Monday, January 16, 2012

Honey BBQ Wings

Print
Game on friends! When there's a game on, you can be sure there's grub on the table! I think I've professed my love of chicken wings before and I love trying new recipes to prepare them in various ways. So here's one for Honey BBQ Wings. Whether you're gluten free or not, these are finger lickin' good and you'll definitely want to make a double (triple?) batch to feed the gang. With a little Asian flair, these marinated wings are baked, brushed with honey and finally broiled to perfection. Be sure to have lots of napkins handy... you'll need them!

So when I came across this recipe, I was surprised to see that gin was incorporated in the marinade. I didn't prepare it as originally written since I omitted the gin, but even without it, these wings were really good. I loved the Asian flavors that the oyster sauce, teriyaki sauce and soy sauce gave. It was a little bit of sweet and salty. To kick up the sweetness and sticky texture, honey is brushed on while it bakes. Then if that wasn't enough, the wings are popped under the broiler for a little char, which caramelizes the honey just a bit. Yum...

Honey BBQ Wings
recipe from AllRecipes

1/2 cup teriyaki sauce (or gluten free)
1 cup oyster sauce (or gluten free)
1/4 cup soy sauce (or gluten free tamari)
1/4 cup ketchup
2 tablespoons garlic powder
2 dashes liquid smoke flavoring
1/2 cup white sugar
1 1/2 pounds chicken wings, separated at joints, tips discarded
1/4 cup honey


In a large bowl, mix the teriyaki sauce, oyster sauce, soy sauce, ketchup, garlic powder, liquid smoke, and sugar. Place the chicken wings in the bowl, cover, and marinate in the refrigerator 8 hours or overnight.

Preheat the oven at 350 degrees.

Remove the chicken from the marinade and discard the marinade.

Place the chicken in a single layer on a lightly greased, parchment or foil lined baking sheet. Bake the chicken in the preheated oven for 20 minutes then brush with honey. Continue baking for another 20 minutes and then broil for2-3 minutes until slightly charred.



3 comments:

Subscribe to Feeds
Follow Me on Twitter
Add in Facebook