Dairy Free Honey Garlic Chicken Wings

Total time1 hr

Prep time15 min

Cook time45 min

4.8

(8)

Sticky, glossy, and packed with bold flavor, these oven-baked wings are the kind of crowd-pleaser that disappears fast — and they serve four perfectly. The secret to that shatteringly crisp skin is baking powder and a hot 425°F oven with a wire rack, so the heat circulates all around each piece without a drop of butter or cream in sight. Once the wings come out golden and crackling, they get tossed in a from-scratch honey garlic sauce built from soy sauce, fresh minced garlic, rice vinegar, and a touch of sesame oil — all naturally free of dairy and rich with savory-sweet depth. A quick cornstarch slurry pulls the sauce together into a thick, lacquered glaze that clings to every wing instead of sliding off. Wings can be a minefield when you're avoiding dairy, since restaurant versions and store-bought sauces often sneak in butter-based finishes, but this recipe keeps everything clean and straightforward. Finish with a scatter of sesame seeds and sliced green onions for a little crunch and color, then get them to the table fast — they won't last long.

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Ingredients

4 servings

For the wings

2 lbs chicken wings, split at the joint, tips removed
1 tbsp olive oil
1 tsp baking powder
½ tsp salt
½ tsp black pepper

For the honey garlic sauce

⅓ cup honey
3 tbsp low-sodium soy sauce
4 cloves garlic, minced
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp cornstarch
1 tbsp water

For serving

2 tsp sesame seeds (optional)
2 green onions, thinly sliced (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Set a wire rack inside a large baking sheet and lightly coat the rack with cooking spray or a thin brush of olive oil.
2
Pat the chicken wings thoroughly dry with paper towels. In a large mixing bowl, toss the wings with the olive oil, baking powder, salt, and black pepper until evenly coated.

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