Glazed Chicken Wings

I love this recipe. 1) I seasoned my wings with garlic powder, onion powder and a little seasoning salt. 2) I baked the wings at 400 degrees for 45 minutes on one side and then turned them over and cooked them for another 45 minutes on the other side, ( I like my wings baked crispy, not soggy). 3) Then I mixed together the honey, bbq sauce and a 1/4 cup of soy sauce in a bowl and coat the wings one by one using a spoon to mix the wings in the sauce. I returned the wings to the pan and cook an additional 20 minutes. Excellent texture and taste for me. It sounds like a lot of work but it is not. I usually make about 20 wings. Thanks for the recipe. Oh and F.Y.I when you bake chicken coat the pan with olive oil, I use 3-4 tbsp of olive oil, so that the chicken does not stick the my pan.

Absolutely delicious. My son who doesn't like anything bbq'd devoured them. I used 22 frozen bagged wings and had enough sauce for at least double that. I ended up not using all the sauce. I transfered them to a cookie sheet to get browned and sticky towards the end. I also basted them frequently through out cooking. I baked them plain for 20 mins first, drained off accumulated juices then poured on sauce.

Excellent recipe, I just tried and my family loved it. It will become part of our normal meal rotation. I took the advice of other reviewers and seasoned the wings with seasoning salt, garlic powder and onion powder and baked for 45 minutes at 400 on each side. Then I added the glaze, which I reduced the soy sauce to 1/4 cup and baked for about 15-20 minutes more and the wings were delicious and falling off the bone. Very crispy and a good texture, flavor was just right.

These are fantastic! I buy fresh drummettes. I find they don't have a lot of fat or an excess of skin on them. I season them lightly with kosher salt, pepper, and garlic salt. Next, I pop them in the oven for 10 min on each side just to crisp them up a bit. I taste test my sauce then pour over the drummies on a foil lined pan. I find they need to bake at least an hour after that. We like the sauce to be thick and gooey. Delish!

I didn't change a thing for the recipe. I do recommend lining the pan with foil though, as it helps make clean up easier (also, clean the pan while it is still warm). My husband's response to these was to inform me that he felt it was his duty to make sure none of them were left "lying around".

These wings are unbelievably good and so easy to make. I did't even bother to measure the ingredients--I just eyeballed it and they came out amazingly tasty. I also cooked them at 375 (to speed up the cooking time a bit in time for the game) and they came out great. Not quite barbecue, not all sweet, and not salty, but a perfect combination of all three. I will also try this sauce on drumsticks--I beth that they will be super good. This recipe will definitely become a regular in our house.

These were okay but they were way too salty. I will try them again with less soy sauce.

These were AWESOME. I usually make something similar with teriyaki, Frank's Red Hot and honey but my little one didn't like them because they were too hot. These were perfect. Saw that another reviewer liked the sauce on broccoli so we did that, too! What an awesome dinner. While it was cooking my daughter said she couldn't quit walking around "sniffing" the air! Thanks!!!

Wow these were excellent. My husband went on and on about them. They just fell off the bone and were so gooey. I am adding them to my regular meal rotation.

I have to say this was delightful and easy to make. The sauce was very rich and glazed the wings wonderfully. I, as well as other users, used mini chicken wings. I did bake them for 20 mins. before basting them, so nice and just a lil' gooey. Oh I also substituted 1/2 the soy sauce for terriyaki sauce.. hence I was out, hehe, still perfectly tangy. I will Definately make again.

These were soooo Good, Kids loved them too. I also added garlic & Onion powder to wings and cooked them a longer than recipe calls for, because we like them crispier. I am making them for a party this weekend.

Some ppl have said that the chicken did not get crispy. I KNEW the chicken wouldn't get crispy if I stuck to cooking them the way the recipe says. What I did was bake the chicken FIRST on a lightly sprayed, foil-lined baking sheet for about 25-30 minutes at 450 degrees. Then I poured the sauce over the wings and baked for an additional 10 minutes. I added a dash of mustard, some salt, black pepper, paprika, garlic powder and Cayenne powder to the sauce to give the sauce/chicken more flavor. They were good this way.

