There’s a restaurant near us that does a $1 wing special on Wednesdays.
Sometimes the temptation is just too much to bear for poor hubs who does love a good plate of wings.
So last Wednesday I thought I’d present an alternative to what’s essentially junk food with my own version of classic wings.
These are flavoured with raw honey, fresh garlic and a splash of liquid aminos (you can sub in soy sauce if you’d prefer but taste as you go since soy sauce is a lot saltier in my experience).
The wings are baked instead of fried so no fear of rancid oils or trans fats.
In my opinion, they’re just as good as the ‘real thing’. Hubs did not express an opinion…but he did clear his plate and that says everything.
Sticky Garlic Wings (serves 2-3)
- 12 chicken wings
- 1 tbsp bacon fat, lard or goose fat (I used goose – it can be heated to a high temp without spoiling, and it makes them nice and crispy), melted
- sea salt & black pepper
- 3 cloves garlic, minced
- 2 tbsps liquid aminos
- 2 tsps honey
- Toss the wings in the fat and season liberally with salt and pepper.
- Place in a single layer on a roasting tray. Bake at 400 for 45 minutes until crispy.
- Whisk together the garlic, honey and aminos. When the wings are crispy remove from the oven and toss in this mixture until all are coated. Serve immediately.
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