Sticky Soy Chicken Wings
Sticky Soy Chicken Wings combine sweet, salty, and aromatic flavours in a simple format. Chicken wings stay juicy while the glaze thickens and clings. Garlic and ginger add warmth and balance. The result feels indulgent without being complicated.
This dish suits relaxed evenings, casual entertaining, or sharing plates. The ingredients remain accessible and affordable. The flavour feels confident and satisfying. Every element plays a clear role. This dish forms part of the Five Ingredient Fridays collection, where simplicity leads to bold results.
Sticky Soy Chicken Wings combine sweet, salty, and aromatic flavours in a simple format. Chicken wings stay juicy while the glaze thickens and clings. Garlic and ginger add warmth and balance. The result feels indulgent without being complicated.
This dish suits relaxed evenings, casual entertaining, or sharing plates. The ingredients remain accessible and affordable. The flavour feels confident and satisfying. Every element plays a clear role. This dish forms part of the Five Ingredient Fridays collection, where simplicity leads to bold results.
Servings 4 Sharing
Ingredients
- 1 kg chicken wings
- 80 ml soy sauce
- 3 tbsp honey
- 2 cloves garlic finely chopped
- 1 tbsp fresh ginger finely grated
Staples (not counted):
Instructions
- Preheat the oven to 200°C (180°C fan).
- Line a baking tray with parchment paper.
- Place the chicken wings in a large bowl.1 kg chicken wings
- Add a small amount of oil and toss to coat lightly. The chicken should not be greasy.Olive oil
- Season lightly with black pepper.Black pepper
- Arrange the wings on the tray in a single layer.
- Roast for 30 minutes, turning once.
- Add soy sauce, honey, garlic and ginger to a saucepan.80 ml soy sauce, 3 tbsp honey, 2 cloves garlic, 1 tbsp fresh ginger
- Heat gently while stirring.
- Simmer for five minutes until slightly thickened.
- Remove the wings from the oven.
- Brush generously with the glaze.
- Return the wings to the oven.
- Roast for a further 10 minutes.
- Turn once and glaze again.
- Remove when sticky and caramelised.
- Serve hot.
Notes
Serving Suggestions:
Serve with steamed rice or noodles.
Crisp slaw adds freshness. Sprinkle with spring onions if desired. Tips and Variations: Dry wings well for crispier skin. Turn wings regularly for even colour. Add chilli flakes for heat. Use dark soy for deeper colour. Storage: Store leftovers in an airtight container. Keep refrigerated for up to two days. Reheat in the oven for best texture. Avoid microwaving where possible.
Crisp slaw adds freshness. Sprinkle with spring onions if desired. Tips and Variations: Dry wings well for crispier skin. Turn wings regularly for even colour. Add chilli flakes for heat. Use dark soy for deeper colour. Storage: Store leftovers in an airtight container. Keep refrigerated for up to two days. Reheat in the oven for best texture. Avoid microwaving where possible.
Nutrition
Calories: 363kcal | Carbohydrates: 15g | Protein: 27g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 104mg | Sodium: 1195mg | Potassium: 274mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 199IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 2mg
