HONEY SOY GLAZED CHICKEN WINGS
Honey Soy Glazed Chicken Wings are the sweetest, with savoury flavours combined in just the right amounts, resulting in a truly delectable Asian-influenced flavour. Soaked in soy sauce, honey, garlic, ginger, and sesame oil, these wings will bake to a fantastic caramelising glaze that perfectly locks into the flavours. The ginger gives a subtle, soothing warmth, harmonising the sweet honey with salty soy to provide a taste profile in which the palate is placated. Crunchy sesame seeds are added to the top for garnishing and adding texture. It also perfects casual gatherings such as game nights or some savoury goodness. These are easy to prepare and have a punch in every mouthful.
RECIPE CATEGORY
Lunch, Dinner, Snack, Appetisers, Entrée
SERVING SIZE
1
CUISINE
Asian, Chinese, Korean
PREPARATION / TECHNIQUES
Marinate, Bake, Grill, One-Pot Wonders
OCCASION / HOLIDAY
Party, Family Dinner, Casual Gathering, Game Night, BBQ
SPECIAL CONSIDERATION / DIETARY CONCERNS
Kid Friendly, Dairy-Free, High Protein, Low Cholesterol
DISH TYPE
Entrée, Appetiser, Snack
INGREDIENTS OF HONEY SOY GLAZED CHICKEN WINGS
- Three chicken wings
- 1 tbsp soy sauce
- 1 tsp honey
- One clove of garlic, minced
- 1/4 tsp fresh ginger, minced
- 1/2 tsp sesame oil
- 1 tsp sesame seeds (for garnish)
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 150
- Protein: 12g
- Fat: 9g
- Carbohydrates: 5g
- Fibre: 0g
- Sodium: 450mg
- Sugars: 4g
PREPARATION OF HONEY SOY GLAZED CHICKEN WINGS
- Prepare the marinade: Mix soy sauce, honey, minced garlic, minced ginger, and sesame oil in a bowl. Stir until honey is well dissolved in the mixture.
- Marinate the chicken wings: Add them to the bowl; ensure they are well covered with the marinade. Then, cover the bowl with plastic wrap and put it in the refrigerator for at least 30 minutes so that flavours can penetrate through, or up to 2 hours for deep penetration.
- Preheat the oven: Turn the oven up to 400°F or 200°C. Use the grill when the flame is medium-high intensity.
- Arrange the wings on a baking tray: Spread parchment paper or aluminium foil on the baking tray. Arrange all the marinated chicken wings on the tray in rows, leaving equal space between the wings. Reserve the marinade for basting if there is any excess.
- Bake the wings: Bake for 25-30 minutes, turning the last half of the time through. Nice crust in the last 2 or 3 min.
- Garnish and serve: You can garnish your chicken wings with sesame seeds once cooked. The dish should be hot; you can dabble in soy or dipping sauce when you attempt it.
PREP TIME
10 minutes (plus 30 minutes marinating)
COOKING TIME
25-30 minutes
TIPS FOR HONEY SOY GLAZED CHICKEN WINGS
- A meat thermometer should read at least 74°C (165°F) inside the meat before it’s eaten.
- Leave it overnight to marinate in the refrigerator, allowing the flavour to penetrate for a stronger taste.
- If grilling, brush them with a little oil so they will not stick.
- It can be lined with parchment paper or aluminium foil for cleaning convenience and preventing sticking, and it is placed in a baking tray.
VARIATIONS
- For spiciness you can add some red pepper flakes.
- Agave syrup or maple syrup can be used as an alternative sweetness.
- You can sub wings with meaty boneless chicken thighs.
- Add one teaspoon of rice vinegar if you want a slight acidity balance for the marinade.
PREPPING AND STORAGE
- Fridge: Cool, cover, and refrigerate leftovers in an airtight container for up to 3 days. Then reheat it in the oven to 180°C (350°F) for 10 minutes or until crispy and heated.
- Freezing: Place the marinated raw chicken wings in a freezer bag or container. Store in the refrigerator for up to 1 month. Then, thaw overnight in the fridge and bake according to package instructions.