Honey Soy Sticky Chicken 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.
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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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Corey, Darryl, Big D & Little D
Honey Soy Sticky Chicken Wings
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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.
Nutritional 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.
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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?
I doubled the sauce and it wont enough. But it was goodx, more sauce.
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.
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.
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.