Good wings cannot be rushed. They take 50 minutes in the oven, at a minimum. If you try to cook them for less time than that you are missing out on their inherent awesomeness.
I roast chicken wings drizzled with a little olive oil and tossed about with a pinch of salt and pepper. I cook them at 350*F on low fan for 40 minutes, stirring once. Then they get a quick glaze of sauce and go back into the oven on high fan to allow the sauce to caramelize and get all sticky good. Ten minutes of cooling time and they’re lick-able. It is worth every minute.
This version of honey garlic is a little different and a little quicker to throw together than my previous one (which calls for roasted garlic and makes a larger batch size for a stir-fry sauce). I sometimes glaze wings with BBQ sauce instead, or equal parts honey and sriracha, or serrano pepper jelly made from the garden stuff this summer.
** please note: most soy sauce is NOT gluten free. Make sure you check the ingredients. I recommend and prefer either Bragg’s Liquid Aminos or Tamari style soy **
Hope you can read my chicken scratch. If you cannot make something out feel free to……. wing it! 🙂