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.

If you love wings as much as me you’ll love these Oven Baked Barbecue Chicken Wings and Salt and Pepper Chicken Wings too.

A batch of honey soy coated chicken wings on a sheet of baking paper.

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. 

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.

They have just the right amount of sweetness from the honey and saltiness from the soy, then some fresh ginger and garlic for umami and complexity and you’re there. Sticky chicken wings heaven

Ingredients you’ll need

Ingredients for sticky chicken wings on a marble bench top.
  • Chicken wings: Of course, but they can be full or chopped into flats and drummettes like I have here.
  • Honey: for sticky sweetness
  • Soy sauce (low-sodium): for umami and the low sodium means you can control the salt level.
  • Garlic and ginger: for flavour and complexity

The sauce on these sticky 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.

Closeup of a sticky chicken wing.

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.

Cutting chicken wings and placing them on a rack.
4 images showing the making of sticky chicken wings.
  1. Wing prep: 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.
  2. Bake the wings: Toss the wings in salt and a little olive oil, then bake at high heat for 45 minutes.
  3. Make the sauce: Combine the sauce ingredients in a saucepan and reduce over low-medium heat – roughly 10 minutes.
  4. 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.
A batch of chicken wings with a sticky coating. Text on the image says to watch the video.

How to serve them

These 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.

Top tips

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.

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A hand picking up a chicken wing.

Check out the recipe below. Now go forth and bake 🙂

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A batch of honey soy coated chicken wings on a sheet of baking paper.

Crispy Honey Soy Chicken Wings

4.17 from 6 votes
Crispy, sweet, get-your-hands-all sticky Honey Soy Chicken Wings. Baked, NOT Fried.


  • 1 kg chicken wings (2.2lb)
  • 1 tablespoon olive oil (note 1)
  • 1 ½ tsp salt
  • ¼ cup honey
  • ¼ cup light soy
  • 1 tablespoon fresh grated ginger (note 1)
  • 1 garlic clove crushed


  • 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 to dry out.
  • Preheat the oven to 200C. Line a baking tray with foil. Take the wings out of the fridge and sprinkle all over with the salt and then with the oil. Give them a good mix around to make sure they are all coated.
  • Bake for 45 mins until the skin is crispy.
  • While the wings are cooking, put the ingredients for the sauce in 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. Lay chicken wings out again and place back in oven for 5 mins.



  1. I use a standard Australian 20ml tablespoon
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