Honey-Garlic Chicken Wings

Ingredients
  • 2 1/2 pounds chicken wings, trimmed and separated
  • 1/3 cup soy sauce
  • 3 -5 Tbsp mild honey, to taste
  • 3/4 cup water
  • 4 large garlic cloves
  • 2 tsp. fresh or dried ginger
Directions

Put wings in a rectangular baking pan and cook in the oven at 350 degrees F until nicely browned and getting crisp. Mix soy sauce, honey, water, garlic and ginger together in a small bowl and pour over hot wings. Cook until wings are well coated with the sauce. The sauce will become very thick and stick to the wings.

A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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4.2 28
not sweet enough for my taste, added 2 tsp of brown sugar. Baked wings a 400. too wet item not reviewed by moderator and published
The sauce never thicken, so I drained it and put wings under the broiler for a few minutes turning every few minute. They had a nice crispy coating after that. The taste was yummy! Next time I'll skip the water. item not reviewed by moderator and published
Twice last year I BBQ the wings and reduced the sauce to a glaze. Home Run! Rich M. item not reviewed by moderator and published
Wings turned out super delicious. Will definitely safe this recipe for future cooking. I just made a little changes: as recommended, I've added less water and more honey. item not reviewed by moderator and published
Great wings item not reviewed by moderator and published
These wings are so good! I followed this instruction of the person saying that he used 1/2 cup of water and put the oven in 425 for 45 minutes. My husband loves them! item not reviewed by moderator and published
These were very tender and tasted good. I added some toasted seasame seeds after plating for presentation and used less water..it turned out great..nice and tender and sticky! Nevertheless, if baking in the oven it is a little time consuming. item not reviewed by moderator and published
I did like another person who tried it and I did the tablespoon of sesame oil and no water and it was a little strong, but it was good. I battered and fried my wings first a sprinkled some on. Husband liked it too. item not reviewed by moderator and published
The flavor was great!!! However, I made a few changes. Firstly, I omitted the water completely. Then instead of baking the wings, I grilled them and I prepared the sauce to use as a glaze. I added about 1tbsp sesame oil to a pot, dropped in the garlic for a bit then added the remaining ingredients (without the water). I let that simmer for about 20 minutes, until the mixture reduced and just poured it over the grilled wings and coated thoroughly. Again, the flavor was GREAT!!! item not reviewed by moderator and published
This is excellent. i agree that it is a bit watery. i cut water down to about 1/2 cup and added a bit more honey. i actually did not use the ginger because i did not have any and it still turned out great! I used minced garlic in a jar instead of the cloves and the flavor was great. i cooked it at 425 for about 45 minutes and the wings were great. the meat fell off the bone and they were very moist and flavorful. oh by the way 1 tsp of minced garlic equals one clove. Very good! i would probably make extra sauce than what recipe says becuase it doesnt really coat the top that well. i poured sauce in the pan and inverted the wings skin side down. item not reviewed by moderator and published
I've been looking for this recipe since a chinese restaurant closed in our area. Loved to go there and just get an order of these to go. Had to make a few minor changes to the recipe though. Not enough garlic for me, so double the amount and minced it finely. Decreased the water to 1/2 cup. Cooked the wings until almost brown added the sauce and let it cook until it's thick. Takes longer than you would image. Probably takes a total of 2 hrs. to cook these. But when they come out of the oven the meat almost falls off the bones and sauce is a rich brown color, thick and sticky. Just like they served in the restaurant, they were famous for these wings. Even though I've been a chef for 20 years couldn't find this recipe. Definitely a keeper. Thanks Food Network. item not reviewed by moderator and published
So, there is definitely an error in the recipe that is posted. I am very glad that I read the other reviews before I made this recipe. The sauce is pretty runny. I followed another reviewer?s advice and I heated it up. But it was still pretty runny so I added about 2 or 3 spoonfuls of corn starch to thicken it up. Then I added another squirt of honey and another teaspoon of ginger. People just LOVED it. They couldn?t get enough of it. I would definitely make this recipe again in a heartbeat. item not reviewed by moderator and published
i loved the sauce for these wings, i read the previous reviews and didn't add as much water and used a little more honey, i deep fried my wings that takes less time than the oven and i minced the garlic and the ginger, and then i warmed the sauce in a sauce pan and poured it over the wings, they were great!!! item not reviewed by moderator and published
this marinade does not thicken in the oven when the wings are hot, it remained soupy, it over an hour to bake, the chicken was still bland after cooking, and the heat needed to be at 375F. item not reviewed by moderator and published
rating is for me, whether to do it or not item not reviewed by moderator and published
I served these at the first party we had in our new home and everyone RAVED about them. They were shocked to learn I made them myself and didn't order out for them. I am definitely adding these wings to our tailgating menu! item not reviewed by moderator and published
Need less soy, less water, and more honey. item not reviewed by moderator and published
The recipe was easy to follow and turned out pretty good. However, I was expecting for it turn to out to be like sticky wings but it didn't. The sauce itself was good, but it felt more like marinated wings rather than the sauce becoming thick and sticking to the wings just as the recipe indicated. item not reviewed by moderator and published
i made these wings yesterday, following these suggestions (less soy sauce, more honey). i also added a little hot sauce. they were very tasty, though i still prefer classic buffalo sauce. i suggest making both and letting your guests choose. item not reviewed by moderator and published
I just made this recipe for my family it was good I recommend you cook the chicken at 375 and cook your sauce to thicken it up. Also less soy and more honey item not reviewed by moderator and published
These wings are the best a must try!! item not reviewed by moderator and published
I served this recipe at our 4th of July party and our guests loved it and were asking for the recipe. It was pretty easy to make but the chicken was a little dry but still very tasty. item not reviewed by moderator and published
everyone was licking their fingers..very easy to make. item not reviewed by moderator and published
I tried this recipe & found that the soy sauce was overpowering. I switched the amounts for soy sauce & honey & it turned our perfect. This is the way I used it. 3-5 Tbsp mild soy sauce to taste 1/3 cup honey 3/4 cup water 4 large garlic cloves 2 tsp. fresh or dried ginger item not reviewed by moderator and published
These wings taste great, and they are so easy to make. item not reviewed by moderator and published
These were wonderful. I made them for super-bowl and my family demolished them. The only thing I would change is to add a few drops of chili oil and to increase cooking temp to 425. Other than that, wow! They are a much healthier version over fried wings. Will definately make them again. item not reviewed by moderator and published
What more can I say this simple recipe not only tastes great but couldn't be any simpler. Anything that has minimal prep time and keeps me out of the kitchen gets an "A" in my book. item not reviewed by moderator and published
The ingredients was great easy to cook. item not reviewed by moderator and published

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