Posted on by Sarah Allinson-Chorabik

Honey garlic chicken wings

This is total comfort food… and believe me when I say - it is so satisfying to watch the honey as it begins to bubble and thicken, swirling with the vinegar.  

INGREDIENTS

  • 6 chicken thighs, bone in or out, with or without skin*
  • Salt and pepper, to season
  • 2 teaspoons garlic powder, to season
  • 6 cloves garlic, crushed
  • 1/3 cup honey
  • 1/4 cup water (or chicken broth)
  • 2 tablespoons rice wine vinegar (or apple cider vinegar, or any white vinegar)
  • 1 tablespoon soy sauce

INSTRUCTIONS

  1. Season chicken with salt, pepper and garlic powder; set aside.
  2. Heat a pan or skillet over medium high heat; sear chicken thigh fillets or breast fillets on both sides until golden and cooked through.

FOR BONE IN THIGHS:

  1. Reduce heat after searing on both sides, cover the skillet with a lid and continue cooking until the chicken is cooked through, while turning every 5 minutes until done. Alternatively, see notes for the oven method.
  2. Drain most of the excess oil from the pan, leaving about 2 tablespoons of pan juiced for added flavour.

  

FOR SAUCE:

  1. When chicken is done and cooked through, arrange chicken skin-side up in the pan (if cooking with skin); add the garlic between the chicken and fry until fragrant (about 30 seconds). Add the honey, water, vinegar and soy sauce. Increase heat to medium-high and continue to cook until the sauce reduces down and thicken slightly (about 3-4 minutes).
  2. Garnish with parsley and serve over vegetables, rice, pasta or with a salad.

 

Learn More about this recipe at Cafe Delites