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Honey Soy Wings
Recipe video above. The easiest, no-fuss way to make sticky Honey Soy Wings in the oven. Don't you hate it when you're promised sticky wings but the sauce stays watery and never thickens?? Trick is to just pour off chicken juices partway through cooking. Easy!Serve with fried rice or Vermicelli Noodle Salad for a great quick midweek meal.
👥 4 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 5 min🔥 Cook: 1h👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
📝 Preparation Steps
1
Mix marinade in a bowl until honey is dissolved. Pour over the wings in a ziplock bag. (Note 3)
honey4 tbsp
2
Marinade for ⏱️ 30 minutes. You can do overnight but it doesn't noticeably improve flavour in the flesh.
3
Preheat oven to 200°C/400°F (180°C fan). Line a large tray with foil then paper.
4
Bake - Spread wings out on the tray, skin side up. Reserve marinade. Bake ⏱️ 30 minutes.
5
Drain off juices on the tray and discard. (Key step to ensure sauce thickens).
6
Sauce - Pour reserved marinade over wings. Toss to coat then spread the wings out, skin side up.
7
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).
8
Serve - Transfer wings into a serving bowl. Pour over syrup on tray, sprinkle with sesame seeds and green onion. Serve!
Nutrition Facts
calories
475 kcal
fat Content
29 g
serving Size
1 serving
fiber Content
0.3 g
sugar Content
18 g
sodium Content
1633 mg
protein Content
34 g
trans Fat Content
0.3 g
cholesterol Content
130 mg
carbohydrate Content
19 g
saturated Fat Content
8 g
unsaturated Fat Content
18 g
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