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Honey-Glazed Wings Recipe

Honey-Glazed Wings Recipe photo by Taste of Home

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My family favors chicken wings that are mildly seasoned with honey, ginger, soy sauce and chili sauce. Tasty and tender, they are sure to be a hit at your next get-together. They're a crowd-pleaser! -Marlene Wahl, Baldwin, Wisconsin

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Honey-Glazed Wings Recipe

Prep: 20 min. + marinating Bake: 50 min.

Yield: 10 Servings

20 50 70

Ingredients

15 whole chicken wings (about 3 pounds)
1/2 cup honey
1/3 cup soy sauce
2 tablespoons canola oil
2 tablespoons chili sauce
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/2 teaspoon ground ginger

Directions

Cut chicken wings into three sections; discard wing tip section. Set wings aside. In a small saucepan, combine the honey, soy sauce, oil, chili sauce, salt, garlic powder, Worcestershire sauce and ginger. Cook and stir until blended and heated through. Cool to room temperature.
Place the chicken wings in a large resealable plastic bag; add honey mixture. Seal bag and turn to coat. Refrigerate for at least 8 hours or overnight.
Drain and discard marinade. Place wings in a well-greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 375° for 30 minutes. Drain; turn wings. Bake 20-25 minutes longer or until chicken juices run clear and glaze is set. Yield: 2-1/2 dozen.

Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.

Originally published as Honey-Glazed Wings in Taste of Home October/November 2003, p31

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Honey-Glazed Wings

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Reviewed on Sep. 26, 2011 by bjsilve0

We do not like them hot and these are mild and wonderful!! I have used them for appetizers and a main meal at the insistance of the "men folk". Does that tell you how much they are loved?

Reviewed on Jun. 14, 2010 by TheMomma1063

I've already made it 3 times-I love this wing recipe!! I don't like spicy, so this is perfect. But if you like a little spice, I'm sure you could throw in some hot sauce or something similar. The only thing I did differently was make extra marinade, to be sure I had plenty. And this last time, I made them for my sons graduation party, I doubled the whole recipe, and they were still the first thing gone off of the table! I like that I can get them ready ahead of time too.

Reviewed on Jul. 30, 2009 by Dette's

I made these when I had a girls week at the lake. They were awesome!!!