"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." — vickee
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1 1/2 cups
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.
Sorry! This recipe was almost the worst thing I have tasted. The wings were way to sweet, and it needed more seasoning. The soy sauce gave it a nasty after taste. I would not recommend this recipe to anyone.
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!
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.
Decided to take this a step further by adding balsamic vinegar to the marinade, cut the honey back to 3/4 of a cup and added garlic and onion powders. While my chicken was cooking, I placed the marinade into a sauce pan to reduce and become nice and thick. Once the chicken was almost done, I brushed the thickened sauce over the wing, added some sesame seeds and baked for another ten minutes. Kids and hubby flipped over this. Thanks Vickee!
Great wings... brought them to a Wing Contest and they went over very well. One of the first wings to disappear. I topped them with toasted sesame seeds and green onions.
Would have added a little cayenne and increased the baking temp after taking the foil off next time.
Absolutely loved these wings! What a nice change from the same ol' hot wings. I used extra garlic and did add some cayenne pepper and a pinch or two of crushed red pepper to add a little zip to the sweetness of the wings. I only wished I doubled the recipe because they went to fast! Thanx for a great recipe! :-)
I didnt have any honey on hand but had a huge craving for "sticky chicken" so, I used corn syrup and also because of the mess my kids make with wings, I substitued drumsticks. The kids ignored the side dishes and went ga- ga over the chicken. We had -NO- left overs with this chicken!! Thanks Vickee!
* Percent Daily Values are based on a 2,000 calorie diet.
Candied Garlic Chicken Wings
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 326
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