June 22, 2010

Honey Chicken Wings

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.


Debra said...

Your chicken wings look perfect - just the right amount of gooeyness! Love seeing some of our favorites immortalized in your blog. Love the pictures! You are turning into quite the photographer!

Danielle said...

You could cook them on parchment paper, right? To avoid the hard cleaning?

Denae said...

Parchment paper...sounds like a good idea. Actually foil sounds like a better idea because you could wrap around the pan better than parchment.