Crispy, sweet, get-your-hands-all sticky Honey Soy Chicken Wings. Baked, NOT Fried.
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
- mixing bowl
- 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.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
