I just like the look of the glaze, and the simple pleasure of tasting the sweetness from these baked chicken wings with honey.
- 3 tbsp of clear honey
- 1 splash of white wine/rice wine (optional)
- 2 – 3 tbsp of light soya sauce
- a few shakes of freshly ground black pepper
- 12 chicken wings (cut in halves at tendon)
- Wash and pat dry the chicken wings. Then, cut them into halves (drumlets and lower part of the wing separated).
- In a large plastic container, bring honey and soya sauce to coat the chicken wings evenly.
- If you like, add a splash of dry white wine over them and mix them up evenly. The reason I added wine here to add a depth of flavour and also to tenderise the chicken to succulent texture.
- Leave them in the fridge for at least 5 hours before baking or better still overnight.
- When the chicken is done marinating, arrange them onto a flat baking tray, cover the tray up with a layer of foil on top. Sit them in the oven for 15 minutes at 170 °C.
- To burn the honey to brown colour, open up the foil to expose the wings for further 5 – 8 minutes (flip over to the other side halfway through).
- Serve it on its own as finger food during parties or grill it during BBQ.
You could marinate these and leave the in the fridge for up to 3 days before cooking. Little ingredients but come with sweet and nice flavours.