3 lbs. chicken wings about 36
Wild Bill's Meat Rub (optional)
1 cup honey
1/2 cup soy sauce (Kikkoman)
2 tablespoons Canola oil
2 tablespoons ketchup
1 teaspoon Texas Pete or Tabasco (optional)  See notes below
1 clove garlic, chopped
2 tablespoons Morton Table Salt (for brine)
2 Tablespoons Dixie Crystals Light Brown Sugar (for brine)
1 Quart tap water (for brine)

Cut off tips of chicken wings and discard.  Cut wings into 2 sections at joint.

Mix brine solution, add chicken wings to a gallon zip lock bag and pour brine over chicken wings.  Squeeze bag tightly removing as much air as possible.  Place in refrigerator overnight or 24 hours.

The following day, remove chicken wings from brine solution, rinse thoroughly over cold tap water and dry chicken wings using paper towels.

Season both sides of chicken wings with Wild Bill's  Meat Rub.  Mix together honey, soy sauce, ketchup, Canola oil, chopped garlic and hot sauce (optional).  Place chicken wings in a 4 quart Pyrex baking dish and pour sauce over chicken wings.  Preheat oven to 350 degrees F. and bake 1 hour and 30 minutes until well done and caramelized. 

NOTES:  If you desire a hot or Buffalo type chicken wing, then increase the amount of Texas Pete or go to Tabasco or a much hotter sauce until you get your taste buds get ignited!  Also, for a grilled looked to the chicken wings, set oven to broil hi temperature setting and broil for about 5 minutes!

This is an excellent baked chicken wing recipe,  however chicken wings prepared over a gas or charcoal grill basted with your favorite wing sauce is very hard to beat!  Pix below of honey baked chicken wings:

Web page updated by Bill aka Mickey Porter on 07-26-19.