Comments on: Easy Honey Garlic Wings

By: TipNut

TipNut — Sat, 10 Oct 2009 19:18:06 +0000

Hi donna, that’s covered in the first step:

Roast approximately 3 pounds of chicken wings for one hour (open pan). Flip wings every 15 minutes. Drain

By: donna

donna — Sat, 10 Oct 2009 19:01:02 +0000

DO YOU FRY OR BROIL THEM BEFORE THE SAUCE GOES ON?

By: 16 chicken wing recipes

16 chicken wing recipes — Fri, 11 Jan 2008 21:09:57 +0000

[...] TipNut’s Honey Garlic Wings [...]

By: TipNut

TipNut — Fri, 11 Jan 2008 16:05:58 +0000

Bevery we LOVE our wings deep fried too, but I keep that to a minimum because of the fat factor. We will snarf down the entire mountain of wings in one sitting if they’re deep fried. Oy!

You can do an open roast or a broil with chicken wings, I find having them in an open pan under the broiler for the same time that you would open roast them will crisp them up. Not like deep fried, but still good.

By: Beverly

Beverly — Fri, 11 Jan 2008 13:56:44 +0000

Here in Buffalo, we deep fry the wings first and then toss them in a combination (about 1/2 & 1/2) of Frank’s Red Hot Sauce and butter. I like to bake them for a few minutes to set the sauce. Its quicker, and crisp and tasty!
Oh yeah and fattier…. and worth it.

We serve with carrots, celery and blue cheese dressing (only a little) to compensate. Ha!

Anyway, I think I will try your tasty-sounding sauce, but still deep fry the wings for that crispiness.