Honey Soy Chicken Wings

Honey Soy Chicken Wings

Not sure of the origins of this dish but most probably it is Chinese as most of the Chinese restaurants serve this as an entree or even mains, but a lot of non-Chinese restaurants offer the same thing or something similar such as the American style buffalo wings.  But regardless of its origins its worth a try as every child and adult will love the good mix of the sweetness of honey and the savoury taste of soy sauce, just make sure that you use your hands to enjoy the most.


Ingredients

800g chicken wings
1 tsp freshly ground black pepper
1 cup honey
1/2 cup soy sauce
2 tbsp vegetable oil
4 tbsp ketchup
2 cloves garlic, minced
roasted sesame seeds

Method


  1. In a small bowl, mix together honey, soy sauce, oil, ketchup, pepper and garlic. Place this mixture in the microwave for 1 minute in medium setting, this loosens up the liquid which makes it easier to handle.
  2. Now pour chicken over the mixture, making sure each wing is coated evenly.
  3. Place the wings in a roasting rack then bake in a preheated oven at 180C for 45 minutes, baste occasionally with the left over sauce.
  4. Once cooked sprinkle with roasted sesame seeds.
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12 Responses

  1. kiwidutch says:

    I have a similar recipe that an old Chinese-Malaysian house-mate gave me and it’s delicious. I haven’t tried a recipe with sesame seeds though, so maybe it’s time for me to give your a go ( when I can get back on my feet and into my kitchen again). The photo is certainly doing a great job of selling the recipe as it’s looks gorgeous!

  2. First time I tried this dish was in NZ cooked by a Fijian, but I don’t think the dish originated in either NZ or Fiji! Thats a lot of honey – a cup for 800 grams wings?

  3. Judy says:

    I will have to try this. I’ve been using Mae Ploy and like the sweet heat of that, but always prefer homemade sauces if possible. Will probably add some red pepper flakes for a little heat.

    Great pic, BTW. Would love to know what camera and lens you use, your photos are always excellent.

    • rsmacaalay says:

      Sorry for this late reply as I was in a holiday in Gold Coast 🙂
      Anyways my camera is an Olympus E-520 and the lens I use is 18-180mm, I always use max aperture at the 180mm so it has that bokeh effect on the background and I use natural light as possible, but during winters where the sun is out at 5PM then I use my dining table lights but adjust my white balance accordingly.

  4. saminacooks says:

    WOW, this picture looks so delicious! I can’t wait to try this one!

  5. purplebirdblog says:

    Honey and soy go so well together!

  6. This looks delicious! I like the addition of sesame seeds, they will definitely add an interesting depth of flavour.

  7. As always, a magnificent recipe and photo.
    🙂 Mandy

  8. EatingPlaces says:

    I will be making this very soon. Thank you for the great (and simple, always a plus!) recipe. I love when I already have everything in my kitchen for a recipe and I just need to buy the meat.

  1. February 5, 2011

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