Glazed Chicken Wings
I received the recipe for these yummy wings from a cousin on Vancouver Island during a visit there a few years ago. Theyre an appealing appetizer, but also a favorite for Sunday lunch with rice and a salad.
I received the recipe for these yummy wings from a cousin on Vancouver Island during a visit there a few years ago. Theyre an appealing appetizer, but also a favorite for Sunday lunch with rice and a salad.
- Carbohydrate 9.28313335106909 g
- Cholesterol 18.865 mg
- Fat 4.09756666716383 g
- Fiber 1.30206250515608 g
- Protein 6.6014437560493 g
- Saturated Fat 1.11944000006277 g
- Serving Size 1 1 (118g)
- Sodium 30.8245833545578 mg
- Sugar 7.98107084591301 g
- Trans Fat 0.509553333560134 g
- Calories 96 calories
Step-by-step
- Cut chicken wings into three sections; discard wing tip section.
- Place in a greased 13-in. x 9-in. baking dish.
- Combine barbecue sauce, honey and soy sauce; pour over wings.
- Bake, uncovered, at 350° for 50-60 minutes or until chicken juices run clear.
Substitution and Sugar Dynamics
Swapping liquid honey for granulated sugar changes how the coating behaves under heat, because invert sugars caramelize faster and burn before the meat renders fully. Sticking to liquid sweeteners ensures uniform viscosity when combined with soy sauce and barbecue condiments. Maintaining equal parts of all three liquid components balances salinity, acidity, and thick viscosity.
Baking Setup and Surface Management
Baking at 350 degrees Fahrenheit requires a heavy-duty rimmed baking sheet lined with parchment paper or heavy foil to catch sticky sugars that invariably leak past the dish edges. Standard glass 13-by-9-inch dishes work well, but metal pans conduct heat more aggressively on the bottom surface. Spacing the wing sections evenly prevents steaming, allowing dry heat to crisp the skin while the glaze reduces into a sticky coat.
Avoiding Common Glaze Failures
Many cooks ruin poultry glazes by overcrowding the pan, which traps moisture and yields rubbery skin instead of a lacquered finish. Another frequent error involves ignoring internal temperature milestones, leading either to dried meat or undercooked joints. Checking for clear juices at the thickest joint guarantees doneness without puncturing the skin repeatedly and losing valuable moisture.
