Entrée: United States – Sticky Honey Garlic Chicken Wings

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 30 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 lbs (900 g) chicken wing flats
1 / 4 cup (60 ml) soy sauce
1 / 4 cup (60 ml) honey
2 tbsp (30 ml) brown sugar
4 cloves garlic, minced
1 tbsp (15 ml) grated ginger
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) vegetable oil
Sesame seeds, to taste
Chopped scallions, to taste

Show original ingredient measurements

2 lbs / 900 g chicken wing flats
1 / 4 cup (60 ml) soy sauce
1 / 4 cup (60 ml) honey
2 tbsp (30 ml) brown sugar
4 cloves garlic, minced
1 tbsp (15 ml) grated ginger
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) vegetable oil
Sesame seeds, to taste
Chopped scallions, to taste

Instructions

1. Preheat your oven to 400°F (200°C). In a large bowl, mix soy sauce, honey, brown sugar, minced garlic, grated ginger, sesame oil, and vegetable oil.
2. Add the chicken wing flats to the bowl, ensuring they are well-coated with the marinade. Let them marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Place the wings on a baking sheet lined with foil or parchment paper. Reserve the marinade. Bake for 30-35 minutes, turning halfway, until the wings are cooked through and caramelized.
4. Simmer the reserved marinade in a small saucepan over medium heat until slightly thickened. Brush it over the baked wings and return them to the oven for an additional 5 minutes.
5. Garnish with sesame seeds and chopped scallions before serving. Enjoy your sticky wings!