Growing up, my mom often made these chicken wings for New Year's Eve parties. So while I think of them as a December holiday appetizer, I made them just the other day. Paired with bread and salad, it's a tasty meal.
The trick to these is to keep baking the wings until they turn black and gooey. The sauce will go from runny to sticky(see photo). Warning: cleaning the pan afterwards is very hard work. Chicken wings come in drummette packages or whole. If using whole wings, cut into three sections and discard the bony tip. Frozen wings often come already cut up.
Honey Chicken Wings
3 lb. chicken wings, cut into drummettes (if frozen, thaw first)
1/2 c. ketchup
2 tsp. vegetable oil
1/4 tsp. pepper
1 c. honey
1/2 c. soy sauce
2 large cloves garlic, minced
Preheat oven to 375˚. Place chicken wings in 9x13 dish. In medium bowl, mix remaining ingredients until well blended. Pour over chicken to coat. Bake for 1 1/2 to 2 hours, or until sauce is thick and sticks to wings. Turn chicken often during the last 1/2 hour of baking.