Honey Soy Oven Baked Chicken Wings (蜂蜜鸡翅)

Juicy crispy honey soy oven baked chicken wings that are not only easy to make but also way healthier than takeout. {Gluten-Free Adaptable}

Honey soy oven baked chicken wings on parchment lined baking sheet

I have a few weak spots for foods such as donuts, pizza, and steak. Chicken wings are also up there, easily in the top 5. In the past I would stop by KFC to get my dose of guilty pleasure. But since I moved to the US and started to cook more often at home, I feel more and more reluctant to get my meals from a fast food chain.

Why Homemade Oven Baked Chicken Wings?

Two reasons:

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(1) The food is TOO freakin’ salty.

I’m pretty heavy-handed on salt when cooking because my primary goal is always taste. In fact, my mom still criticizes my dishes for being too salty. But every time I eat food from a fast food chain (and 60% of the time at restaurants in general), I’m stunned by the insane amount of salt added to the food. (Maybe it’s my hallucination, but I also feel that the KFC wings in China taste slightly less salty.)

(2) Both my husband and I often feel terrible after a fast food meal.

Probably due to the low quality of the meat, the tons of added salt and chemical flavorings, and all the grease. This might sound like an exaggeration, but we always have a pretty bad food coma after a fast food meal. I get a bad headache and feel extremely bloated and heavy, and don’t want to do anything except sleep after my meal.

Baked honey soy chicken wings on baking rack

For those reasons, I tend to develop easy recipes so I can satisfy my immediate food cravings with the healthiest options possible. Plus, you have to admit, homemade food always tastes better if it’s done right. Homemade dishes like Thai sweet chili chicken, beef chow fun, and Mapo tofu are winners, simply because of the fresh ingredients they use. Not only does the food taste better, but you also take in way less sodium, artificial additives, and oil. Win-win.

I’ve shared plenty of Asian-style chicken wing recipes in the past, and this is one of my favorites in that collection. Not only is it super easy to prepare, but it also yields juicy crispy wings that are bursting with aroma. The marinade has a super concentrated umami from the wings, fresh ginger and garlic, and a touch of five spice. I glaze the wings with honey before baking, and it forms a sticky crispy crust that tastes heavenly.

Marinating chicken wings in ziplock bag

Chicken wings brushed with honey on baking rack

Close-up of baked honey soy chicken wings on parchment-lined baking sheet

My husband and I love this recipe so much that we usually end up devouring 3 pounds of wings in one sitting. But you know what? We never feel like we’re in a food coma, even after we overeat. That’s because homemade baked chicken wings are way better and healthier 🙂

More delicious chicken wings recipes

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

Grilled Chicken Wings - Chinese Style
Prep Time
5 mins
Cook Time
25 mins
Marinating Time
2 hrs
Total Time
30 mins
 
Juicy crispy honey soy baked chicken wings that are not only easy to make but also way healthier than takeout.
Course: Appetizer
Cuisine: Chinese
Servings: 4 to 6
Calories: 372 kcal
Author: Maggie Zhu
Ingredients
  • 3 lbs (1.4 kg) chicken wings
  • 2/3 cup honey , separated
Marinade
Instructions
  1. Mix the marinade ingredients with 1/3 cup honey in a one-gallon ziplock bag. Add the chicken wings. Massage a few times to mix well. Squeeze as much as air out as you can and seal the bag. Let sit in the fridge for a minimum of 2 hours, up to overnight. Flip the bag in between, for even marinating.
  2. Preheat oven to 450 degrees F (230 C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Place a baking rack on top.
  3. Place wings on the baking rack without overlapping, bottom side up. Brush a generous amount of honey on the bottom side of the chicken wings.
  4. Bake until the bottom side of the wings turns golden brown, 10 minutes. Flip the wings and brush honey on top. Bake for 10 minutes. Take out the baking tray and brush honey again. Cook for another 5 to 8 minutes, until the wings are cooked and the surface turns dark brown and crispy.
  5. Let cool for 5 minutes. Serve hot as an appetizer.
Recipe Notes
  1. For a gluten-free version, use dry sherry instead of Shaoxing wine, and use tamari instead of soy sauce.
  2. The nutrition facts below were calculated based on an estimate of the amount of marinade absorbed by the chicken.
Nutrition Facts
Grilled Chicken Wings - Chinese Style
Amount Per Serving (6 g)
Calories 372 Calories from Fat 205
% Daily Value*
Total Fat 22.8g 35%
Saturated Fat 6.4g 32%
Cholesterol 98mg 33%
Sodium 248mg 10%
Potassium 260mg 7%
Total Carbohydrates 8.2g 3%
Dietary Fiber 0.3g 1%
Sugars 5.9g
Protein 31.9g 64%
Calcium 2%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

The post was originally published on Aug 24, 2013, and updated on Apr 4, 2018.

Disclosure

Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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Meet Maggie

Hi I'm Maggie Zhu! Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. I take a less labor-intensive approach while maintaining the taste and look of the dish. I am originally from Beijing, and now cook from my Austin, Texas kitchen.

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2 thoughts on “Honey Soy Oven Baked Chicken Wings (蜂蜜鸡翅)

  1. Danielle

    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