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Glazed Chicken Wings
SUBMITTED BY:
Joan Airey
"'I received the recipe for these yummy wings from a cousin on Vancouver Island during a visit there a few years ago,' relates Joan Airey of Rivers, Manitoba. 'They're an appealing appetizer, but also a favorite for Sunday lunch with rice and a salad.'"
RECIPE RATING:
Read Reviews
(55)
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PREP TIME
15 Min
COOK TIME
50 Min
READY IN
1 Hr 5 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
12 chicken wings
1/2 cup barbecue sauce
1/2 cup honey
1/2 cup soy sauce
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DIRECTIONS
Cut chicken wings into three sections; discard wing tip section. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine barbecue sauce, honey and soy sauce; pour over wings. Bake, uncovered, at 350 degrees F for 50-60 minutes or until chicken juices run clear.
FOOTNOTE
*Editor's Note: 2-1/2 pounds of uncooked chicken wing sections may be substituted for the whole chicken wings. Omit the first step of the recipe.
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REVIEWS
Reviewed on Mar. 22, 2007 by
NEEDGREATRECIPES
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NEEDGREATRECIPES
Mar. 22, 2007
I love this recipe. 1) I seasoned my wings with garlic powder, onion powder and a little seasoning salt. 2) I baked the wings at 400 degrees for 45 minutes on one side and then turned them over and cooked them for another 45 minutes on the other side, ( I like my wings baked crispy, not soggy). 3) Then I mixed together the honey, bbq sauce and a 1/4 cup of soy sauce in a bowl and coat the wings one by one using a spoon to mix the wings in the sauce. I returned the wings to the pan and cook an additional 20 minutes. Excellent texture and taste for me. It sounds like a lot of work but it is not. I usually make about 20 wings. Thanks for the recipe. Oh and F.Y.I when you bake chicken coat the pan with olive oil, I use 3-4 tbsp of olive oil, so that the chicken does not stick the my pan.
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23 users found this review helpful
I love this recipe. 1) I seasoned my wings with garlic powder, onion powder and a little...
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Reviewed on Feb. 9, 2007 by
WENDYG25
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WENDYG25
Feb. 9, 2007
Absolutely delicious. My son who doesn't like anything bbq'd devoured them. I used 22 frozen bagged wings and had enough sauce for at least double that. I ended up not using all the sauce. I transfered them to a cookie sheet to get browned and sticky towards the end. I also basted them frequently through out cooking. I baked them plain for 20 mins first, drained off accumulated juices then poured on sauce.
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16 users found this review helpful
Absolutely delicious. My son who doesn't like anything bbq'd devoured them. I used 22 frozen...
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Reviewed on Aug. 27, 2007 by RUMOR
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RUMOR
Aug. 27, 2007
These are fantastic! I buy fresh drummettes. I find they don't have a lot of fat or an excess of skin on them. I season them lightly with kosher salt, pepper, and garlic salt. Next, I pop them in the oven for 10 min on each side just to crisp them up a bit. I taste test my sauce then pour over the drummies on a foil lined pan. I find they need to bake at least an hour after that. We like the sauce to be thick and gooey. Delish!
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9 users found this review helpful
These are fantastic! I buy fresh drummettes. I find they don't have a lot of fat or an excess...
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Reviewed on Feb. 4, 2007 by CLAREHUFF
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CLAREHUFF
Feb. 4, 2007
These wings are unbelievably good and so easy to make. I did't even bother to measure the ingredients--I just eyeballed it and they came out amazingly tasty. I also cooked them at 375 (to speed up the cooking time a bit in time for the game) and they came out great. Not quite barbecue, not all sweet, and not salty, but a perfect combination of all three. I will also try this sauce on drumsticks--I beth that they will be super good. This recipe will definitely become a regular in our house.
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7 users found this review helpful
These wings are unbelievably good and so easy to make. I did't even bother to measure the...
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Reviewed on Jan. 4, 2007 by
Moriah
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Moriah
Jan. 4, 2007
I didn't change a thing for the recipe. I do recommend lining the pan with foil though, as it helps make clean up easier (also, clean the pan while it is still warm). My husband's response to these was to inform me that he felt it was his duty to make sure none of them were left "lying around".
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7 users found this review helpful
I didn't change a thing for the recipe. I do recommend lining the pan with foil though, as it...
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Reviewed on Mar. 13, 2007 by kelly1097
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kelly1097
Mar. 13, 2007
These were okay but they were way too salty. I will try them again with less soy sauce.
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5 users found this review helpful
These were okay but they were way too salty. I will try them again with less soy sauce.
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Reviewed on Mar. 1, 2007 by
Amanda
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Amanda
Mar. 1, 2007
I have to say this was delightful and easy to make. The sauce was very rich and glazed the wings wonderfully. I, as well as other users, used mini chicken wings. I did bake them for 20 mins. before basting them, so nice and just a lil' gooey. Oh I also substituted 1/2 the soy sauce for terriyaki sauce.. hence I was out, hehe, still perfectly tangy. I will Definately make again.
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5 users found this review helpful
I have to say this was delightful and easy to make. The sauce was very rich and glazed the...
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Reviewed on Jun. 19, 2007 by SQUIRREL2
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SQUIRREL2
Jun. 19, 2007
Wow these were excellent. My husband went on and on about them. They just fell off the bone and were so gooey. I am adding them to my regular meal rotation.
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4 users found this review helpful
Wow these were excellent. My husband went on and on about them. They just fell off the bone...
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Reviewed on Feb. 10, 2007 by cmanddl
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cmanddl
Feb. 10, 2007
Excellent, easy wings! My family loves them, and they are a cinch to make.
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4 users found this review helpful
Excellent, easy wings! My family loves them, and they are a cinch to make.
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Reviewed on Jan. 8, 2007 by Steph
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Steph
Jan. 8, 2007
So easy, and very good. I only ate 1, since my husband gobbled up the rest! I would make this for a potluck and probably be asked for the recipe!
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4 users found this review helpful
So easy, and very good. I only ate 1, since my husband gobbled up the rest! I would make...
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