Honey Soy Wings

Name: Honey Soy Wings
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 4
Ingredients: 1.3 kg (2½ lb) chicken wings, wingettes or drumettes, or cut up whole wings; 1 tsp white sesame seeds; 1 stem green onion, finely sliced; 4 tbsp honey; 5 tbsp light soy sauce; 1 tbsp dark soy sauce; 3 tbsp apple cider vinegar, or another clear vinegar; 1 large garlic clove (, crushed using garlic press (or finely minced or grated)); ½ tbsp canola oil

Glossy honey soy wings garnished with sesame seeds and green onion on a baking tray. — Sticky honey soy wings, finished with sesame and green onion.

Oven-baked chicken wings coated in a sticky honey-soy glaze, finished with sesame seeds and green onion.

By Cookin' KitchenOctober 18, 2026Updated October 19, 2026

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Total: 1 hour 5 minutes
Servings: 4 servings

Prep: 5 minutes
Cook: 1 hour
Total: 1 hour 5 minutes
Servings: 4

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Recipe

Honey Soy Wings

Oven-baked chicken wings coated in a sticky honey-soy glaze, finished with sesame seeds and green onion.

Cookin' · https://cookin.club/recipes/honey-soy-wings

Prep: 5 minutes
Cook: 1 hour
Total: 1 hour 5 minutes
Servings: 4

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Ingredients

4 servings

For 4 servings

1.3 kg (2½ lb) chicken wings, wingettes or drumettes, or cut up whole wings
1 tsp white sesame seeds
1 stem green onion, finely sliced

Honey soy marinade

4 tbsp honey
5 tbsp light soy sauce
1 tbsp dark soy sauce
3 tbsp apple cider vinegar, or another clear vinegar
1 large garlic clove (, crushed using garlic press (or finely minced or grated))
½ tbsp canola oil

Equipment

Bowl
Ziplock bag
Large tray
Oven
Serving bowl

Instructions

Step 1: Mix the marinade ingredients in a bowl until the honey dissolves. Pour the marinade over the wings in a ziplock bag.
Tip: If using a bowl instead of a bag, toss the wings regularly so they stay coated.
Step 2: Marinate the wings for 30 minutes. You can marinate them overnight, but it does not noticeably improve the flavour in the meat.
Step 3: Preheat the oven to 200°C/400°F (180°C fan). Line a large tray with foil, then paper.
Step 4: Spread the wings skin-side up on the tray, reserving the marinade. Bake for 30 minutes.
Step 5: Drain the juices from the tray and discard them. This helps the sauce thicken.
Step 6: Pour the reserved marinade over the wings and toss to coat. Spread the wings out again, skin-side up.
Step 7: Turn the oven down to 180°C/350°F (160°C fan). Bake the wings for 30 minutes, basting with the tray juices every 10 minutes, for 3 bastes. Rearrange the wings if they are cooking unevenly; turn them over if they brown too quickly. The sauce should be syrupy by the end so you can glaze the wings.
Step 8: Transfer the wings to a serving bowl. Pour the syrup from the tray over them and sprinkle with sesame seeds and green onion.

Notes

Substitutions and storage

For whole wings, use 1.4 kg and reserve the tips for chicken stock. Dark soy sauce can be replaced with the same amount of light soy sauce; the wings will be paler and have slightly less soy flavour. Light soy sauce can be replaced with the same amount of all-purpose soy sauce. Alternatively, use 4 tablespoons extra dark soy sauce for a darker colour and more intense soy flavour.

Apple cider vinegar can be replaced with rice wine, white wine, red wine, sherry or plain white vinegar. For drumsticks or bone-in thighs, there is no need to drain the juices partway through cooking. For boneless, skinless thigh or breast, use a sauce finish instead.

If the tray juices are still watery at the end, transfer the wings to a plate and return the empty tray to the oven until the juices thicken, then brush the syrup over the wings. Cooked wings keep in the fridge for 3 to 4 days. To freeze uncooked wings with marinade, thaw them thoroughly before cooking.