)
Instructions
- In a mixing bowl or large measuring cup, stir together the soy sauce, brown sugar, honey, garlic, and black pepper. Set aside.
- To prepare the wings, start by cutting off the wing tip by wiggling your knife edge at the joint “soft spot.” It should separate fairly easily, but if not, put the blade in place, then carefully but firmly hit the top of your knife to apply extra pressure. Repeat at the other wing joint, cutting through the skin to separate the small drumstick from the flat portion of the wing. This joint will require more pressure than the first—again, feel for the “soft spot.”
- Place the wings in a zip-top bag, then pour the marinade into the bag and seal it tightly, removing as much air as possible. Squish the marinade around the wings so that all sides are coated. Place the bag in a baking dish, then let the wings marinate in the refrigerator for 12 to 24 hours, turning the wings periodically to redistribute the marinade and keep the chicken evenly coated.
- To bake, position a rack in the center position of your oven and preheat to 450°F. Line a large baking sheet with aluminum foil and place a baking rack on top. Lightly coat the rack with cooking spray, then arrange the wings on the rack in a single layer.
- Bake for 12 to 18 minutes, until the skin is crispy and dark brown. The wings are done when the skin shrinks away from the ends of the bones, and the wing juices run clear when pierced with a fork. Sprinkle wings with chopped green onions and serve with Greek Yogurt Ranch Dip (optional).
Notes
- TO STORE: Cooked wings may be stored in an airtight container in the refrigerator for up to 3 days.
- TO REHEAT: Warm the wings in a 350°F oven until heated through. You may also microwave in a covered container.
- TO FREEZE: Fully cooked wings may be stored in the freezer for up to 3 months. Defrost overnight in the fridge before reheating.
Nutrition Information
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Serving
1(of 4)
Calories
316kcal
(16%)
Carbohydrates
10g
(3%)
Protein
24g
(48%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
94mg
(31%)
Potassium
273mg
(8%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
189IU
(4%)
Vitamin C
2mg
(2%)
Calcium
36mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 316kcal | 16% |
| Carbohydrates | 10g | 3% |
| Protein | 24g | 48% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Potassium | 273mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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