Ginger Honey Chicken Wings

Ginger Honey Chicken Wings


Ingredients makes about 60

Honey Ginger Glaze

  • 1/2 cup honey
  • 6 large garlic cloves, crushed
  • 35 gr. Powder Ginger

Chicken Wings

  • 5 pounds chicken wings
  • 2 tablespoons grapeseed oil
  • 1 tablespoon Onnit Pink Himalayan Sea Salt
  • 1/3 teaspoon ground black pepper
  • 1/3 teaspoon Pimento ( Allspice )


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.


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