Absolutely delicious! I marinated these for six hours and my fiance declared these the best ever - and proceeded to eat some of mine! I didn't add any other seasonings, and after trying them, glad I didn't - they tasted fine on their own.

Just had it right out of the oven, and it tastes fantastic. I followed the advice of other reviewers : seasoned the chicken with lemon-pepper and garlic powder (no additional salt needed!) and used low-sodium soy sauce. Kept everything else the same, and had enough sauce to coat 25 wings/drummets, with leftover sauce to dump over it. I pre-baked the chicken with just seasoning on it for 20 minutes at 400, dumped out the juices, and then dunked each piece into a large bowl with the sauce and returned it to the same foil lined casserole dish. (I coated the foil with olive oil, like another reviewer suggested). Leftover sauce went right on top. Baked another 25 minutes for crispy gooey-goodness. Thanks to everyone for all the great suggestions!!

I cut up boneless chicken into bite size pieces. Then I made the sauce as directed. Put it all in the crock pot on low. Served over white rice.

good

We love this sauce! I remove skin, sprinkle chicken with onion & garlic powder then bake at 350 for 15 min per side. I pour sauce over chicken & return to oven for 45 more min basting chicken every 15 min. We serve with brown rice & veggies. Yum!

Simple and awesome. The only thing I did differently was to first steam the wings for 20 minutes to melt some of the fat off (every little bit helps, right?) and then baked for about 35-40 minutes.

i seasoned with garlic powder and onion powder as suggested, browned both sides then covered with sauce- easy and tastey

We love these types of recipes! We take wings, legs, thighs...whatever we have on hand...put in deep pan and cover with water. Bring to boil and boil for about 20-25 mins. Drain and run cold water over. Then warm chicken on preheated grill then bast n turn as many times as needed to get the coating you want! YUMM!

I just made these and they were soooo good! Only thing I changed was to decrease the soy sauce to 1/4 cup. I had enough wings for two batches so on the 2nd batch I tried the suggestion of another reviewer and cooked the wings (seasoned with seasoning salt and garlic power) for 20 minutes, turned and cooked another 20 minutes and then dipped the wings in a shallow bowl of sauce, coating each one and putting back in the pan to cook another 20 minutes. They suggested 45 min, 45 min and 20 min, but I felt that was too long and the meat would be too dry. They turned out nice and crispy and chewy. Thanks for a great recipe! We will be making these a lot.

I do mine a little differently. I marinate them in Texas Pete Hot sauce for several hours, then place them on a rack sprayed with PAM in a pan lined w/foil. I then brush them w/melted butter, garlic salt and pepper and some onion powder. Bake at 450 for 45-60 min., turning once. They fall off the bone and turn out very crispy since all fat has drained off due to being on a rack. They're not the least bit hot or too spicy. If you like them hot, then pour hot sauce over them after they're cooked.

My family (aside from me) does not care too much for spicy foods so I look for versions of recipes that are on the sweet or savory side and this was perfect! I doubled this recipe using 24 drumettes, but only 1/2 the soy sauce. I followed the cooking suggestions of NEEDGREATRECIPES. I started out only putting in 1/2 the amount of honey but, after tasting the mixture, added the other 1/2. There was a lot of sauce so next time I may only up it by 1/2 instead of doubling it. These were fabulous! I loved that the sauce only needed 3 ingredients! Thanks for a great recipe!

It was pretty good. I cooked the chicken for 20 min before adding the glaze, as suggested by others. I would say that there is too much soy sauce in the glaze. If I make this again, I will cut the amount of soy sauce in half.

Excellent! I used tenderloins thawed from frozen. I meant to drain the tenderloins and add more sauce half-way through but forgot. A light taste of the sauce permeatted the meat perfectly and the sauce was great with the oven-baked rice. Will definitely make this again-and hopefully try the wings, too.

