Honey Soy Wings

Sticky baked honey soy wings with a glossy glaze, made with just honey, soy sauce, vinegar, and garlic. The secret is draining off the chicken juices halfway through baking so the sauce reduces into a perfect sticky glaze.

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Prep Time 5

Cook Time 1

Marinating Time 30

Total Time 1 35

Servings: 4 portions

Course: Appetizer, Dinner, Main Course

Cuisine: American, Asian-Inspired

Calories: 480

Ingredients Equipment Method Notes

Ingredients

2.5 lbs chicken wings (wingettes and drumettes) Pre-cut preferred; whole wings can also be used (increase to 2.8 lbs)
1 tsp white sesame seeds For garnish
1 green onion stem, finely sliced For garnish
4 tbsp honey
5 tbsp light soy sauce Can substitute with all-purpose soy sauce
1 tbsp dark soy sauce Can substitute with light soy sauce; wings will be paler without it
3 tbsp apple cider vinegar Or substitute with rice wine vinegar or plain white vinegar
1 large garlic clove, crushed or finely minced
0.5 tbsp canola oil

Equipment

Large baking tray
Aluminum foil
parchment paper
Ziplock bag
Basting Brush
mixing bowl

Method

Mix honey, both soy sauces, apple cider vinegar, garlic, and canola oil in a bowl until the honey is fully dissolved.
Pour the marinade over the wings in a ziplock bag. Seal and marinate for 30 minutes. Reserve the bag for step 5.
Preheat oven to 400 F (200 C). Line a large baking tray with foil, then a layer of parchment paper.
Spread wings out skin side up on the tray. Reserve the leftover marinade from the bag. Bake for 30 minutes.
Remove tray from oven. Drain off all accumulated juices and discard. This is the key step that allows the sauce to thicken into a proper glaze.
Pour the reserved marinade over the wings. Toss to coat, then spread skin side up again.
Reduce oven to 350 F (180 C). Bake for 30 more minutes, basting with tray juices every 10 minutes (3 basting sessions total). Rearrange or flip wings if needed for even browning.
Transfer wings to a serving bowl. Pour over any remaining syrupy tray juices. Sprinkle with sesame seeds and sliced green onion. Serve immediately.

Notes

Sauce still watery after baking? Move the wings to a plate, return the empty tray to the oven; the juices will thicken within minutes. Then brush the glaze back over the wings. To freeze: place raw marinated wings in their bag directly in the freezer. Thaw overnight in the refrigerator, then cook per recipe.