Gluten-Free Baked Honey Garlic Chicken Wings

Instructions

The wings

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper, or set a wire rack on the sheet for extra-crispy skin.
2. In a large bowl, toss the wings with the avocado oil until coated. Sprinkle with the salt, pepper, and garlic powder and toss again.
3. Arrange the wings in a single layer on the baking sheet.
4. Bake at 400°F for 40–45 minutes, until the chicken reaches an internal temperature of 165°F. On parchment, flip the wings halfway through; on a wire rack, no flipping is needed.
5. Switch the oven to broil and broil for 5 minutes, until the skin is crispy and golden.
6. Transfer the wings to a clean bowl, pour the sauce over, and toss until coated. Serve topped with the chopped green onions.

The sauce — make while the wings bake

1. Mix the cornstarch and water in a small bowl until smooth and no clumps remain; set aside.
2. In a small saucepan, combine the honey, garlic, tamari, and sriracha. Heat over medium, stirring, until the honey dissolves.
3. Bring to a boil, stirring occasionally, then stir in the cornstarch slurry.
4. Reduce the heat to medium-low and stir until the sauce thickens and looks glossy, 5–10 minutes.
5. Remove from the heat and let it cool slightly before tossing with the wings — you want it warm but not hot, so it coats instead of steaming.