Why they’re so good!
Perfect for an easy weeknight dinner and just as perfect for some weekend finger-licking snacking, these sticky honey soy chicken wings are crispy, sweet, salty and incredibly addictive.
I’m pretty much addicted to chicken wings and these ones, oven-baked until crispy and then smothered in honey and soy sauce, are lip-smackingly good. With just the right amount of sweetness from the honey and saltiness from the soy, then some fresh ginger and garlic for umami and complexity.
These crispy oven-baked chicken wings are perfect as an appetiser but just as good with rice for dinner. They’re perfect party food and are the first to disappear at gatherings. Great since they’re so easy to make.
If you love wings as much as me you’ll love these oven baked barbecue chicken wings and salt and pepper chicken wings too.
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Ingredients you’ll need
Detailed quantities and instructions in the recipe card below.
- Chicken wings: Of course, but they can be full or chopped into flats and drumettes like I have here.
- Baking powder helps to get the skin very crispy.
- Honey: for sticky sweetness
- Light soy sauce: umami rich and flavourful, soy sauce is a very savoury flavour. You can use low-sodium soy sauce if you want to control the salt a little more or you can even swap it for tamari or coconut aminos.
- Garlic and ginger: for flavour and complexity
- Garnish: To garnish your honey soy wings, sprinkle over some sesame seeds of some finely sliced spring onion (green onion/scallion).
The sauce on these honey soy chicken wings is incredibly easy to make. It’s just a mixture of simple ingredients simmered and reduced for about 10 minutes, then poured over the wings fresh out of the oven.
How to make sticky chicken wings
The wonderful thing about this wings recipe is there is no need to marinade them meaning this is a good base recipe for any wings sauce you want to add.
They’re perfectly crisp out of the oven, and ready for whatever you want to douse them in.
Detailed quantities and instructions in the recipe card below.
1. Prep the wings
Start by cutting them into flats and drummettes (discard the tips or freeze them for making chicken stock). Just use a sharp knife straight through the joint. Sit them on a tray uncovered and let them dry out in the fridge for up to 24 hours.
Bake the wings: Toss the wings in a mixing bowl in salt, baking powder and a little olive oil, then bake at high heat for 45 minutes.
Make the sauce: Combine the sauce ingredients in a saucepan and reduce over low-medium heat – roughly 10 minutes.
Finish them off: Once baked and crispy, toss the wings through the sauce. Use tongs to place them back on the baking tray with some fresh foil and bake a further 5 minutes.
@sugarsaltmagic Sticky Honey Soy Chicken Wings FULL RECIPE AT https://www.sugarsaltmagic.com/crispy-honey-soy-chicken-wings/ #chickenwings #recipevideo #recipevid ♬ original sound – Marie – Sugar Salt Magic
How to serve them
These soy and honey wings are great served with steamed rice and vegetables or on their own as an appetiser or the perfect game-day finger food option.
Toss a few sesame seeds and chopped spring (green) onions over the top.
Store any leftovers in an airtight container in the fridge for 3-4 days.
The secrets for the best wings!
I have a couple of tricks for you too, to get those wings perfectly crispy. Don’t worry, the moisture within the meat and the fat in the skin keep the meat juicy.
- Dry them out: Drying them as much as possible before baking will help make them crispier. Dry them with kitchen towel, then place them on a rack over a baking tray in the fridge for up to 24 hours. The fridge will dry them out and remove unnecessary moisture.
- Don’t sauce until the end: By reducing the sauce on the stove and coating the wings at the end, you get all the flavour but none of the liquid from the soy sauce preventing their crisping up.
These honey soy wings are everything you want – juicy, tender meat on the inside, crispy skin on the outside and lip-smacking, finger-licking flavour on the outside.
Check out the recipe below. Now go forth and bake 🙂
Did you try this honey soy chicken wings recipe?
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Video
Ingredients
- 1 kg chicken wings (2.2lb)
- 2 teaspoons vegetable oil (or olive oil)
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ¼ cup honey
- ¼ cup light soy sauce
- 1 tablespoon fresh grated ginger (note 1)
- 1 garlic clove minced
For best results, always weigh ingredients where a weight is provided
Equipment
- Baking sheet (with wire rack, best)
Instructions
- Chop the chicken wings at the joint. Lay the pieces on a plate and pat them dry with paper towel. Place in the fridge, uncovered, for at least a couple of hours or overnight to dry out.
- Preheat the oven to 200C (180C fan forced) / 395F. Line a baking sheet with foil and a wire rack if you have one. Spray or brush with oil.
- Take the wings out of the fridge and toss with the oil, salt and baking powder. Give them a good mix around to make sure they are all coated.
- Lay them out on the baking sheet in a single layer then bake for 45 mins until the skin is crispy and they're light golden brown.
- While the wings are cooking, put the remaining ingredients into a small saucepan. Bring to a simmer over low-medium heat and simmer for 10 mins stirring until reduced a little.
- When chicken wings are cooked and crispy pour them and the sauce into a large bowl and use tongs to turn and coat well.
- Line the same baking tray with a new sheet of foil if not using a wire rack. Lay chicken wings out again and place back in oven for 5 mins.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
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10 Comments on “Honey Soy Chicken Wings”
Very easy recipe. Only a few ingredients but most of all it tasted terrific.
So happy you love it, Barbara. Thanks so much for dropping back to leave a comment.
Yummo and quick easy meal
So happy you love them 🙂
What temp do you cook the wings at?
Hi Dsnny, 200C (you preheat the oven at step 2).
Hello Marie I have one question about the Sticky honey soy chicken…why is video different from the recipe? Video shows baking powder but not in recipe did I miss something!!
Hello Patrice. My apologies for the confusion. These days I always toss my wings with baking powder as it makes them extra crispy, though originally I didn’t have it in this recipe. I’ve updated the recipe card to include it so that it matches the video. thanks for letting me know.
Go forth and bake, haha, omg I LOVE that (am going to steal it off you sometime, haha, nah, I won’t (might)). These wings look seriously AMAZING. Sticky, juicy and finger licking good. That is exactly as they should be. I love the pics and styling and that they are perfect for snacking or a meal. Good work Marie!!
Haha! So glad you love it Adrianne. Thank you