Honey Soy Wings

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honey soy chicken wings

These mouthwatering chicken wings come straight from the pages of one of my new favorite cookbooks, “Baked Wings – Crispy. Crunchy. Sticky. 33 oven baked wings to satisfy your craving.” Wonderfully written and beautifully photographed by my friend and blogging buddy, Nagi, of RecipeTin Eats, this ebook is everything a wing lover could ask for. Easy and super-flavorful recipes, gorgeous photography and design and to-the-point and easy-to-follow chicken wings cooking tips!

The book has everything from sticky (such as Sticky Maple Bacon Tossed Wings…yum!) to super-crispy, crunchy and breaded (like Parmesan Garlic Crumbed Wings…delicious!).

What you see here are sticky wings glazed with a perfect honey, soy sauce, ginger, garlic and ketchup sauce. They were so good I made them again the next day! If you love wings, I guarantee you’ll love this book.

RecipeTin Eats Wings Cookbook

honey soy chicken wings
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Honey Soy Wings

Course: Appetizer
Cuisine: American
Keyword: chicken wings, ginger

Ingredients:

  • 6 tablespoons honey
  • 9 tablespoons soy sauce
  • 3 tablespoons tomato ketchup
  • 3 garlic cloves, minced
  • 1 teaspoon ginger powder
  • 1 tablespoon Chinese cooking wine or mirin
  • 3 pounds chicken wings
  • sesame seeds, lightly toasted

Instructions:

  • Whisk honey, soy sauce, ketchup, garlic, ginger and Chinese cooking wine together in a bowl then pour into a ziploc bag.
  • Add the chicken wings to the bag and massage to coat them evenly. Put the bag in the fridge for 20 minutes, or up to overnight.
  • Heat the oven to 350 degrees F.
  • Line a rimmed baking sheet with aluminum foil and place a rack on the baking sheet. Spray the rack with oil.
  • Shake excess marinade off the wings and gather it into a saucepan.
  • Place the wings on the rack, skin side up, put into the oven and set your timer for 20 minutes.
  • Heat the marinade in the saucepan on medium-high heat until syrupy and reduced by about 1/4.
  • After 20 minutes, baste the wings with the marinade, then return to the oven.
  • Repeat the basting after an additional 15 minutes.
  • The wings should be done after about 40 minutes of baking time total.
  • To serve, drizzle with remaining basting sauce and sprinkle with sesame seeds.

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12 comments

  1. Marissa says:

    Nagi is a genius, isn’t she!? These wings look so delicious and it’s hard to believe how short the ingredient list is! Your photo makes them look especially mouthwatering.

  2. Nagi@RecipeTinEats says:

    Oh jeez. I’ve got conflicting feelings here. So honoured to be on your beautiful blog. And SO jealous with your photo!!!

    Thank you so much for your kind words Nic. Seriously am really chuffed to see my recipe here! * Sniff sniff! *

  3. Cheryl says:

    Damn, I really need to learn how to cut chicken wings properly! They’re so ridiculously hard to style intact, like you said. I love love love this tray as the backdrop – the texture is just perfect!

    • Nicole B. says:

      Yes, cutting them made a huge difference! When they are intact you pretty much have no choice but overhead. So glad you like the tray, I think it looks way better as a backdrop than a surface. :)

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