Caramelized Baked Chicken Party Wings

Submitted 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.*"

 

• Ready In: 1hr 15mins
• Ingredients: 7
• Serves: 6

ingredients

• 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

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place chicken in a 9x13 inch baking dish.
3. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper Pour over the chicken.
4. Bake in preheated oven for one hour, or until sauce is caramelized.

Reviews

[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

 

[superiorcreamery]

Very good tecipe, but for the folks wanting a thicker sauce - please do not add cornstarch to it. It will scorch and is not necessary. Simply cook down the sauce in a small saucepot until it thickens to the consistency of barbecue sauce before brushing it onto the uncooked chicken. Then baste as you would barbecued chix. Crank the heat to 375° in the last 8-10 minutes. This way the meat does not steam, it actually caramelizes, and you won't ruin the sauce with cornstarch.

 

[gailanng]

I reserved some of the marinade and cooked with a slurry of cornstarch to baste in the final minutes. After being cooked, they were gone within minutes. Seems my best trick is making food and margaritas disappear. Made for A-NZ Recipe Tag.

 

[mommy_cooks_01]

These were good, my whole family really enjoyed them. They were fall-off-the-bone tender and the flavor of the sauce was excellent. I cooked them for the full hour, plus turned my oven up another 50 degrees and cooked them for an additional 5-6 minutes. My only complaint is that the sauce doesn't get as thick as I want it -- I thought they could stand to be stickier and more glazed. Perhaps this could be solved with cranking the oven up higher for another few minutes, but I didn't want to risk drying them out. Overall a great recipe and definitely one I'll use again.

 

[I'mPat]

We just loved these delicious sweet wing though I did cut the honey back by half for dietery reasons and baked at 170C fan forced oven for the hour for fall of the bone tender chicken wings. Thank you AZPARZYCH, made for ZAAR Stars.