Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Honey Soy Wings Recipe
All people loves sticky wing! These baked Honey Soy wings are a copycat of the favored pre-marinated chicken wings offered on the outlets. All you want is honey, soy, vinegar and garlic. Serve with fried rice or Vermicelli Noodle Salad for an awesome simple midweek meal.
For Honey Soy drumsticks and bone in thighs, use this recipe. For boneless thigh and breast, use this recipe.
I’m usually a fan of any meals you’ll be able to eat together with your arms and wings are fairly excessive up on my listing. Add the phrase “sticky” and I’m all in!
The important thing to creating these actually sticky within the oven with out fussing with sauce discount on the range or cornflour slurries is to empty off the watery chicken juices partway by means of baking earlier than including the honey soy sauce. It’s the surplus juices that stops the sauce from decreasing down right into a syrup to glaze the wings.
Anxious about throwing away free flavour? You needn’t. Wings are fatty and juicy. There’s a lot nonetheless inside!
Right here’s what you want for the Honey Soy Marinade:
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Honey – I do know, it’s a shock ingredient in Honey Soy Wings… 😂 Honey performs 3 roles right here: it’s the sweetness, it thickens the sauce so it coats the wings higher and it makes the sauce syrupy when it reduces within the oven so it may be used to glaze the wings.
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Gentle soy and darkish soy sauce – Darkish soy sauce provides flavour in addition to making the wings an excellent bronze color. Gentle soy provides saltiness with out staining the wings. I like to make use of a mixture of each to realize my desired color and flavour.
Substitute – Darkish soy sauce might be substituted with gentle soy sauce however the wings shall be a paler color and barely much less flavour. Gentle soy sauce might be substituted with all goal soy sauce. You could possibly additionally substitute the sunshine soy sauce with extra darkish soy sauce however the wings do come out a really darkish nearly charcoal color so it’s finest to make use of much less. See the recipe notes for adjustment amount.
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Apple cider vinegar – To steadiness out the flavours. Doesn’t make the wings tangy. Substitute with rice wine vinegar, white wine or pink wine vinegar, sherry vinegar and even plain white vinegar.
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Garlic – Can’t go fallacious with a contact of tasty garlicky goodness right here!
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Oil – Simply 1/2 a tablespoon to assist the wings brown extra evenly.
As for the wings, I like to make use of wingettes and drumettes (generally offered as chicken “nibbles”). I purchase them pre-cut, like pictured beneath. You may also lower complete wings up your self (see right here) or simply make this recipe utilizing complete wings.
Different chicken cuts: For drumsticks and bone in thighs, use this recipe (bigger items = no want to empty juices like for wings). For boneless skinless thigh and breast, use this recipe (no pores and skin = sauce finest for saucy end).
I really feel like there’s way more step photographs than justified for such a easy recipe! I promise it’s not a tough recipe. 😇
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Marinade – Combine the components in a bowl then pour it over the wings in a ziplock bag. A ziplock bag is finest as a result of it retains the sauce cosy up across the wings. In the event you favor to make use of a bowl, toss the wings usually.
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Marinade the wings for half-hour. You are able to do in a single day however I discovered it didn’t actually add a lot additional flavour into the flesh.
Helpful freezer possibility
When you pour the marinade over the wings, pop the bag straight into the freezer. Thaw then cook dinner per recipe. The wings will marinade because the wings freeze, then thaw. How useful it that!!
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Bake (no sauce) – Place the wings on a foil + paper lined tray (you’ll thank me later). Bake for half-hour at 200°C/400°F (180°C).
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Reserve the marinade – we are going to pour it over later. In the event you add it at the start, it will get all watery from the chicken juices and by no means thickens right into a glaze.
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Take away wings from the oven.
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Drain the juices and discard. Don’t fear, we’re including flavour again within the subsequent step – and bear in mind how juicy chicken wings are, there’s nonetheless loads of juiciness inside the wings!
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Pour the reserved marinade over the wings. Squidge the wings round to coat within the sauce (it gained’t stick as a result of it’s runny).
