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Sticky, Crispy Chicken Wings

with Chicken Bone Broth
Gluten Free High Protein (15g+) No Dairy Added
recipe-difficulty
Easy peasy
recipe-serves
4-6
ready-in
2 hours
Sticky, Crispy Chicken Wings

Finger-lickin’ good Sticky, Crispy Chicken Wings. These flavour-packed wings are a party dish your friends won’t want to miss out on. A balance of sweet, fresh and crispiness + the benefits of Chicken Bone Broth for immunity, energy and gut wellbeing with zinc and B vitamins. Serve this up & impress your buds (& their taste buds).

Thank you to Recipe Tin Eats for the helpful hack of adding baking powder to the wings to make the extra crispy!

Sides & Snacks
Asian inspired
Pantry Items
View in metric

Glaze

  • 3 garlic cloves, minced
  • 1 tbsp grated ginger
  • ⅓ cup tamari
  • 2 tbsp water
  • 2 tbsp raw honey

To serve

  • ½ cup cilantro, chopped
  • 2 tbsp toasted sesame seeds
  • A few handfuls of leafy greens
  1. Preheat oven to 425°F, then line two rimmed baking trays with baking paper.
  2. Place two cooking racks onto the trays, then brush with olive oil.
  3. Cut chicken wings into flats and drums by cutting where the joint is connected in the middle of the two pieces (you can also buy this separated in some supermarkets/butchers).
  4. Place the baking powder, Chicken Bone Broth, spices, salt, and pepper into a bowl, mix together to combine.
  5. Pat the chicken dry, then add to the spice mixture, toss to coat.
  6. Arrange the wings on the wire racks spaced a little apart, then bake for 50 minutes, turning every 20 minutes (leaving 10 minutes for the last turn).
  7. Meanwhile, in a small saucepan, fry the garlic and ginger for about two minutes, stirring, then add the rest of the glaze ingredients and cook for another minute.
  8. Remove wings from the oven, then brush on the glaze on both sides, place back in the oven for five minutes.
  9. To serve, scatter over sesame seeds and chopped cilantro. Serve with some leafy greens.