Eosinophilic Esophagitis Friendly Honey Garlic Chicken Wings
Total time1 hr
Prep time15 min
Cook time45 min
4.9(10)
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Learn more →Ingredients
4 servings
- 2 ½ lb chicken wings, split at the joint, tips removed
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp black pepper
For the glaze
- ⅓ cup honey
- 4 cloves garlic, minced
- 3 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tsp fresh ginger, finely grated
- 1 tsp rice vinegar
- ¼ tsp red pepper flakes (optional)
For serving
- 2 tsp sliced scallions (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed baking sheet and lightly coat the rack with cooking spray.
- 2
Pat the chicken wings thoroughly dry with paper towels, then transfer them to a large mixing bowl. Sprinkle with the baking powder, salt, and black pepper and toss until every wing is evenly coated.
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