Ingredients
Chicken Wings
2 lbs chicken wings, split & tips removed
2 tablespoons olive oil
Freshly ground black pepper, to taste
1 teaspoon salt
1 teaspoon paprika
½ teaspoon garlic powder
Honey Garlic Sauce
⅓ cup honey
¼ cup soy sauce (low sodium preferred)
4 cloves garlic, minced
1 tablespoon butter
1 tablespoon rice vinegar or apple cider vinegar
½ teaspoon chili flakes (optional)
Roasted Sweet Corn
3–4 ears fresh sweet corn, husked
1 tablespoon olive oil
Salt & black pepper, to taste
1 tablespoon butter (optional)
Fresh parsley or cilantro, chopped (optional)
Instructions
1. Roast the Corn
Preheat oven to 425°F (220°C).
Cut corn into halves or thirds. Toss with olive oil, salt, and black pepper.
Spread on a baking sheet and roast for 20–25 minutes, turning once, until lightly charred.
Toss with butter (if using) and set aside.
2. Bake the Chicken Wings
Lower oven to 400°F (205°C).
Pat wings dry. Toss with olive oil, salt, pepper, paprika, and garlic powder.
Arrange on a lined baking sheet (or rack).
Bake for 40–45 minutes, flipping halfway, until crispy and cooked through.
3. Make the Sticky Honey Garlic Sauce
In a saucepan over medium heat, add butter and garlic. Sauté 30 seconds.
Stir in honey, soy sauce, vinegar, and chili flakes.
Simmer 5–7 minutes until thick and sticky.
4. Coat the Wings
Add baked wings to the sauce and toss until fully coated.
Optional: Broil wings 2–3 minutes for extra caramelization.
Serve
Plate wings with roasted sweet corn. Garnish with fresh herbs if desired.
Tips
For extra crispiness, pat wings very dry and use a wire rack
Want heat? Add sriracha or extra chili flakes
Corn is great finished with lime juice or chili butter 🌽