My boys have a thing for “chicken on the bone.” Matthew routinely asks for it, and couldn’t care less where it comes from. Thanks to my best friend, I have a killer candied chicken wings recipe. My four year old eats more of these than his daddy does, and our 1 year old eats more than I do. They’re sweet and sticky and completely addictive. Baking them hot and long makes them caramelize so you get that satisfying crunch that you want from a wing, without all the grease.
I try to feed my family fairly healthy meals but it’s all about balance for us. These candied chicken wings are baked, not fried, and have only a few ingredients– all of which I can pronounce and use regularly in various recipes. We would eat these every night if they weren’t as much of a treat as they are! Put them with some colorful veggies, a fresh salad, or roasted broccoli with lemon essential oil, and you’ll have a balanced meal that’s sure to please your entire family.
If you like this recipe, make sure you check out my Pinterest boards for a TON more yummy, healthy, family-pleasing recipes.
Candied Chicken Wings
3 lbs chicken wings, cleaned and separated
1/2 c honey
1/4 c soy sauce
4 T brown sugar
1 clove garlic
1/2 c ketchup
- Pre-heat your oven to 400* and prep a 9 x 13″ pan with double-foil-lined.
- Place your pat-dried wings into the pan in as close to a single layer as you can.
- Mix the ingredients for the sauce together and pour over the wings.
- Spoon the sauce over the wings, ensuring the wings are covered in sauce.
- Put the pan in the oven, uncovered, for 60 minutes. Every 15 minutes, baste the soon-to-be candied chicken wings in the sauce from the pan, without flipping them over (otherwise you won’t get that yummy caramelization).