Honey Garlic Pepper Lavender Tailgate Wings
Crispy oven-baked wings, tossed in a sticky honey glaze with plenty of cracked garlic pepper. No fryer and no mess, so you can bake them before kickoff and still catch the opening drive.
Crispy oven-baked wings, tossed in a sticky honey glaze with plenty of cracked garlic pepper. No fryer and no mess, so you can bake them before kickoff and still catch the opening drive.
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Why this pairing works
A little baking powder dries the skin so it crisps in the oven like it was fried. Honey gives the glaze its shine, and garlic pepper plus a touch of heat keeps it from tasting like dessert.
Serves 4 to 6 Prep 10 min Cook 50 min
Ingredients
- 3 lb chicken wings, split, patted very dry
- 2 tsp baking powder, aluminum-free
- Lavender Salt Grinder, about 1 1/2 tsp
- Lavender Garlic Pepper Grinder, generously, divided
- 1/3 cup Lavender Wildflower Honey
- 3 Tbsp butter
- 2 Tbsp hot sauce, or to taste
- 1 tsp soy sauce
Directions
- Heat the oven to 425°F. Set a wire rack on a foil-lined sheet pan.
- Toss the wings with the baking powder, Lavender Salt and a good grinding of Garlic Pepper. Arrange skin-side up on the rack.
- Bake 45 to 50 minutes, flipping once halfway, until crisp and golden and at least 165°F inside.
- Meanwhile, melt the butter, honey, hot sauce and soy sauce in a small pan and simmer 2 minutes.
- Toss the hot wings in the glaze and finish with more cracked Garlic Pepper.
Serve it with: Herbes de Provence with Lavender
Make it your own
- Mild version: skip the hot sauce and add 1 tsp Herbes de Provence to the glaze.
- Pack the glaze separately and toss the wings at the tailgate.
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