I stumbled upon this recipe years ago at a tiny street stall in Hong Kong, where the wings were glazed with a glossy soy sauce that shimmered in the neon glow. It’s a flavor that sticks with you—salty, sweet, with a smoky undertone from the quick broil at the end. Since then, I’ve tinkered with it, trying to replicate that perfect balance of crispy skin and juicy meat in my own kitchen.
Why I Keep Coming Back to This Recipe
The combination of salty soy, sweet honey, and smoky roasted skin is addictive. Each batch reminds me of that street stall, the chaos, and the joy of sharing messy, flavorful wings. It’s a recipe I can tweak endlessly—more garlic, less honey, a squeeze of lime—and still find comfort in its familiar, savory punch.
Breaking Down the Magic Ingredients
- Soy Sauce: Gives a salty, umami punch that makes the skin glossy and flavorful.
- Honey: Adds sweetness and helps with caramelization, creating that irresistible sticky glaze.
- Garlic: Brings a pungent, earthy aroma that complements the soy and sweet notes.
- Rice Vinegar: A splash brightens the flavor and cuts through the richness.
- Chicken Wings: Fresh, meaty, with skin that crackles when baked, the star of the show.
- Cooking Oil: Helps in frying or roasting, ensuring even browning.
- Lemon (optional): A quick squeeze at the end lifts the sauce with bright citrus.
Tools of the Trade for Bat Wings
- Baking sheet with a rack: Ensures even cooking and crispy skin without sogginess.
- Small mixing bowls: For marinating and glazing.
- Basting brush: To apply marinade and glaze evenly.
- Kitchen tongs: Handling hot wings without mess.
- Meat thermometer: To check doneness precisely.
Step-by-Step for Perfectly Glazed Bat Wings
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Pat chicken wings dry and score the skin slightly to help the marinade seep in.
Step 3: Mix soy sauce, garlic, honey, and a splash of rice vinegar to make your marinade.
Step 4: Marinate the wings for at least 30 minutes, ideally a few hours for more flavor.
Step 5: Arrange wings on a baking sheet lined with foil, skin side up.
Step 6: Bake for 35-40 minutes until golden, crispy, and sizzling.
Step 7: Baste with marinade halfway through, then crank up the heat for a few minutes to get extra crispy.
Step 8: Let rest 5 minutes before tossing in a quick glaze of soy and honey.
Cooking Checkpoints & Tips to Nail It
- Wings should be crispy and golden, with a crackly skin that’s not burnt.
- The marinade should smell rich and slightly sweet, not overpowering.
- Internal temperature of the thickest part should reach 75°C (165°F).
Common Mistakes and How to Fix Them
- Over-baking at low heat causes soggy wings.? Use a high heat at the end to crisp the skin.
- Moisture prevents crispiness.? Pat wings dry before marinating.
- Short marination results in bland flavor.? Marinate longer, up to a few hours.
- Crispiness suffers if wings sit too low.? Adjust oven rack to top position for crisping.
Hong Kong-Style Glazed Chicken Wings
Equipment
- Baking sheet with rack
- Small mixing bowls
- Basting brush
- Kitchen tongs
- Meat thermometer
Ingredients
- 2 lbs chicken wings preferably fresh
- 1/4 cup soy sauce for marinade and glaze
- 2 cloves garlic minced
- 3 tbsp honey for sweetness and caramelization
- 1 tbsp rice vinegar brightens the marinade
- 1 tbsp cooking oil for baking and basting
- 1 lemon lemon optional, for finishing
Instructions
- Preheat your oven to 200°C (390°F) and line a baking sheet with foil, placing a rack on top to allow air circulation and crisping.
- Pat the chicken wings dry with paper towels to remove excess moisture, which helps achieve crispy skin.
- In a small bowl, whisk together soy sauce, minced garlic, honey, and rice vinegar until well combined. This creates a rich, fragrant marinade.
- Add the wings to the marinade, tossing to coat thoroughly. Let them marinate for at least 30 minutes, or up to a few hours for deeper flavor.
- Arrange the marinated wings on the prepared rack, skin side up, spacing them out evenly for even cooking.
- Bake the wings in the preheated oven for 35-40 minutes, until golden brown and crispy, flipping the tray halfway for even browning if needed.
- About halfway through baking, baste the wings with a brush dipped in the marinade to enhance flavor and glaze development.
- Once baked, increase the oven temperature or broil for 2-3 minutes to achieve extra crispy, caramelized skin, watching carefully to avoid burning.
- Remove the wings from the oven and let them rest for 5 minutes, allowing the juices to settle and the glaze to set.
- If desired, squeeze fresh lemon over the wings for a bright, citrusy finish, then toss the wings in a quick glaze of soy and honey before serving.
- Serve immediately, enjoying the crackly skin and juicy, flavorful meat with a glossy, sticky glaze that’s salty, sweet, and smoky.
