Honey BBQ’d Chicken Wings

Honey BBQ’d Chicken Wings

Honey BBQ’d Chicken Wings
Serve with carrots and celery sticks with feta cheese dip- I like to come up with healthier versions of fast food my family loves. I tinkered around with a baked version of wings that would be just as tasty as the fried version. It took me a few times to get the flavor and crispiness right, but this version got two thumbs up! Most of the time needed for this meal is the cook time of the wings, leaving plenty of time to prepare your crudités and even flip through a magazine.
    Servings
    4people
    Cook Time
    50-55 minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    50-55 minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1teaspoon cayenne pepper
    • 1/2tablespoon sweet paprika powder
    • 1/4teaspoon sea salt
    • 1/4teaspoon ground black pepper
    • 1teaspoon onion powder
    • 2teaspoon garlic powder
    • 3pound chicken wings and drummettes
    • 1/3cup honey
    • 1/4cup soy sauce
    • 3 garlic cloves, chopped
    • 2 1/2tablespoon tomato paste
    • 1/2tablespoon cornstarch or arrowroot
    • 1cup plain Greek yogurt
    • 1tablespoon mayonnaise
    • 1/2cup crumbled feta cheese
    • 1tablespoon sesame seeds
    • 3 carrots, cut into sticks
    • 3 celery stalks, cut into sticks
    Instructions
    1. Preheat oven to 400 degrees. Prepare the dry rub: combine cayenne pepper and following 5 ingredients (through garlic powder) in a small bowl. Add chicken wings to a large zip lock bag. Add dry rub and shake bag to coat wings evenly.
    2. Place a baking rack in a jelly roll pan (cover the bottom with aluminum foil or parchment paper for easier clean up). Bake the wings for 40 minutes, turning once at 20 minutes.
    3. While the wings bake, make the basting sauce. Combine the honey and the next 3 ingredients (through tomato paste) in a small saucepan. Bring to a boil, reduce heat and simmer for about 7-10 minutes. Combine the cornstarch and 2 tablespoons of water in a small bowl until cornstarch is completely dissolved. Add cornstarch mixture into the basting sauce, stirring constantly until it is dissolved. Simmer for an additional 3-5 minutes. Remove from heat and keep warm. It should be thick, but this is needed to coat the wings.
    4. To prepare cheese dip: In a small bowl combine the yogurt, mayo and feta cheese. Serve at the table with crudités and wings.
    5. When the wings are cooked, place them in a large bowl, add the basting sauce, and toss well. Return the wings to the rack, reserving any additional basting sauce, and broil the wings for an additional 3 minutes until the wings are crispy. Remove the wings to the bowl with the reserved basting sauce, toss well and sprinkle with sesame seeds. Serve them with crudités and cheese dip.
    Recipe Notes

    If you prefer a more classic dip for crudités and chicken wings, replace the feta cheese with crumbled blue cheese. Goat cheese would be delicious too.

    I have skipped putting the wings under the broiler in Step 5, instead just tossing the baked wings in the basting sauce, sprinkling with the sesame seeds and serving tableside. They are just as delicious!

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