Best Cinnamon Honey Wings Recipes

CINNAMON HONEY WINGS

Steps:

• Mix all the ingredients in a zip-lock storage bag, place in refrigerator and marinate at least 2 hours, turning bag occasionally. Remove from refrigerator and place wings and sauce in a single layer in a 13x9x2 baking pan. Bake in oven 375' for 45 minutes, or until no longer pink when pricked with fork.

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.

HONEY LIME CHICKEN WINGS

Steps:

• In a large bowl, mix together the honey, lime juice, lime peel, garlic, salt and ground black pepper.
• Place the flour in a plastic bag and shake the chicken wings in the flour to coat.
• In a large skillet, fry the chicken wings in hot, 1 inch deep oil until cooked through. Place the cooked wings in the honey/lime mixture and toss to coat well. Serve immediately.

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.