Prep time
Total time
55 MIN
Saucy, sticky wings make the ultimate appetizer or finger food for any casual party. Make them for a crowd or scale the recipe down (see tip) and use the remaining sauce as a mop for your favourite weeknight grilled dinners.



  1. Heat oven to 400°F (200°C).
  2. Toss wings with flour in large bowl until coated. Arrange chicken on a large parchment-lined rimmed baking sheet. 
  3. Bake, turning once, 40 minutes or until crisp and golden and juices run clear when chicken is pierced. 
  4. Meanwhile, in small saucepan, whisk together soup, honey, vinegar, garlic and soy sauce. Bring to simmer over medium heat, whisking often; cook for 2 minutes or until thick. Set aside.
  5. When wings are cooked, brush all over with some of the sauce. Bake, turning and brushing once more with remaining sauce for 5 minutes or until shiny and coated. Sprinkle with sesame seeds.
  6. Serve with remaining sauce for dipping.

Recipe Tips

  • Use a mix of split wing pieces, or just drumettes, depending on what’s available in your supermarket.
  • Making wings for a smaller crowd? Make a half batch of wings and full amount of sauce, as directed; reserve the unused sauce in a covered container in the fridge for up to 1 week. Use it for another batch of wings, or as a brushing glaze for grilled chicken, ribs or pork chops.

Recipe Made With

CAMPBELL'S® Condensed 50% Less Salt Tomato

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