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Sticky Honey Soy Chicken Wings are your latest drool worthy obsession, guaranteed. Baked to crisp perfection and lovingly marinated in a sinfully sticky honey, garlic, ginger, and soy sauce, these wings take it to a whole other level.
There’s nothing like a perfectly cooked, lovingly sauced chicken wing. This recipe I’m sharing with all of you lovely readers today elevates the typical pub appy into a finger lickin drool worthy dinner in it’s own right. Drooling yet?
There is nothing dry about these wings, they are the definitive sauced wing – one that will be your new favorite week night binge. Packed full of fresh aromatics, ooey gooey sweet honey, and super savory soy, this sauce is about to rock your world.
Wing Or Drumette?
This seems to be the eternal debate and it has split the world into 2 categories: those who prefer wings and those who prefer drums. Did you know that the wings are the dark meat whereas the drumettes are white meat? I myself have my own preference, but that’s a secret I’ll never tell.
Ingredients
- Chicken – Let’s get down to basics, we’re starting right off with plain old chicken wings. Can you use this sauce on thighs or breasts? Sure, but wings are my favorite!
- Soy sauce – I prefer low sodium for these types of recipes as I like to control the amount of salt that’s making it’s way into my wings.
- Aromatics – Fresh ginger and fresh garlic is key! I mean if you don’t have fresh you can definitely use powdered or jarred. If using minced garlic keep in mind that 1 1/2 teaspoons equals 1 fresh clove.
- Olive oil – We want a nice neutral tasting oil to act as the base of our marinade, it’s going to ensure all that flavor sticks right to our chicken.
- Butter – Again we want unsalted butter to ensure our sodium is controlled. You’re going to want to melt your butter before incorporating it into your dish.
- Honey – Syrupy sweet honey, the sweet little back bone of our marinade. Definitely pick some up before trying out this recipe.
How To Make Sticky Honey Soy Chicken Wings
- Prep the wings: If your chicken wings are whole, cut them into 3 pieces at the joints and discard wing tips.
- Combine the marinade: Mix all the ingredients together except the wings and sesame seeds. Add the chicken wings and toss well. Transfer to the fridge and let them rest for 15 minutes. Keep the marinade.
- Preheat oven: To 425 F degrees.
- Bake the wings: Shake the excess marinade off the wings and place on a baking sheet. Bake for 30 minutes then brush with remaining marinade. Transfer back to the oven and bake for another 10 minutes.
- Finish the dish: Sprinkle with coarse salt, red Thai chili peppers, and green onions or parsley. Serve while still warm.
Bone In Takes Time
Keep in mind while whipping up these wings that we’re using bone in chicken wings which take quite a while to bake. We’re talking 40 minutes of oven time here. If you’d like to speed up the process I’ve included a section below detailing how to fry up these wings in a fraction of the time.
Can I Fry My Chicken Wings?
You definitely can fry these wings – no problem! Whether you’d like to do it in an air fryer or right on your stove top, we can get some great crispy wings. Just be sure not toss the wings in the sauce till after they’re fried.
Stove top
- Heat a quart of vegetable oil in a deep fryer or large skillet till it reaches 375 F degrees. Add the chicken wings and allow to fry till done, around 10 minutes, before removing from the oil and allowing to drain on paper towel.
- Place all the sauce ingredients in a saucepan and bring to a boil, then simmer over low heat for about 5 to 10 minutes until the sauce thickens and reduces. Toss the wings with the sticky honey sauce after they’re finished frying!
Air fryer
Air fry the wings: Check out my recipe for how to make the perfect air fryer wings right here. Place all the sauce ingredients in a saucepan and bring to a boil, then simmer over low heat for about 5 to 10 minutes until the sauce thickens and reduces. Toss the wings with the sticky honey sauce after they’re finished frying!
Want To Create An Entire Spread?
If this is a dish that you’re looking to serve to a hungry crowd, may I offer some drool worthy accompaniments? Whip up some of the dishes below for your next get together, game, or for yourself – I won’t judge!
- Crispy Fried Zucchini
- Cheesy Guacamole
- Cheesy Cauliflower Tots
- Asian Pork Rolls
- Buffalo Chicken Quesadillas
- Dutch Meatballs
- Parmesan Chicken Strips
How to Store Leftovers
Store leftovers in an airtight container and they will last 4 days in the fridge, including the sauce. You can use one of two methods to reheat your wings:
- Oven: Preheat your oven to 350F and make for 10-15 minutes or until heated through.
- Air fryer: Yes that’s right, your air fryer can reheat as well! Add the wings to your air fryer and cook at 350F for 5 minutes. Increase the temperature to 400F and cook for another 5 minutes, or until heated through. Be sure to only reheat unsauced wings in the air fryer if you’re planning on making it ahead.
Keep in mind that if you’ve tossed them with the sauce before storing, it will dry up a bit with the reheating process. Don’t worry, though! The wings will still taste amazing. You will just have to toss them with a little bit of fresh sauce.
More Incredible Must Try Recipes:
- Crispy Fried Chicken
- Baked Chicken Thighs
- Lemon Pepper Chicken
- Cilantro Lime Chicken
- Sticky Chinese Chicken Wings
- Crispy Honey Chili Chicken
Sticky Honey Soy Chicken Wings
Ingredients
- 2 pounds chicken wings
- 1/2 cup soy sauce low sodium
- 3 cloves garlic cloves minced
- 1 tablespoon fresh ginger minced
- 2 tablespoon olive oil
- 2 tablespoon butter melted
- 1/2 cup honey
- sesame seeds for garnish
Instructions
- Prep the wings: If your chicken wings are whole, cut them into 3 pieces at the joints and discard wing tips.
- Combine the marinade: Mix all the ingredients together except the wings and sesame seeds. Add the chicken wings and toss well. Transfer to the fridge and let them rest for 15 minutes. Keep the marinade.
- Preheat oven: To 425 F degrees.
- Bake the wings: Shake the excess marinade off the wings and place on a baking sheet. Bake for 30 minutes then brush with remaining marinade. Transfer back to the oven and bake for another 10 minutes.
- Finish the dish: Sprinkle with coarse salt, red Thai chili peppers, and green onions or parsley. Serve while still warm.
