Honey and Lemon Chicken Wings
- 1.5kg chicken wings (I cut mine so that the wing tip is discarded and the drumette/wingette are separated. They are much faster to cook and easier to eat – 1.5kg prepared this way will give you around 8-10 pieces each).
- 2 tbsp tamari or soy sauce
- 1 chicken stock cube crumbled
- 2 tbsp water
- 1 tbsp brown sugar
- Juice of a whole lemon (approximately 1/3 – 1/2 cup)
- 4 garlic cloves minced
- 2 tbsp olive oil
- 1/2 cup honey
- 1 tbsp sesame seeds
- Preheat oven to 180c.
- Marinate the chicken wings in all the ingredients, except for the honey and sesame seeds. Rub the marinade into the chicken using your fingers, the stock cube will break down and dissolve.
- Place the chicken on baking trays – Use two if you need to. Don’t overcrowd the tray.
- Place in the centre of your oven and cook for 45 mins, turning once half way.
- At the 45 min mark, heat your honey in a microwave safe dish in the microwave using 10 second intervals (it took me 20 seconds) until the honey is hot and runny. It will be “burn yourself hot”, take care removing it from the microwave.
- Poor the melted honey over your chicken, toss the chicken through using tongs ensuring the chicken is completely coated and return to the oven for the final 15 minutes of cooking. This will give your wings a stickiness without burning. Add 1 tbsp of water if the base of the pan is looking dark.
- Sprinkle with sesame seeds and serve.
- I served with garlic rice, buttered corn and a simple salad.
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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created The Simple Housewife to inspire others to buy with intention, eat well with simple ingredients, own less and live more.
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