What’s in Honey Soy Chicken Wings?

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.

Lemon garlic chicken mid-wings

There are only a few dishes where the Cherub’s palates align – this is one of them.

Unless you’re watching your cholesterol levels, it’s pretty hard to not like chicken mid-wings. They’re little morsels of bite sized yumminess, easy peasy to cook and because of all that skin, half the flavour is already there even before you’ve done anything to them!

I can’t remember which doctor’s, dentist’s or hairdresser’s waiting room magazine I got the original recipe from because it’s just written on a white napkin, but this is my reduced salt version. I love this recipe because the scrumptious fatty chicken skin negates the need to add sugar for flavor and the lemon helps to cut through the fatty feeling some people may experience.

This is one of the dishes the Cherubs usually request when they’ve got friends over for a play and dinner. I’m happy because prep time is a measly 10 mins and I’ve got a meal where no child is hungrily rearranging their food around their plate, desperately waiting for dessert.

Lemon Garlic Chicken Wings

(Gluten free if using rice flour)

Serves: 4 adults or 2 adults and 4 hungry kids


2 kg chicken mid wings

1 cup rice or plain flour (Daddyken is gluten intolerant so we use rice flour)


  • 2 tablespoons grated garlic
  • 1 tablespoon salt
  • 4 tablespoons olive oil
  • Juice of 1 1/2 lemons


  • Preheat oven to 180 degrees
  • Line 2 baking trays with baking paper
  • Mix marinade in a large bowl
  • Mix mid-wings in with the marinade
  • Coat mid-wings in flour
  • Lay mid-wings upside down on baking paper (make sure you leave some space between them)
  • Bake for 20 mins
  • Turn mid-wings over
  • Bake for another 20 mins or until browned on top

The Cherubs eat the wings as is, but I like a little bit of sauce with mine. I have lots of dill in my garden at the moment, so I mixed together greek yoghurt, dill and a pinch of salt.

Serve with rice and salad. Oh, and don’t forget to eat mid-wings with fingers – it’s yummier that way!