Twice Baked Honey-Soy Chicken Wings

This is an awesome recipe for chicken. I used it to make some kick a** chicken wings, but it can also be used as a marinade for a roasting chicken, chicken legs or even chicken breasts.

Sorry to use such strong words, but these chicken wings were really super amazing. I made them for my 30th (gulp, yes 30th) birthday party and they were a huge success. In fact, I would say that they were the hit of the party!

Sweet and sticky, my guests had to force themselves to STOP eating them! Now that's what I call a winner!

Twice Baked Honey-Soy Chicken Wings

Makes a whole lot of wings

4 kg Chicken Wings, wing tips removed

8 cloves Garlic, minced

3/4 cup Hoisin Sauce

1 cup + 1/2 cup Honey

1/2 cup Dark Soy Sauce

2 tbsp Sesame Oil

1 tbsp Chili Powder

Vegetable Oil for pan

Preheat oven to 400 degrees.

Rinse and pat dry the chicken wings. Separate the wing from the drumette and place the wing parts into a large bowl or ziplock bag.

In a bowl, mix together garlic, hoisin, 1 cup honey, soy, sesame oil, and chili. Pour half of the mixture into the chicken wings. Massage the marinade into the wings. Set the other half of the marinade aside.

Line a baking sheet with tin foil, then rub vegetable oil all over the foil. Place the wings, skin side up onto the baking sheet then pour the marinade that was with the wings over top. Bake for about 8 minutes, then flip over and bake for another 6 minutes.

After 14 minutes, remove the baking sheet from the oven. Place the wings into a bowl. Drain the fat and excess marinade off the baking sheet, change the foil, and rub again with oil.

Add 1/2 cup of honey to the remaining half portion of marinade. Toss the wings in the marinade and place on the baking sheet skin side up, and drizzle with leftover marinade as before.

Bake in the oven for another 12 minutes until the wings are sticky.