I never really used a recipe for these wings; in fact, I have always just winged it. Get it??? WINGED IT????? Just laugh already. Don’t be a chicken.
I have this daydream of being a comedian one day. But then I imagine being booed off stage, pelted by rotten tomatoes, and wondering what I was going to cook with all those tomatoes. So, I’ll just stick with cooking.
Wings are my favorite barbecued food during the summer. Or any season, for that matter. If I had to pick something to indulge in, it is never something sugary or dessert-like. It is always something like chicken wings. Braised chicken wings, baked chicken wings, roasted chicken wings, grilled chicken wings, deep-fried chicken wings, pan-fried chicken wings, and if someone had the audacity to make chicken wing ice cream I’d probably try it too.
Don’t ask me how much I weigh….
These wings are marinated in 2 of my favorite ingredients: Honey, and 5-Spice powder (aka Fairy dust). The honey makes it sweet, and the 5 spice powder (cinnamon, powdered star anise, anise seed, ginger root, and ground cloves) makes everything savory. You just have to try 5-spice if you haven’t already. And call it Fairy dust, because once you sprinkle it onto food, unicorns will appear.
Asian Honey Glazed Chicken Wings (24 wings)
- 24 wings, fresh or thawed
- 5 cloves of garlic
- 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.
Now, I’m going to show you an easy way to smash and mince garlic. I hate garlic presses.
Because after you press a garlic clove, all the lovely juices are extracted and not used, and then you have to clean the press.
No need to remove the skin from garlic cloves. Place one clove at a time on a cutting board. Using the flat side of a cleaver, smash it!
The skin naturally separates and you can easily discard it. Repeat this process with the remainder of the cloves.
Chop them up with a cleaver.
This is how minced they should look.
Put all the marinade ingredients into the dish of chicken wings (garlic, BBQ sauce, soy sauce, sesame oil, honey, 5-spice powder, corn starch).
Mix it all up.
It’s funny I have a watermark on an unappetizing photo of raw chicken. This is in case some person with an insatiable craving for raw poultry tries to pluck my photo off my blog.
Visit my blog, if not for my recipes, but for my lame jokes.
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 degrees.
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.
They will look like this when done. Drizzle more honey over it if you wish (I did).