Recipe courtesy of Asian Food Network
Sticky and sweet with a touch of honey, this soy sauce chicken wing recipe is a fan favourite and sure to be the star of the night.
One of the most versatile meat options, chicken wings can be used to whip up amazing home-cooked snacks that pair deliciously as side dishes, not forgetting the lip-smacking finger foods they make while you have your weekend dose of beers. What makes the sticky honey soy chicken wings so irresistible lies in its glaze, used to marinate the wings before cooking them in the oven. The glaze couples light soy sauce with sticky honey as well as hints of garlic and ginger.
These sweet yet slightly salty, crispy wings are bound to satisfy your chicken fix.
Ingredients
Serves 4
- 1kg chicken wings
- 60ml honey
- 3cm ginger (peeled and grated)
- 3 cloves garlic (finely chopped)
- 2 tbsp light soy sauce
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp vegetable oil
- 0.25 cup water.
Directions
1. Preheat oven and season chicken wings
- As with any baking recipe, be sure to preheat the oven ahead of time before cooking your marinated wings. The ideal temperature you can start with is 200C.
- While the oven heats up, you can season your chicken wings to add more taste before marinating. In a bowl, toss the chicken wings together with salt, pepper and oil. Set them aside and prepare your glaze.
2. Make glaze
- In a pan on medium heat, mix the honey, water, light soy sauce, garlic and ginger well.
- Let the mixture cook for six to eight minutes until thickened and reduced.
- Let it cool for 10 minutes.
3. Marinate chicken
- Pour the glaze over the chicken and mix.
- Let them sit for 30 minutes. You can marinate the chicken the night before to add more flavour to the meat.
- Place themarinated chicken on a baking tray. We recommend you to lay parchment paper first. Bake for 30 to 35 minutes, until the wings turn golden brown. Use a fork to check if the wings are cooked through!
- If the wings are too charred at any point, reduce the heat to 180C and continue baking.
4. Plate and serve
- Place chicken wings on a plate or dish and serve hot.
Chef's tips
- Marinate the chicken the night before; the longer you let your chicken sit after marination, the more flavourful your wings will be as they have more time to absorb the glaze and seasoning. It will also save you time on the day.
- The sticky glaze can be difficult to clean off from the baking tray. You can save yourself the hassle of scrubbing the glaze off by protecting it with parchment paper.
- When stirring the ingredients for the glaze, keep an eye on the texture - it should be thick and not runny.
- Pierce the wings with a fork to check if the meat is soft and tender. The meat should be white and the juice should not be tainted pink. You may want to use a meat thermometer if you have one.
- For garnish, you can add some sliced onion and parsley to add colours to the dish.
Frequently Asked Questions
Are the wings salty?
While soy sauce is a necessary ingredient used in this recipe (we have used two tablespoons), the sweetness of the honey balances the saltiness of the glaze, topped with a hint of spice offered by the grated ginger and chopped garlic.
If you prefer to reduce the salt content in your dish, you can choose to season the chicken wings with pepper and oil only.
How do we make the wings spicier?
If you are cooking the dish for guests who prefer a hot kick to their wings, you can consider adding a teaspoon of chilli powder or chilli flakes when marinating the chicken with the glaze. Should you want to retain the flavours of the original recipe, you can serve chilli sauce with the wings for those who would like to add their preferred level of spice to each bite.
Can I reheat the wings in the microwave?
If there is a need to reheat the chicken wings, we would advise you to put them back in the oven instead of the microwave. However, ensure the oven is not too hot as that could charr the wings and affect the sticky consistency. The wings are best eaten when served hot and fresh from the oven.
Asian Food Network
