Serves: 4Prep Time: 15 minutesCook Time: 55 minutes–1 hour
CLINTON: You know that I can’t resist a chicken wing. They are crispy and saucy, and sometimes when I eat them it’s like my mind goes somewhere else. And when I come back, there’s nothing left but a pile of bones scattered on the table. I don’t know what it is, but that good little voice in my head just stops talking and I totally lose control. Well at least that’s how I felt when I tried Akilah’s roasted honey chicken wings. They are sweet and sticky from the honey but a little bit spicy from the ginger; and the flavor is so perfectly balanced that I just can’t stop eating them.
FOR THE HONEY GLAZE:
⅓ cup honey
2 tablespoons barbecue sauce (store-bought)
1 teaspoon ginger, minced
1 teaspoon ginger juice
FOR THE CHICKEN WINGS:
1 pound chicken wings
2 tablespoons coconut oil
1 teaspoon kosher salt
½ teaspoon black pepper
2 cloves garlic, minced
1. Preheat oven to 375°F.
2. Line a baking sheet with parchment paper or a silicon mat.
3. Prepare glaze by mixing all its ingredients together in a small bowl and set aside.
4. Toss chicken with coconut oil, salt, pepper, and minced garlic, to coat. Arrange chicken on the prepared baking sheet without overlapping the pieces.
5. Roast in the preheated oven for 45 minutes.
6. Remove chicken from the oven, and split the ginger glaze in half. Brush the wings with half of the glaze mixture, reserving the remaining half to serve with the finished wings.
7. Place chicken back into the oven for 10 minutes.
8. Remove and serve with the remaining glaze.
TIP: The Chew viewer Jackie from New Jersey has a great tip for a fresh-smelling house before guests arrive for a cocktail party. Just simmer herbs and spices like lemon, mint, and lavender (or ginger, honey, and cinnamon) in water in your slow cooker a couple of hours before your party guests get there and your house will smell warm and welcoming.—Clinton
