Honey Soy Chicken Wings | Video
Sticky, sweet honey soy chicken wings for a lip-smacking appetizer! Make it an easy, midweek meal with the addition of steamed rice and Asian greens
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Servings
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
Serving: 1g | Calories: 1024kcal | Carbohydrates: 64g | Protein: 46g | Fat: 66g | Saturated Fat: 22g | Polyunsaturated Fat: 38g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 2787mg | Fiber: 2g | Sugar: 36g