Honey-Glazed Wings
Gluten Free Living – 2025
Honey-Glazed Wings is a delightful appetizer recipe. The wings are marinated 8 hours or overnight and then baked up the next day. I used as wholesome ingredients as I could find. I substituted avocado oil for bad seed oils. I found an Asian chili sauce without all the chemicals or gluten that most bottled chili sauces from this country offer. And, I used Tamari low-sodium soy sauce which is also gluten free.
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I actually made this recipe last summer! While it is traditionally served as an appetizer, I was trying to clean out my freezer at the time. I pulled the wings out and served them with Cheese Potato Puff as a main course. Honey-Glazed Wings were actually great reheated too. The recipe is pretty easy and straight-forward. Cut the chicken wings into three parts: drumettes, wingettes (or The Flat) and wing tips. Then mix up all the marinade ingredients and put it all in a bag to marinate overnight. Bake the next day. EASY PEASY!
If you choose to serve the wings as an appetizer, I recommend a Honey-Mustard dressing, Ranch Dressing, or even Blue Cheese Dressing if you enjoy those flavors. Even without any dipping sauce, these wings were wonderful to the taste buds. If you need an easy appetizer recipe, Honey-Glazed Wings are terrific.
Honey-Glazed Wings is an EASY-PEASY appetizer recipe.
These wings are great for any tailgating party.
Here’s a look at the drumettes.
Here are the wingettes–or the Flat.
Here’s what I did.
I used these ingredients.
Cut each chicken wing in three parts: the drumette, the wingette (or the Flat), and the wing tip.
Cut up all of the chicken wings; discard the wing tips; set aside.
Place honey in a small bowl.
Add soy sauce, avocado oil, garlic powder, sea salt, ginger and Worcestershire sauce.
Add chili sauce.
Whisk ingredients to combine.
Set aside 1/4 cup of the marinade to baste the wings. Cover and refrigerate.
Place chicken wings in a zip-lock bag.
Add remaining marinade. Seal bag; turn over several times to get good coverage of the wings. Refrigerate 8 hours or overnight.
Remove wings from refrigerator and discard marinade. Place chicken pieces in a 10×15″ glass baking dish or pan. (A 9×13″ dish is too small for this recipe).
Bake chicken, uncovered, at 375 degrees for 30 minutes; drain juices from dish. Turn wings over and bake an additional 20-25 minutes.
Ten minutes before baking time ends, baste chicken wings with reserved 1/4 cup sauce.
Chicken juices should run clear and glaze should be set.
Transfer chicken wings to a serving platter to serve. Serve with a dipping sauce of your choice.
Instead of an appetizer, I served Honey-Glazed Wings as a main dish along with Cheese Potato Puff.
Dip in honey, if desired. Or try Ranch, Blue Cheese or Honey-Mustard dressing.
I really enjoyed these chicken wings! They were succulent with a touch of savory and sweet.
Honey-Glazed Wings are marvelous for Backyard Barbecues or Potlucks.
Here’s the recipe.
HONEY-GLAZED WINGS
(Recipe adapted from Taste of Home, Contest Winning Recipes, 2008, pg. 12)
Honey-Glazed Wings
Equipment
- 1 mixing bowl
- 1 cutting board
- 1 sharp knife
- 1 10×15" baking dish
- 1 jumbo or 2 large glad-lock bags
- 1 whisk
- measuring cups
- measuring spoons
Ingredients
- 15 whole chicken wings (about 3 lbs.)
- 1/2 cup honey
- 1/4 cup low-sodium soy sauce
- 2 tbsp. avocado oil
- 2 tbsp. chili sauce (I used an Asian sauce without gluten)
- 2 tsp. sea salt
- 1 tsp. garlic powder
- 1 tsp. Worcestershire sauce (I used Lea & Perrin's which is gluten free)
- 1/2 tsp. ground ginger
Instructions
- Cut chicken wings into three sections; discard the wing tips.
- Set wings aside.
- Combine the honey, soy sauce, avocado oil, chili sauce, salt, garlic powder, Worcestershire sauce and ginger in a mixing bowl.
- Stir well with a whisk.
- Measure out ¼ cup honey sauce for basting; set aside.
- Place chicken wings in a large resealable bag.
- Add remaining honey mixture; seal bag.
- Turn bag over several times to provide ample coverage of sauce with the wings.
- Refrigerate at least 8 hours or overnight.
- Preheat oven to 375°.
- Remove wings from refrigerator; drain and discard marinade.
- Transfer chicken pieces to a well-greased 10×15” baking dish.
- Bake wings uncovered at 375° for 30 minutes.
- Drain juices from baking dish.
- Turn wings over and bake an additional 20-25 minutes.
- Baste chicken with remaining ¼ cup honey sauce the last 10 minutes of baking time.
- Chicken juices should run clear and glaze should be set.
- Serve plain or with any kind of salad dressing or dipping sauce.
Notes
Recipe adapted from Taste of Home.
Taste of Home no longer has a search engine that allows you to search recipes by title. Most of the time, you have to weed through thousands of recipes in collections. If any link is to be found, I find direct links through google, not their own website. I could not locate a direct page for this recipe. But it is in the cookbook noted above.© Can’t Stay Out of the Kitchen
Nutrition
I added a little chopped chives on top.
Seriously, this recipe for Honey-Glazed Wings is SO easy.
This gluten free recipe is healthier than the original version.
If you enjoy chicken wings, this is a great way to eat them! Try them out at your next potluck.
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