Recipe for: Honey Baked Wings (Polish-Modern) - photo 1
← Recipes

Recipe for: Honey Baked Wings (Polish-Modern)

Pikantne Main Dishes Regional Cuisine of Poland 50 min Medium 8 wyświetleń ~18.29 PLN * - (0)
Rate:
(0)
Start Cooking

Description

Baked wings in honey are a modern Polish version of classic baked wings: a sweet and spicy glaze made from honey and mustard with a hint of apple cider vinegar and garlic creates a shiny, sticky skin that caramelizes in the oven. The dish has a contrast of crispy, golden skin and juicy interior; it pairs wonderfully with a young salad of spring vegetables, roasted young potatoes, or barley seasoned with butter and parsley. Aesthetically presented, it looks rustic: wings arranged on a wooden board, drizzled with lemon and sprinkled with fresh thyme. The recipe includes practical step-by-step tips on how to prepare the marinade, reserve some sauce for glazing (important for safety reasons), and how to assess the meat's doneness.

Ingredients Used

Ingredients (11)

Servings:
4
  • Chicken wing 1000 g
  • Honey 60 ml
  • Mustard 30 g
  • Apple cider vinegar 15 ml
  • Rapeseed oil 15 g
  • Garlic 3 ząbki (~15 g)
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Sweet paprika 2 g
  • ✨ Opcjonalne
  • Thyme 30 g
  • Lemon 1.5 szt. (~120 g)
💰 Szacowany koszt dania: ~18.29 PLN (4.57 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of the wings

1

Thaw the wings and dry them thoroughly with paper towels — moisture prevents achieving a crispy skin. If you have whole wings, separate the elbow joint (you can ask the seller to cut them) or use a sharp knife and cutting board. Remove excess skin and place the wings in a large bowl.

Ingredients: chicken wing
Use a large bowl and a sturdy cutting board. A sharp knife makes it easier to cut the joints. Thorough drying is the key to crispiness.

Marinade

2

In a small bowl, combine honey (60 g), mustard (30 g), apple cider vinegar (15 ml), rapeseed oil (15 g), 3 cloves of garlic (crushed or finely chopped — 15 g), salt (5 g), black pepper (2 g), and sweet paprika (2 g). Whisk or use a fork to mix until you achieve a smooth, dark brown emulsion. Before adding this marinade to the raw meat, set aside 30 g of the marinade in a separate bowl — this reserved portion will be used as a safe glaze (it has not come into contact with raw meat).

Ingredients: Honey, Mustard, Apple cider vinegar, Rapeseed oil, Garlic, Salt, Black pepper, sweet paprika
Use a small bowl and a whisk or fork. Important: always set aside some of the marinade before mixing it with raw meat — this will prevent contamination and allow you to make a safe glaze.
3

Transfer the wings to a large bowl or a resealable plastic bag. Pour in the remaining marinade (after setting aside 30 g) and mix thoroughly by hand or seal the bag and massage the meat for 1–2 minutes to coat each wing with the marinade. Leave at room temperature for 15–20 minutes — this will be enough for the flavors to meld; if you have more time, you can refrigerate for up to 2 hours.

Ingredients: chicken wing, Honey, Mustard, Apple cider vinegar, Rapeseed oil, Garlic, Salt, Black pepper, sweet paprika
Use gloves or a sealed bag to evenly distribute the marinade. Massaging the meat helps the spices penetrate deeper.

Baking

4

Preheat the oven to 200°C (without fan) or 180°C (with fan). Prepare a baking tray with a rack: line the tray with parchment paper and place a metal rack so that the wings do not touch the fat. Arrange the wings in a single layer, skin side up, leaving 1–2 cm of space between them.

