Roasted Date Honey Glazed Chicken Wings with Crispy Skin
Chicken wings get an exotic upgrade with a glossy date-honey glaze that balances sweet, tangy, and warming spices. The dates roast alongside the wings before being pureed into a sticky sauce with tomato, vinegar, and lime for depth. Perfect for game day entertaining or when you want wings that stand out from the crowd. The two-stage baking process ensures crispy skin while the final glazing creates beautifully caramelized wings with Middle Eastern-inspired flavors.
Ingredients
- ½ teaspoons ground ginger
- ½ teaspoons ground turmeric
- 2 teaspoons kosher salt
- ½ teaspoons ground black pepper
- 2 pounds chicken wingscauliflower florets1:1vegetarianvegan
completely different texture
- ¼ cup all-purpose flourrice flour1:1gluten-freegluten-free
- ¾ cup Medjool dates, pitted (about 8 dates)
- ½ cups tomato sauce
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons lime juice
- 2 tablespoons honey, extra for garnish
- 1 tablespoon sweet paprika
- ½ tablespoons sesame seeds
- 1 tablespoon chives, finely chopped
Instructions
- 1
Preheat oven and line a large sheet pan with parchment paper
- 2
Combine ginger, turmeric, salt and pepper in a small bowl
- 3
Season wings with the spice mixture in a large bowl and coat with flour, tossing gently
- 4
Arrange coated wings on prepared sheet pan
- 5
Wrap dates in foil leaving slightly open and place next to wings on sheet pan
- 6
Bake for 20 minutes then remove dates
- 7
Continue baking wings until cooked through and skin is crispy
- 8
Puree roasted dates with tomato sauce, olive oil, vinegar, lime juice, honey, and paprika in food processor
- 9
Transfer date sauce to a large bowl
- 10
Toss hot baked wings in date sauce
- 11
Return sauced wings to sheet pan and bake until sticky and caramelized
- 12
Drizzle with extra honey and sprinkle with sesame seeds and chives
Tips
Wrap dates loosely in foil to prevent burning while allowing some caramelization during roasting.
Pat wings completely dry before seasoning to ensure the flour coating adheres properly and skin crisps well.
Let wings rest briefly after first sauce coating before final baking to help the glaze set and caramelize better.
Good to Know
Refrigerate cooked wings up to 3 days. Reheat in 350F oven until warmed through.
Wings can be seasoned and floured up to 4 hours ahead. Cover and refrigerate until ready to bake.
Serve immediately while hot and crispy. Provide napkins and wet wipes for sticky fingers.
Common Mistakes
Don't skip drying wings thoroughly or skin won't crisp properly.
Avoid overcrowding the pan to prevent steaming and ensure even browning.
Substitutions
Vegan Options
completely different texture
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these wings spicier?
Add cayenne pepper to the spice mix or include hot sauce in the date puree for heat without overwhelming the sweet-tangy balance.
What if my dates are too dry to puree smoothly?
Soak dried dates in warm water for 10 minutes before roasting, or add a tablespoon of the wing cooking juices to the food processor.
How long will the glazed wings keep?
Store refrigerated up to 3 days, though they're best eaten fresh. Reheat gently in a low oven to maintain the glaze.