Crispy chicken wings tossed in a spiced tomato-paste sauce and baked in the oven. A favorite at parties and snack tables, these wings are finger-licking good with their sticky sauce and crispy skin.
Wash the chicken wings and pat them thoroughly dry with paper towels. Keeping them dry is important for crispiness.
Mix the tomato paste, olive oil, crushed garlic, honey, red pepper flakes, thyme, salt, and black pepper to make the sauce. Coat the wings thoroughly with this sauce.
Arrange the wings in a single layer on a baking tray lined with parchment paper. Bake in a preheated 200°C (390°F) oven for 40 minutes, until the skin is crisp and golden brown, turning halfway through. Note: make sure the meat near the bone is cooked through.
Important: For crispy wings, dry them thoroughly before putting them in the oven; wet skin won't crisp up. Caution: Make sure the chicken is fully cooked and the meat near the bone isn't pink; the internal temperature should reach 74°C (165°F). Contains no tree nuts, no gluten.
Turning the wings once at the halfway point of cooking ensures both sides brown evenly. For a stickier sauce, brush the remaining sauce on in the last 5 minutes and return them to the oven.
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