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Honey Barbecue Wings

Honey Barbecue Wings
These wings are mild enough to please even the kids at your table. The baked-on honey barbecue sauce is the only one you'll need.—Diane Acord, Savage, Minnesota
36 ServingsPrep: 40 min. + marinating Bake: 25 min.

Ingredients

  • 2 garlic cloves, minced
  • 1 tablespoon canola oil
  • 1/2 cup honey
  • 1/4 cup ketchup
  • 2 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons ground ginger
  • 2 teaspoons cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce
  • 18 whole chicken wings (about 3-3/4 pounds)

Directions

  • In a small saucepan, saute garlic in oil until for 1 minute. Stir in
  • the honey, ketchup, juices, soy sauce, ginger, vinegar,
  • Worcestershire sauce, mustard, pepper and hot pepper sauce. Bring to
  • a boil. Reduce heat; simmer, uncovered, for 15 minutes. Remove from
  • the heat; cool to room temperature.
  • Cut chicken wings into three sections; discard wing tip sections.
  • Place wings in a large resealable heavy-duty plastic bag; add 3/4
  • cup cooled honey mixture. Seal bag and turn to coat; refrigerate for
  • 2 hours. Cover and refrigerate remaining honey mixture for basting.
© Taste of Home 2013

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Honey Barbecue Wings (continued)

Directions (continued)

  • Drain and discard marinade. Place chicken wings on a greased rack in
  • a large baking pan. Bake at 400° for 10 minutes on each side,
  • basting occasionally with honey mixture.
  • Broil 4-6 in. from the heat for 2-3 minutes or until browned and
  • juices run clear. Yield: 3 dozen.
Nutrition Facts: 1 wing with 1 teaspoon sauce equals 69 calories, 4 g fat (1 g saturated fat), 15 mg cholesterol, 73 mg sodium, 4 g carbohydrate, trace fiber, 5 g protein. Diabetic Exchange: 1 medium-fat meat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013