Krista's Sticky Honey Garlic Wings

Krista's Sticky Honey Garlic Wings

127 Reviews 10 Pics
  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
MomWhoCooks
Recipe by  MomWhoCooks

“These sweet and sticky chicken wings are sure to be a hit with the whole family. The sauce is so much better than store bought jarred sauce. You can fry the chicken wings, but I prefer baking for less fat. This recipe is equally good with thighs, breasts, or skinless boneless chicken. You'd just have to adjust the cooking time. Serve with fried rice and stir fried veggies. Enjoy!”

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Ingredients

Adjust Servings

Original recipe yields 48 pieces

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Directions

  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Arrange the chicken wings on a baking sheet; bake until crisp, 35 to 45 minutes. Transfer the wings to a baking dish.
  3. Mix together the brown sugar, garlic, ginger, 2 1/2 cups water, honey, and soy sauce in a saucepan over medium-high heat; bring to a boil. Whisk together the cornstarch and 3/4 cup water in a small bowl; stir into the sauce mixture until thickened; pour over the chicken wings to coat.
  4. Return wings to oven and bake until the sauce is bubbling and the chicken is no longer pink at the bone and the juices run clear, 15 to 20 minutes.

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Reviews (127)

Rate This Recipe
Lori B
177

Lori B

These wings are wonderful. Everyone in my house loved them. I made them as written except I only mixed about 4 tbsp. water with the cornstarch. I think 3/4 of a cup would be too much and the sauce would not thicken up nicely. I will definitely be making this recipe again.

LAMAR4444
95

LAMAR4444

This tastes very near a sweet-honey chicken ordered at a Chinese restaurant. Changes I made: I put about 1/3 cup of honey, rather than 5tbs. Probably should have added a bit more cornstarch to thicken, but the taste was spot on for what I was going for.

Nobody'sGirl
78

Nobody'sGirl

Okay, I admit it. I cheated. My picture isn't of wings. It isn't even chicken. It's pork tenderloin and it was delicious. I roasted the tenderloin for 20 minutes, then added some sauce, and cooked for 15 minutes longer. I say 'some' sauce because this recipe made a lot of it. Like a whole medium pot full - be aware of that if you are scaling down the meat portion, or using it for something different. Really tasty, sweet, garlic-y goodness. Very glad I made it. It's next incarnation will be in a stir fry. Thanks!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 337 cal
  • 17%
  • Fat
  • 13.4 g
  • 21%
  • Carbs
  • 35.1 g
  • 11%
  • Protein
  • 19.1 g
  • 38%
  • Cholesterol
  • 58 mg
  • 19%
  • Sodium
  • 332 mg
  • 13%

Based on a 2,000 calorie diet

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