Chinese Honey Soy Chicken Wings (蜂蜜鸡翅)

Name: Chinese Honey Soy Chicken Wings
Prep time: 10 min
Cook time: 30 min
Total time: 160 min
Ingredients: 2 lbs chicken wings; 1/4 cup light soy sauce; 1 tablespoon Shaoxing wine; 1/2 teaspoon dark soy sauce; 2 scallions (, sliced); 1 tablespoon grated ginger; 4 cloves garlic (, grated); 1 tablespoon light brown sugar; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 4 tablespoons honey; 1 teaspoons toasted sesame seeds

By Maggie Zhu

• Published Mar 30, 2026

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My Chinese honey soy chicken wings are oven baked with a marinade of ginger, garlic, scallions, and light soy sauce, then glazed with honey until sticky and golden. They come out fragrant and juicy inside with a clear honey flavor that is not too sweet.

Baked Chimese honey soy chicken wings on parchment lined baking sheet

In China, mifeng jichi (蜜蜂鸡翅) are a popular home snack and party dish. Most versions use a heavy soy marinade, but I cut back on the soy sauce and load up on aromatics instead, so the ginger and garlic come through without being too salty. The honey glaze goes on during baking and builds up into a sticky caramelized coating that makes these wings impossible to stop eating.

I started making these at home because I wanted that same sticky glazed wing flavor without the deep frying or the food coma that comes after fast food. Baking them on a rack keeps the skin sticky and the meat tender and juicy, and the honey glaze does all the work for color and shine.

What I love the most is how easy it is to make and that is why I always make a double batch since they are also easy to store. I marinate the wings with ginger, garlic, scallions, soy sauce, and brown sugar, then bake them on a rack and brush with honey halfway through. The result is wings that are fragrant, juicy on the inside, and sticky on the surface with a clear honey flavor that is not overly sweet. I hope you try these and let me know what you think.

Ingredients

I split the ingredients into the marinade and the glaze. The marinade is aromatic and savory, and the honey glaze goes on during baking to build the sticky finish I love.

Chicken: I use a combination of chicken drumette and flat. Pat them dry before marinating so the marinade sticks better.

Marinade: Light soy sauce, Shaoxing wine, dark soy sauce, scallions, grated ginger, grated garlic, light brown sugar, salt, and black pepper are all the ingredients I use here.

Glaze and garnish: I love the flavor of honey and toasted sesame seeds. The honey goes on in layers during baking so it caramelizes without burning.

How to Make

1. Marinate the wings: Mix the marinade ingredients in a bowl until the sugar dissolves. Transfer to a large zip lock bag, add the chicken wings, and massage to coat evenly. Squeeze out the air and seal. Marinate for at least 2 hours at room temperature or overnight in the fridge. Flip the bag halfway through for even coverage.

2. Prep the baking sheet: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil and place a baking rack on top.

3. Bake skin side down: Drain the wings and place them on the rack skin side down. Bake for 15 minutes.

4. Glaze with honey and flip: Remove the wings, brush both sides with honey, and place them skin side up. Bake for another 10 minutes.

5. Final glaze and finish: Brush the tops with more honey, sprinkle with sesame seeds, and bake for another 5 minutes until the surface is golden brown and crispy. If the wings have not turned golden, bake for another 5 to 10 minutes.

Chinese Baked crispy chicken wings on a baking sheet with sesame seeds.

6. Serve: Let cool for 5 minutes before serving.

My Cooking Tips

Marinate longer for better flavor: 2 hours at room temperature works well, but overnight in the fridge gives the best result.

Brush honey in layers: The honey is thick and hard to spread. I scoop some with a pastry brush, drop a dollop on 3 to 4 wings, then brush each one. The heat from the wings helps the honey spread and thin out.

Add chili flakes for heat: If you want spicy wings, sprinkle chili flakes over the wings at the same time as the sesame seeds before the final bake. You can also serve them with hot sauce on the side.

How I love Serving

I eat these straight off the baking rack most of the time. They are perfect as a snack while watching a movie, or I serve them as a main dish with steamed rice and any Chinese stir fry vegetable on the side.

When friends come over for game day, I double the recipe and set the wings out on a big platter with hot sauce and extra sesame seeds. They go fast, so I always make more than I think I need. These are great alongside my chicken and broccoli or a simple egg fried rice for a full Chinese spread.

Frequently Asked Questions

Can I make these in an air fryer?

Yes, an air fryer works great. Arrange the marinated wings in a single layer and air fry at 400°F (200°C) for about 20 minutes, flipping halfway through. Brush with honey in the last 5 minutes. If the wings start to darken too quickly, cover them loosely with foil and continue air frying until cooked through.

How do I store leftovers?

I store leftover wings in an airtight container in the refrigerator for up to 3 days. When I reheat them, I use the oven at 375°F (190°C) for about 8 to 10 minutes until the skin crisps up again. I avoid the microwave because the skin loses its crunch.

Can I use a different cut of chicken?

I find wings work best because of the high skin to meat ratio and thinner meat, which gives the most flavorful result. I have also used drumsticks and thighs, but I increase the baking time by 10 to 15 minutes and always check that the internal temperature reaches 165°F (74°C). (edited)

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5 from 1 vote

Comments

J

07/13/23

Do you use the grill mode or convection mode in the oven for cooking the wings using this recipe? Is there a difference?
- Reply
- Maggie Zhu
  
  07/14/23
  
  I didn’t use convection mode at the time but you certainly could. If using convection, you should lower the oven temperature by 25F, so roast at 425F convection. It helps the wings crisping up more evenly and faster, so keep an eye out during the last few minutes to prevent the wings from over cooking.
  I’ve never used a grill mode because mine doesn’t have one.
  Reply
Desmond

01/30/21

Hi Maggie,

Just wondering if bone-in chicken thighs would be an appropriate substitute. Thanks!
- Reply
- Maggie
  
  01/31/21
  
  I think you can, just need to adjust cooking temperature and time because thighs are bigger and you don’t want to burn the honey.
  I would roast at 400F for at least 20 minutes before brushing the honey. You also don’t need to flip them, just place the skin side up from the beginning and brush on the honey at the end.
  Reply
Melissa Griffiths

04/05/18

You had me at juicy crispy – these are my kind of wings!
- Reply
Danielle

04/04/18

I love how simple this recipe is, and love, love love the 5 spice! It sounds so yummy. Wings are a weakness of mine too, I just love them. But you’re totally right about fast food, we always feel awful after eating it! This is a much better way 🙂
- Reply

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