Have you been looking for a great wing recipe? Give these honey glazed chicken wings a try. They are baked rather than fried making them a little healthier and lots easier to prepare.
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These wings are sweet and sticky with honey, garlic and soy sauce. There isn’t any heat here just finger-lickin’ yumminess and a perfect appetizer for any party or occasion.
How to cut the wings for honey chicken wings
You can purchase the chicken wings already cut into sections or you can cut them yourself and save on the price per pound. You can do this with a sharp knife or a pair of kitchen shears.
Here is how to cut your chicken wings:
Whole chicken wings are actually composed of three parts. These sections are called drumette, wingette or the flat and the wing tip.
Tips for cutting the wings into sections for honey chicken wings recipe
- Dry the wings well with paper towels before beginning to cut. The wings are slippery and you don’t want to slip while cutting.
- Make sure that you have a very sharp knife or a strong pair of kitchen shears.
- Cut at an angle as this will help guide the knife through the joint.
- It is also helpful to move and bend the joints before cutting as this will give you an idea where you need to cut. As you flex and bend the wings, feel the outside of the joint and look for a bump or ball. The joint is where the cartilage is between the bones and the easiest place to slice through the wings with a sharp knife or scissors. When you cut through the joint, use the heel of your knife and cut down carefully but with plenty of force.
Cutting the drumette and wingette flat.
The drumette is the meatiest section of the chicken wing and usually juicier than the wingette. The drumette looks a lot like a miniature chicken drumstick or leg.
The middle section of the chicken wing is the wingette and also referred to as the flat. There are two parallel bones that run through the wingette.
Flip the whole chicken wing over so it is skin side down and so that you can easily see the joints. Use your fingers to locate the first ridge between the drumette and the wingette portions.
Place a sharp knife just beside this ridge and also parallel to the long axis of the drumette and cut all of the way through it.
Making the same cut, this time using a pair of kitchen shears.
Cutting the wingette flat and wing tip
Next, locate the second ridge between the wingette and the tip portion. Cut all of the way through this joint to separate the two pieces.
Some people prefer to keep the wing tip attached to the wingette. You may notice restaurants like Hooters will also keep the wing tip on their wings when you order them. Since there isn’t a whole lot of meat on the wing tip, I just cut them off. You can discard them or save to make chicken stock.
I like to trim off and discard any excess skin from the wing.
There you have it. All ready to go! Now let’s get on the recipe.
Making the sticky glaze sauce for honey chicken wings
Chop 3 green onions and grate a piece of fresh ginger to measure 1/2- 1 teaspoon.
Add the green onions and ginger to a bowl along with 1/2 cup ketchup, 1/2 cup soy sauce, 2 teaspoons vegetable oil, 1/4 teaspoon pepper, 2 large garlic cloves, minced, and 1 cup honey.
Stir until the ingredients are well combined.
Place the cuts wings, skin side down, in a single layer in a lightly greased 15-x 10-inch jellyroll pan leaving space between them.
Pour honey mixture over the chicken. Turn chicken, skin side up, and brush with the honey mixture to coat both sides.
Baking and basting honey chicken wings
Bake the wings, uncovered, at 375° for 15 minutes.
Baste the wings and return to the oven. Continue baking for a total of 50-60 (depending on the size of your wings) minutes until done, basting every 15 minutes.
Honey Chicken Wings
Yield: 8 appetizer servings.
- 16 chicken wings (about 3½ pounds)
- 1 cup honey
- ½ cup ketchup
- ½ cup soy sauce
- 2 teaspoons vegetable oil
- ¼ teaspoon pepper
- 2 large garlic cloves, minced
- 1/2 teaspoons fresh ginger, grated
- 3 green onions, chopped
Cut off and discard wing tips; cut wings in half at joint. Place the wings, skin side down, in a single layer in a lightly greased 15-x 10-inch jellyroll pan.
Combine the honey and remaining 7 ingredients, stirring well. Pour honey mixture over the chicken. Turn chicken, skin side up, brushing with honey mixture to coat.
Bake, uncovered, at 375° for 50-60 minutes until done, basting every 15 minutes.
Additional appetizers you might also like…
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