Honey Soy Chicken Wings
These sticky, sweet, and savory honey soy chicken wings are an absolute crowd-pleaser that come together with minimal effort.
Ingredients
- •2 lbs chicken wings (900g), split into drumettes and flats
- •1/3 cup soy sauce (80ml)
- •1/4 cup honey (85g)
- •3 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •1 tablespoon sesame oil
- •1 tablespoon rice vinegar
- •1 teaspoon cornstarch
- •1 tablespoon water
- •1 tablespoon sesame seeds, for garnish
- •2 green onions, thinly sliced, for garnish
Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- 2
Pat the chicken wings completely dry with paper towels to ensure a good sear and crispy skin.
- 3
In a small bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, sesame oil, and rice vinegar.
- 4
Place the chicken wings in a large bowl, pour half of the soy-honey mixture over them, and toss well to ensure every wing is evenly coated. Reserve the remaining half of the sauce for later.
- 5
Arrange the coated wings in a single layer on the prepared baking sheet, leaving a little space between each wing.
- 6
Bake in the preheated oven for 30 minutes, flipping the wings halfway through the cooking time, until they are cooked through and golden brown.
- 7
While the wings are baking, pour the reserved sauce into a small saucepan. In a tiny bowl, mix the cornstarch and water together, then whisk this slurry into the saucepan.
- 8
Simmer the sauce over medium-low heat for 3 to 4 minutes until it thickens into a glossy glaze.
- 9
Transfer the cooked wings to a large clean bowl, pour the thick glaze over them, and toss vigorously until every wing is coated in a sticky shine.
- 10
Garnish with sesame seeds and sliced green onions before serving warm.
💡 Chef tips
- For extra crispy skin, bake the wings on a wire rack set inside the baking sheet so the heat circulates underneath.
- Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or air fryer.
- You can easily double the recipe for a larger party, just make sure to use two baking sheets so the wings are not overcrowded.
✅ How it should turn out
The finished wings have a glossy, sticky caramelization with a savory aroma of garlic and ginger, offering a perfect balance of sweet honey and rich soy flavor.