Ingredients: chicken wing
The best option is a tray with a rack — the air circulates around the wings and the skin becomes crispy. If you don't have a rack, use just the tray and turn the wings halfway through the baking time.
5

Place the wings in the preheated oven and bake for 25–30 minutes. After 12–15 minutes, open the oven and gently turn each wing to ensure even browning. The skin is ready when it is golden, sticky from the glaze, and starts to slightly char at the edges. Towards the end of baking (the last 3–5 minutes), increase the temperature or turn on the broiler/top heat to caramelize the honey — watch closely, as honey can burn easily.

Ingredients: chicken wing, Honey
Use a meat thermometer: the temperature at the bone should reach 75°C. If you don't have a thermometer, pierce the thickest piece — the juices should be clear, without any pink tint.

Glaze

6

In a small saucepan, heat the reserved 30 g of marinade over medium heat for 2–3 minutes until it thickens and starts to bubble slightly. Stir constantly with a wooden spoon. Do not cook for too long — we want to thicken it and kill any potential surface bacteria. Brush the finished warm glaze over the wings just after removing them from the oven or 3–4 minutes before the end of baking to allow it to caramelize.

Ingredients: Honey, Apple cider vinegar, Mustard
Use a small saucepan and a wooden spoon. If the sauce reduces too much and thickens, add 1–2 teaspoons of water and stir quickly.

Finishing and serving

7

After removing the wings from the oven, let them rest for 4–5 minutes to allow the juices to settle. Sprinkle with finely chopped fresh thyme (optional) and drizzle with lemon juice (optional) just before serving. Serve on a large board or on plates with roasted new potatoes, green salad, or pearl barley.

Ingredients: Thyme, Lemon
Use a knife and cutting board to chop the thyme and a strainer to squeeze the lemon to avoid seeds. Resting after baking improves the juiciness of the meat.

Portioning and Serving

8

Arrange the wings on a large platter, decorating with sprigs of thyme and lemon wedges. Serve with a bowl for the sauce (e.g., yogurt with garlic or mayonnaise with horseradish) and a knife and fork, if guests prefer to eat with utensils.

Ingredients: Thyme, Lemon
Use a large serving board and paper napkins — the wings are sticky from the glaze. Additionally, you can serve a bowl of extra honey-mustard sauce (the cooked version of the marinade).

Fun Fact

💡

In Poland, honey has been used for centuries not only for sweetening but also as an ingredient in marinades — combining the traditional role of honey with a modern approach to roasted meat, resulting in a sweet, caramelized crust.

Best for

grillowanie (jako alternatywa pieca) rodzinny obiad spotkanie towarzyskie

Tips

🍽️ Serving

Serve the wings hot, after a short rest. Add a fresh salad made of seasonal vegetables (e.g. young lettuce leaves, radish, cucumber) and potatoes or pearl barley. To balance the sweetness, prepare a sauce based on natural yogurt with horseradish or sour cream with dill.

🥡 Storage

Store leftovers in an airtight container in the fridge for up to 2 days. To reheat: preheat the oven to 180°C and heat for 8–10 minutes to regain the crispiness of the crust. Avoid the microwave — it will make the crust soft.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Pork chops in breadcrumbs 60 min

Pork chops in breadcrumbs

Main Dishes
Duck Soup with Cherries and Dumplings 120 min

Duck Soup with Cherries and Dumplings

Regional Cuisine of Poland
Pasta casserole with meat and spring vegetables 45 min

Pasta casserole with meat and spring veget...

Main Dishes
Rice noodle stir-fry with asparagus and tofu 25 min

Rice noodle stir-fry with asparagus and tofu

Vegetarian Dishes
Herb and Garlic Roasted Potatoes 45 min

Herb and Garlic Roasted Potatoes

Main Dishes
Beef Zrazy Stuffed with Buckwheat Groats 90 min

Beef Zrazy Stuffed with Buckwheat Groats

Main Dishes

Recipe Categories

Main Dishes
Main Dishes in: Valentine's Day

Exquisite main dishes that will delight with their flavor and aroma, perfect for a romantic dinner.

See all recipes in this category
Regional Cuisine of Poland
Regional Cuisine of Poland

Traditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.

See all recipes in this category
Reklama