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These Honey Soy Chicken Wings are quick, easy, and full of flavor. Coated in a delicious honey soy glaze and baked to perfection in the oven, this simple recipe is perfect for busy weeknights or casual get-togethers. It’s the ultimate go-to for tasty chicken wings!
Sticky Honey Soy Chicken Wings
I’m totally hooked on these gorgeous and absolutely scrumptious honey and soy chicken wings! They’ve got the perfect mix of sweet, savory, and sticky goodness in every bite. I first came across a similar recipe in a Taiwanese cookbook at my good friend’s house, and it instantly inspired me to make this simple honey soy chicken wings recipe.
These wings are super easy to make, packed with flavor, and perfect for busy nights or casual get-togethers. The best part? You can pop them in the oven, and they come out crispy on the outside and juicy on the inside with minimal effort! Be sure to check out the tips and tricks below to make perfect honey and soy chicken wings every time!
Why You’ll Love This Recipe
- Perfect sweet and savory flavor. The honey and soy glaze is a match made in heaven—sweet, savory, and totally addictive in every bite.
- Crispy outside, juicy inside. Baking in the oven gives these wings the perfect crispy exterior while keeping them juicy and tender on the inside—talk about the best of both worlds.
- Sticky and charred goodness. The glaze caramelizes beautifully in the oven, giving the wings that perfect sticky finish with just the right amount of char.
- Quick and easy. This recipe is super simple, requiring minimal effort and just 4 easy steps, making it perfect for busy weeknights or when you want something delicious without all the fuss.
Ingredients You’ll Need
- Chicken wings – You can use chicken wings, drumettes, mid-sections, or both.
- White sesame
Marinade
- Soy sauce
- Cooking sake – If you don’t have cooking sake, you can substitute it with rice wine.
- Sesame oil
- Scallion
- Black pepper powder
- Ginger
Honey Soy Glaze
- Honey
- Soy sauce
- Mirin (Japanese sweet rice wine) – If you don’t have mirin, you can substitute it with rice vinegar mixed with sugar.
- Cooking sake
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Recipe Variations
- Drumsticks – If drumsticks are more your style, you can easily turn this into honey soy chicken drumsticks! Just note, it’ll take longer to cook. You’ll be looking at around 30 to 40 minutes at 400°F (207°C), depending on the size. Always make sure the internal temperature reaches 165°F (74°C). Don’t forget to flip them halfway through to get that even, golden-brown glaze.
- Honey BBQ Sauce – If you’re in the mood for something smoky and sweet, check out my Honey BBQ Chicken Wings. The blend of honey and BBQ sauce gives you that perfect balance of flavors that everyone will love.
- Miso – Want to try something savory? My Honey Miso Chicken Wings are just what you need. The white miso adds a rich, umami flavor that really elevates the wings, making each bite even more satisfying.
- Spicy – If you’re craving a little heat, go for my Spicy Korean Chicken Wings. Gochujang (Korean chili paste) gives them an irresistible sweet and spicy kick that’ll have you coming back for more.
How To Make Honey Soy Chicken Wings
Alright, first, give those chicken wings a good rinse and pat them dry with some paper towels. Then, throw all the marinade ingredients in with the wings and mix it up. Let them marinate for about 30 minutes to really soak in all those flavors!
Now, in a small pot, throw in all the glaze ingredients and heat them over low heat. Just keep stirring until it thickens up a bit. Once it’s nice and syrupy, you’re good to go!
Alright, go ahead and preheat your oven to 400°F (207°C). Pop those chicken wings in and bake for about 10 minutes. After that, take them out, brush on that yummy glaze, and then bake for another 10 minutes.
Now, just repeat the glazing process once more and pop them back in for another 10 to 12 minutes, or until they’re slightly browned and a bit charred on top. When they’re done, take them out, sprinkle on some sesame seeds, and you’re ready to serve!
These chicken wings are seriously delicious and perfect for any day, special occasion, or party. They’ve got that savory, sticky-sweet flavor that’s just irresistible—and totally finger-licking good!
Secrets To The Best Honey Soy Wings
- Before marinating, I make sure to pat the wings dry with paper towels. It really helps the skin get extra crispy when I bake them. Sounds simple, but trust me, it makes all the difference!
- I always heat the glaze separately before brushing it on the wings. This helps intensify the honey flavor and prevents the glaze from burning when it hits the wings. It’s a total game-changer!
