Best Cinnamon Honey Wings Recipes

CRISPY HONEY WINGS

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
• Cut each chicken wing at joints to make 3 pieces; discard tip. Mix remaining ingredients.
• Grill chicken uncovered 4 to 6 inches from medium heat 20 to 25 minutes, brushing frequently with honey mixture and turning after 10 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining honey mixture.

HONEY-MUSTARD CHICKEN WINGS

Steps:

• Preheat oven to 400°. Line two 15x10x1-in. baking pans with foil; grease foil. Using a sharp knife, cut through the 2 chicken wing joints; discard wing tips. Place remaining wings in prepared pans. , In a small saucepan, combine remaining ingredients; bring to a boil, stirring frequently. Pour over wings, turning to coat. Bake 30-40 minutes on each side or until wings are glazed and chicken juices run clear.

MISS EDIE'S CINNAMON CHICKEN WINGS

Steps:

• Soak wings in brine to remove impurities for about 30-60 minutes. Then rinse with cold water.
• Cut wings at joints with kitchen shears (save the tips and freeze them for stock).
• Combine flour, salt and pepper in large bowl or plate for dredging.
• Sprinkle lightly with McCormick's Cinnamon Sugar (resist the temptation to be liberal; that can make the skin gooey).
• Pat wings dry.
• Heat oil in electric skillet to 375 degrees.
• Dredge sugared wings into flour mixture. Remember to shake off excess flour.
• Put no more than 8-10 pieces into skillet at a time. Cook until golden brown and crispy.
• Drain cooked wings on newspaper or grocery bags. Don't use paper towels - this makes them soggy. I know it sounds like it takes forever, but this is just an estimated time.
• If you want to make more, just replenish your flour mixture, and you shouldn't need anymore oil. I know it's a lot of oil, but these wings MUST be deep-fried to enjoy the taste. Eat them with fries or salad. They go great with a nice pinot grigio too.

STICKY HONEY CHICKEN WINGS

Steps:

• Combine honey, vinegar, paprika, salt and pepper in a small bowl., Cut through the 2 wing joints with a sharp knife, discarding wing tips. Add remaining wing pieces and honey mixture to a large bowl; stir to coat. Cover and refrigerate 4 hours or overnight., Preheat oven to 375°. Remove wings; reserve honey mixture. Place wings on greased 15x10x1-in. baking pans. Bake until juices run clear, about 30 minutes, turning halfway through., Meanwhile, place reserved honey mixture in a small saucepan. Bring to a boil; cook 1 minute., Remove wings from oven; preheat broiler. Place wings on a greased rack in a broiler pan; brush with honey mixture. Broil 4-5 in. from heat until crispy, about 3-5 minutes. Serve with remaining honey mixture.

CRISPY WINGS WITH HOT HONEY SAUCE

Steps:

• For the wings: Preheat the oven to 400 degrees F. Line a sheet pan with foil, then place a metal rack on the pan.
• Pat the wings dry with kitchen paper, then sprinkle with the salt, pepper and smoked paprika on both sides. Place them on the rack, making sure they are not touching. Bake for 25 minutes, then pull them out. Use tongs to turn them over, then put them back in the oven and bake until golden brown and cooked through, an additional 20 minutes .
• For the hot honey sauce: Meanwhile, add the honey, barbecue sauce, Louisiana hot sauce, vinegar, jalapenos and serranos to a small pot over low heat. Stir to combine. Bring to a simmer and continue to cook on low until reduced and slightly thickened, about 20 minutes.
• Remove the wings from the oven and turn the oven to broil. One by one, dunk the wings in the sauce. Place them back on the rack and broil for 3 minutes to caramelize.
• For the garnish: Place the wings on a platter and sprinkle over the chopped parsley. Serve with a bowl of ranch dressing for dipping.