Honey Soy Wings
Ingredients
- 1.25 kg / 2.5 lb chicken wings (wingettes/drumettes), or cut up whole wings (Note 1 for whole wings)
- 1 tsp white sesame seeds
- 1 green onion stem, finely sliced
Honey soy marinade
- 4 tbsp honey
- 5 tbsp light soy sauce (Note 2)
- 1 tbsp dark soy sauce (Note 2)
- 3 tbsp apple cider vinegar (or other clear vinegar)
- 1 large garlic clove, crushed using garlic press (or finely minced or grated)
- 1/2 tbsp canola oil
Instructions
- 1
Mix the honey soy marinade in a bowl until the honey is dissolved, then pour it over the wings in a zip‑lock bag (or a bowl) and coat evenly.
- 2
Marinate the wings for 30 minutes (or overnight if desired).
- 3
Preheat the oven to 200 °C / 400 °F (180 °C fan). Line a large tray with foil and paper.
- 4
Arrange the wings skin‑side up on the tray, reserve the remaining marinade, and bake for 30 minutes.
- 5
Drain off the juices from the tray and discard them.
- 6
Pour the reserved marinade over the baked wings and toss to coat.
- 7
Reduce oven temperature to 180 °C / 350 °F (160 °C fan) and bake the wings for another 30 minutes, basting with the tray juices every 10 minutes (at 10‑minute, 20‑minute, and 30‑minute marks).
- 8
Remove the wings, transfer to a serving bowl, drizzle any remaining syrup from the tray over them, and garnish with sesame seeds and the sliced green onion.
