I’ve espoused the virtues of chicken wings before in a previous chicken wing recipe, but I’m surprised it wasn’t for this honey soy recipe (probably because I’ve made it so many times I’m on auto-pilot and forget that I’m actually making them).
The actual name of the dish is pretty misleading. If you just mixed honey and soy with chicken wings, it’ll taste pretty flat. It should actually be called Garlic, ginger, honey and soy chicken wings, because it’s really the garlic and ginger that gives it that delicious kick. When I first found the recipe, I scoffed because I really did just want to mix honey, soy and wings together. Who wants to fuss with garlic and ginger? Well, you need to if you want something yummy.
If the Cherubs have a friend over for dinner for the first time, there’s a fair chance they’ll ask for honey soy chicken wings to be served. It’s almost an initiation ritual – if you like these wings as much as I do, then you’re ok and we can definitely be friends. Thus far, luckily for the Cherubs, the wings have received a resounding thumbs up from everyone. And I usually then get a text from their friend’s mum asking for the recipe. So here it is!
Honey Soy Chicken Wings
Serves: 6 people
- 2 kg chicken mid-wings
- 1/2 cup honey
- 1/3 cup soy sauce
- 6 garlic cloves, finely grated
- 2 tablespoons ginger, finely grated
- Preheat oven to 180 degrees
- Line 2 baking trays with baking paper
- Mix honey, soy sauce, garlic and ginger in a large bowl until combined
- Add the chicken mid-wings and mix well
- Arrange the mid-wings in a single layer on the baking trays
- Bake for 20 minutes, then turn mid-wings and bake for another 20 minutes or until the chicken is nicely browned.
- Serve with rice and steamed vegetables or salad.
- Mid-wings are the wing bits of choice in our family, but if you’re keen on meatier parts, go for the drummettes.