Baked Honey Garlic Chicken Wings with Vegetable Sticks

Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with cooking spray.

Pat 2 pounds of chicken wings dry with paper towels and place in a large bowl.

Season the wings with 1/2 teaspoon salt and 1/4 teaspoon black pepper, tossing to coat evenly.

Arrange the wings in a single layer on the prepared rack and bake for 35 minutes, until golden and crispy.

While the wings are baking, peel and mince 4 cloves of garlic.

Wash and peel 3 medium carrots, then cut into sticks about 3 inches long.

Wash 4 celery stalks and cut into similar-sized sticks.

Wash 1 medium cucumber, cut in half lengthwise, scoop out seeds with a spoon, and cut into sticks.

Arrange the vegetable sticks on a serving platter and refrigerate until ready to serve.

When the wings are almost done, make the sauce. In a small saucepan over medium heat, melt 3 tablespoons of butter.

Add the minced garlic to the melted butter and cook for 1 minute until fragrant, stirring constantly to prevent burning.

Add 1/4 cup honey and 2 tablespoons soy sauce to the pan, stirring to combine. Simmer for 2 minutes until slightly thickened.

When the wings are done, transfer them to a large bowl.

Pour the honey garlic sauce over the wings and toss gently to coat evenly.

Return the wings to the rack and bake for an additional 5 minutes.

Serve the wings hot alongside the prepared vegetable sticks.