Do you know the trick to the perfect wing? Crispy skin on the outside and tender, juicy chicken on the inside? Coated in a sweet sauce with just a kick of spice? I do, and I am sharing it here.
Course:
Appetizer
Cuisine:
American, Chinese, Japanese
Servings: 4
Author: Maddie Augustin
Ingredients
1lbchicken wings
1/2cuphoney
6Tbssoy sauceuse gluten free, low sodium, or coconut aminos - your choice
1 1/2tspstevia
6Tbsapple cider vinegar
4clovesgarlicminced
6dried japones chilesblanched
1/2tsptapioca starch
Instructions
Directions:
Steam chicken for about 30 minutes - This allows for the excess fat to drip out, so they become crispy when baked
Preheat oven to 425
In the meantime, blend garlic and chiles in food processor
Once minced, process remaining ingredients, except your tapioca starch
Set aside
Bake wings on parchment paper for about 45 more minutes, flipping half-way through
With about 5 minutes left, bring sauce mixture to a bowl in a small sauce pan
Slowly whisk in starch and continue to whisk until completely dissolved and no clumps remain
Once wings and sauce are finished, toss your wings in your sauce in a large mixing bowl