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Honey Chili Wings

I have been working on a wing cookbook that will be released next year, and this is one of my favorites. It is a multi-part recipe, but it is so worth it.



1/2 cup raw honey

1/4 cup apple cider vinegar

1/4 cup water

2 Thai chilis, seeded

1-oz of pickled Garlic

1-oz of pickled Ginger, minced

2 tablespoons raw sugar

1 tablespoon tomato paste

Salt and Pepper to taste


3 lbs of wings

1 tablespoon Garlic powder

1 tablespoon onion powder

Olive Oil

Salt and pepper to taste


Place Thai chilis, garlic, ginger, and tomato paste in a food processor and pulse to form a paste. Transfer to a bowl, whisk in the remaining ingredients, and set aside.

Preheat the oven to 450 degrees.

Line a baking sheet with foil, place a rack on top, and spray the rack with non-stick spray.

Blend garlic and onion powder with salt and pepper in a small bowl.

Place wings in a large bowl, drizzle with olive oil, toss, sprinkle with spice mixture, and transfer to the prepared baking sheet. Place in the oven and roast for about 20 to 25 minutes or until nice, crispy, and baked. Flip the wings a few times during the roasting process. Remove from the oven; lower the oven to 375 degrees.

Transfer the hot wings to a large bowl, pour the sauce over, toss to coat, and transfer to a large deep baking dish; pour out any sauce from the bowl. Return to the oven and bake for 12 to 15 minutes until the sauce is nice and bubbly. Remove and let rest for 15 minutes before serving.

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