This was a very simple and delicious recipe. I seasoned my wings with seasoned salt and spices as well. Afterwards, I marinated the wings in the 'sauce' itself overnight. I then shake off the sauce from the wings and then baked them at 375 degrees for 50 minutes, basting and flippping it every 20 minutes. (Put the sauce on the stove and bring it to a gentle boil for about 4-5 minutes) Then toward the very end, I crisped it up at 400 degrees for another 10 to carmelized it. Made this for first/second graders -- they couldn't get enough. **It is important to reduce the soysauce to about just 1/4 c. or less depending on taste when you already pre-seasoned it with salt**

Too much! The flavor was so overwhelming. I hate to say that because I love food with LOTS of flavor. I would use more chicken or chicken breasts if I made this again to even out the ratio of chicken to sauce.

I love this recipe!! I did change it some. I seasoned it then broiled it when it was cooked I took them off the broiler pan (used that so the fat wouldn't just sit with the food) dumped them into the sauce then put them back in the oven for 15 min. did this 4 times then I dumped them in the sauces again and broiled them till they were sticky and glazed. I have 3 kids and a husband who are picky eaters and they loved this so much that they polished off the whole platter and beg me to make this all the time. In the last month we have had it 5 times. Thank you for the recipe!

I believe this would be excellent if baked as directed. I was concerned they might dry out so I altered the recipe by covering baking dish with foil for the first half hour. MISTAKE ..all my nice gooey sauce became a "soup" in the bottom of the dish and my chicken was naked!

The flavor was REALLY strong... a little too much for me. I made and used the entire amount of sauce. As some others have suggested, I cooked the wings at 400 degrees for 10 mins on each side. Then I poured most of the sauce over the wings, leaving some for basting. I cooked the wings at 350 for about 45 mins on each side (which others also suggested). The wings were almost falling off the bone BUT the flavor was too intense. I will use less of the mixture and possibly add it way later next time.

I cooked skinless, boneless chicken breasts on the grill (adding garlic and onion powders first), then glazed them with this sauce. As I was low on low-sodium soy sauce, I added soy sauce which had Tabasco in it--about 3-4 T. It wasn't enough of a kick. DS ate it so that's a plus. If I make this again, I would decrease the BBQ sauce to 1/4 cup as the BBQ sauce taste was overpowering.

Very good, I made as others suggested with the onion powder, garlic powder, and seasoning salt first. Was gobbled up quickly by my family!

Excellent... I followed recipe exactly for ingredients. I baked at 350 covered for 45, and then 45 uncovered. They were fall off the bone delicious!

I use this recipe on ribs.It was so good.I will use it next time with drumsticks.It will be a hit.

My 9yr old son who begs for xaxby's teryaki wings all the time worshipped these lol. I didn't measure, just eyeballed everything. They were easy and delicious! Glazed them repeatedly and they were excellent and sticky =). UPDATE. Everytime I make this I get raves. I never measure just eyeball, but my son prefers them when I use the JackDaniels brownsugar bbq sauce. I bake them at 400 for 45 min or so on one side, then 40 min or so on other side (i periodically peek in on them). Once the chicken is done and skin starts to thin and tighten I start glazing every 10 min or so. I finish it up on broil, stopping to glaze as often as possible. (I stand there and watch it these last 15 min). They are BANGIN!!! =)

Made it last night and the whole family loved it! I lined the pan with foil, which made cleaning a breeze. The sauce was watery, so I reduced it on the stove and then put it on the chicken before serving. The sauce might have been runny because I defrosted the chicken in the sauce. My idea was to marinate it before cooking. I served it with rice and the kids loved the sauce on the rice. This was an easy recipe to prepare.

So easy, and very good. I only ate 1, since my husband gobbled up the rest! I would make this for a potluck and probably be asked for the recipe!

I used low sodium soy sauce and they turned out great!

Easy and very good!

I made these last weekend and loved them. Very simple and tasty recipe. My kids made them disappear in short order... I just seasoned the wings with salt/pepper first....

I used this same glaze on boneless pork loin chops. I marinated the chops for about an hour in the glaze after I heated the glaze on the stove top. The pork chops were a huge hit and did not make it for leftovers.

I made wings for dinner tonight. This was one of the recipes I chose. I seasoned the wings with garlic granules and coarse ground pepper. I baked until done(I cooked @ higher temperature than listed). In a ziplock bag, I combined cooked wings and sauce. I let sit for a few minutes. On a foil covered pan, I placed wings back in oven till sauce was bubbly. Very good! Will certainly make again.