- When I bake the wings, I always make sure not to overcrowd them. Giving each wing enough space helps the heat circulate properly, so they cook evenly and get that perfect crispy texture all over.
- For that perfect sticky finish, I always glaze my wings twice. First, halfway through cooking, and then again at the end. This gives the wings that beautiful caramelized sweetness you just can’t resist.
Frequently Asked Questions
Yes. You can prep and marinate the wings the day before. Just pop them in the fridge, and then bake them when you’re ready to go. It’s a real time-saver, especially if you’re getting ready for a party or just have a busy night ahead.
Yes! You can make the honey soy glaze ahead of time and store it in the fridge for up to a week. Just reheat it on low heat before brushing it on the wings. It’s such a time-saver!
Yes! Pan-fry the wings by heating oil in a skillet over medium heat, cooking for 8-10 minutes on each side until crispy. Flip them to cook evenly. For the glaze, wait until the wings are cooked. Toss them in the glaze or brush it on, and let it caramelize for a minute or two over low heat.
Yes. Just preheat it to 400°F (200°C), toss the wings in, and cook for about 20 minutes, flipping halfway through. You’ll have crispy, delicious wings ready in no time.
Yes, you can freeze these wings after baking! Just let them cool down completely, then pop them in an airtight container or freezer bag. When you’re ready for round two, just reheat them in the oven at 375°F (190°C) for about 10-15 minutes.
Store leftover wings in an airtight container in the fridge for up to 3 days. When you’re ready to eat them, just reheat them in the oven at 375°F (190°C) for about 10 minutes.
This recipe is only 360 calories per serving.
What To Serve With Honey Soy Wings
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Honey Soy Chicken Wings
Ingredients
- 1 to 2 lbs. chicken wings, drummettes, mid section, or both
- white sesame
Marinade:
- 1 tablespoon soy sauce
- 1/4 cup cooking sake , or rice wine
- 1/2 tablespoon sesame oil
- 1 scallion, cut into strips
- 3 dashes black pepper powder
- 2 inch ginger, peeled and coarsely diced
Glaze:
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon cooking sake , or rice wine
Instructions
- Clean the chicken wings thoroughly and pat them dry with paper towels. Add all the Marinade ingredients to the chicken and marinate for 30 minutes.
- Heat all the Glaze ingredients over low heat, stirring until it thickens. Once thickened, it's ready to use.
- Preheat the oven to 400°F (207°C). Bake the chicken wings for 10 minutes, then brush on the glaze and bake for an additional 10 minutes.
- Repeat the glazing process and bake for another 10 to 12 minutes, or until the surface is slightly browned and charred. Remove from the oven, top with sesame seeds, and serve immediately.
Notes
- Before marinating, I make sure to pat the wings dry with paper towels. It really helps the skin get extra crispy when I bake them. Sounds simple, but trust me, it makes all the difference!
- I always heat the glaze separately before brushing it on the wings. This helps intensify the honey flavor and prevents the glaze from burning when it hits the wings. It’s a total game-changer!
- When I bake the wings, I always make sure not to overcrowd them. Giving each wing enough space helps the heat circulate properly, so they cook evenly and get that perfect crispy texture all over.
- For that perfect sticky finish, I always glaze my wings twice. First, halfway through cooking, and then again at the end. This gives the wings that beautiful caramelized sweetness you just can’t resist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Are there any other sweet wine substitution for the Mirin for a last minute “throw together” feast? Thanks.
Just use sugar.
Made these alongside coleslaw and fresh rice the other day! They were delicious. Will definitely make them again.
Hello dear…i want to ask u what ingredient to substitute mirin and sake for muslim?
Sorry there is no substitution that is without alcohol, you can skip them but they won’t taste the same.
Looks yummy!
If I use gluten free soy sauce will it work?
These look really tasty! :)
Can I leave out the sake?
You can use Chinese rice wine (clear and no color). Leaving it out will not be as good.
Do you have the nutritional information for this recipe?
No.
The new facelift looks really sleek and clean! I really like it :-). Do you do the whole thing yourself? Also, this recipe seems perfect for a weekday dinner! 30 mins marination and 15 mins cooking. We love chicken wings especially with sticky glazes.
Jayne, thanks for your note. No way, but I know exactly what I wanted and the amazing design/developer team did it for me. :)
Bee, what is “black pepper powder”?
Black pepper.
Wow these wings look absolutely mouthwatering…can I have some please?
Of course you can have some. :)