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Honey-Glazed Wings Recipe

Honey-Glazed Wings Recipe

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
TOTAL TIME: Prep: 20 min. + marinating Bake: 50 min. YIELD:10 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutritional Facts

3 each: 237 calories, 13g fat (3g saturated fat), 44mg cholesterol, 1057mg sodium, 15g carbohydrate (14g sugars, 0g fiber), 15g protein .

Reviews for Honey-Glazed Wings

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MY REVIEW
bjsilve0
Reviewed Sep. 26, 2011

"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?"

MY REVIEW
TheMomma1063
Reviewed Jun. 14, 2010

"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."

MY REVIEW
Dette's
Reviewed Jul. 30, 2009

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

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Wine Pairings

Medium-Bodied White Wine

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