Honey Soy Chicken Wings

Whether you’re gearing up for game day or just want a quick dinner, this Honey Soy Chicken Wings recipe is your new best friend. It’s super easy and packed with sweet-savory flavors that’ll make everyone lick their fingers (literally).

Along with citrus caramel chicken wings, honey soy chicken wings are one of the dishes we make often. We love them as an appetizer when entertaining a crowd or as a main meal with a side of salad. They’re always a hit at parties and potlucks, you’ll find everyone huddled around them trying to score the last piece.

A delicious medley of sweet and salty flavors with notes of ginger and garlic, these Asian-style wings are finger-licking, lip-smacking delicious. They’re seriously addictive, you should see the huge pile of wingettes and drummettes we go through each and every time we have a craving!

Ingredient notes

• Chicken wings– split into flats and drums. Not feeling wings tonight? The marinade is delicious on chicken thighs and thighs, too!
• Salt and pepper– seasonings
• Honey– adds a floral sweetness to the marinade. You can substitute brown sugar for a touch of molasses flavor
• Soy sauce– use low-sodium to control the salt
• Garlic and ginger– these aromatics add depth of flavor. Fresh is best, but you can substitute ground ginger and garlic powder for ease.
• Sesame oil- for a toasted, nutty aroma and flavor
• Orange juice- cuts through the sweetness; you can also use rice vinegar
• Sesame seeds and green onions– for garnishing

How to make honey soy chicken wings

Baked honey-soy sauce chicken wings are not only a crowd favorite, but they’re also easy to make with 10 minutes of prep and pantry staples you probably already have on hand. You get so much flavor for so little work!

• I like to pulse the ginger and garlic in a food processor just until smooth or grate them before adding to the marinade. This is a great way to get the most out of these aromatics without bits and pieces to bite into.
• Combine the pureed ginger and garlic, soy sauce, honey, orange juice, and sesame oil and stir until well blended.

• Drain the chicken well and pat it dry to prevent the extra water from diluting the marinade. Season with salt and pepper to taste.
• Bake the wings at 400 F oven for about 40 to 50 minutes, turning them halfway through. You can also air fry them at 375 F for about 20 to 25 minutes, flipping them midway of cooking time.
• Use a wire rack set over a rimmed baking sheet rather than in a baking dish. This way, the wings are not sitting in a pool of expelled grease, and they develop a nice overall texture. No soggy bottoms!

The hardest part of the recipe, really, is waiting for the chicken to marinate in that amazing honey soy sauce mixture. I am sure you’d want to get your hands on these scrumptious wings ASAP, but I highly recommend marinating them overnight, or at the very least for 4 hours, for the best flavor. If you want to skip the step, you can definitely do it in a slow cooker!

Slow cooker method

• Process the ginger and garlic in a food processor or blender until smooth. In a bowl, combine soy sauce, honey, orange juice, pureed ginger-garlic, and sesame oil.
• Season the chicken wings with salt and pepper to taste, then place them in the slow cooker.
• Add the sauce mixture and stir until the chicken wings are fully coated.
• Cook on HIGH for about 2 to 3 hours or on LOW for about 3 to 4 hours until chicken wings are tender but not falling apart and a thermometer inserted in the thickest part reads 165 F.
• Transfer the liquid to a saucepot and thicken with a cornstarch slurry. Pour over cooked chicken as a sauce or use for basting.
• For a crisp, browned skin, arrange chicken in a single layer on a baking sheet and broil for about 2 to 3 minutes. Baste with the thickened glaze partway through.

How to serve and store

• These baked honey soy chicken wings make a great party food but are also a satisfying meal on their own. Serve them with some vegetables such as asparagus mushroom saute and steamed rice to soak up the sweet-savory glaze.
• Transfer leftovers in a container with a lid and refrigerate for up to 3 days or freeze for up to 3 months.
• Warm them in a 350°F oven for about 10 to 12 minutes, or in an air fryer for about 4 to 6 minutes, until heated through.