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Honey Barbecue Wings

These wings are mild enough to please even the kids at your table. The baked-on honey barbecue sauce is the only one you'll need.—Diane Acord, Savage, Minnesota
  • Total Time
    Prep: 40 min. + marinating Bake: 25 min.
  • Makes
    3 dozen


  • 2 garlic cloves, minced
  • 1 tablespoon canola oil
  • 1/2 cup honey
  • 1/4 cup ketchup
  • 2 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons ground ginger
  • 2 teaspoons cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce
  • 18 whole chicken wings (about 3-3/4 pounds)


  • In a small saucepan, saute garlic in oil until for 1 minute. Stir in the honey, ketchup, juices, soy sauce, ginger, vinegar, Worcestershire sauce, mustard, pepper and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Remove from the heat; cool to room temperature.
  • Cut chicken wings into three sections; discard wing tip sections. Place wings in a large resealable heavy-duty plastic bag; add 3/4 cup cooled honey mixture. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining honey mixture for basting.
  • Drain and discard marinade. Place chicken wings on a greased rack in a large baking pan. Bake at 400° for 10 minutes on each side, basting occasionally with honey mixture.
  • Broil 4-6 in. from the heat for 2-3 minutes or until browned and juices run clear.
Nutrition Facts
1 each: 69 calories, 4g fat (1g saturated fat), 15mg cholesterol, 73mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 5g protein. Diabetic Exchanges: 1 medium-fat meat.

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  • homemadewithlove
    Dec 24, 2017

    Tasty but i would probably double the sauce and add hot pepper flakes instead of the sauce.

  • katecrid47
    Mar 9, 2015

    I really liked this sauce! It was easy and tasty. This is my new "go to" recipe for honey wings!! Thanks for sharing!

  • rinnylin
    Sep 25, 2012

    I'm from the Buffalo, NY area so I'm picky about my wings. This recipe is so good. I do make it a little differently. I'll double the sauce and marinade them over night. I use a broiler pan to bake/broil them on so they don't get soggy. While they're cooking I put the sauce in a slow cooker on warm. When the wings are done I put them in the slow cooker and finish getting ready for the potluck/staff meeting. I find they really absorb the sauce that way. When its time to go, you just grab the slow cooker and head out the door! Everyone loves them!