Grilled Chicken Wings - Chinese Style
Juicy crispy honey soy baked chicken wings that are not only easy to make but also way healthier than takeout.
Servings: 4 to 6
Ingredients
- 3 lbs (1.4 kg) chicken wings
- 2/3 cup honey , separated
Marinade
- 1 cup soy sauce
- 1 cup Shaoxing wine (or dry sherry)
- 2 tablespoons grated ginger
- 6 cloves garlic , chopped
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- 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.
- 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.
- 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.
- 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.
- Let cool for 5 minutes. Serve hot as an appetizer.
Notes
- For a gluten-free version, use dry sherry instead of Shaoxing wine, and use tamari instead of soy sauce.
- The nutrition facts below were calculated based on an estimate of the amount of marinade absorbed by the chicken.
Nutrition
Serving: 6g, Calories: 372kcal, Carbohydrates: 8.2g, Protein: 31.9g, Fat: 22.8g, Saturated Fat: 6.4g, Cholesterol: 98mg, Sodium: 248mg, Potassium: 260mg, Fiber: 0.3g, Sugar: 5.9g, Calcium: 20mg, Iron: 1.8mg