Hong Kong-Style Glazed Chicken Wings
These crispy chicken wings are coated in a glossy, savory-sweet soy glaze with garlic and honey, then broiled to perfection for a smoky, crackly skin. The baking process ensures juicy meat inside while achieving a caramelized exterior that’s both sticky and flavorful. Perfect as a finger-licking appetizer or main dish with a vibrant, crispy finish.
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.
Notes
For extra crispy skin, ensure wings are thoroughly dried before marinating and use high heat during baking. Marinate longer for more flavor infusion. Keep a close eye during broiling to prevent burning.