A sure fire hit at any party, wings! Everyone always seem to love them now matter how you dress them up. And I have to say these Sticky Honey Garlic Wings would be no exception. Take a look!
If you're a regular follower, you will most likely know by now that there is always something to chat about before I get to the actual recipe. If you're new, possibly not. And if you are just looking for the recipes, I always link it directly below the first pictures in the post. It says Skip to recipe and it will bring you directly to the recipe with no shenanigans of my ramblings and what nots. Or if you miss that, you could just scroll to the recipe at the bottom, it takes about 2 seconds. So, pretty quick as well. But I like to make it as easy for everyone to access the recipe as I know that's what many people to the site to check out.
The reason I'm pointing this out is because something was brought to my attention yesterday that food blogs, at times, invoke rage in people. Yes, apparently, rage.
Okay, now this is where this might get long winded. So head straight down to the recipe if you want to make the delicious wings. If you're interested in hearing my ramblings, grab a cup or glass of something, take a seat and be amused.
I'm going to head back in time, way way back to 2011. Yes, that long ago. It was the year I wrote my first recipe. Well, officially. What I'm trying to say is that I actually sat down with my notes (chicken scratchings at that), and started to accurately write out my very first recipe with the dream of writing a cook book. I know, sounds "large", right? Maybe, maybe not.
Anyway, I had a dream of writing and publishing a cook book. I had, and still do, a love and passion for food and creating new dishes as often as my creativity would allow me. I loved tweeking things to make it just right, laughing at myself when it didn't turn out. Okay, cursing would be more appropriate, but you get the drift. I would spent hours and hours dedicated to this new venture of mine.
And guess what, I had no idea a food blog was even a thing. Like no clue whatsoever.
So I carried on in my little bubble of writing and creating recipes over the course of the next couple of years and storing them on safely on my little ol' computer. I would have just one photo attached to each recipe and I thought that was wonderful. And a pretty shockingly terrible photo at that. I was living the dream, right?
It got to a point where I reached about 200 written recipes. I now had the courage to tell a few people about my venture. There was mostly positive feedback, some sceptical, and of course a few serious negative responses. But we all have to be able to take criticism in any form. And I can, and I did.
I was still living in my bubble of nobody knowing what this great masterpiece of mine looked like. I wasn't ready for even one person to see it. It was almost like my little indulgent secret that I wanted to share with nobody. With the curtains drawn I would cook and write away into the wee hours. Well, almost.
Then, unbeknown to anybody to this day, I contacted a publisher. That was back in 2013. I felt ready. I'd done the cooking, the recipe testing, the writing. All of it. I had cold sweats before sending off that email that day. And I don't even know why, because the worst that was going to happen it that it was going to be a no. Right? Wrong.
The worst thing about getting a "no" is not getting any response whatsoever. That was the category I fell into, the "not worth responding to" category. So I emailed again and waited in hopes that something got lost or miscommunicated along the way. It hadn't. There was just zero interest. Okay, I can live with that.
At that point I could have carried on and contacted more publishers, but I didn't. I took the loss and accepted it for what it was at the time. Sure I felt a blow of the negative feedback but it was all good. In my heart, I knew it wasn't ready. I knew I wasn't ready. The recipes were great. Well, mostly. The photos were shocking. It was basically flat and one dimensional. So, I put it on pause. Hell, it's still on pause...ha!
Then go forward a few more years to early May 2015, with me still cooking but not writing. I had a friend visit for lunch with a few of her friends that I had only just met. I made them Salmon Cakes with a Lemon Basil Cream Sauce and some roasted vegetables with a salad. We ate, we chatted, we drank a little wine and we had an all around great afternoon. My friend asked about my "book dream", so I filled her in. I told her I was content enough in my cooking these days and not really writing any more and was settled with it. I made peace with the no book option. That's when they all said, almost in unison, "You should write a food blog!".
Just over a week later, I stared this little thing called a food blog and I love every minute of all of it. I do it for me. Not for fame or fortune. But just because I love it. End of story really.
