This Is Easily The BEST Wings Recipe I’ve Ever Made!

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offers a similar flavor.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot is gluten-free, while flour is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often less expensive.

Preheat oven to 425°F with convection setting on.

Trim whole chicken wings by slicing between the drum and flat, popping out the joint, and separating the wing tip.

Place wing tips in a container for future broth.

In a bowl, combine 1 tablespoon each of baking powder, potato starch, and white rice flour for every pound of wings.

Add a drizzle of olive oil to the mixture.

Sprinkle with base seasoning and mix well with hands until wings are coated evenly.

Line a baking tray with aluminum foil and place a raised grate on top, spraying it lightly with oil to prevent sticking.

Spread the wings out on the baking tray with space in between to ensure crispiness.

Spray the top of the wings lightly with oil before placing them in the oven.

Bake in the preheated oven for 20 minutes, then flip the wings.

In a bowl, combine 1/2 cup low sodium soy sauce, 1/2 cup honey, 2 tablespoons rice vinegar, 1 tablespoon mirin, a drizzle of sesame oil, and Sriracha to taste for the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens