I like to bring these honey garlic chicken wings to work for potlucks. This dish is always a hit! Quick, easy, AND delicious!
Ingredients
- 1 large white onion , chopped
- 0.5 cups honey
- 0.5 cups brown sugar
- 0.25 cups soy sauce
- 0.25 cups unsalted butter
- 2 teaspoons mustard powder
- 1.5 teaspoons minced garlic
- 5 pounds chicken wings
Instructions
-
1
Combine onion, honey, brown sugar, soy sauce, butter, mustard powder, and garlic together in a saucepan over medium heat; cook until hot, about 5 minutes.
-
2
Arrange wings in an even layer in a shallow baking dish; pour sauce over wings and toss to coat. Cover dish with plastic wrap and marinate in the refrigerator for 1 hour to overnight.
-
3
Preheat the oven to 350 degrees F (175 degrees C).
-
4
Bake in the preheated oven until wings no longer pink at the bone and juices run clear, turning occasionally, about 90 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Chinese Recipes
Okinawa Shoyu Pork
I think the Okinawans got the slow food concept right. Okinawa shoyu pork was one of my favorite recipes growing up. Shoyu pork is eaten over rice or on top of soba noodles. The soy sauce-marinated, slow-cooked pork has just the right amount of sweet taste (imagine Okinawan brown sugar). It is pretty close to perfect.
Slow Cooker Ground Beef Stroganoff
This slow cooker ground beef stroganoff is pure comfort food, made even more budget friendly using ground beef. Made in the slow cooker preparation is easy and convenient.
Grill Master Chicken Wings
These grilled chicken wings are always a hit! I grill them up before a party and keep them hot in a low oven. I always use Frank's RedHot sauce. It's got lots of flavor and isn't too spicy.