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Crispy Soy-Glazed Sticky Chicken Wings

Prep 20 min
Total 1 hr 10 min
Servings 12

Looking for a savory triple play? Dig into our honey- and soy-glazed chicken wings for an irresistible trifecta of salty, sticky and sweet. MORE+ LESS-

By Betty Crocker Kitchens

January 20, 2014

Ingredients

Chicken

tablespoon vegetable oil

1/2

teaspoon kosher (coarse) salt

1/4

teaspoon freshly cracked pepper

lb chicken wingettes and drummettes

Sweet and Savory Sauce

1/4

cup honey

1/4

cup soy sauce

tablespoons rice vinegar

canned chipotle chile in adobo sauce, finely chopped

cloves garlic, finely chopped

Steps

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1

Heat oven to 425°F. Line 2 cookie sheet with sides with heavy-duty foil; spray with cooking spray.
2

In 1-gallon resealable food-storage plastic bag, mix oil, salt, pepper and chicken. Seal bag; shake to coat.
3

Place chickens on cookie sheets. Bake uncovered 30 minutes; turn chicken; rotate cookie sheets in oven. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
4

Meanwhile, in 1-quart saucepan, mix Sweet and Savory Sauce ingredients; heat to simmering over medium heat, stirring frequently, until thickened and syrupy, about 5 minutes. Remove from heat; set aside.
5

In large bowl, toss chicken with sauce; return to cookie sheets. Bake 5 minutes longer. Serve warm.

Expert Tips

Purchase already cut chicken wings in the meat or frozen foods section. They're sometimes called chicken drummies or wingettes and drummettes. You can use just the drummettes if you prefer.