I remember this time I grabbed fresh chicken wings at my local farmer’s stand, thinking I’d whip up a simple dinner.

Instead, I ended up making wings so sweet and savory that my neighbor texted me at midnight begging for leftovers.

These wings bring me right back to those warm backyard get-togethers with family and friends, bonding over a platter of finger-lickin’ goodness.

Besides, I feel better knowing I’m using fresh vegetables and farm-raised chicken that keeps my meals healthier.

Variations & Substitutions

Gluten-Free: Use tamari or coconut aminos instead of regular soy sauce.
No Honey? Agave syrup or pure maple syrup works fine.
Spice It Up: A pinch of red pepper flakes can give these wings a small kick.
Different Protein: Chicken thighs or drumsticks can also soak up this marinade beautifully—just adjust cooking time.
Vegetable Swap: Try roasted carrots, bell peppers, or green beans if broccoli’s not around.

Serving & Presentation

I like to sprinkle sesame seeds on top for that extra pop. I serve these wings hot with a side of roasted veggies and maybe a simple coleslaw.

A bowl of extra sauce is awesome for dunking. Sometimes I toss fresh green onion slices on top just for color.

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Sweet, savory wings baked to a glossy finish, perfect for a quick meal or a friendly gathering.

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Marinate the Chicken
I mix the soy sauce, honey, brown sugar, ginger, garlic, and lime juice in a bowl. Then I toss in the chicken wings, coating each piece. I cover and chill it in the fridge for at least 30 minutes (longer gives stronger flavor).
Prep Your Oven
I preheat the oven to 400°F. While waiting, I line a baking sheet with foil, then brush it with a little olive oil so the wings won’t stick.
Arrange and Bake
I lay out the wings in a single layer. I pour a bit of the leftover marinade on top, but keep some for the glaze. Bake for about 20 minutes, then flip the wings. Keep ’em in the oven another 15 minutes until they’re golden.
Make the Sticky Glaze
While the wings bake, I heat the leftover marinade in a small saucepan over medium heat. I stir in the cornstarch mixture until the sauce thickens—usually takes 2 or 3 minutes.
Glaze and Crisp
Pull the wings from the oven, brush them with the thick sauce, then pop them back in for about 5 minutes so they get sticky and shiny. Sometimes I broil them for just a minute or two if I want more caramelized edges.

Roasted Broccoli
I drizzle the florets with a bit of olive oil, salt, and pepper. Then I pop them in a 400°F oven for about 15 minutes, or until they’re crisp on the edges. This keeps the nutrients intact and gives them a slight crunch.

Marinate longer for deeper flavor. Keep extra napkins handy—these wings are sticky in the best way.