3 lb. chicken wings
Salt & pepper to taste
1 cup honey
1/2 cup soy sauce
1/2 clove garlic (chopped)
2 tbsp. ketchup

Alternatively, one can also use oyster sauce instead of honey + soy sauce

1. Cut off small wing tips and discard. Cut remaining wings into 2 parts. Sprinkle with salt and pepper.

2. Combine remaining ingredients and pour over chicken place in 1 layer in Pyrex dish or ziplock bag. Marinade overnight if you can.

3. Bake 1 hour at 190 deg C or until chicken is cooked and sauce cooked down and coats chicken nice and dark.

Turn oven down if sauce burns.

Chicken Facts
Chicken is a lean white meat that is low in saturated fats and generally a much healthier option than red meats such as beef or lamb. Chicken is an extremely versatile food that can be cooked in a number of ways.

Roasting a chicken is a simple and easy way of cooking the bird and provides an extremely tasty meal, or number of meals. Leftovers can be turned into salads, soups or sandwiches and even the carcass and bones won't go to waste, as they can be used to prepare a delicious homemade stock or gravy.

Skin or no skin?
Even though chicken meat has much fewer calories than some other meats, most of the fat (about 30%) is contained in the skin. For me...I LOVE SKIN!!! The best part of the chicken is the skin and I shudder when I see people remove the skin on the chicken and leave it straggly, cold and neglected on the side of the plate...pretending to enjoy the white meat below. Sacrilege!!!

The skin must be kept on throughout roasting, as it is the skin that holds the moisture in the meat and keeps the fat out of the meat. If you remove the skin beforehand, which is a feat in itself, then the meat, when it is cooked, will be very dry and probably quite tough as well.

Marinades - why it makes everything yummy
Marinades add flavor and also moisten the surface of the chicken to prevent it from drying out during cooking. Leave the marinade overnight and the flavours of the marinade will really penetrate the skin of the chicken completely and, if the wings are small, render the white meat below the chicken fully flavoursome....I must stop drooling now...

Is it cooked yet?
Now, if many of you have been to class BBQs (quite a favourite in Singapore) then you will know the funny weird iron taste of a chicken that is not quite cooked through. Chicken blood, will not make you stronger. Please return to the BBQ (or oven in this case) and bake till all the flesh is white and cooked through to the bone. You can also check for "done-ness" in two ways:
The drumstick should move about freely when wiggled.
The juices of the chicken run clear upon inserting a skewer into the leg. If you do not possess a skewer, then making a small slice into the meat of the chicken under the skin will also help.