Honey Garlic Wings
- 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.
- Use a mix of split wing pieces, or just drumettes, depending on whats 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
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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