Honey Garlic Wings
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.
Directions
- Heat oven to 400°F (200°C).
- Toss wings with flour in large bowl until coated. Arrange chicken on a large parchment-lined rimmed baking sheet.
- Bake, turning once, 40 minutes or until crisp and golden and juices run clear when chicken is pierced.
- 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.
- 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.
- 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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