Honey Soy Chicken Wings
485kcal
Ingredients
- For the Chicken Wings
- 2 pounds chicken wings split into drumettes and flats
- 1 teaspoon salt
- ½ teaspoon black pepper
- For the Honey Soy Marinade
- ⅓ cup honey
- ¼ cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes optional
- For the Glaze
- Reserved ¼ cup marinade
- 1 teaspoon cornstarch
- 1 tablespoon water
- Garnish
- 1 tablespoon toasted sesame seeds
- 2 green onions thinly sliced
Equipment
- Rimmed baking sheet
- Wire rack
- Large mixing bowl
- Small saucepan
- Measuring cups and spoons
- Whisk
- Kitchen tongs
- Basting brush
- Digital meat thermometer
- Paper towels
Method
- Preheat the oven to **425°F (220°C)**. Line a baking sheet with foil or parchment paper and place a wire rack on top.
- Pat the chicken wings completely dry with paper towels and season lightly with salt and black pepper.
- In a large bowl, whisk together the honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, black pepper, and optional red pepper flakes.
- Reserve **¼ cup** of the marinade for the glaze before adding the raw chicken.
- Add the wings to the remaining marinade, toss well, cover, and refrigerate for **2–4 hours** or overnight.
- Arrange the wings in a single layer on the prepared wire rack.
- Bake for **40–45 minutes**, turning the wings halfway through cooking, until golden brown and crispy.
- Meanwhile, combine the reserved marinade with the cornstarch slurry in a small saucepan. Simmer for **3–5 minutes** until thick and glossy.
- Transfer the cooked wings to a large bowl and toss with the warm honey soy glaze until evenly coated.
- Return the glazed wings to the oven and broil for **2–3 minutes** for an extra sticky, caramelized finish.
- Garnish with toasted sesame seeds and sliced green onions before serving.
Nutrition
Serving250gCalories485kcalCarbohydrates18gProtein31gFat31gSaturated Fat8gPolyunsaturated Fat7gMonounsaturated Fat13gCholesterol145mgSodium930mgPotassium395mgFiber0.4gSugar16gVitamin A180IUVitamin C3mgCalcium34mgIron2mg
Notes
* Patting the wings dry is the key to crispy skin.
* Marinate for at least **2 hours** for the best flavor.
* Reserve the glaze **before** adding raw chicken.
* Broil carefully—the honey can burn quickly.
* Use low-sodium soy sauce if you prefer a less salty glaze.
* For air fryer wings, cook at **400°F (200°C)** for **20–24 minutes**, flipping halfway through.
* Store leftovers in the refrigerator for up to **4 days** or freeze for up to **3 months**.
* Always cook chicken to an internal temperature of **165°F (74°C)**.
* Marinate for at least **2 hours** for the best flavor.
* Reserve the glaze **before** adding raw chicken.
* Broil carefully—the honey can burn quickly.
* Use low-sodium soy sauce if you prefer a less salty glaze.
* For air fryer wings, cook at **400°F (200°C)** for **20–24 minutes**, flipping halfway through.
* Store leftovers in the refrigerator for up to **4 days** or freeze for up to **3 months**.
* Always cook chicken to an internal temperature of **165°F (74°C)**.