Ginger Honey Glazed Baked Wings

Put honey on anything and be prepared to eat a whole bunch of it. In this case you can eat a ton of wings! How lucky are you?! Super! because this recipe is baked, not fried, not messy and absolutely, insanely delicious!

I like my wings to be on the small side but not super picky about it, just a preference. Why? For one, they will cook so much faster and also I find them to hold alot more flavor. My local Asian market has the best wings because they are the perfect size.

I highly recommend letting any seasoned protein, in this case, these wings to sit in the fridge and marinade for at least 2 hours and if you can marinade overnight, it will always taste even better.

I also like to bake wings so that they are super moist, and how is that? Low and slow… Crank the heat at the very end to get that beautiful gold color on top. I feel like when you bake them on high heat, they are much drier. So this is something to take into account.

Can I use this Glaze to roast a chicken?

Absolutely! You can butterfly a chicken and roast it whole. You can also buy chicken legs, thighs and roast them. Make some rice, veggies, salad and you have a full on dinner.

I can also see this glaze going really well with very thinly cut beef that you place on a skewer and lightly grill.

Honestly, so many options!

Ginger Honey Glazed Baked Wings

Sweet, tangy, tender, oven baked, prep ahead. Need not say more, another amazing appetizer must have!

3.80 from 5 votes

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Course: Appetizer, dinner, lunch, Main Course, Snack

Cuisine: American, Caribbean, Latin, Latin Fusion

Keyword: baked chicken wings, baked honey glazed wings, baked wings, chicken wings, dominican fried chicken wings, easy baked wings, easy wings, healthy chicken wings, honey glazed wings, how to bake wings, how to cook chicken wings in the oven, latin chicken wings, oven chicken wings, wings, wings appetizer, wings appetizer recipe

Prep Time: 20 minutes minutes

Cook Time: 55 minutes minutes

Refrigerate after marinading: 2 hours hours

Servings: 4 people

Ingredients

• 1 pack of 12 chicken wings
• 2 tbsp olive oil
• 4 tbsp soy sauce
• 2 tbps minced ginger
• 3 tsp minced garlic
• 1 tsp dried oregano
• 6 tbsp honey
• chopped parsley or green onions to taste, for garnish

Instructions

• If you bought the wings whole, separate the drumstick from the wingette, cut off the wing tip and discard it. This will leave you with two pieces per wing.
• Rinse wings and place in a paper towel lined baking sheet. Place another layer of paper towels over the wings and press dry.
• Place the chicken wings in a bowl or a Ziploc bag.
• Add all ingredients except the parsley or green onion garnish. Mix well.
• Refrigerate the wings for a minimum of 2 hours, overnight is preferred.
• Once ready to cook, heat oven to 375ᴼ degrees.
• Lay the wings in a single layer on a non-stick aluminum foil lined baking sheet.
• Drizzle the leftover marinade over the wings.
• Bake for 50 minutes, turning once after 25 minutes.
• Once the 50 minutes are done, raise heat to 425ᴼ degrees and wait until the wings begin to get golden and reach your desired color.
• Remove to a serving platter, drizzle any marinade in the pan over the wings.
• Garnish with chopped parsley or chopped green onions.
• Let sit for about 5 minutes so the honey cools and begins to caramelize a bit.
• And enjoy!

Video

Notes

Notes:
 You can use the same glaze, doubled or tripled to roast a butterflied whole chicken. You can also roast chicken legs, thighs. Make some rice, veggies, salad and you have a full on dinner!
I can also see this glaze going really well with very thinly cut beef that you place on a skewer and lightly grill.