Sticky Baked Garlic Chicken Wings

Football food!!!!  Garlic, soy, ginger, some heat, and voila! perfect football food! These can be made the night before and reheated the next day and they also taste good at ‘room’ temperature, room being an actual room or at a tailgate. PIC and I both try to contribute to cooking on weekends so we have a few nice meals and leftovers for the following week for lunches. I worked really hard to make these a bit healthier than their deep fried brothers and sisters and maintain some crunch and crisp skin.  You can always omit the flour dusting to cut about 7 more carbs ;), but you do what you want.  I did not want to wok fry these or subject them to any oil outside of their own natural fat.  I got lucky and found chicken drummies on sale at my local grocery store so I scooped up a few packages before the little old ladies swooped in like vultures…..

I found a recipe that I liked, but didn’t want to fry the wings and thought it might be nice to coat them with a light flour dusting to help add some more crunch and texture onto the finished product. It was a football weekend but our team was away so these were great since I could mind the oven without missing the game. Truth be told, the hardest part of this recipe is just waiting.  The sauce comes together in just a few minutes and flouring up the wings is more fun than work 🙂

You’ll need:

5 min. prep  + cook time

  • 15-20 pcs chicken wings
  • 1/2 cup flour
  • 1 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 1/4 cup brown sugar
  • 6 cloves garlic, minced
  • 1 tsp ginger paste or ground
  • 1/4 cup regular soy sauce (I use less sodium soy)
  • 1/2 tsp cayenne pepper
  1. Preheat oven to 400 F.
  2. Line a baking sheet with foil.
  3. Use a wire rack to put wings on in baking sheet.
  4. Mix flour, garlic powder, and pepper together and put in a plastic bag
  5. Put chicken wings in bag and shake to coat
  6. Lay wings out on wire rack/baking sheet  in a single layer.
  7. Bake wings at 400 degrees F for 40 min.
  8. While wings cook, combine brown sugar, garlic, ginger, soy, and cayenne pepper in a small saucepan.
  9. Simmer until sauce begins to thicken, about 10 min.
  10. Set aside.
  11. Remove chicken wings, and put in a bowl.
  12. Coat with sauce.
  13. Put wings back on baking sheet.
  14. Cook for 10 more min. to cook the sauce onto the wings.
  15. Dig in!

8 thoughts on “Sticky Baked Garlic Chicken Wings

  1. I’m obsessed with football food. And with wings. And with not having to fry things. This is a recipe full of win, in my opinion. Thanks for sharing.

    Erin –

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