Excellent, easy wings! My family loves them, and they are a cinch to make.

I followed the recommendations made by NEEDGREATRECIPES, and these came out great. 1/4 C soy sauce is plenty. I'll make these again!

this is great,i make this more often now.my family just love it,thanks

I cut and seasoned my wings with poultry seasoning, garlic powder, and cracked pepper. Baked each side at 400º for 30 mins each. Half cup of bbq sauce and half cup honey. I only used 1/4 cup of soy sauce. I heated this mixture up in the pan for a minute or two to thinken. Coated my wings and threw them back in the oven for an additional 20 mins and I achieved a perfect glaze. I also threw in a dash of Frank's for a little heat. Remember to use tin foil to line your dish, and a bit of PAM. These were great, thanks.

Perfect the way it is. I have used this receipe 4 times since the beginning of Xmas season. I pre-cooked the chicken, added the sauce and then cooked again on a lined cookie sheet sprayed with PAM reserving any leftover sauce. I stored overnight and when I re-heated the next day (in a lined, sprayed baking dish), I drizzled the chicken with some of the left-over sauce. Once warm, I stuck under the broiler just for 1-2 minutes to give it a little more zing. Because you can do ahead, these are perfect for pot-lucks. By the way, it was my most requested recipe yet and was the first dish to go at each party. I used a local bbq sauce called Larupin because I didn't want a product with high fructose corn syrup or MSG, and I used low-sodium Tamari to cut down on salt. Remember if you add Accent, Season Salt or Lipton's soup mix to any recipe you are basically adding MSG and extra salt.

I brought this to a friend's potluck and they were a hit. Some people asked for the recipe. Very easy and simple to make. Mine were done in 50 minutes.

I won't be making this again b/c it isn't as versatile as I thought. We used chicken breast, but it didn't the glazed top we were looking for. Maybe if I'd cook it as long as it stated it would have, but the chicken would be so dried out you couldn't eat it. If I try again, I won't use but a dash of the soy sauce because it made the chicken very salty for us.

This is one of the best recipes I've tried on this site. My boyfriend, the ultimate critic, gave it two thumbs up. The combination of flavours is delicious and unexpected. Thanks for sharing! I always season my chicken with salt, pepper, garlic powder, paprika and rosemary, and this time was no exception...but make no mistake, the star was really the sauce!

Bake chicken first @ 400 degrees for 40 min - then add 1/2 of the sauce - cook another 15 min - change pans, add rest of sauce and bake another 15 min - turning once

Talk about easy and delicious!! I probably used a little less soy sauce and barbecue sauce and the soy sauce I have is low sodium but they came out perfect! I didn't flip them or anything and I think I left them in about an hour -- still great! YUM!

I used this glaze for bone in chicken breasts and it was absolutely delicious. I seasoned the breasts with garlic and onion powders and salt and pepper. I roasted the chicken pieces with the seasoning only just until the skin got crispy. I then poured on the glaze and let it finish cooking. Once done I ran the chicken pieces under the broiler which caramelized the skin beautifully. Everyone loved this one Joan and thank you!

Awesome. I doubled the recipe so that there would be leftovers but there aren't any. I first cooked the wings at 400 degrees to cook off the excess liquid as a few reviewers suggested, for about 45 minutes then I mixed 1 cup barbeque sauce, 1 cup honey and 3/4 cup low sodium soy sauce together in a large bowl and then dunked a few wings at a time ensuring that they were all covered well. I baked them again maybe 20-25 minutes more than broiled them maybe 10 more minutes. So good. Just be sure to line your pan with foil because it is extremely messy.

I used about 1/8 tsp. of red chili pepper flakes to add a little kick. Didn’t not cut into 3 sections. Served with package of broccoli and carrots with garlic sauce and buns.

Need to cook wings longer. Good glaze.

Delicious!!! My 7 year old is a picky eater and he loved them.

These were good. Doubled the recipe and made them exactly as the receipe stated. They had a nice flavor and I was worried because all I could smell was soy sauce!!! But, it wasn't over kill... the only thing I would change next time is use a little less of the sauce. It seemed to be too much.

