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Baked Chimese honey soy chicken wings on parchment lined baking sheet

Chinese Honey Soy Chicken Wings

By Maggie Zhu
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 30 minutes
Marinating Time: 2 hours
Total Time: 2 hours 40 minutes
Servings: 4 to 6
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.

Ingredients

  • 2 lbs chicken wings

Marinade

  • 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

Glaze & garnish

  • 4 tablespoons honey
  • 1 teaspoons toasted sesame seeds
US Customary - Metric

Instructions

  • Combine the marinade ingredients in a small bowl. Mix until the sugar is dissolved. Transfer to a large ziplock bag. Add the chicken wings. Massage a few times to mix well. Squeeze as much air out as you can and seal the bag. Let marinate for a minimum of 2 hours (*Footnote 1), up to overnight in the fridge. Flip the bag in between, for even marinating.
  • Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Place a baking rack on top.
  • Drain the marinated chicken wings and place them on the lined baking sheet, skin side down. Bake for 15 minutes. Take the wings out. Brush both sides with the honey (*Footnote 2), this time placing them skin side up. Bake for another 10 minutes.
  • Brush the top with more glaze, sprinkle with sesame seeds. Bake for another 5 minutes, until the wings are cooked through and the surface turns golden brown and crispy. If the wings have not turned golden, bake for another 5 to 10 minutes.
  • Let cool for 5 minutes. Serve hot.

Notes

  1. When the weather is not too warm, I usually marinate the chicken at room temperature for 2 hours and the flavor would penetrate quite well. But if my room is too hot, I let the chicken marinate in the fridge for half a day at least for the best result.
  2. The honey is quite thick and can be hard to brush. What I like to do is to use a pastry brush to scoop up some honey and drop a dollop on 3 to 4 wings, then brush each wing so the honey coats the surface. The moisture and heat from the wings helps the honey to spread. 

Nutrition

Serving: 6g, Calories: 364kcal, Carbohydrates: 23g, Protein: 23g, Fat: 20g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 94mg, Sodium: 616mg, Potassium: 252mg, Fiber: 0.4g, Sugar: 21g, Vitamin A: 242IU, Vitamin C: 3mg, Calcium: 31mg, Iron: 2mg