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

Did you make this?
Tell us what you think.


  • 5 Stars

    I used Drum Sticks

    I used 2 lbs of drum sticks instead of wings and the results were fabulous! So moist and tasty and a huge hit. Didn't need to change a thing from the original recipe but next time I am going to add a tbsp. of Franks Red Hot Sauce for some zing on half the recipe for those that like it a little spicy.

    Ron . | July 4, 2019

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  • 4 Stars

    Easy peasy

    Easy wing fix, lots of flavor

    Glenna D. | January 25, 2018

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