Honey Garlic Lavender Game Day Wings
Crispy oven-baked wings, a sticky honey garlic glaze and a pinch of herbes de Provence. There's no fryer to clean up, so you can watch the game instead of the stove. Make a double batch; they go fast.
Crispy oven-baked wings, a sticky honey garlic glaze and a pinch of herbes de Provence. There's no fryer to clean up, so you can watch the game instead of the stove. Make a double batch; they go fast.
Jump to the recipe Print a 4×6 recipe card
Why this pairing works
Honey clings to crisp skin and caramelizes into a glossy glaze, while soy sauce and garlic keep it savory. The herbs add a subtle floral lift that makes people ask what's in there.
Serves 4 to 6 Prep 15 min Cook 50 min
Ingredients
- 3 lb chicken wings, split into flats and drumettes, patted very dry
- 1 Tbsp baking powder, aluminum-free
- Lavender Salt Grinder, about 1 tsp
- Lavender Garlic Pepper Grinder, generously
- 1/3 cup Lavender Wildflower Honey
- 3 Tbsp butter
- 2 Tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp Herbes de Provence with Lavender, crushed
- 1 tsp hot sauce, optional
Directions
- Heat the oven to 425°F. Set a greased wire rack on a foil-lined sheet pan.
- Toss the wings with the baking powder, Lavender Salt and Garlic Pepper. Arrange in a single layer on the rack, skin side up.
- Bake 45 to 50 minutes, flipping halfway, until deep golden and crisp and the thickest pieces read at least 165°F.
- Meanwhile, simmer the honey, butter, soy sauce, garlic, herbes de Provence and hot sauce in a small pan for 2 to 3 minutes, until slightly thickened.
- Toss the hot wings in the glaze in a big bowl and serve right away.
Serve it with: Lavender Fudge Brownie Mix
Make it your own
- Add 1 tsp red pepper flakes to the glaze for hot honey wings.
- Bake a pan of Lavender Fudge Brownies for halftime.
Our cottage foods are made on the farm and sold in person at the farm stand, markets and events. Tap any linked ingredient to see flavors and availability.
Share how it went in your field