Fermented black garlic and raw honey team up in a sticky glaze that clings to every wing, molasses-dark and packed with more flavor than plain garlic could ever pull off. If you're new to fermenting at home, our guide on getting started with fermented foods is a good place to begin. These wings pair nicely with a bowl of fermented salsa verde on the side, and if you want more on why garlic itself matters here, see garlic and gut health.
Ingredients
- 2 lbs chicken wings, split
- 4 cloves fermented black garlic, mashed
- 2 regular garlic cloves, minced
- 1/4 cup raw honey
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 1/2 tsp red pepper flakes
- 1 tbsp toasted sesame seeds
- 2 scallions, sliced
Instructions
- Whisk mashed black garlic, fresh garlic, honey, soy sauce, rice vinegar, ginger, and pepper flakes into a marinade.
- Toss wings in the marinade, cover, and refrigerate at least 4 hours or overnight.
- Preheat oven to 400°F and line a baking sheet with foil and a wire rack.
- Arrange wings on the rack and bake 25 minutes.
- Brush wings with the remaining marinade and bake another 15 minutes, until deeply glazed and cooked through.
- Garnish with sesame seeds and scallions before serving.
Nutrition Facts (per serving)
| Calories | 380 |
| Total fat | 24g |
| Total carbohydrates | 16g |
| Dietary fiber | 1g |
| Protein | 26g |
| Sodium | 710mg |
Why This Is Good for Your Gut
Black garlic develops through weeks of slow fermentation that converts allicin into stable S-allylcysteine, a compound linked to reduced gut inflammation, and raw honey supplies oligosaccharides that act as a food source for Lactobacillus and Bifidobacterium already living in the colon.
Sticky wings, quietly doing gut science.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
