Zan's Baked Chicken Wings
This is my sweet glazed version of chicken wings. I like to do this sometimes instead of buffalo wings. Used regular chicken wings instead of the usual drumettes and doubled my recipe. This is a quick meal...doesn't require a lot of prep work or time, and you bake the wings in the oven. So good!!
This is my sweet glazed version of chicken wings. I like to do this sometimes instead of buffalo wings. Used regular chicken wings instead of the usual drumettes and doubled my recipe. This is a quick meal...doesn't require a lot of prep work or time, and you bake the wings in the oven. So good!!
- Carbohydrate 156.9200874459 g
- Cholesterol 0 mg
- Fat 4.20525038060383 g
- Fiber 9.84914435537934 g
- Protein 65.3504847839175 g
- Saturated Fat 0.414485004705746 g
- Serving Size 1 1 Serving (1239g)
- Sodium 56834.5964076017 mg
- Sugar 147.070943090521 g
- Trans Fat 0.232834447382195 g
- Calories 869 calories
Step-by-step
- Pre-heat oven to 400 degrees.
- Combine soy sauce, honey, garlic, ginger and brown sugar in a saucepan. Add water. Simmer about 10 minutes. Turn off the heat and let the glaze cool while you prep the chicken.
- In a large bowl, add chicken pieces, vegetable oil, salt and pepper. Toss the chicken until well coated. (You may adjust the amount of salt you use to less since soy sauce will already contain sodium.)
- Once glaze is cool, add to bowl of chicken and toss to coat. Set aside. You may also marinate chicken either overnight or for hours prior to baking)
- Line a cookie sheet with foil.
- Add chicken to baking sheet.
- Bake for 40 minutes, or until wings are browned nicely.
Operating under strict sheet-pan capacity requires strategic loading when doubling quantities. Standard home ovens typically accommodate two half-sheet pans comfortably on adjacent racks. Crowding wings causes steaming rather than browning, so distribute pieces in a single layer with visible space between them. Simmering the soy, honey, garlic, ginger, and brown sugar base for ten minutes concentrates the sugars, transforming thin liquids into a clingy coating that adheres cleanly to poultry skin without burning instantly at high heat.
Adapting Proportions for Variable Yields
Scaling sweet-savory marinades demands attention to salt ratios, particularly because soy sauce introduces substantial baseline sodium before additional crystals enter the bowl. Adjusting batches upward means scaling aromatics incrementally rather than linearly; garlic intensity multiplies quickly under direct heat. Whisking vegetable oil directly with the poultry pieces before adding the cooled glaze prevents sticking on aluminum foil linings during the forty-minute bake at 400 degrees Fahrenheit.
- Line baking sheets with heavy-duty aluminum foil to simplify cleanup after sugary reductions caramelize against the metal.
- Rotate pans between top and bottom racks at the twenty-minute mark if uneven browning occurs due to hot spots.
- Check internal temperature with an instant-read thermometer inserted near the bone, targeting 165 degrees Fahrenheit for food safety.
