Chicken Winglets

I've had this recipe for 15 years, but finally tried it for the first time a couple of weeks ago.  Oh my gosh!  Why did I wait so long!  I mourn for all the years I missed out on nibbling these luscious, juicy wings.  When they're gone, they make you want to obscenely suck the sticky glaze off your fingers and you start looking at other's plates in case they missed one.  The recipe is easy, there is no clean up, and makes about 24 winglets, or one cookie sheet full. We can't handle them as appetizers, we have to have them as a meal, and one recipe will serve 3.

Chicken Winglets


1 (64-ounce) bag frozen wings, thawed in refrigerator 24 hours
1/2 cup honey
1/3 cup soy sauce
1 clove garlic, minced or run through garlic press
2 tablespoons Dijon mustard
1/2 teaspoon red pepper flakes


Preheat oven to 400 degrees.  Pour bag of wings into a colander in the sink.  Run cold water over them and then feel them with your hands to make sure there are no lurking ice chucks.  Pat winglets dry with paper towels and place in a large bowl.  


Whisk the remaining ingredients together in a medium bowl and then pour over the winglets.  Line a cookie sheet with tin foil.  Place the winglets on the cookie sheet in a single layer.  Bake for 1/2 hour, turn all the winglets over and bake another 1/2 hour, turn again, coating well with sauce and finish off in oven 5 minutes more.