Oven-baked Chicken Wings with Honey

n the spirit of old-fashioned, unsubtle, crowd-pleasing recipes, I offer another oldie but goodie from The New New York Times Cookbook (Craig Claiborne, 1979), a recipe my mother pulled out for nearly every cocktail party she hosted and attended for at least two decades. The original recipe calls for wings, which people go gaga over, but the sauce and cooking method work just as well with drumsticks and thighs, if you’re looking for a super-easy dinner adored by children and adults alike

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

The recipe includes three steps, one of which is preheating the oven and another of which is breaking down the wings (skippable by buying party-cut wings). Really, the whole dish is just wings, cooked for an hour in a simple sauce mixed from five ingredients. But those five ingredients make the magic happen.

Step 2

Preheat oven to 400ºF. If using wings: wash and dry, cut off wing tips and place on a rimmed baking sheet. If using the larger quantity of drumsticks and/or thighs: wash and dry and place in a 9X13-inch pan; if using the smaller quantity, wash and dry and place in a 8×8-inch (or something similar) pan. Season lightly with salt (as soy is salty) and pepper to taste.

Step 3

Combine remaining ingredients and pour over chicken. Toss chicken (with your hands, if you don’t mind, or with tongs, if you do) and then arrange skin-side down in the baking pan. Place in the oven for 30 minutes. Remove pan, turn chicken over, and return to the oven for another 30 minutes.

Step 4

Remove pan and turn chicken over once more. I find that the chicken is usually done at this point, but my mother likes to cook hers for another 15 minutes, which is what the original recipe calls for, too, although the original recipe also calls for a 375ºF oven temp. It’s your call — you can’t mess it up. I suggest turning the oven down to 375ºF if you do bake it for an additional 15 minutes.

Step 5

If your sauce is not the thickness you like, but the chicken has completed its cooking, you can transfer the sauce to a small sauce pan and simmer it down stovetop till it thickens.

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