Honey soy chicken wings. Who doesn’t love sticky, juicy wings coated with lip-smacking flavors of soy sauce and honey? The heavenly combo of sweet honey and soy partnering with bold and flavorful garlic, ginger and vinegar make these totally irresistible.
When it comes to cooking with chicken wings, sometimes a simple fried or baked version just isn’t enough. Adding an extra boost of flavorful sauce always improve the taste while also making it visually appealing.
The contrasting flavors of honey and soy sauce bring in that burst of deliciousness to this honey soy chicken wings recipe. Chicken drumsticks or thighs also taste amazing in this dish, however, if you want more of a crowd pleaser, wings would be the perfect choice. Plus, you can upgrade it to a meal by adding steamed rice and stir fried Asian greens.
Lip-smacking Honey Soy Chicken Wings Recipe
First, prep the chicken wings. Separate the wings into three equal parts. Discard the wing tips, we’ll only need the two meaty portions.
Second, make the classic honey soy sauce. It’s a sweet and sour combination of honey, soy sauce, vinegar, garlic and ginger. I love adding a dash of oyster sauce to this mixture, however, it’s totally optional. Depending on the amount of salt in the soy sauce, you’ll also need to add a light sprinkle of salt. White pepper is commonly used in Chinese and other South East Asian cuisines. Just add a small pinch to flavor the sauce.
The final step - marinating and cooking these honey soy chicken wings. Toss the wings in the sauce and marinate for at least two hours. Bake them until cooked through. Don’t forget to baste the chicken with reserved sauce.
To attain that gorgeous color, we will toss the baked wings in the sauce cooked over stove top. Simple yet absolutely delicious!
Sweet, sour, sticky honey soy wings to take you on a delicious culinary journey!
More Chicken Wings Recipes:
Honey Soy Chicken Wings | Video
Ingredients
- 1 kg chicken wings
- ½ cup honey
- ¼ cup soy sauce
- 3 tablespoons dark soy sauce
- 1 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 2 garlic cloves minced
- 1 cm fresh ginger peeled and minced
- ½ tablespoon olive oil
- Salt to taste
- Sesame seeds to garnish
- Chopped spring onions scallions, to garnish
Instructions
- Remove the wing tips.
- Place knife on the joint between the middle wingette and drummette. Push the knife down to separate the pieces. Set aside.
- Combine together honey, soy sauce, dark soy sauce, oyster sauce, rice vinegar, garlic, ginger , white pepper and olive oil in a medium bowl. Set aside.
- When ready to bake, preheat oven to 200 C / 400 F. Line a large baking tray with baking paper.
- Toss wings in the sauce. Cover and marinate in the refrigerator for two hours.
- Bake for 20 minutes. Baste the chicken with the reserved sauce. Bake for 10 minutes. Baste the chicken wings again in the sauce. Bake for another 10 minutes. Remove from oven.
- Meanwhile, place the remaining sauce in a frying pan over medium heat. Cook, stirring, for about 5 minutes or until the sauce is thick.
- Toss the baked wings in the sauce.
- Garnish with sesame seeds and chopped spring onions (scallions).
Video
Notes
- For lunch or dinner, serve this with steamed rice and stir fried Asian greens
- You can add red chili (red pepper) flakes to the sauce if you like
- Wings can be substituted with drumsticks, but cooking times may vary
- For gluten free version of this recipe, use gluten free soy sauce
Nutrition
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