These sticky honey soy chicken wings are a great change of pace from the traditional Buffalo-style chicken wing recipe. The light dusting of flour gives these "oven-fried" wings a nice coating to soak up the delicious honey soy glaze.
- 1/2 cup soy sauce
- 1/2 cup honey
- 1/4 cup brown sugar
- 2 garlic cloves (crushed)
- 1 tablespoon Louisiana hot sauce (more or less according to taste)
- 2 tablespoon ginger (fresh, finely grated)
- 3 pounds chicken wings (cut into 2 sections, wing tip discarded)
- 3/4 cup all-purpose flour
- Mix the soy sauce, honey, brown sugar, garlic, hot sauce, and ginger in a bowl until combined.
- Put the wings in a large bowl and pour over 1/3 cup of the sauce. Toss to coat and refrigerate for 2 hours.
- After 2 hours of marinating, drain the wings well and pat dry with paper towels.
- Put the flour in a small plastic garbage bag, or even a paper shopping bag. Add the wings, close bag and shake thoroughly. The chicken wings should just be lightly dusted with flour.
- Preheat oven to 400 F. Cover two half-sheet pans with foil and spray well with the canola oil.
- Shaking off any excess flour, distribute the chicken wings evenly on the pans, and spray the wings with the canola oil to coat.
- Bake for 20 minutes, turn the chicken wings over and bake for another 15 minutes. Brush the glaze over the wings and continue cooking another 20 minutes, turning and brushing more glaze on several times until done.
- When the chicken wings are done, transfer them to a clean bowl while still hot, and pour the remaining glaze. Toss until all the chicken wings are coated well, and transfer to a serving platter. Allow to cool to warm before serving.
|Nutritional Guidelines (per serving)|
|Total Fat||20 g|
|Saturated Fat||5 g|
|Unsaturated Fat||8 g|
|Dietary Fiber||1 g|