Description
These Honey Soy Wings are a perfect blend of sweet and savory flavors, featuring tender chicken wings marinated in a rich honey and soy sauce mixture, then baked to a sticky, caramelized perfection. Garnished with toasted sesame seeds and fresh green onions, this crowd-pleasing appetizer or snack is easy to prepare and ideal for any occasion.
Ingredients
Scale
Chicken Wings
- 1.25 kg / 2.5 lb chicken wings (wingettes/drumettes, or cut up whole wings)
Marinade & Garnish
- 4 tbsp honey
- 5 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 3 tbsp apple cider vinegar (or other clear vinegar)
- 1 large garlic clove, crushed (or finely minced or grated)
- 1/2 tbsp canola oil
- 1 tsp white sesame seeds
- 1 green onion stem, finely sliced
Instructions
- Prepare Marinade: Mix honey, light soy sauce, dark soy sauce, apple cider vinegar, crushed garlic, and canola oil in a bowl until the honey fully dissolves to create a smooth marinade.
- Marinate Wings: Pour the marinade over the chicken wings in a ziplock bag or a bowl. Seal and massage to coat the wings evenly. Refrigerate and marinate for at least 30 minutes, or up to overnight for slightly more flavor.
- Preheat Oven: Set the oven to 200°C/400°F (180°C fan). Line a large baking tray with foil and then parchment paper to prevent sticking and ease cleanup.
- Initial Bake: Spread the marinated wings out on the prepared tray in a single layer, skin side up. Reserve the marinade for later use. Bake the wings for 30 minutes until they start to cook through and the skin begins to crisp.
- Drain Juices: Carefully drain off and discard the juices collected on the tray to allow the sauce to thicken properly in the next steps.
- Apply Reserved Marinade: Pour the reserved marinade evenly over the partially cooked wings. Toss gently to coat all wings well, then spread them out again skin side up.
- Final Bake and Baste: Reduce oven temperature to 180°C/350°F (160°C fan). Bake the wings for an additional 30 minutes, basting with the tray juices every 10 minutes (three times total). Rearrange the wings as needed to ensure even cooking and prevent burning; you may turn wings upside down if they brown too quickly. The sauce should become syrupy and glossy, creating a delicious glaze.
- Serve: Transfer the glazed wings to a serving bowl. Pour any remaining syrup from the tray over the top. Garnish with white sesame seeds and sliced green onions. Serve hot and enjoy!
Notes
- Note 1: If using whole wings, cut them into wingettes and drumettes to ensure even cooking.
- Note 2: Light and dark soy sauce provide the perfect balance of saltiness and color; avoid using all dark soy sauce as it may overpower the dish.
- Note 3: Marinating for 30 minutes is sufficient; overnight marinating does not significantly enhance flavor penetration into the meat.
- Note 4: If the sauce remains watery near the end of baking, you can bake a few minutes longer or baste more frequently to achieve a thicker glaze.
