A caramelized honey chicken wing appetizer.
|3 lbs.||Chicken Wings|
|Salt and Pepper|
|1/2 cup||Soy Sauce|
|2 Tbsps.||Vegetable Oil|
Preheat the oven to 375°F. Line a shallow 13x9", 3 quart casserole with aluminum foil for easy cleanup.
If your Chicken Wings are whole, see Notes. Rinse the wings under cold water, drain and pat dry with paper towels. Lightly Salt and Pepper, and set aside.
Place the Honey, Soy Sauce, Vegetable Oil and Ketchup into a large enough bowl to hold the wings. Peel and crush the Garlic with a garlic press into the bowl and stir to combine well. Add the wings and stir to coat. Place the wings in a single layer in the casserole. Cover with the remaining sauce.
Roast for 1 to 1&1/2 hours until chicken is done and some sauce is caramelized onto the wings. After the first 30 minutes, turn every 15 minutes. Do not be alarmed at how dark the caramelized sauce gets, but stop baking if you detect even the slightest aroma of burnt sugar.
Serve with lots of napkins and moist towelettes.
If you buy whole chicken wings, buy 25% more in weight, discard the tip of each and separate the remaining two sections.
The Nutrition Facts are inaccurate as they include all the sauce and fat from the wings but as you will see most of both are left in the pan.
Source: Carol Thompson, wife of Mike, a friend from the seminary.
Yield: 27 wings
Nutrition Facts per Serving:
16g Fat (42.2% calories from fat)
trace Dietary Fiber
Exchanges per Serving:
2 Lean Meat
2 Other Carbohydrates.
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