Recipe by AZPARZYCH
Sounds good for an appetizer; recieved in an email *10/24/13- made with white rice. I reserved 1/3 of the sauce and in the last 15 minutes I drained all the sauce/juices from the pan and poured the reserved sauce over the wings and continued cooking; next time I will add some cornstarch and cook to reduce down and then add (per gailanng review) to get a nice glaze.*
Top Review by CHEF GRPA
This recipe is so easy to make and turns out absolutely fantastic. Everyone are licking their fingers and craving for more of this delicious dish. Next time I will do 6 lbs chicken wings. I was very careful not to overcook; the first time I made them I overcooked the sauce and it was inedible! Made properly, this sauce would be great over many different types of foods.<br/>I like to play with my food and I did here too. Okay...all of you wanting to do the skinless boneless chicken and want the sauce to be thicker...here's how: 3/4 cup katsup 3/4 honey 1/2 soy 3-4 cloves garlic 1/2 teaspoon tabasco cook the mixture on the stove top until boiling and reduce heat. Pour on top of chicken and bake at 350*F. for 35-40 minutes...it makes the thick sauce we have been looking for in this recipe...I made this for REVIEW MY RECIPE SEPT-OCT 2013..... Thank you!!! Grpa
- 3 lbs chicken wings
- 2 tablespoons olive oil
- 1⁄2 cup soy sauce
- 2 tablespoons ketchup
- 1 cup honey
- 1 garlic clove, minced
- salt and pepper
Directions See How It's Made
- Preheat oven to 375 degrees F (190 degrees C).
- Place chicken in a 9x13 inch baking dish.
- Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper Pour over the chicken.
- Bake in preheated oven for one hour, or until sauce is caramelized.