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It’s that time of year again…time for the Superbowl! I don’t know about you, but around here the Superbowl might as well be Christmas or Thanksgiving with as much attention as we give to planning and preparing the food. There are several must-haves each year and as tradition would have it, I wouldn’t miss making Honey Garlic Chicken wings. This recipe is Erik’s very favorite – that guy loves wings. Not surprising because I think most guys do. What is surprising, or even strikes me odd is that the men types that I typically watch the Superbowl with prefer varieties of wings other than Buffalo wings or Hot wings. Weird. At least it’s weird to me anyway. I thought for sure this year was my year to make Buffalo wings but Honey Garlic won out yet again. They’re just that good.

Honey Garlic Chicken Wings

2.5 – 3 lbs chicken wings
2/3 c. soy sauce
1/3 c. honey
8 garlic cloves, minced
3 T. fresh ginger, minced
1 t. dried ginger
olive oil
canola oil
salt and pepper, to taste

Preheat oven to 375 degrees. Line two cookie sheets with aluminum foil and coat with cooking spray. Put the wings in a bowl or gallon sized ziploc bag. Drizzle equal amounts of canola oil and olive oil – about a tablespoon of each over the wings. Stir or seal the bag and toss the wings with the oil, making sure each one is covered. Place wings in a single layer on the cookie sheets skin side up if at all possible, and sprinkle them with salt and pepper. Roast in the oven for 40-45 minutes*, turning once.

While wings are roasting, mix soy sauce, honey, garlic, and all ginger in a large bowl (big enough to hold all of the wings).

Remove wings from oven. Place each wing in the bowl with the sauce. Use a large spoon to gently toss the wings and coat them with the sauce. Drain any excess fat off of the cookie sheets and put a cooling rack directly on the foil lined cookie sheets. Spray racks with cooking spray. I actually piled all of the wings (they shrunk a bit after roasting) on one cookie sheet – at this point they don’t need to be in a single layer – but feel free to use two if you’d like. Put the chicken wings on the racks, spoon some of the sauce over top and return them to the oven for 15 minutes. Stir them up a little or flip them over with tongs and then spoon more sauce on top. Roast another 5-10 minutes, being careful to not let garlic or ginger burn. Remove from oven and enjoy!

*Roasting time varies somewhat…at this point, you want them to be slightly crispy, about 3/4 of the cooked through.

Each year I attempt to perfect the method and I may have nailed it this time. No more wings stuck to foil for me!! This method might seem a little fussy, but I don’t mind. It’s fun to see how much everyone enjoy devouring the little bits of chicken goodness…makes the effort totally worthwhile. Enjoy!