Honey Soy Chicken Wings
Baked chicken wings that get all the sticky, caramelised appeal of a deep fryer without any of the mess. A simple honey soy marinade does most of the work, and a couple of rounds of basting in the oven builds up a proper glaze.
Don’t rush the basting. Coating the wings generously each time and flipping them in between is what gets the glaze built up evenly on all sides, rather than sticky on one side and bare on the other.
Keep an eye on them for the last 10 minutes especially — the honey in the glaze can go from caramelised to burnt fast at this oven temperature. Great for game day, a party platter, or just a easy dinner with rice.
Honey Soy Chicken Wings
CHICKEN · DINNER · EASY
Sticky Wings Without the Deep Fryer
Baking instead of frying means way less mess and no need to deal with a pot of hot oil, but you still get that sticky, caramelised finish everyone actually wants from a wing.
The marinade doubles as the baste, so you're building flavour in layers throughout the cook rather than just coating the wings once at the start and hoping for the best.
They reheat well too, holding onto most of that glaze, so leftovers the next day are still genuinely good rather than an afterthought.
Honey Soy Chicken Wings
Ingredients
Chicken & Marinade
- 1 kg Chicken Wings Tips Removed
- 100 g Honey
- 110 ml Soy Sauce Low Sodium
- 2 Garlic Cloves Grated
- 10 g Ginger Peeled & Grated
- 7.5 ml Olive Oil
Garnish & Serving
- 2 Spring Onion (Scallion) Sliced
- 10 g Sesame Seeds Toasted
- 1 Long Red Chilli Sliced
- Coriander (Cilantro)
Method
- Preheat oven to 190°C (375°F).
- Prepare the chicken wings into wingettes and drumettes, removing the wingtips.
- In a bowl, add the honey, soy sauce, garlic, ginger and olive oil, and whisk to combine.
- Add the prepared chicken into the marinade and mix well. Wrap the bowl tightly and marinate in the fridge for 20 minutes.
- Place the marinated chicken onto a baking tray lined with parchment paper, reserving the marinade. Bake in the preheated oven for 20 minutes.
- Remove the chicken from the oven and baste with the reserved marinade, completely covering everything. Flip the wings and place back into the oven for 10 minutes. Repeat the basting process again and bake for a final 10 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C (165°F).
- Remove the chicken from the oven, place the wings into a bowl, and add over the garnishes. Dig in.