Served this to friends for cocktails and everyone loved them. I seasoned them with garlic/garlic(Tastefully Simple) and seasoned salt, baked at 400 degrees one side and turned them for 20 minutes and added the barbecue sauce mixture last 20 minutes. Awesome!

This recipe is fantastic! I did follow the suggestions of other reviewers and cooked the wings at 400 for 45 minutes on each side before covering them with the sauce for an additional 15-20 minutes. It was definitely worth the wait! Everyone in my family loved the sauce. I've also used it on chicken legs with the same great results!

Delicious! I used 3.5 lbs chicken legs because that is all I had on hand. The sauce was still enough to cover the legs. I also seasoned them with garlic & onion powders and a dash of salt. Had to flip them every so often and bake for about 1 hr 15 minutes for them to get sticky. Also turned up the heat to 400 degrees the last 20 minutes. Excellent recipe, will definitely be a regular in our house. Thanks for sharing!

Extremely easy! Everyone loved them. The crowd wished I had made more. I used Sven's Sizzlin Sauce, Lite Soy Sauce and a honey made in my home town. Delicious! I highly recommend!

My kids who can be picky eaters LOVED THIS RECIPE!!

This recipe is soooooo good. I tried it for the first time today. I tasted it before my hubby gets home. I can't wait for the picky eater to try it.

These wings are so tasty! Really great recipe. I will use it again!

I love making wings. My default is usually frying them and then adding a sweet thai chilli sauce. This glazed chicken wing recipe trumps my other one. Definitely great. Thanks for sharing!

Wonderful! I did follow the recommendation of other people to bake with just seasoned salt on them first (i only baked for about an hour- i was impatient). Then basted the sauce on and baked an additional 20 min. Delicious!

My husband really liked these and wants me to put them on the regular dinner menu. I thought they were pretty good, but I might try to cook down the sauce a bit to make it stick to the chicken more.

amazing! these are so easy and a are a great go-to recipe on the fly!

Great wings! I didn't think I would like it after I put the 3 main ingredients together....however, I after I poured the sauce on the wings....I was kicking myself that I didn't make more. The only thing I did differently was I fried the wings in a deep fryer and I seasoned them with onion and garlic powder and a little bit of salt. Delicious! I will be making these again!

Great! Used other's suggestions and cooked for 45 minutes, turned and added sauce, turning to coat. Very tasty. My husband was hesitant, but he liked them to. Will make again - and loved not having to fry them!

My official go-to recipe for wings. So good and so very easy! Thanks for a simple and delicious recipe.

Simple and delicious. I love wings and these will be added to my repitoire of wing recipes : ) excuse my french, if that's spelled incorrectly.

I've made these a zillion times now (okay, maybe about 10 times), so it's about time I officialy reviewed the recipe. This is one of the easiest and best wing recipes ever. I follow the original directions except when there's time I let the wings marinade in the sauce for a while, anywhere from 1 hour to 24. There are never ever any leftovers no matter how may I make. Good stuff!

I had high hopes for this as a tasty alternative to Buffalo style wings, but the wings never got crispy (even though followed various reviewers suggestions) but stayed somewhat flabby and the taste was flat. We were very disappointed.

These chicken wings tasted good, but they were a little too messy/gooey for me, which is why I gave it a 4-star rating instead of 5. I just don't like to get that dirty when I'm eating finger foods. I will probably try making them again, but instead of cooking them in the sauce, I will bake the wings with seasoning, and then use the sauce as a "dipping" sauce. I think they would be less messy, and just as tasty. :)

Good. Need to cook for a little while before adding sauce. Or marinate for a little while before. Added some seasonings to wigs like garlic powder, oil then bake.

Will make again. Thanks!

These were quite good! I reduced the soy sauce just a tad as I feared they might come out too salty, but I don't think it made much of a difference. I also like this recipe b/c you can make it with ingredients readily available in your pantry.

