Excellent recipe, I just tried and my family loved it. It will become part of our normal meal rotation. I took the advice of other reviewers and seasoned the wings with seasoning salt, garlic powder and onion powder and baked for 45 minutes at 400 on each side. Then I added the glaze, which I reduced the soy sauce to 1/4 cup and baked for about 15-20 minutes more and the wings were delicious and falling off the bone. Very crispy and a good texture, flavor was just right.

These wings are great!! Everybody loves them. I was out of Honey and substituted with butter flavored syrup(non-maple) I liked it better than the honey. It gave it somewhat of a buttery-nutty flavor. I also baked the wing for 30 min. prior to adding the sauce. To crisp the skin some.

These chicken wings tasted good, but they were a little too messy/gooey for me, which is why I gave it a 4-star rating instead of 5. I just don't like to get that dirty when I'm eating finger foods. I will probably try making them again, but instead of cooking them in the sauce, I will bake the wings with seasoning, and then use the sauce as a "dipping" sauce. I think they would be less messy, and just as tasty. :)

Good, but had to add some liquid so it wouldn't burn.

this was excellent.

flavor was okay but the chicken wings did not brown enough. Had left overs which never happens with chicken wings and ended up throwing them away. will not make this one again.

So delicious!!!

These were pretty tasty. Everyone enjoyed. Might add some hotness next time.

So easy and so good!

My whole family LOVED these! I didn't have enough honey, so I used half honey and half maple syrup. DELICIOUS! I basted and turned them frequently, and broiled for a few minutes at the end to make them crispy.

The wings came out very good. I marinated them as suggested by one review, baked them w/o the sauce for 30min, drained the juiced from the wings and added the combined sauce. I baked them for another 40min making sure to flip them on the other side as well. Yummy!

This was quite tasty. I used Sweet Baby Ray's barbecue sauce and just a touch more honey. I also cooked the wings in a way that made the sauce more gooey, which I prefer with this type of recipe. I cooked the wings covered on 375 for one hour, making sure to turn them over halfway through the cook time. Then I removed the covering and cooked the wings unconvered on 375 for 25 minutes. Then I flipped them over and cooked for another 15 minutes. The sauce was the perfect consistency with that cook time and really clung to the wings! It'll take a while to get my pan clean, but it was worth it.

Really good...really easy.

Very tasty. I baked for 40 minutes then grilled for 10 to 15 minutes. I need that grill taste and they turned out great.

I halved the recipe for a 4.5lb package of whole chicken wings. I par-baked for 30 minutes the wingers before glazing with the sauce (another 10-15 minutes on bake), then flipped on the broiler for a few minutes to crisp up the skins. VERY good. I also used a low-sodium soy sauce.

Awesome. I doubled the recipe so that there would be leftovers but there aren't any. I first cooked the wings at 400 degrees to cook off the excess liquid as a few reviewers suggested, for about 45 minutes then I mixed 1 cup barbeque sauce, 1 cup honey and 3/4 cup low sodium soy sauce together in a large bowl and then dunked a few wings at a time ensuring that they were all covered well. I baked them again maybe 20-25 minutes more than broiled them maybe 10 more minutes. So good. Just be sure to line your pan with foil because it is extremely messy.

My husband added a few more spices to jazz things up a little, but this basic sauce is so good! We fried our wings first and then tossed them in the sauce. Then put in a baking dish covered with foil on low in the oven until ready to serve. The extra baking time helped to seal in the flavors. Yum!