Honey Glazed Wings Recipes

HOT HONEY-GLAZED WINGS

Steps:

• In a bowl, combine the flour, 2 teaspoons salt, the onion powder, garlic powder and cayenne pepper. Add the chicken wings and toss to coat.
• Heat 2 inches of vegetable oil in a pot until it registers 350˚ F on a deep-fry thermometer. Working in batches, add the wings and fry until browned, 8 to 12 minutes. Remove with a slotted spoon and drain on a rack set on a baking sheet.
• Whisk the melted butter, hot honey, vinegar and red pepper flakes in a large bowl. Add the wings and toss to coat.

HONEY GLAZED WINGS

Steps:

• Preheat oven to 375°F.
• Grease a 9x13 pan.
• Salt and pepper wings to taste.
• Combine all other ingredients and pour over wings.
• Bake for 30 minutes, flip wings over and bake for 30 minutes.

HONEY-GLAZED WINGS

Steps:

• Cut chicken wings into three sections; discard wing tip section. Set wings aside. In a small saucepan, combine the honey, soy sauce, oil, chili sauce, salt, garlic powder, Worcestershire sauce and ginger. Cook and stir until blended and heated through. Cool to room temperature. , Place the chicken wings in a large resealable plastic bag; add honey mixture. Seal bag and turn to coat. Refrigerate for at least 8 hours or overnight., Drain and discard marinade. Place wings in a well-greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 30 minutes. Drain; turn wings. Bake 20-25 minutes longer or until chicken juices run clear and glaze is set.

HONEY HOISIN GLAZED WINGS

Steps:

• Arrange an oven rack in the lower third of the oven and preheat the broiler. Toss the chicken with the vegetable and sesame oil and sprinkle with the salt and pepper in a large mixing bowl. Arrange the chicken on a wire rack set over a rimmed baking sheet. Broil the chicken, turning after 10 minutes, until the chicken is golden brown, crisp and cooked through, about 15 minutes. Meanwhile, combine the vinegar and crushed red pepper in a small saucepan and bring to a simmer. Remove the saucepan from the heat and whisk in the honey, hoisin and soy sauce. Pour into an extra-large bowl. Add the chicken to the bowl and toss with the honey glaze. Transfer the chicken to a platter and garnish with the scallions and sesame seeds.

DETROIT HOT HONEY WINGS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil grate.
• Wash the wings well and pat dry with paper towel. Season the meat with cayenne, salt, and pepper.
• Cook the chicken wings on preheated grill until cooked through and juices run clear, 20 to 30 minutes depending on the size of the wings. Brush the wings liberally using 1/2 cup of honey while they are cooking.
• Melt the butter, pour into a large bowl and mix in the remaining 1/2 cup of honey and hot sauce. Remove the wings from the grill and immediately toss them in the hot honey butter sauce to coat. Serve the wings 'wet' or return them to the grill for 1 minute per side to set the sauce.

GLAZED CHICKEN WINGS

Steps:

• Cut chicken wings into 3 sections; discard wing tip section. Place in a greased 13x9-in. baking dish. Combine barbecue sauce, honey and soy sauce; pour over wings. Bake, uncovered, at 350° for 50-60 minutes or until chicken juices run clear.

HONEY GARLIC CHICKEN WINGS

Steps:

• Stir onion, honey, brown sugar, soy sauce, butter, mustard powder, and garlic together in a saucepan over medium heat; cook until hot, about 5 minutes.
• Spread chicken wings in an even layer into a shallow baking dish; pour sauce over the wings.
• Marinate wings in refrigerate 1 hour to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake the chicken wings, turning occasionally, until no longer pink at the bone and the juices run clear, about 90 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

HONEY-FRIED CHICKEN WINGS

Steps:

• Rinse and dry chicken.
• Place wings in shallow dish and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice.
• Toss well to coat; marinate, refrigerate for 2 hours.
• Remove wings from marinade and pat dry.
• Season with salt and pepper.
• In a large saute pan over medium to medium-high heat, melt the butter in olive oil.
• When the butter stops foaming, add honey and chicken wings and fry until browned on each side, about 5 minutes.
• Continue cooking wings, turning them over often to coat them as the glaze reduces.
• Cook until the wings are sticky and cooked through.
• Garnish with sesame seeds and serve.
• DO NOT OVER COOK-- the glaze will burn and taste nasty!

HONEY-GLAZED WINGS

Steps:

• Preheat oven to 375 degrees, with oven rack in center position.
• Toss wings with oil and salt and transfer to a baking sheet. Bake for 30 minutes.
• In a small bowl, combine Dijon mustard, honey, and white pepper. Brush wings with glaze. Return wings to oven and continue cooking for 15 minutes, turning and glazing wings a few times.

CRISPY HONEY WINGS

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
• Cut each chicken wing at joints to make 3 pieces; discard tip. Mix remaining ingredients.
• Grill chicken uncovered 4 to 6 inches from medium heat 20 to 25 minutes, brushing frequently with honey mixture and turning after 10 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining honey mixture.

HONEY-GLAZED CHICKEN WINGS

Steps:

• Heat oven to 220C/200C fan/gas 6. Put the chicken wings in a large roasting tin. Mix the honey, soy and 1/2 tbsp sesame seeds in a bowl, then pour over the wings. Use your hands to mix and ensure all the wings are coated, then roast for 20 mins until cooked through, sticky and golden.
• Meanwhile, combine the soured cream, buttermilk, mayonnaise, lemon juice and paprika. Season well, then chill until ready to serve.
• When the wings are cooked, scatter over the remaining sesame seeds and the chilli. Serve with the dip, and some carrot and celery sticks for dunking.