Honey and Soy Sticky Chicken Wings
YESSSS I made these baked honey and soy sticky chicken wings for the weekend and they turned out AMAZING.
I only need these chicken wings and a Sherlock marathon to complete my staycation dream — and a cold beer of course.
These baked wings are perfect for any game night, friends reunion, movie marathon, etc.
For me, sticky chicken wings have a special place in my foodie heart. The reason is really cheesy, so prepare to hear it —read it— without vomiting. When Will (AKA the boyfriend) and I started dating one of our first “romantic spontaneous dates” was in a Buffalo-style chicken wings restaurant. Classy I know.
In that moment I realized that was true love. You know that someone is a keeper when he sees you eating a full bucket of spicy and sticky chicken wings and still looks at you as a princess — instead of the Hannibal Lecter bloody look that I had.
Well, after this brief storytelling of love and food I will return to the recipe.
These oven baked chicken wings are crispy and moist enough. The meat just releases from the bone so easily. That’s one of the things that I like the most about baking chicken wings. The result is less greasy and the meat is well cooked.
But the star of this dish is the sauce. Rich and sweet, beautiful dark soy and honey thick glaze that makes every chicken wing a piece of heaven.
I used to make this sauce for noodles, but once I tried it with chicken wings I knew it was a winner decision. This sauce truly is incredibly versatile. As I just said, you can use it with noodles, chicken, salmon and even salads. The finish will be sweet with a lot of Asian influence.
- 500 gr chicken wings 9 - 12 wings
- ½ cup all purpose flour
- 1 tsp black pepper
- 1 tsp white pepper
- 1 tsp fine salt
- 1 tbsp garlic powder
- 1 tbsp paprika
- Kosher salt
- Sesame seeds
- ½ cup soy sauce
- ¼ cup honey
- 1 tsp sesame oil
- 1 tsp cornstarch
Preheat the oven to 220ºC (430ºF)
In a bowl add the flour, the black and white pepper, the fine salt, the garlic and the paprika. Mix well.
Dry the chicken wings with a paper towel. (note 1)
Dip the chicken wings in the bowl with the powder ingredients. Place the wings on an oven sheet.
Bake the wings for 45 minutes. Flip the wings every 15 minutes.
In a small pan add the ingredients for the soy and honey sauce except the cornstarch. With a spoon, take a little bit of the sauce and mix with the cornstarch and then pour it into the mix. This way you avoid lumps of cornstarch. Stir the sauce until it’s thick enough.
Take the wings out of the oven and dip them into the sauce. Sprinkle with some sesame seeds.
- The dryer your meat is the crispier the result will be. Golden rule!