Which brings me to what I am about to talk about next.
Now let's get to present day, as in yesterday. I was scrolling my social media and wasting time. Let's face it, we're all guilty! I came across a post by a well liked food blogger and cook book author discussing negativity in the blogging world and how it's mostly unjustified. I read more.
I'm not usually a person that let's things bother me. And to be honest, this didn't really bother me too much, but I thought it was worth pointing out. After all, we are all entitled to our own opinions and such.
So a random person on Instagram wrote a post about and she hated clicking through to a food blog only to find endless photos and life ramblings when all she wanted was a recipe. Fair, maybe. It's her opinion. And it this era of social media and everyone being able to voice their opinion on whatever platform they want whenever they want, why not. I don't have a problem with it. I think my only comment to that would be why not go to a food site, there's tons of them out there, BBC Good Food, Epicurious, All Recipes, just to name a few. These are all recipe sites with zero ramblings and basically one photo and you can skip out on all a food blog entails. It's called a "Blog" for a reason...ha.
Anyway, it wasn't so much her post, it was all the feedback it received . And I mean everyone jumping on the bandwagon and totally slagging off food bloggers. Making fun of us, stating how many of us can't cook to save our lives, we just want to be discovered, only in it for the money (for he record I make zero on my food blog), how why do we feel anybody would possibly be interested in reading our ramblings, jokes or antidotes. And it went on and on. There were more comments than you could count and every single one, negative. I was almost shocked at what I was reading.
We are all entitled to our likes and dislikes. But my point is, if you don't like something, why go there? Just hate it and move on. Is there really a need to hate on someone's dream, passion, love and make it seem like it's the laughing stock of the on line world? I'm going to stand up and say no. There is never a reason to be nasty. If you come across my food blog and hate it, that's fine. I'm really not offended by it at all. There are thousands and thousands of food blogs out there to suit everyone's' taste. Well, maybe not for that angry bunch on Instagram yesterday....ha!
I don't really have a moral to this story. Just that this food blog is a huge passion of mine. I will continue cooking, writing and sharing for as long as my passion allows me to. And I appreciate all the wonderful followers that come back day in and day out and support this venture. So thank you all! As for the haters, buy some cook books!
And now we'll finally get to the wings!
Notes about the wings:
Let's talk wings!
First of all I buy these wings already broken in half with the tips discarded. If you buy your wings whole, then cut off the tip end and break the other part in half. Then they are all ready.
Because I got totally caught up in my writing today, I forgot to mention that is is a recipe I found on All Recipes. I changed a few things, but the inspiration came from their recipe for sure.
This is such a basic recipe and takes about 5 minutes to put together. Just follow the recipe and you are on your way to great wings.
I marinaded these for about six hours the first time I made them and only two hours the second time I made them. Both times they were wonderful and there was no difference. So marinade for at least an hour and you can even do it the day before.
And that really does sum them up. Great wings!
Happy cooking friends and thank you all for coming back and and enjoying this food blogging journey!
Sticky Honey Garlic Wings
Serves 4 - 6 / Prep time: 10 minutes / Marinade time: 1 hour to overnight / Cook time: 50 minutes
2 lbs/1 kg (apprx) chicken wings, broken into two pieces and tips removed
1/2 Onion, finely chopped
1/4 Cup/60 ml honey
1 Tablespoon brown sugar
1/4 Cup/60 ml soy sauce
2 Tablespoons butter
1 Teaspoon Dijon mustard
2 Garlic cloves, crushed
In a small saucepan set over medium heat, add the onion, honey, soy sauce, brown sugar, mustard, butter and garlic. Stir well and bring to a simmer. Reduce heat to low and cook for 5 minutes.
Arrange the chicken wings in one layer in a large oven proof dish. Pour over the sauce and stir to coat completely. Cover and refrigerate for one hour and up to overnight.
Preheat oven to 350 degrees F.
Bake wings for 45 - 55 minutes or until cooked through, turning halfway through baking.
Remove from oven and serve with your favourite dipping sauces.
Click the downloadable link below to print recipe!
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