Unreal! Forget Buffalo wings—not only are these healthier than deep-fried wings and way lower in fat, they simply are the best chicken wings you’ll ever have! They are super, über-snacks that can be a simple supper, with salad or veggies on the side. The only carbs come from natural juice and honey. Unlike the small, snipped wings served in some bars and restaurants, homemade wings are larger and have more meat. Allow three or four for a full dinner portion per person, though my sweetie and I can eat all twelve if we’re watching a double feature that night!
Recipe information
Yield
4 servings, 3 wings per person
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Preheat a large ovenproof skillet over high heat. Liberally season the chicken wings with salt and pepper. Once the skillet is screaming hot add the oil, then the wings in a single, even layer. Brown the wings for 3 minutes per side.
Step 3
While the wings are browning, assemble the sauce: In a small pot combine the mustard, orange juice, ginger, hot sauce, soy sauce, hot red pepper flakes, and honey. Bring up to a simmer over high heat, then lower the heat, and keep the sauce warm until the wings are done browning. Remove the ginger from the sauce.
Step 4
After the wings brown, drain off some of the fat and drippings.
Step 5
Pour the simmering sauce over the browned wings. Place the skillet in the oven and roast the wings for 20 minutes, flipping them once halfway through the cooking time.
Step 6
Remove the wings from the oven. Toss the wings around in the sauce and finish with the fresh cilantro or parsley and the chives.
Step 7
Serve hot or at room temperature.
Tidbit
Step 8
Close that door! Whenever you are tending to something in the oven, pull it out of the oven completely and close that door while you are doing your business. Otherwise your oven will have to work double time to get back up to temp.
