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!
¼ to ½teaspoonred pepper flakes OR hot sauceoptional for more heat
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.
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.
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.