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Home / Holiday Recipes / Game Day / Baked Honey Wings

Baked Honey Wings

50 mins
| 2 Comments |
5 from 7 votes
Jump to Recipe 01/22/20 | Updated: 01/22/20 | by Nora
Baked Honey Wings Image Pin
close up photo of a pan filled with sticky glazed chicken wings
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5 from 7 votes
Yield: 8 servings
Ready In: 50 mins
This is my favorite way to make baked wings: First I marinate them in honey, chili sauce and spices, then I bake them while basting them with some of the marinade I set aside earlier. The turn out so sticky, sweet and slightly spicy – even my kid who is iffy about chicken is a fan!
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Recommended Equipment:

  • 9×13 inch Baking Dish

Ingredients

  • 2 to 3 pounds chicken wings
  • 1 cup runny honey
  • ⅔ cup chili sauce
  • 1 teaspoon dried onion powder
  • ½ teaspoon dried garlic powder
  • 1 tablespoon mustard
  • 2 teaspoons Worcestershire sauce (OR soy sauce)
  • ¼ to ½ teaspoon red pepper flakes OR hot sauce (optional for more heat)
Prep Time: 10 mins
Cook Time: 40 mins
Ready In: 50 mins

Instructions

  • Prep: Place wings in a large plastic zipping bag; set aside. Combine remaining ingredients. Pour ½ over wings, seal bag and massage and shake to cover all wings. Refrigerate for 4 hours or up to overnight. Reserve remaining marinade for basting; refrigerate until ready to use.
  • Bake: Heat oven to 375°F. Remove wings from bag, discarding any leftover marinade. Place wings in a lightly greased 13"x9" baking pan. Bake, uncovered, at 375 degrees for 35 to 40 minutes, basting with reserved marinade every 10-15 minutes, until golden and juices run clear when pierced. Finish under the broiler for 3 minutes, if desired (pay close attention so the wings don't burn!) and serve immediately.

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    Step by Step Recipe Video

    Nora’s Tips

    Ingredient Notes:

    Chicken: You can also make this with chicken thighs. Baking time should be around the same, but make sure to check the internal temperature before serving!
    Chili Sauce: I always use the sweetest, least spicy chili sauce I can find, because my kids are extremely sensitive to spicy food. Feel free to adjust this according to your family’s taste!
    Mustard: Can be left out if you’re allergic or don’t like it.

    Cooking Tips:

    Basting: I use a silicone brush for basting the wings, so easy! Make sure to clean your tool after every round of basting, and do the last basting at least 10 minutes before the baking time is up to avoid any contamination with raw chicken juices.

    Serving Ideas:

    We either love these as party food, but they’re also great for a special family dinner.
    I like to make my favorite cucumber salad to go with them, and rice. Or coleslaw and baked potato wedges. The kids love it either way!

    More recipe information

    Cuisine: American
    Course: Appetizer
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    baking dish on wooden board filled with honey wings
    close up photo of sticky glazed chicken wings

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    Nora Rusev from Savory Nothings
    About Nora 
    When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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    Comments

    1. Elaine says

      January 23, 2020 at 7:30 pm

      5 stars
      tried these for dinner last night, big hit with my three teenage sons! made a double batch and served with sweet potato fries. thanks for the recipe

      Reply
      • Nora Rusev says

        January 23, 2020 at 7:50 pm

        Oh I love the idea with the sweet potato fries, Elaine! And I’m glad your family enjoyed the wings. Mine always does!

        Reply

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    Nora Rusev from Savory Nothings

    Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

    More about me →

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