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Elizabeth Poett's Honey-Glazed Wings

Honey-Glazed Wings

byElizabeth Poett
Total 2 hours and 25 minutes
Active 25 mins
Makes 6 to 8 servings
This is a great dish to bring to a party. You make the sauce and marinade ahead of time, and then it is simple to roast a tray full of wings right before heading to a gathering. There is something very satisfying about the flavors of the marinade melding with the drizzled honey and a sprinkling of flaky sea salt.
TIP: Because there is sugar in the marinade, it is key to wrap your baking sheet in foil, otherwise it will have burnt marinade baked onto it.
  • 14 ounces (1 1/2 cups) plum sauce
  • 1/2 cup honey, plus more for drizzling
  • 1/2 cup freshly squeezed orange juice
  • 2 tablespoons dark brown sugar
  • 2 tablespoons dry sherry
  • 1 tablespoon sriracha hot sauce
  • 2 large garlic cloves, crushed
  • Kosher salt
  • 3 pounds chicken wings with skin, cut into sections
  • Cooking spray
  • Flaky sea salt
  • 4 green onions, roughly cut into small rounds
    1. Combine the plum sauce, honey, orange juice, brown sugar, sherry, sriracha, garlic, and 1 teaspoon kosher salt.
    2. Place the chicken wings in a baking dish. Reserve 1/2 cup of marinade for extra basting if needed. Pour the remaining marinade over the wings, turning each piece to make sure they are well covered. Sprinkle the pan with 1/4 teaspoon kosher salt. Cover the dish with plastic wrap and refrigerate for 1 to 2 hours, using tongs to turn the chicken pieces over halfway through the marinating time.
    3. Remove the chicken from the refrigerator and let it come to room temperature. Preheat the oven to 375°F.
    4. Line a baking sheet with aluminum foil. Top the baking sheet with a rack and spray the rack with cooking spray. Take the chicken out of the marinade with tongs, letting excess marinade drip back into the pan, and place the wings evenly over the rack. Reserve the excess marinade for basting.
    5. Roast the wings for 30 minutes. Remove from the oven and baste with the marinade. Turn each piece and baste again generously. Roast for an additional 30 minutes. The wings should have crispy skin. Put any wings that do not have crispy skin back into the oven for 2 to 3 minutes longer.
    6. Transfer the wings to a plate, drizzle with honey, sprinkle with flaky salt, and top with green onions. Serve hot.