Honey Garlic Chicken Wings

These 5 ingredient Honey Garlic Chicken Wings are perfect for dinner, lunch, parties or even a snack! They’re sticky, sweet and very easy to prepare.

Baby, it’s cold inside. I truly believed that when I was last ranting about winter, we were done. It’s March.

Temperatures are supposed to be in the mid-50s. Instead, today was well below freezing. We were once again pummeled by snow on Sunday.

Enough already, winter! I do not believe in you anymore, therefore you do not exist.

I will heat up my kitchen to 425 degrees fahrenheit and pretend it’s downright steamy outside. Our kitchen windows will fog up in protest and that’s good. I will no longer be able to see your salty white destruction outside.

I will roast honey garlic chicken wings slathered in olive oil and lemon until they sizzle and their skins are crisp and brown from the heat of the oven.

And then I will eat them while they’re hot! And then… I don’t even know what I’m talking about, winter. Just go away already.

Honey Garlic Chicken Wings

These 5 ingredient Honey Garlic Chicken Wings are perfect for dinner, lunch, parties or even a snack! They’re sticky, sweet and very easy to prepare.

2 heads garlic
1 2/3 cups extra virgin olive oil
2 tablespoons honey
juice from 2 lemons ((approximately 1/4 cup))
3-4 pounds chicken wings ((approximately 35-40 wings))
kosher salt

Separate the garlic cloves without removing their skins. Place them in a pot, cover with cold water and bring to a boil. Boil the cloves for 10 minutes, then drain and allow to cool.
Squeeze the cloves out of the skin into a food processor and pulse them several times. Then turn the machine on and pour in the olive oil, honey and lemon juice.
Place the wings in a large, sealable plastic bag and pour in the mixture. Seal and refrigerate overnight.
Preheat the oven to 425 degrees F. Place the wings (skin side up) and liquid in a large roasting pan or baking sheet with raised sides. Roast for 45-60 minutes, basting every 15 minutes, until the meat is cooked and the skin is brown and crunchy.
Remove the wings from the pan with tongs and place on a serving tray. Salt them generously before serving.

Adapted from Nigella Lawson’s How To Eat