Name: Sticky Chicken Wings With Honey Soy Sauce
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 kg chicken wings; 1 tbsp cornflour; ¼ cup water; 2-3 tbsp light soy sauce (or GF/vegan alternative); ⅓ cup honey (or maple syrup); 2 tsp ground ginger; 2 tsp garlic powder; 1 tbsp apple cider vinegar; ¼ tsp chilli flakes; 1 tbsp sesame seeds; 1 spring onion (for garnish)

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Sticky chicken wings are a popular dish, especially in Asian-inspired cuisine. Traditionally deep-fried, this healthier, oven-baked version keeps all the rich flavours without the extra oil. Coated in a delicious honey-soy glaze, these wings offer a balanced mix of sweet, savoury, and a hint of heat. Perfect for gatherings, they are also easily adaptable for gluten-free and vegan diets. The dish has evolved with simple ingredients like soy sauce, honey, and ginger that have been staples in Asian cooking for centuries, but modern versions, like this one, tend to favour oven-baking for a lighter twist.

Are sticky chicken wings healthy?

Chicken wings are a great source of protein, and baking them ensures they’re lower in fat compared to fried alternatives. This recipe uses light soy sauce and honey or maple syrup, which help control calorie content while still delivering full-on flavour. The addition of ground ginger, garlic powder, and chilli flakes brings both anti-inflammatory properties and metabolism-boosting effects. Apple cider vinegar aids in digestion, making this dish not only satisfying but also beneficial for gut health. The combination of sesame seeds and spring onions adds a boost of vitamins and minerals, making it a well-rounded dish.

Do you have a diet restriction?

These sticky chicken wings with honey and soy sauce are:

Dairy Free
Nut Free
Low Fat
Ultra Processed Food Free

Method:

Step 1: Prepare the chicken

Begin by preparing your chicken wings if they aren’t already cut. Separate the drumettes from the flats and remove the wing tips (which you can keep for making stock, if desired). Preheat your oven to 200°C (fan) or 180°C for conventional ovens. This ensures the oven is hot enough to crisp the wings and bake them evenly.

Step 2: Bake the chicken wings

Place the chicken wings in a single layer in an ovenproof dish or baking tray. It’s important to give each wing some space so they roast rather than steam, which helps them achieve a crispy exterior. Bake in the preheated oven for 30 minutes. Halfway through, flip the wings to ensure both sides get golden brown and crispy. If you find your chicken wings are releasing a lot of juice I would recommend removing this as it will stop the wings going crispy. You’re looking for a rich, golden colour on the skin, and the fat will render off, making them crisp up nicely.

Step 3: Make the honey soy sauce

While the wings are in the oven, begin making the sticky honey-soy glaze. In a bowl, mix 1 tablespoon of cornflour with ¼ cup of water to create a slurry. This prevents lumps and ensures your sauce thickens smoothly. Once the slurry is smooth, add the remaining ingredients: 2-3 tablespoons of light soy sauce (or a gluten-free or vegan alternative), ⅓ cup of honey or maple syrup, 2 teaspoons of ground ginger, 2 teaspoons of garlic powder, 1 tablespoon of apple cider vinegar, ¼ teaspoon of chilli flakes, and 1 tablespoon of sesame seeds. Stir everything together thoroughly. Transfer the sauce to a small saucepan and heat on a low flame. Stir the sauce constantly as it begins to thicken. You’ll know it’s ready when the sesame seeds are evenly suspended throughout the sauce rather than floating on top. This takes a few minutes of stirring, so be patient, as it’s key to achieving that perfect sticky consistency. If the sauce thickens too much, you can loosen it slightly with a tablespoon of water.

Step 4: Add the sauce to the chicken wings

After 30 minutes of baking, remove the wings from the oven. Pour the sticky honey and soy sauce mixture over the wings, ensuring each wing is thoroughly coated. A good tip is to use a spoon or spatula to flip and turn the wings in the sauce so they’re evenly covered. If you’re using a smaller tray, you can gently shake it back and forth to help the sauce coat all the wings. Once coated, return the wings to the oven for an additional 10 minutes. During this time, the sauce will thicken and stick to the chicken, creating that signature glazed effect.

Step 5: Garnish and serve

Once the wings are sticky and perfectly glazed, remove them from the oven. Thinly slice the green ends of a spring onion and sprinkle them over the top for a burst of freshness. Serve the wings with your choice of sides—steamed rice, a light salad, Asian appetisers like dumplings or spring rolls, or even fries for a more casual meal. These sticky chicken wings are incredibly versatile and guaranteed to be a crowd-pleaser!

Variations:

For a nutty twist, substitute sesame seeds with crushed peanuts or almonds.
If you prefer a spicy kick, add a teaspoon of sriracha or increase the chilli flakes.
For a smokier flavour, mix in ½ teaspoon of smoked paprika or a dash of liquid smoke to the sauce.
Swap the chicken wings for chicken drumsticks or thighs; adjust the cooking time as they may take longer.
For a zesty finish, squeeze fresh lime juice over the wings just before serving.

FAQ:

Can I use boneless chicken for this recipe?
Absolutely! Boneless thighs work well but make sure whatever cut you use, it has skin as the sauce wont stick as well to chicken without skin.
How can I make this recipe gluten-free?
Simply use tamari or another gluten-free soy sauce alternative, and ensure the cornflour you’re using is gluten-free.
Can these chicken wings be made ahead of time?
Yes, you can bake the wings up to the first step and store them in the fridge. When ready to serve, heat them back up and continue with the sauce and second bake.
Can I freeze the chicken wings?
You can freeze the wings after the first bake. Let them cool completely, then freeze in an airtight container. Thaw them in the fridge, then glaze and bake them when ready to serve.
How long can I store leftovers?
Leftover wings can be kept in the fridge for up to 3 days. To reheat, bake in the oven to maintain their crispy texture rather than microwaving.
What side dishes work well with these wings?
Serve these wings with steamed jasmine rice, an Asian-style slaw, stir-fried vegetables, or even roasted sweet potatoes for a hearty meal.
Can I make the sauce without honey?
Yes, for a vegan version, substitute the honey with maple syrup or agave syrup. The sauce will still be sticky and delicious!

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