For me, when I’m trying to eat a little better, snacking is the toughest part. Because snacking itself isn’t bad, and helps curb hunger between meals and can aid in preventing over-eating when meal time comes. Unfortunately, so many foods we think of as “snacks” are packed with carbs and additives that actually increase appetite and sabotage our overall health.
To fight this, I have a few quick snacks in my back pocket that are satisfying, delicious, and super quick to make. My Bee Sting Chicken Wings are at the top of that list, and take less than ten minutes to make! The key is to use wing flats and cut right between the two bones, separating each wing into two pieces. They cook so quick, and you have more surface-to-mass ratio, which means more flavor in every bite.
Bee Sting Chicken Wings
Ingredients:
- 7 chicken wings, flats only
- 2 tbsp avocado oil
- 1-2 tsp salt
- 1 1/2 tsp red peppercorns roughly ground
- 1-2 tsp red pepper flake
- 1 tsp lemon zest
- 1-2 tbsp honey + a drizzle at the end
- fresh lemon juice just a squeeze at the end
Directions:
- Put a stainless steel pan on medium/medium high heat. While the pan is heating up, cut the chicken wing flats in half, right between the two bones, creating two separate chicken sticks.
- In a bowl, toss together the chicken sticks, avocado oil, salt, and red peppercorns. Add directly to the heated pan and cook, shaking the pan and moving the chicken around frequently.
- About 2 minutes into cooking, add the red pepper flake. Cook until finished, add the lemon zest and honey, and quickly toss together to glaze. Remove from heat.
- Enjoy topped with a final drizzle of honey and a squeeze of fresh lemon juice. Goes great with a side of greens lightly dressed in lemon juice, olive oil, salt and pepper.
Thanks for the wonderful recipe. The dish was very quickly prepared and the whole family liked it.
I love those shallow white bowls! Do you have a source?
These are World Market from last year!
Thanks for the post! I’m excited to try this one!
That looks amaaaazing. All of it! I’ve just finished eating a late afternoon snack of hot tea with some plantain chips and half a grain free brownie, and now you’ve inspired me to also eat a huge plate of salad! Yum.
Can you tell me about sourcing fresh chicken wings? I haven’t ever cooked them in my life… think I’ve seen them in frozen bags with tiny drumsticks or something. Is this a normal thing in grocery stores? I have a bit of an aversion to cutting raw meat and tend to buy cuts I can put straight in the pan/crock pot/grill/cut with scissors over the pan but I think I would be willing to give it a shot for this dish.
The little drumsticks are called the drummettes, and those are one half of the chicken wing, with the flat being the other half. When you buy them in a package that way, they’ve been separated for you. In this recipe, I take the flat one step further and turn it into two separate sticks because it cooks faster and can be done just in a pan on the stove in a few minutes. But if you prefer, you could simply bake the whole wings at 450 for 25 minutes (they will get really smoky, just a heads up) and then toss them with the honey and lemon zest right out of the oven when they’re still hot.