Honey-Adobo Glazed Chicken Wings with Roasted Broccoli
Crispy baked chicken wings and drumettes glazed in a smoky honey-adobo sauce, served alongside tender roasted broccoli with garlic and fluffy cauliflower rice seasoned with cumin and cilantro. The sweet heat from chipotle peppers balances perfectly with honey, while the cooling rack technique ensures extra-crispy skin. This complete meal combines bold flavors with wholesome vegetables for a satisfying dinner that's both indulgent and nutritious. Perfect for weeknight dinners or casual entertaining when you want restaurant-quality wings at home.
Ingredients
- 2 lbs chicken wings and drumetteschicken thighs1:1Bone-in thighs work welladjust cooking time to 45-50 minutes
high
- 1 tsp arrowroot powder
- foil, for baking
- ½ lemons, cut into wedges
- ⅓ cup honey adobo saucechipotle hot sauce1:1
Use any smoky hot sauce as substitute
- 1 ½ Tbsp red wine vinegar
- 1 Tbsp adobo saucechipotle hot sauce1:1
Use any smoky hot sauce as substitute
- 1 Tbsp honey
- ½ tsp smoked paprika
- 3 Tbsp cooking oil
- 1 lb broccoli, chopped
- 4 cloves garlic, sliced
- 1 Tbsp cooking oil
- 12 oz cauliflower florets
- 1 Tbsp butter
- ½ tsp cumin
- 1 Tbsp cilantro, chopped
- ½ tsp salt
Instructions
- 1
Heat oven to 450F
- 2
Line sheet pan with foil and place oven-safe cooling rack on top
- 3
Arrange chicken wings and drumettes on rack with space between pieces
- 4
Roast chicken until cooked through and golden, turning halfway through, about 35 minutes
- 5
Spread broccoli and garlic on second sheet pan
- 6
Toss broccoli with oil and season with salt
- 7
Roast broccoli until tender, shaking pan halfway through, about 20 minutes
- 8
Heat nonstick pan over medium-high heat when chicken and broccoli are nearly done
- 9
Add butter to pan, then add cauliflower rice
- 10
Season cauliflower with cumin and salt
- 11
Saute cauliflower until tender, 2 to 4 minutes
- 12
Transfer cauliflower rice to serving bowl
- 13
Slice lemons and chop cilantro
- 14
Stir cilantro into cauliflower rice
- 15
Squeeze lemon wedges over finished broccoli
- 16
Toss finished chicken with honey-adobo sauce
- 17
Serve chicken over cauliflower rice with broccoli and lemon wedges on the side
Tips
Use a cooling rack on the baking sheet to allow air circulation around the wings for maximum crispiness
Make the honey-adobo sauce by combining red wine vinegar, adobo sauce, honey, and smoked paprika for a perfect sweet-heat balance
Time the vegetables to finish cooking when the chicken is ready - start broccoli about 15 minutes after the wings go in
Good to Know
Store leftovers in refrigerator up to 3 days. Reheat wings in 400F oven for 5-7 minutes to recrisp skin.
Wings can be seasoned and refrigerated up to 4 hours before cooking. Vegetables can be prepped day before.
Serve immediately while wings are hot and crispy. Provide extra lemon wedges and napkins.
Common Mistakes
Don't overcrowd wings on rack or they won't crisp properly
Don't skip turning wings halfway through or one side will burn
Don't add sauce until wings are fully cooked or it will burn in oven
Substitutions
Use any smoky hot sauce as substitute
FAQ
Can I make this with frozen wings?
Yes, but thaw completely and pat very dry before seasoning. Frozen wings will need extra 10-15 minutes cooking time and may not get as crispy.
What if I don't have adobo sauce?
Mix 1 tablespoon chipotle hot sauce with 1/2 teaspoon each smoked paprika and garlic powder as substitute.
How long will the honey-adobo sauce keep?
Store covered in refrigerator up to 1 week. Great on grilled meats, roasted vegetables, or as dipping sauce.