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Spread the wings out on a foil-lined baking sheet or pan, reserving the leftover marinade. Bake for 40-45 minutes or until crispy and juices run clear when pierced with a fork, turning over once halfway. 5-10 minutes before the wings are done, add the remaining marinade to a saucepan and bring to a boil.
Bake until chicken is golden and skin is crispy, 50 to 60 minutes, flipping the wings halfway through. In a small saucepan, whisk together hot sauce and honey. Bring to simmer then stir in butter.
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Broil for 45 to 50 minutes, turning once or twice, until the wings are cooked through and crisp. Meanwhile, in a small saucepan, combine the vinegar and crushed red pepper and simmer for 1 minute. Let cool, then whisk in the honey and soy sauce. In a large bowl, carefully toss the chicken wings with the honey-soy mixture.
Add the chicken wings and coat with the marinade, then cover the bowl and refrigerate for 2 hours or up to 1 day. When time to cook, remove from the cold and preheat the oven to 400 degrees.
From Bacon Cheddar Buffalo Wings and General Tso's Sticky Wings to Slow Cooker Honey Pineapple Wings and Boneless Honey BBQ Wings, there's a winning Super Bowl wing recipe here for all taste buds ...
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