Many people already know how to make chicken wings, but very few know how to make honey baked chicken wings. This is a great-tasting finger food, with an oriental touch. Asian chefs have realized the culinary beauty of honey for thousands of years.
Cut off tips of chicken wings. Discard. Cut wings into two sections, at joint. Season with salt and pepper. Mix together remaining ingredients, until well blended. Place chicken wings in a baking dish, top with sauce and cover. Refrigerate for at least 8 hours. Preheat oven to 375°. Remove wings from sauce and set aside. Pour sauce from baking dish and reserve.
Rinse out baking dish and fill with 1 1/2″ or water. On top of baking dish, place a small rack large enough to carry all the wings. Arrange the wings on the rack. Place pan, rack and wings in oven and bake for 1 hr. or until wings are well browned. Baste frequently with reserved sauce. Serve remaining sauce, on side.
HINTS: Wings can be cooked directly in baking dish, covering them with sauce. I think you’ll find the rack/water contraption is worth the bother. It allows the fat to drip off, without filling your kitchen with smoke.
If you want the wings to be very crispy, place under hot broiler for a couple of minutes, just before serving. The fresh juice of a lemon or a lime creates a nice sweet/sour variation.