Shelly's Recipe

ASIAN HONEY GLAZED CHICKEN WINGS

Category: Wings

24 wings, fresh or thawed

For Marinade:
5 cloves garlic, minced
Chinese BBQ sauce (named Char Siu sauce, approx. 4 tbsp)
3 tbsp soy sauce
1 tbsp sesame oil
3 tbsp honey
1/2 tsp Five-Spice powder
2 tbsp corn starch

*Set aside BBQ sauce and honey for drizzling later.

Cut package of chicken open. Using a knife, separate the joint between the wing and the drumette. Do this by cutting away the skin first, then using your hands, twist the wing and drumette in opposite directions. You will feel the joint pop/shift slightly. Then, using a knife, cut around the joint or through the joint, however you can get them apart. This way you have less joints to cut through. It’s way easier then just using a cleaver and carving through haphazardly.

Put the wings/drumettes into a large, deep dish. Put all the marinade ingredients into the dish of chicken wings. Mix it all up. Place wings and marinade into a zip-lock bag. Refrigerate for at least 2 hours. But the longer, the better. I marinated for at least 6 hours.

Preheat the oven for 375. Place wings on baking pans, preferably pans you don’t care about scraping and scrubbing later. The wings will caramelize, as you want them to, in the oven. Try not to let the wings touch each other.

Drizzle some more BBQ sauce and honey on top now. Bake for 40-45 minutes, flipping them over half-way through the baking process. Drizzle more honey over it if desired.