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Milk Street Bowtie Honey Sage Turmeric Wings

Honey Sage Turmeric Wings

By NIk Sharma - Friend of Milk Street

Honey Sage Turmeric Wings

Free

This recipe was originally published on "A Brown Table." We love that the wings are baked—not fried—which makes them great for a crowd. We also love the layers of flavor between the caramelized honey and blistered, sage-crusted skin, and the fresh sage to finish. See more from food writer and photographer Nik Sharma here. (Photo credit: Nik Sharma)

5 pounds chicken wings, drumettes and flats separated
4 tablespoons fresh sage leaves, thinly chopped, plus freshly cut sage leaves to garnish
1 tablespoon ground turmeric
1 tablespoon fine sea salt
1 tablespoon dried red chili flakes
2 tablespoons honey
2 tablespoons extra-virgin olive oil
2 tablespoons teaspoon tempura flour or all-purpose flour
limes to garnish
Ingredients
  • 5

    pounds chicken wings, drumettes and flats separated

  • 4

    tablespoons fresh sage leaves, thinly chopped, plus freshly cut sage leaves to garnish

  • 1

    tablespoon ground turmeric

  • 1

    tablespoon fine sea salt

  • 1
  • 2

    tablespoons honey

  • 2
  • 2

    tablespoons teaspoon tempura flour or all-purpose flour

  • limes to garnish

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Honey Sage Turmeric Wings

Get Ready to Cook

6-8

Servings

Tip

"Tempura flour gives these guys a nice crispy texture, but all-purpose flour will work well too. Also, you can make these hotter by adding more chili."

Ingredients
  • 5

    pounds chicken wings, drumettes and flats separated

  • 4

    tablespoons fresh sage leaves, thinly chopped, plus freshly cut sage leaves to garnish

  • 1

    tablespoon ground turmeric

  • 1

    tablespoon fine sea salt

  • 1
  • 2

    tablespoons honey

  • 2
  • 2

    tablespoons teaspoon tempura flour or all-purpose flour

  • limes to garnish

Step 1 of 4

Prepare Chicken

5
pounds chicken wings, drumettes and flats separated

Pat the chicken pieces with a clean paper towel and place in a mixing bowl.

Step 2 of 4

Combine Ingredients and Marinate Chicken

4
tablespoons fresh sage leaves, thinly chopped
1
tablespoon ground turmeric 
1
tablespoon fine sea salt
1
tablespoon dried red chili flakes
2
tablespoons honey

Add the rest of the ingredients to the chicken except the olive oil and tempura flour. Mix well and cover the bowl with cling film. Refrigerate for at least 3 hours before cooking.

Step 3 of 4

Prepare Oven

2
tablespoons extra-virgin olive oil

Place a wire rack in the middle of the oven and preheat to 400°F. Line two baking sheets with parchment paper. Brush the olive oil on the parchment paper.

Step 4 of 4

Bake Chicken and Serve

2
tablespoons tempura flour or all-purpose flour
freshly cut sage leaves to garnish
limes to garnish

Sprinkle the tempura flour over the marinated chicken and mix evenly. Evenly place the individual chicken pieces on each baking sheet, leaving about ¾ of an inch space between each piece. Cook one baking sheet at a time.


Bake for 35-40 minutes, halfway through flip each chicken piece with a pair of heat proof tongs. The wings are cooked when the chicken is cooked completely and the skin is blistered and crispy. Repeat with the second baking sheet.


Serve hot immediately, garnished with a little extra sage and wedges of freshly cut limes and hot sauce of your choice.

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Honey Sage Turmeric Wings

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