Preheat oven to 375 degrees. Cut chicken wings into sections at their joints, discarding the tips. Arrange wing pieces in a single layer in baking dish that has been coated with cooking spray. In small bowl, combine cornstarch with 1 tablespoon water. In separate bowl, whisk together the soy sauce, Mirin, honey, garlic, ginger, chili sauce, and cornstarch mixture. Pour sauce over chicken wings. Bake uncovered for 1 hour and 15 minutes; turning wings over in pan every 25 minutes. Remove from oven and leave in baking dish for 10 minutes. The sauce will thicken as it cools. With tongs, roll each wing in the sauce to coat it completely; place on platter and serve. *Mirin cooking wine and Sriracha chili sauce are usually found in the Asian aisle of your grocery store. Nutritional Information. For 2 wing sections (or one whole wing), 74 calories, 2.5g fat, 10.5g carbs, 8.1g sugars, 3.6g protein, 9g fiber; Weight Watchers PointsPlus: 2 (or 1 point per wing section).

These sticky, finger-lickin' wings are both sweet and spicy. It's easy to make a mild version, too. They are easy, crowd pleasing party food.

Skip the photo tutorial - Jump straight to the recipe

It's hard to think of a more popular party food than wings. We've always had them at our football parties. This recipe is so easy. I often make 2 batches--one spicy and one mild. You can bake them right before the party, or make them the day before and reheat them at party time.

The ingredients are simple, but a delicious combination. I use Sriracha chili sauce to add some heat--we call it "rooster sauce" in our house. T-Man puts it on just about everything. If you prefer milder wings, omit the chili sauce. The wings will still be delicious and flavorful.

Nutritional Information. For 2 wing sections (or one whole wing), 74 calories, 2.5g fat, 10.5g carbs, 8.1g sugars, 3.6g protein, 9g fiber; Weight Watchers PointsPlus: 2 (or 1 point per wing section).

Step-by-step photos for making Honey Teriyaki Hot Wings

Step 1. Assemble the ingredients: chicken wings, corn starch, soy sauce, Sriracha chili sauce (or another hot sauce), honey, Mirin rice cooking wine (or substitute any white wine), garlic, & ginger. Both the Sriracha chili sauce and Mirin rice cooking wine can usually be found in the Asian aisle of your grocery store.

view on Amazon: Sriracha, Mirin rice cooking wine

Step 2. Cut the wings apart at the joints. Discard the tips; or, freeze them to save for making chicken bone broth later.

Step 3. Grate the ginger and garlic. I use a microplane--it's easy and results in a very fine texture that mixes thoroughly into the sauce. You can also finely chop the ginger and garlic with a knife.

view on Amazon: microplane

Step 4. Mix 1 tablespoon of cornstarch with 1 tablespoon of water. This will thicken the sauce as the wings bake.

Step 5. Combine the soy sauce, chili sauce, honey, Mirin cooking wine, garlic, ginger, and cornstarch mixture. Whisk it together.

Step 6. Arrange the chicken wing pieces in a single layer in a baking pan that has been coated with cooking spray. I used a 15"x10"x2" Pyrex baking dish.

Step 7. Pour the soy sauce mixture over the wings. Bake uncovered for 1 hour and 15 minutes. The sauce will reduce as they bake.

Step 8. Every 25 minutes, remove the pan from the oven and turn each wing over. This makes the flavors in the sauce coat and penetrate all sides of the wings.

Step 9. Remove the wings from the oven. Leave them in the baking pan for 10 minutes.

As the wings cool a bit in the pan, the sauce will continue to thicken.

Step 10. Use tongs to remove the wings. Roll each wing in the sauce before moving it to a platter. This will coat each wing with the flavorful sauce that will continue to thicken and cling to the wings as they cool--this coating is what makes them sticky and delicious!

Here's one for you. And, then you'll want another one. Trust me on that. These are dangerously addictive.

Make it a yummy day!

These wings are great dipped in this:

Yogurt Blue Cheese Dip