Description
These Honey Soy Sticky Chicken Wings are a deliciously sweet and savory appetizer featuring tender baked chicken wings coated in a sticky, flavorful glaze of honey, soy sauce, garlic, and ginger. Perfectly baked until crispy and generously tossed in a glossy sauce, they make an irresistible snack or party treat.
Ingredients
Scale
Chicken Wings
- 1 dozen Chicken wings (raw)
- Salt and pepper to taste
Honey Soy Sauce
- 2 Tablespoons Soy sauce
- 1 Tablespoon Honey
- ½ teaspoon Garlic (minced)
- ½ teaspoon Ginger (minced)
- ¼ teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 2 teaspoon Water
- Sesame seeds (for garnish)
Instructions
- Prepare and Bake Wings: Preheat your oven to 375°F (190°C). Season the chicken wings evenly with salt and pepper on all sides. Arrange them in a single layer on a baking sheet lined with parchment paper. Bake for approximately 30 minutes to start cooking the wings through.
- Make the Sauce: While the wings bake, combine soy sauce, honey, minced garlic, minced ginger, and sesame oil in a small saucepan. Bring this mixture to a boil over medium heat. In a small bowl, mix the cornstarch and water until a smooth slurry forms. Add this slurry to the boiling sauce and reduce the heat to low, stirring continuously until the sauce thickens to a glossy consistency. Remove from heat and set aside.
- Baste Wings: After the first 30 minutes of baking, remove the wings from the oven and lightly baste them with the thickened honey soy sauce. Return the wings to the oven and bake for an additional 10 minutes to let the glaze set and become sticky.
- Toss and Serve: Remove the wings from the oven once more and transfer them to a large bowl along with any remaining sauce. Toss the wings thoroughly to coat them evenly in the sticky glaze. Place the wings on a serving dish and garnish generously with sesame seeds before serving.
Notes
- For extra crispiness, you can broil the wings for 2-3 minutes after the final basting step, but watch closely to avoid burning.
- Adjust honey quantity to your preferred level of sweetness.
- Substitute gluten-free soy sauce to make this recipe gluten-free.
- The sauce can be prepared ahead and stored for up to 3 days in the refrigerator.
- Ensure wings are dried well before seasoning to help them crisp up better in the oven.
