Honey Soy Chicken Wings
The secret to sticky wings is not how much honey you use but when it meets the fire. Marinate with honey and go straight onto hot coals, and the sugar burns long before the meat is cooked. So we marinate in soy with garlic and ginger, then brush the honey glaze on in the last few minutes — dark caramel, no bitterness.
- Prep
- 20 min
- Cook
- 25 min
- Rest
- 2 h
- Total
- 2 h 45 min
- Servings
- 4
- Level
- Easy
- Per serving
- 520 kcal
Ingredients
Wings and marinade
Glaze and to serve
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What to use instead
Cider vinegar or the juice of half a lemon stands in for rice vinegar.
Makes: about 16 wings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Prepare the wings
Split each wing at the joint and cut off the tips — they only burn. Pat dry with paper towel or the marinade will slide straight off.
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Step 2: Marinate
Mix soy sauce, crushed garlic, grated ginger, oil and pepper. Pour over the wings, toss and refrigerate for 2 hours.
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Step 3: Set up the fire
Keep the coals moderate: fierce heat scorches the skin long before the meat near the bone is cooked.
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Step 4: Grill slowly
Lay the wings on the grate and cook for 20 minutes, turning every 5 minutes, until the skin is golden and dry to the touch.
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Step 5: Make the glaze
Stir the honey with the vinegar and a spoonful of the leftover marinade — the vinegar keeps the glaze from being cloying.
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Step 6: Glaze
Brush the wings and give them another 4–5 minutes, turning every minute. This is when the dark shine appears, so stay close.
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Step 7: Check
Pierce the meat near the bone: the juices should run clear. If they are pink, move the wings off direct heat for a few minutes more.
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Step 8: Serve
Scatter with sesame seeds and spring onion and serve straight away, while the glaze is still sticky.
Tips & variations
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Tip
The oven does this just as well: 200°C for 30 minutes on a rack, then glaze and give it 8 minutes more.
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Variation
A spoon of chilli paste or sriracha in the glaze turns them hot-and-sweet.
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Swap
Cider vinegar or the juice of half a lemon stands in for rice vinegar.
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Storage
Cold wings keep for 2 days. Reheat them in the oven — a microwave turns the skin rubbery.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 520 kcal | 2,080 kcal |
| Protein | 33 g | 132 g |
| Fat | 34 g | 136 g |
| Carbohydrates | 18 g | 72 g |
Approximate values calculated from standard ingredient data.
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