Honey-Garlic Chicken Wings

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Great wings

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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!

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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.

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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.

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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!!!

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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.

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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.

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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.

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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!!!

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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.