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 pounds chicken wings preferably fresh
- 1/4 cup soy sauce
- 2 cloves garlic minced
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon cooking oil for roasting
- 1 lemon lemon optional, for squeezing at the end
Instructions
- Preheat your oven to 200°C (390°F) and set a baking sheet with a rack inside to heat up as well.
- Pat the chicken wings dry with paper towels, then score the skin lightly with a knife to help the marinade seep in.
- In a small bowl, whisk together soy sauce, minced garlic, honey, and rice vinegar until well combined. This creates a flavorful marinade and glaze.
- Place the wings in a large bowl and pour half of the marinade over them. Toss well to coat evenly, then let them marinate for at least 30 minutes or up to a few hours for deeper flavor.
- Arrange the marinated wings on the preheated rack set inside the hot baking sheet, skin side up. This allows the fat to drip away and helps crisp the skin.
- Bake the wings in the oven for 35-40 minutes, until they are golden brown and crispy, and the skin crackles when pressed.
- Halfway through baking, baste the wings with the remaining marinade using a basting brush to enhance flavor and glaze buildup.
- Once baked, turn on the broiler for 2-3 minutes to get a smoky, crispy finish. Keep a close eye to prevent burning.
- Remove the wings from the oven and let them rest for 5 minutes. If desired, squeeze fresh lemon juice over for a bright, citrusy kick.
- Toss the wings in a little extra soy and honey glaze if you like them extra sticky, then serve hot and crispy, garnished with sliced scallions or sesame seeds if desired.
