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
- 1 kg chicken wings preferably fresh and meaty
- 60 ml soy sauce for marinade and glaze
- 2 cloves garlic minced
- 30 g honey for sweetness and caramelization
- 15 ml rice vinegar brightens the flavor
- 1 tbsp cooking oil for roasting
- 1 lemon lemon optional, for squeezing at the end
Instructions
- Preheat your oven to 200°C (390°F). Place a baking rack inside a baking sheet to promote even crisping.
- Pat the chicken wings dry with paper towels to remove excess moisture, which helps achieve crispy skin. Score the skin lightly with a knife to allow the marinade to penetrate.
- Mix soy sauce, minced garlic, honey, and rice vinegar in a small bowl until well combined. This will be your marinade and glaze.
- Marinate the wings in the sauce for at least 30 minutes, or up to a few hours if you have time, to develop deep flavor.
- Arrange the marinated wings on the prepared rack, skin side up, making sure they are spaced out for even baking.
- Bake the wings in the oven for 35-40 minutes, until they turn golden brown and crispy. Listen for a sizzling sound and watch for crispy edges.
- Halfway through, use a basting brush to coat the wings with extra marinade, then return to the oven. Turn up the heat or broil for 2-3 minutes at the end to boost crispiness, watching carefully to prevent burning.
- Remove the wings from the oven once they are crispy and hot, and transfer them to a serving plate. Let them rest for 5 minutes to settle the juices.
- Squeeze fresh lemon over the wings for a bright finish, if desired, and brush with any remaining glaze for extra shine.
- Serve hot, with the glossy, sticky glaze coating each crispy wing, ready to enjoy!
