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The glaze was good. Do not listen to the recipe when it says to put the wings skin side down on foil. I nonstick sprayed it and put extra oil on and it still stuck and ripped off all the skin.
This glaze is really good! I used it to finish on top of baked salmon
Going to make these but was not sure how I would have 1/4 cup (or half) of marinade to reserve after tossing the wings before they go in the oven. Did you mean 1/2 cup of soy maybe?
Hi Debbie, you start with 1/4 cup of soy sauce and 3 Tbsp of honey, which without the other solids make almost 1/2 cup of marinade. You want to reserve half of this marinade, about 1/4 of a cup.
I have the wings marinating in the fridge. I decided to let them sit for several hours for max flavor based on the reviews. The marinade is very tasty so I am expecting great wings. I kept the wings whole because my kids like to crunch on the wing tips. (ok so do I !)
Loved the ginger honey chicken wings and can’t wait to try them on our grill this summer. The marinade is simple, yummy, and will work for lots of foods besides wings. I’m going to try it on roasted root vegetables.
My hubby has been marinating chicken (boneless thigh meat) in a very similar sauce (cayenne instead of sriracha and the addition of oil and minced onion) for years, when he makes his *famous* chicken skewers on the BBQ. He uses the leftover marinade to baste the chicken while it’s on the grill. It’s a delicious sauce, and I’m sure the wings will be yummy, too, especially with the heat from the sriracha. Looking forward to making this recipe for the Super Bowl party this year. Thanks, Elise!
I made this tonight and wasn’t wowed by it. I marinated the wings for an hour. I wonder if cooking down the marinade to add to cooked wings would intensify the flavor and make it stick to the wings-my marinade just ended up in the bottom of the bowl. Love your site and recipes!!
This marinade sounds so good. I know I am in a minority, but I don’t like wings. Any suggestions on how I could use this recipe for boneless chicken breasts? Happy New Year!
Why not just slice or dice the chicken breasts and otherwise follow the recipe, or use in a stir fry. Or you could do chicken cutlets, saute and serve over rice with the extra sauce heated up and spooned over the cutlets.
I often use chicken legs in place of wings. More meat and kids love them!
Hi Elise, Happy New Year! I love your recipes but I am not a Ginger fan. Can I make these with a substitution or leave out the ginger completely?
I made this recipe tonight and we loved it, not a lot of spice but full of delicious flavours. Highly recommended.
How long would you suggest marinading them before sticking them in the oven..?
You can just toss them in the marinade and lay them out on the pan. You will be coating with more sauce after cooking. That said, you could easily let the wings sit in the marinade sauce for half an hour before roasting.
These sound delicious – have all ingredients but small thighs (from freezer- look as though I cut them in half at some point?) rather than drummettes. Will try it with those, leaving them in marinade for a while before putting them on oiled baking sheet. And baking them a bit longer to be sure they are done.
We love these flavors, which are perfect with dark meat chicken.