Your Daily Dish: Sweet and Sticky Honey-Baked Chicken Wings

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And, if we might amend that definition, it involves intensely gooey, honey-soy chicken wings. They are best shared with those who do not ask where they can find moist towelettes.


3 lbs chicken wings, split, wing-tip removed
1 cup honey
1/2 cup soy sauce
1/2 cup packed brown sugar
1/4 cup ketchup
2 tbsp Heinz chili sauce
1/2 tsp garlic powder
1/2 tsp grated fresh ginger


1) Coat a 13×9-inch baking dish with non-stick cooking spray. Place the wings in the dish and set aside.

2) In a small saucepan, combine honey, soy sauce, brown sugar, ketchup, chili sauce, garlic powder and ginger. Bring to a boil over medium-high heat. Once boiling, pour honey mixture over chicken wings. Cover and marinate in refrigerator for a few hours or overnight.

3) Preheat oven to 375°F. 4) Remove wings from refrigerator and cover with aluminum foil. Bake in marinade for 55 minutes, stirring occasionally. Remove foil cover and bake wings for an additional 15 minutes or until sauce is thickened.

Serves 6

Bite Me Bit: Competitive eater Joey “Jaws” Chestnut set a new record at the 2008 Wing Bowl XVI when he ate 241 chicken wings in 30 minutes.

For all you wingmen (and women!), these Crunchy Chicken Wings, cornmeal-crusted and baked to a golden crisp, deliver love at first bite.




Whether it’s cruising the aisles at the Dollar Store or experimenting at the stove, we believe that every day can be a holiday.

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