Honey Ginger Glaze
- 1/2 cup honey
- 4 tablespoons Bragg’s Liquid Aminos
- 6 large garlic cloves, crushed
- 2 4-inch x 2-inch pieces of ginger, peeled, sliced
- 5 pounds chicken wings
- 2 tablespoons grapeseed oil
- 1 tablespoon Onnit Pink Himalayan Sea Salt
- 1/2 teaspoon ground black pepper
Makes about 60
Honey Ginger Glaze Bring all ingredients and 1/2 cup water to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to 1/2 cup, 7-8 minutes. Strain into a medium bowl to keep the small bits out. Let sit for 15 minutes to thicken slightly. NOTE: Glaze can be made 5 days ahead of time. Keep in the refrigerator, but warm before serving.
Chicken Wings Preheat oven to 400° F. Set a wire rack inside two large baking sheets. (You’ll need more than one baking sheet to accommodate all these wings!) Place the wings, grapeseed oil, sea salt and pepper in a large bowl; toss to coat. Place the wings on the sheets. Be sure to spread out in a single layer. Bake wings until cooked through and skin is crispy, about 50 minutes.
After wings are cooked, line another baking sheet with foil and top with a wire rack. Add wings to honey ginger glaze and toss evenly to coat. Place wings in a single layer on prepared rack and bake until glaze is glossy and lightly caramelized, 8-10 minutes.
Note: If you don’t have a wire rack, brush your foil-lined baking sheets with grape seed oil to be sure that the wings don’t stick to the foil.