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Hong Kong-Style Glazed Chicken Wings

These chicken wings are marinated in a savory soy sauce, honey, and garlic mixture, then baked until crispy and glossy with a smoky undertone. The final dish features crackly skin and juicy meat, coated in a sticky, flavorful glaze that’s both salty and sweet. Perfect for sharing, their irresistible appearance and bold taste make them a street-food favorite turned home recipe.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Hong Kong
Servings 4
Calories 320 kcal

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.