Aug 19

Honey, Soy & Ginger Chicken Wings



Honey Soy and Ginger Chicken Wings




Chicken wings make great snack food … and they feed a lot of people. I like this version coz its sticky sweet and salty with a hint of spice. Super easy, anyone can do it. Usually I just pick up a pre-marinated pack from the store but they only make one flavour: paprika. So today I felt a change was in order.


Mom used to make honey and dark soy baked wings but she’d marinade them before shoving them in the oven. Often times the honey would caramelize too quickly and burn a little. I always wondered how to get around this issue … so to the internet I went and I found my answer with chef John of Foodwishes. The answer is to bake the chicken in the oven, lightly seasoned, until they are cooked thoroughly. Then toss them in the sauce of your choice later. Fantastic!! So today’s recipe has been rather heavily influenced by his recipe, following his technique.




  • 1 pound chicken wings
  • 2 tsp white pepper
  • 2 tsp sesame oil
  • salt
  • 1 tbsp oyster sauce




  • 2 – 3 tbsps marmalade jam
  • 1 tbsp soy sauce
  • 2 tsp oyster sauce
  • 2 tsp grated ginger
  • 3 cloves garlic, chopped
  • 2 tsp honey
  • 2 tsp sambal
  • 1 tbsp sesame seeds




Start off with a pound of chicken wings, tips removed and drums separated from the flats. Place them in a bowl and rub salt, sesame oil, white pepper and oyster sauce all over them. Leave aside to marinade for 30 mins.



Honey Soy and Ginger Chicken Wings1



Now place all the wings on a baking tray lined with foil. Make sure they are all lying in a single layer. Bake at 190ºC for 40 minutes until soft and tender. Turn the pieces half way during the cooking process to ensure even browning.



Honey Soy and Ginger Chicken Wings4




Now make the sauce. Put the marmalade jam into the pot, along with soy sauce, honey, garlic, minced ginger, sambal and oyster sauce. Heat until the mixture boils. I happened to have orange and ginger jam, so I used that. Once the chicken is done, transfer them to a metal bowl immediately and pour over the sauce to coat. Toss the chicken to coat all sides. Add more sauce if necessary. I am taking a leaf out of Chef John’s book by using the marmalade jam simply to produce extra stickiness and fruity flavour.




Honey Soy and Ginger Chicken Wings6





Honey Soy and Ginger Chicken Wings5




This is guaranteed to produce the most succulent and juicy chicken wings ever. Way better than frying, these are full of flavour and oh-so delicious. The sauce will cling to the chicken and dry slightly to a sticky, finger-licking good consistency.  This is the first time I have made this and I am already a fan of this method for making wings. I would have taken nicer picture of them all nice and plated up on a bed of lettuce and orange slices, except they didn’t last that long. Hey, don’t judge … when you make your own batch, you will understand.




~ Enjoy! ~


Permanent link to this article: http://foodflurries.com/savoury/honey-ginger-soy-chicken-wings

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