This recipe for Chicken Wings in Spicy Honey Sauce is a great finger food
1/3 cup honey
1/4 cup (4 Tbs.) Tobasco (Or Asian chile sauce)
1 Tablespoon Ketchup
1 Tablespoon soy sauce (or to taste)
1 teaspoon fresh lemon or lime juice
1 teaspoon oil (any on your hand)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Preheat the oven on 200C.
Remove the tips of the wings and discard or save when making stock.
Using a knife, separate carefully the wings at the joint.
Mix everything for the sauce, adding soy sauce to taste just like you would add salt, add 1/2 tsp at the time until you reach what is right for you; split the sauce in half.
In a large freezer bag put the chicken wings and pour in the bag 1 half of the sauce. Close the bag and mix it so the sauce can coat each chicken wing (you can leave it in the fridge for 1 hr then freeze it for later, but discard the sauce before freezing)
Line the baking pan with non stick aluminum foil or parchment paper (for easier clean up) and put the wings in.
Bake for 30-40 minutes or until they are completely done and look crunchy on the touch.
Meanwhile simmer the other half of the sauce in the sauce pan until it becomes thicker and stir often, approximately 15 minutes;
Once the wings are done, take them out of the oven and brush on thick sauce and/or serve it on the side as a dip.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.