The taste was good but I had to make some adjustments. I did what one reviewer suggested and seasoned the wings with lemon pepper seasoning, popped them into the oven for 25 mins and then added the sauce to it, baked the whole pan for 1 hour. The problem was that there was way too much sauce and though the taste was good, it didn't caramelize as well as I'd hoped it would. Next time, I will do all of the above, except cut the portion of the sauce down to about 1/2 of what it currently calls for now.

Best chicken wings recipe ever! It is my signature dish :) First I salt the wings a little (but only a little - the soy sauce is salty enough). Then I carefully roast them in the highest temperature at the beginning, then lower the temperature a little, turn the chicken wings couple of times during roasting, each time putting some more glaze on each side. They turn out finger licking good. Seriously! Great, simple yet effective recipe!

We love the flavour of these wings! I did use less soy sauce as I only had about 1/4 cup. And found that it was just right for us. They are so lovely and gooey. My only regret....didn't make more. Thank you for sharing.

this recipe is awesome... my family loved it.. & to NEEDGREATRECIPES thanks doing it ur way was perfect & when i make it again i will b doing it ur way....

Nice glaze. I baked my wings for 45 minutes unglazed with a generous sprinkle of garlic powder and garlic salt. Mixed up the sauce using 1/4 cup of soy sauce, 1/2 cup (per recipe) of BBQ and nearly a 1/2 cup of honey. Spooned over the wings and baked about 15 minutes. Turned and put on more sauce, baking for about 10 min. They were soooo tender and fell apart. One tip: Make sure you use aluminum foil on the pan. If I hadn't I think the clean up would have been a LOT of work due to the sauce. Also, I liberally greased the pan, and believe that helped the wings from sticking too much (although they did stick some). Will make again for sure.

These were fantastic. I baked the wings by themselves for the first 40 minutes, then moved them to a clean pan to leave the grease behind, but otherwise followed the recipe exactly the first time. The second time we added a few drops of Tabasco sauce and those were good too.

These were a BIG hit with my family. Will definately make again and make more.

These are very good! Easy and tasty- we enjoyed these!

Best barbecue wings I've made so far.

Just took these little jewels out of the oven. Not only were they easy to prepare, they were GOOD !!! I have to admit that I did alter the recipe, but not by choice. I only had about a third of the half cup soy sauce needed. So I added Teriyaki sauce (oops, not enough). So I added some Tamari sauce to the soy and Teriyaki sauces to equal a half cup. Otherwise I followed the recipe as written. Definately 2 thumbs up.

Very good! Definitely line your pan with foil and the whole thing is sooo easy!

I lined the bottom of my baking dish with aluminum foil, poured sauce over wings, and it was ready in 40 minutes. Awesome flavor! Will definitely be making this again. Thnx for the recipe!

Awesome and oh so yummy! I did use 12 drumsticks instead of the wings b/c that's all I had. I used the advice of others and added onion/garlic powder and salt, then baked at 350 for 45 minutes, then flipped them over for another 45 minutes. I then added the sauce and cooked for an additional 10 min on each side.

OMG, I can't stop eating these. They were so good. I took the advice of other reviewers and lightly sprinkled onion powder, garlic powder and seasoning salt on them then baked for 35 minutes before adding the sauce and baking again. They were so moist and finger lickin' good! A definite keeper. Thanks Joan.

These are yummy and super easy. Be sure the wings are dry to the touch before you start, especially if using thawed frozen wings, or you could end up with watery sauce that doesn't stick.

This recipe tasted great!!! I tasted it first after I followed most of it but adjusted according to other reviewers by adding half the amount of soy sauce. I also added the same proportion of texas pete's honey mustard to it as the BBQ and Honey and heated it over the stove a little. SO GOOOD!!! definitely keeping this one.

way too much soy! Making them the second time around, I cooked for the wings naked for 30 minutes before adding the sauce. AlsoI halved, the soy and added an extra 1/4 cup of BBQ sauce and an extra 1/4 cup honey. My 3 y/o love them and acts for more....and more...and more

Just great and simple, as a garlic lover I added 2 crushed garlic cloves.

Made it today for the 4th, everyone loved it! Used wings and drums, wished it was more "glazed" but I did eyeball the ingredients, maybe I'll add something to thicken next time, very good flavor (used low sodium soy sauce)

Just a hint you may not want to use farm made honey