Hong Kong-Style Soy Glazed Chicken Wings
These crispy chicken wings are coated with a glossy, savory glaze made from soy sauce, honey, garlic, and rice vinegar. They are baked until golden and crackly, then finished with a quick toss in a flavorful glaze, resulting in a juicy interior and irresistibly sticky, crispy skin.
Equipment
- Baking sheet with rack
- Small mixing bowls
- Basting brush
- Kitchen tongs
- Meat thermometer
Ingredients
- 1.5 pounds chicken wings fresh, skin-on
- 1/4 cup soy sauce preferably dark soy for richer color
- 2 cloves garlic minced
- 2 tablespoons honey for caramelization and sweetness
- 1 tablespoon rice vinegar brightens the glaze
- 1 tablespoon cooking oil for roasting
- 1 optional lemon for squeezing at the end
Instructions
- Preheat your oven to 200°C (390°F). Place a rack inside your baking sheet to allow air circulation for crispy skin.
- Pat the chicken wings dry with paper towels, then score the skin slightly with a knife to help the marinade seep in and promote crispiness.
- In a small bowl, whisk together soy sauce, minced garlic, honey, and rice vinegar until well combined. This creates a flavorful marinade and glaze.
- Submerge the wings in the marinade, turning to coat evenly. Marinate for at least 30 minutes, or up to a few hours for more depth of flavor.
- Arrange the wings on the prepared baking sheet, skin side up, leaving space between each piece for even roasting.
- Bake the wings in the preheated oven for 35-40 minutes until they are golden, crispy, and sizzling. Baste with the marinade halfway through to build flavor and shine.
- Once baked, increase the oven temperature or broil for 2-3 minutes to enhance crispiness, watching carefully to prevent burning.
- Remove the wings from the oven and let them rest for 5 minutes. Optionally, squeeze fresh lemon over them for a bright finishing touch.
- Toss the wings in a quick glaze made from the remaining marinade or a fresh batch if desired, ensuring they are well coated and glossy.
- Serve immediately, enjoying the crispy skin and juicy meat with a savory, sticky glaze that shimmers in the light.
Notes
For extra crispiness, broil the wings for the last few minutes. Marinating longer enhances flavor. Adjust the sweetness by adding more honey if desired.