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Honey Soy Glazed Chicken Wings

Crispy chicken wings coated in a sticky, sweet and savory honey soy glaze. Perfect for parties, game day, or weeknight dinners with an irresistible Asian-inspired flavor.

Janelle

By Janelle

Updated: March 18, 2026

Why I Love This Recipe

These honey soy glazed chicken wings strike the perfect balance between sweet and savory, creating an addictive glaze that caramelizes beautifully during cooking. This recipe draws inspiration from Southeast Asian flavors, combining the umami depth of soy sauce with the natural sweetness of honey, enhanced by aromatic garlic and ginger. What makes these wings special is the two-step cooking process: first baking them until crispy, then tossing in the glossy glaze for a final caramelization. The result is wings with crispy skin and tender meat, coated in a sticky glaze that's simply irresistible. Perfect for entertaining or satisfying those takeaway cravings at home.

  • •Crispy and sticky perfection – The wings are baked until crispy, then coated in a glossy glaze that caramelizes beautifully
  • •Crowd-pleasing flavor – Sweet honey balanced with savory soy sauce appeals to all palates, including kids
  • •Easy preparation – Simple ingredients and straightforward method make this perfect for busy weeknights
  • •Great for entertaining – These wings are ideal for parties, potlucks, or game day gatherings
  • •Better than takeaway – Control the ingredients and sweetness level while saving money

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

  • 1 kg chicken wings (split into flats and drumettes)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp baking powder (for crispiness)
  • 1/3 cup honey
  • 1/4 cup light soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp rice vinegar
  • 3 cloves garlic (minced)
  • 1 tbsp fresh ginger (minced)
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • 2 stalks spring onions (chopped, for garnish)
  • 1 tbsp sesame seeds (toasted, for garnish)

Step-by-Step Instructions

  1. 1

    Preheat oven to 200°C. Line a large baking tray with parchment paper or aluminum foil for easy cleanup. Pat the chicken wings completely dry with paper towels, as moisture will prevent crispy skin.

    ~5 min

    Tip: Drying the wings thoroughly is crucial for achieving crispy skin
  2. 2

    In a large bowl, toss the wings with salt, black pepper, and baking powder until evenly coated. The baking powder helps create an alkaline environment that promotes browning and crispiness.

    ~3 min

  3. 3

    Arrange the wings in a single layer on the prepared baking tray, ensuring they don't overlap. Leave space between each wing to allow hot air circulation for even cooking and maximum crispiness.

    ~2 min

  4. 4

    Bake for 25-30 minutes, flipping once halfway through, until the wings are golden brown and crispy. The skin should be well-browned and the internal temperature should reach 75°C.

    ~30 min

    Tip: Don't open the oven door frequently as this reduces heat and affects crispiness
  5. 5

    While wings are baking, prepare the glaze by whisking together honey, soy sauce, oyster sauce, rice vinegar, minced garlic, ginger, and sesame oil in a small saucepan. Mix cornstarch with 1 tablespoon of water to create a slurry.

    ~5 min

  6. 6

    Bring the glaze mixture to a gentle boil over medium heat, stirring constantly. Add the cornstarch slurry and continue cooking for 1-2 minutes until the glaze thickens and coats the back of a spoon.

    ~3 min

    Tip: The glaze should be thick enough to coat the wings but not so thick that it becomes sticky
  7. 7

    Remove the glaze from heat and set aside. The glaze will continue to thicken slightly as it cools, so don't worry if it seems a bit thin at this stage.

    ~1 min

  8. 8

    Once the wings are cooked and crispy, remove them from the oven and let them rest for 2-3 minutes. This brief resting period allows the juices to redistribute and prevents the glaze from sliding off.

    ~3 min

  9. 9

    Transfer the hot wings to a large bowl and pour the warm glaze over them. Toss gently but thoroughly to ensure each wing is well-coated with the sticky glaze.

    ~2 min

    Tip: Work quickly while both wings and glaze are warm for best coating
  10. 10

    Return the glazed wings to the baking tray and bake for an additional 5-8 minutes to caramelize the glaze. Watch carefully to prevent burning, as the honey can brown quickly.

    ~7 min

  11. 11

    Remove from oven and immediately garnish with chopped spring onions and toasted sesame seeds. The contrast of fresh herbs against the sweet glaze adds both flavor and visual appeal.

    ~2 min

  12. 12

    Serve immediately while hot and crispy. Provide napkins and small plates, as these wings are deliciously messy to eat. Any leftover glaze can be drizzled over the wings for extra flavor.

    ~1 min

How Do I Know It's Ready?

Wings are done when skin is golden brown and crispy, juices run clear when pierced, and internal temperature reaches 75°C. The glaze should be caramelized and glossy, not burnt. If using a meat thermometer, insert into the thickest part of the wing without touching bone.

Frequently Asked Questions

You can prepare the wings up to the initial baking stage and store them in the refrigerator for up to 24 hours. When ready to serve, reheat in a 180°C oven for 10 minutes, then proceed with glazing and final caramelization. The glaze can also be made up to 3 days ahead and stored in the refrigerator.

Final Thoughts

I hope you enjoy making this Honey Soy Glazed Chicken Wings as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!