Sticky Honey Soy Chicken Wings

About this recipe

These wings are baked rather than fried, then tossed in a glossy honey and soy glaze. The trick is to bake them until the skin is golden before adding the sauce, so they turn sticky instead of soggy. Serve with rice and steamed greens for dinner, or on a platter for a party.

Method

1. 1

   Step 1

   Heat the oven to 220°C (200°C fan-forced). Line a large baking tray with baking paper.

   220°C

2. 2

   Step 2

   Pat the wings dry with paper towel, toss with the oil and a pinch of salt, and spread out on the tray in a single layer.

3. 3

   Step 3

   Bake for 30 minutes, turning once, until golden and crisp.

   30 min

   Tip: Dry skin plus a hot oven is what makes wings crisp.

4. 4

   Step 4

   Meanwhile, stir the honey, soy sauce, garlic and ginger together in a small saucepan and simmer for 2 minutes until slightly thickened.

   2 min

5. 5

   Step 5

   Pour the glaze over the wings, toss to coat and bake for another 10–15 minutes, until sticky.

   12 min

6. 6

   Step 6

   Scatter with sesame seeds and spring onion and serve hot.

   Tip: Chicken is cooked when the juices run clear and the thickest part reaches 74°C.