Hong Kong-Style Glazed Chicken Wings
These chicken wings are baked until crispy and golden, then glazed with a glossy, savory-sweet soy-honey sauce that creates a sticky, flavorful coating. The dish features a balance of salty, sweet, and smoky notes, with crisp skin contrasting tender, juicy meat, finished with a quick broil for extra crunch.
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!