If you’re looking for something fast to fix, tasty, crowd-pleasing, sports-fan friendly, portable, and fun to cook and eat, I’ve got you covered. These chicken wings use easy-to-find ingredients, stirred together in a jiffy. With just an hour’s marinating time, they look and taste great. Longer is fine and of course the fine does get stronger; but if you’ve got an hour and change, you can still Win at Wings!
The dipping sauce is the simplest and so fine — if you need something for dunking, this is stir-up simple — honey, hot sauce, and a splash of soy sauce. Make them hotter if you like; no upper limit on this one, depending on your chili-comfort zone.
The chicken wings marinade is honey, mustard, curry powder, butter, soy sauce, and Asian sesame oil. These all live in my kitchen so it’s pantry friendly around here; if you need to go to the store, these are everyday find-able items that you can use again.
It’s the kind of follow-your-heart combo that invites curation, so if you don’t have one item or prefer more this or less that, go for it. Stir, taste, and get the flavor to where you like it; then leave the wings to take it on, and bake them off an hour before you want to eat. Good hot, warm, or cold.
- For the Wings:
- 3 tablespoons butter, melted
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon Asian sesame oil
- 1 tablespoons mustard, such as Dijon, creole, ballpark --- use your favorite
- 1 tablespoon curry powder
- 1 teaspoon salt
- 3 pounds chicken wings or drummettes
- For the Sweet-Hot Dipping Sauce
- ¼ cup honey
- 1 tablespoon hot sauce, such as Texas Pete, Tabasco, Cholula --- use your favorite
- 1 teaspoon soy sauce
- Melt butter in a small saucepan until very bubbly.
- Remove pan from heat and add the honey, soy sauce, Asian sesame oil, mustard, curry powder and salt --- everything except the chicken wings
- Stir well, using a whisk or a fork to mix everything together into a smooth marinade.
- Place chicken wings in a medium bowl and pour marinade over them. (Or combine marinade and wings in a big zip-closure bag and move them around to coat well)
- Toss well in the bowl to coat them evenly; then cover and refrigerate for 1 hour or longer --- up to 24 hours.
- To cook: heat oven to 375 degrees F and remove wings from the refrigerator.
- Line a roasting pan or a rimmed baking sheet with baking parchment or foil; or coat the pan generously with vegetable oil.
- Arrange wings in a single layer on the prepared pan, placing them an inch or two apart, so they can cook and brown evenly.
- Roast until wings are nicely browned and cooked through, 45 to 60 minutes; for the most even color, remove from oven and turn each wing over after about 25 minutes, and return to oven until done.
- While wings are cooking, prepare the Sweet-Hot Dipping Sauce:
- Combine honey, hot sauce, and soy sauce in a small bowl and use a whisk or a fork to combine them evenly and well; set aside
- Pile wings on a platter and serve with