Candied Garlic Chicken Wings

Candied Garlic Chicken Wings

256
vickee 0

"These wings are sweet and sticky like candy! The sauce can be reheated and poured over a side dish of rice. Make sure to bring the sauce to a boil, and simmer for several minutes to kill any bacteria that may be present."

Ingredients {{adjustedServings}} servings 905 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 905 kcal
  • 45%
  • Fat:
  • 36.3 g
  • 56%
  • Carbs:
  • 107.1g
  • 35%
  • Protein:
  • 43.6 g
  • 87%
  • Cholesterol:
  • 175 mg
  • 58%
  • Sodium:
  • 1524 mg
  • 61%

Based on a 2,000 calorie diet

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Directions

  1. Heat honey, soy sauce, and garlic in a saucepan until boiling.
  2. Place the wings in the bottom of a 9 x 13 inch baking pan, and pour the honey mixture over the chicken. Cover with foil. Marinate in the refrigerator for a few hours or overnight.
  3. Bake, covered, at 375 degrees F (190 degrees C) for 1 hour; turn the wings after 1/2 hour. Remove the foil cover, and bake for 15 minutes. Take the wings out of the sauce, and bake on a rack for 10 minutes. Turn the chicken wings, and cook for another 10 minutes.
Tips & Tricks
Garlic Chicken

This easy, tasty dish is perfect for a weeknight dinner.

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Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews 256

  1. 323 Ratings

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JBREW
9/30/2003

These wings were great. I don't boil or refridgerate the sauce first. I just mix the ingredients well, then pour it right on top of the wings. No need to go through the extra steps, they turn out perfect without it.

BCORTE
5/1/2006

This recipe was really good! I added a good splash of cider vinegar and about 10 dashes of hot sauce to the marinade before boiling. I also used chicken strips instead of wings. The chicken cooked perfectly on a shorter schedule: 10 min., turn, 10 min., then 5 min. on a broiler pan. Also, I made another half-batch of marinade (with 1 tablespoon cider vinegar and 5 dashes hot sauce) and stirred in 1 tablespoon cornstarch mixed with 3 tablespoons water while it boiled. I served the extra sauce for dipping, and the next day, threw the leftovers together into one container. It microwaved up just as good as the oven version! The next time I do this, I plan to make rice and serve the chicken and sauce over it!

Flaquita
1/5/2004

This is definitely TOO sweet! I was so sure of this recipe, I mean, it has almost identical ingredients to dozens of other recipes I've tried, however, upon looking back at the ingredients, I noticed it was missing one key ingredient other similar recipes had: vinegar. I think that is why this was too sweet, it was missing vinegar and hence, a 4 star rating instead of a 5. I think because this recipe calls for 1 1/2 cups of honey, maybe 1/4-1/2 cup of vinegar should be right? Anyhow, I added freshly grated ginger to the sauce to give it more of an asian flare. The good thing about this sauce is that it did carmelized nicely on the wings.