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Honey Ginger Chicken Wings Recipe

Written by
April 29, 2014
Updated April 12, 2018
Category: Recipes


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

Chicken Wings

  • 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.



Orlando Rios is the Online Marketing Manager at Onnit and producer of the Total Human Optimization Podcast.
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