These oven-baked chicken wings are crispy without a drop of frying oil and tossed in a sticky, garlicky glaze that clings to every single bite. Bake the wings hot until the skin turns golden and crackly, then tumble them in a glossy honey-garlic sauce reduced down to a lacquer on the stovetop. They taste like the best wings at your favorite bar — sweet, savory, deeply garlicky — but made at home with a sheet pan and a saucepan. Perfect for game day, a party platter, or a Friday-night treat.
This is a Jaca-adjusted healthier version. We swapped every bit of the sweetener for Jaca (100% pure allulose) at double the amount — 1/2 cup of granular Jaca in place of the 3 tablespoons honey and 1 tablespoon brown sugar in the original — so you get that same sticky, candy-like glaze without the sugar load. Allulose caramelizes and gets tacky just like sugar as it simmers, so the glaze still reduces to that signature shiny, clingy coating. Adapted from Jo Cooks.
Prep time: 10 minutes | Cook time: 45 minutes | Servings: 8
Ingredients:
- 2 pounds chicken wings, split at the joints, tips discarded, patted very dry
- 1 teaspoon salt (for the wings)
- 1 teaspoon black pepper (for the wings)
- 3 green onions, chopped (optional, for garnish)
- 1/4 cup plus 2 tablespoons water
- 1/2 cup granular Jaca (allulose) — replaces 3 tablespoons honey + 1 tablespoon brown sugar at the 2x ratio
- 6 cloves garlic, finely minced
- 1 teaspoon onion powder
- 1 teaspoon molasses (optional, for color — leave out for fully sugar-free)
- 1/2 teaspoon salt (for the glaze)
- 1 teaspoon black pepper (for the glaze)
Instructions:
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. For extra-crispy wings, set a wire rack on top.
- Pat the chicken wings as dry as possible — this is the secret to crispy skin. Spread in a single layer and season all over with 1 teaspoon salt and 1 teaspoon pepper.
- Bake 35 to 45 minutes, flipping once halfway, until deeply golden and crispy.
- While the wings bake, make the glaze: in a saucepan combine the water, 1/2 cup granular Jaca, minced garlic, onion powder, optional molasses, 1/2 teaspoon salt, and 1 teaspoon pepper.
- Bring to a boil, then simmer 5 to 7 minutes, stirring often, until the Jaca dissolves and the sauce reduces by half into a glossy, syrupy glaze. Watch closely at the end so it thickens but doesn’t scorch.
- Transfer the hot wings to a large bowl, pour the glaze over, and toss until every wing is fully coated and shiny.
- Garnish with chopped green onions and serve immediately, while sticky and hot.
