This was a classic of my mom’s. The wings bake until they are falling-off-the-bone tender. I’ve included a half-sized recipe for 2-3 people, followed by my mom’s larger version.

Make sure that everyone has a good supply of napkins, because this is a messy finger food — but so, so good!

Half size:
8 chicken wings
1/2 cup honey
1/4 cup ketchup
1/4 cup soy sauce
1 tablespoon oil
1 clove garlic

Full size:
16 chicken wings
1 cup honey
1/2 cup ketchup
1/2 cup soy sauce
2 tablespoons oil
2 cloves garlic

Preheat the oven to 350F. Grease a shallow baking dish.

Cut each wing into two pieces to separate the drumette (tiny drumstick) from the wingette and tip (the two smaller sections). Place the pieces in the baking dish.

Mix the rest of the ingredients and pour over the chicken, then flip the pieces over to coat both sides.

Bake for one hour to 1 1/4 hours until browned.