Sticky Oriental Soy Chicken Wings

This recipe is quick and easy to make, and the wings can be eaten straight away or eaten cold as a picnic snack. The sticky soy makes a great marinade for other meats too and can easily be adapted to suit individual tastes. Always ensure that your meat is cooked properly before consuming.

  1. Wash the chicken wings in cold water and pat dry using kitchen paper. If you wish to have buffalo-wing style pieces, cut the wings into two sections, discarding the wing tips.
  2. Place the chicken wings in a large bowl or other container and add all the remaining ingredients.
  3. Using your hands, mix the marinade into the chicken well, massaging the marinade into the meat.
  4. Cover the bowl and leave to stand in a refrigerator; preferably overnight.
  5. Grill or barbecue on a low-medium heat to ensure that they are cooked through. Alternatively, they may be baked at 200°C (390°F, gas mark 6) on the middle shelf of the oven.
  6. Baste every once and a while to ensure the wings do not dry out.

To test whether your chicken is cooked properly, prick a wing with a sharp knife and press the meat beside the cut. If the juice from the chicken runs clear, the meat is cooked. If there is any sign of pink in the juice, the chicken will require further cooking.

If desired, toasted sesame seeds may be sprinkled on top of the wings to provide aroma and make them more attractive.

Notes: If you cannot get your hands on chicken wings, you could try other cuts of chicken like drumsticks or tasty chicken thighs. Why not also try experimenting with other ingredients to create delicious variations of this recipe?
  • Add a few teaspoons of freshly minced chilli or chilli sauce to give your wings a kick.
  • Add some freshly minced garlic for yummy garlicky wings.
  • Substituting the ginger and honey with tomato ketchup and tabasco gives great American-style buffalo wings.
Additional Information:
Number of Portions:
Very easy
Cooking Time:
<45 Min