Glazed Chicken Wings

by , Updated June 30, 2017
glazed chicken wings
Diana Rattray

These delicious Asian flavored chicken wings make a great appetizer for any event or gathering. Great for tailgating or weekend snacks, or make them for a family meal.
The sauce makes a mess in the pan, so be sure to line the pan with foil. If desired, add a little water to the pan to keep the sauce from scorching.

Related: Slow Cooker Lemon and Garlic Chicken Thighs

Prep Time: 15 minutes
Cook Time: 45 minutes
Total: 1 hour


Marinade Glaze Garnish


Wash chicken wings and pat dry.

With poultry shears or a large sharp knife, cut off wing tips at the joint and discard. Cut each trimmed wing into two pieces at the large joint.

In a bowl or sealable food storage bag, combine the soy sauce, water, brown sugar, sesame oil, garlic, and cayenne pepper. Add the chicken wings and turn to coat thoroughly. Refrigerate for 2 to 3 hours.

Heat oven to 350 F. Line a pan -- or 2 pans -- with foil and place a cake cooling rack or broiling rack in each pan. IN a small saucepan, heat the honey, hoisin sauce, and chili paste; set aside.

Arrange the wings on the rack(s) and discard the remaining marinade. Bake for 20 minutes. With tongs, turn the wings and brush with the warm honey mixture. Return to the oven for another 25 to 30 minutes, or until nicely browned.

Arrange on a platter or serving dish; sprinkle with sesame seeds and green onions.

Serves 8 as an appetizer or 4 as an entree.

Calories per serving (based on 8 appetizer servings, not including marinade): 377


More Chicken Wings
Chicken Wings in Oyster Sauce

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