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Bake for one more half-hour at a barely decrease temperature, 180°C/350°F (160°C fan), so the candy sauce doesn’t burn.
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Baste each 10 minutes (ie on the 10 minute and 20 minute mark, then while you pull it out at half-hour).
Rearrange wings as wanted if they’re cooking erratically (most ovens have scorching spots!). You possibly can even flip them the other way up if the pores and skin facet is brown sufficient partway by means of cooking.
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Garnish with sesame seeds and inexperienced onion, if desired, and put together your self for very sticky fingers! 🙌🏻
That is what the wings appear to be, straight out of the oven:
And an up-close-and-personal take a look at the juicy insides (and really sticky fingers!).
You’ll get sauce smeared round your mouth and also you’ll want loads of napkins to your arms. However one factor you gained’t be capable of wipe off is the grin in your face.
Take pleasure in! – Johnsat x
Ingredients
- 1.25 kg / 2.5 lb chicken wings (wingettes/drumettes), or cut up whole wings (Note 1 for whole wings)
- 1 tsp white sesame seeds
- 1 green onion stem , finely sliced
- 4 tbsp honey
- 5 tbsp light soy sauce (Note 2)
- 1 tbsp dark soy sauce (Note 2)
- 3 tbsp apple cider vinegar (or other clear vinegar)
- 1 large garlic clove , crushed using garlic press (or finely minced or grated)
- 1/2 tbsp canola oil
Instructions
- Mix marinade in a bowl until honey is dissolved. Pour over the wings in a ziplock bag. (Note 3)
- Marinade for 30 minutes. You can do overnight but it doesn't noticeably improve flavour in the flesh.
- Preheat oven to 200°C/400°F (180°C fan). Line a large tray with foil then paper.
- Bake – Spread wings out on the tray, skin side up. Reserve marinade. Bake 30 minutes.
- Drain off juices on the tray and discard. (Key step to ensure sauce thickens).
- Sauce – Pour reserved marinade over wings. Toss to coat then spread the wings out, skin side up.
- Bake & baste – Turn oven down to 180°C/350°F (160°C fan). Bake wings for 30 minutes, basting with tray juices every 10 minutes (3 times). Rearrange wings as needed if cooking unevenly, you can even turn them upside down if they brown too quickly. Sauce should be syrupy by the end so you can glaze well. (Note 4 if sauce still watery).
- Serve – Transfer wings into a serving bowl. Pour over syrup on tray, sprinkle with sesame seeds and green onion. Serve!
Notes
1. Wings – I buy wings already cut up. You can also use this recipe for whole wings, or cut up your own (use 1.4kg / 2.8lb. Reserve the tips for chicken stock).
For drumsticks and bone in thighs, use this recipe (no need to drain juices partway through cooking). For boneless, skinless thigh and breast, use this recipe (no skin = no sticky surface so I add a sauce).
2. Soy sauces – Dark soy can be substituted with the same amount of light soy sauce but the wings will have slightly less soy flavour and will not have the same bronze colour (will be paler). Light soy can be substituted with all purpose soy (same amount). You can also substituted with 4 tbsp extra dark soy sauce but the wings will be a much darker colour (like charcoal) and a more intense soy flavour.
3. Ziplock bag is best because the wings remain coated in the marinade. Re-use by washing in warm soapy water. If you prefer to use a bowl, toss the wings regularly.
4. Thickening sauce – Draining off the chicken juices allows the sauce to thicken into a syrup by the end of the cook time. If it doesn’t, it could be because of reasons such as watery thawed frozen wings, wings plumped with brine (makes them release more juice) or your oven runs weak so less juice comes out in the first 30 minutes. If your tray juices are still watery just move the wings onto a plate, return the empty tray into the oven. The tray juices will thicken in minutes! Then brush onto the wings.
5. Storage – cooked wings will keep for 3 to 4 days in the fridge. Can freeze raw wings with marinade. Thaw thoroughly then cook per recipe.
6. Nutrition per serving.
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