A new way to spread your wings.
How come the only thing anyone ever does with chicken wings is make Buffalo wings?
I mean, don’t get me wrong, I do love Buffalo wings. Heck, I even invented a way to make them in the crockpot. But I also love variety…and wings are such a handy little finger food, it would be nice to have some new ways to serve them.
So I’ve whipped up this Asian-style version, with a spicy-sweet sauce. They take a bit of time to make, because you have to bake the wings for half an hour before you can put the sauce on…but you don’t have to baby-sit them or anything. All you have to do is put them in the oven, mix up the sauce, and then leave it there while the wings do their thing. Then it’s just a quick basting, ten more minutes in the oven, and a final toss with the sauce. Simple.
Just like Buffalo wings, these Sticky Honey Soy Wings can be served as an appetizer (with plenty of napkins) or with some rice and veggies to make a whole meal. Either way, they’re full of sweet and spicy flavor that makes a great change of pace from the usual.
HONEY SOY STICKY CHICKEN WINGS
(printable recipe at bottom of post)
INGREDIENTS:
1 dozen Chicken wings, raw
2 Tablespoons Soy sauce
1 Tablespoon Honey
½ teaspoon Garlic, minced
½ teaspoon Ginger, minced
¼ teaspoon Sesame oil
1 teaspoon Cornstarch
2 teaspoon water
Salt and pepper to taste
sesame seeds
DIRECTIONS:
1. Preheat oven to 375 Season the wings with salt and pepper. Lay out on a parchment lined baking sheet and bake for approximately 30 minutes.
2. In a small sauce pan, combine soy sauce, honey, garlic, ginger and sesame oil, and bring them to a boil. Make a thin paste with the cornstarch and water and then add it to the sauce when it boils. Turn it down and stir till it thickens. Set aside.
3. At the 30 minute mark, remove the wings from the oven and baste lightly with the sauce. Return to oven for another 10 minutes or so.
4. When 10 minutes is up, remove them from the oven and place the wings with the remaining sauce together in a bowl and toss together. Put into a serving dish and garnish with sesame seeds.
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Honey Soy Sticky Chicken Wings
Ingredients
- 1 dozen Chicken wings raw
- 2 Tablespoons Soy sauce
- 1 Tablespoon Honey
- ½ teaspoon Garlic minced
- ½ teaspoon Ginger minced
- ¼ teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 2 teaspoon water
- Salt and pepper to taste
- sesame seeds
Instructions
- Preheat oven to 375 Season the wings with salt and pepper. Lay out on a parchment lined baking sheet and bake for approximately 30 minutes.
- 2. In a small sauce pan, combine soy sauce, honey, garlic, ginger and sesame oil, and bring them to a boil. Make a thin paste with the cornstarch and water and then add it to the sauce when it boils. Turn it down and stir till it thickens. Set aside.
- At the 30 minute mark, remove the wings from the oven and baste lightly with the sauce. Return to oven for another 10 minutes or so.
- 4. When 10 minutes is up, remove them from the oven and place the wings with the remaining sauce together in a bowl and toss together. Put into a serving dish and garnish with sesame seeds.
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Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Mary says
These look so good, and the sauce sounds scrumptious. Love the suggestions for making it a meal. Pinned. Thanks for sharing.
Deanna S Milley says
freebrd06@gmail.com
I live with my 32 year old adult son and he takes an MAOI that clashes with soy. Also all USA soy has been GMO’D by Monsanto and no other country will trade our soy products for that reason. I have found I have developed an allergy to GMO’D and food coloring in foods. I would use an Indis sauce
Abby (@ No Fail Recipes) says
Wings are so good and we are always trying new recipes for them at our house. I will definitely be trying this one out on our next movie night.
Rach's Recipes says
I love honey soy chicken wings. I marinade my wings in soy sauce, rice wine, sesame oil, a scallion, black pepper powder and ginger. This dish is amazing on its own or on top of a warm bed of rice.
Samantha says
I was ok with the flavor but, for 12 wings, the recipe has to be either doubled or tripled for the flavor and the chicken needs to be baked a lot longer due to the fact that the texture was not right.
Corey says
Hi Samantha, thanks for giving the recipe a try! Yes, some ovens run hotter/cooler than others, so it is a good idea to check on your wings before eating. Although cooling too long might dry them out.
Bonnie says
I made these and they were very good! I doubled the sauce, but only because I like my wings super saucy. Thanks for the recipe!
Heather says
Could I use ground ginger instead of minced ginger? If so how much should I use? Hubby is not a fan of ginger so I thought maybe I could sub in ground instead?
Becky says
I doubled the sauce and it wont enough. But it was goodx, more sauce.
Kathy says
Sauce needed to be tripled, but the flavor was excellent. I also baked the wings a little longer before applying the sauce, and they were not dry.
Dianne says
Served these at a recent party. They were not well received. The sauce was not enough to baste wings and also coat after cooking. I could tell when making so doubled recipe. 400 was too high to cook and they were dry. Sauce had too strong of a taste. Tried to doctor up with a little more honey. Would not make again. Will stick with my original recipe. Moist and meaty.
Larry says
The sauce is very tasty, but you should triple the recipe if you want enough for 12 wings. I also reduced the cornstarch (the second time) when I found I needed much more sauce to coat the wings. Half a teaspoon is plenty.
Sheila says
Definitely double or triple the sauce.
Dean Geib says
This was a good recipe but neede more sauce
Heather says
Loved this recipe!!! I made 28 wings so I made about 5x the recipe for sauce, twice! So the first batch of sauce I made I used to baste the wings and then the second batch of sauce I made was to coat the wings. It was perfect and the flavor was amazing!! Wings weren’t dry at all cooked them for exactly as directed and it was perfect for us. Delicious will make again!!
Emily Campbell says
For anyone wondering how to make a big batch I made it as follows
1c soy sauce
1/2 C Honey
3 t garlic
2 t ginger paste
T sesame oil
2T cornstarch
2T water