1 kg chicken wings
60 ml honey
1 pcs 3 cm ginger (peeled and grated)
3 cloves garlic (finely chopped)
2 tbsp light soy sauce
1 tsp salt
½ tsp black pepper
1 tbsp vegetable oil
¼ cup water
Did someone say chicken wings?
One of the most versatile meat options, chicken wings can be used to whip up amazing home-cooked snacks that pair deliciously as side dishes with dinner, not forgetting the lip-smacking finger foods they make for while you have your weekend dose of beers. Whether fried or grilled, you can prepare any kind of dish with these delicate wings but today, we want to share the flavors from the Malaysian Chinese kitchens with our recipe on the Sticky Honey Soy Chicken Wings!
What makes the Sticky Honey Soy Chicken Wings so irresistible lies in its perfect glaze that is used to marinate the wings before cooking them in the oven. A mixture using one of the must-have Chinese sauces, the glaze comprises the all-famous liquid condiment light soy sauce coupled with sticky honey as well as hints of garlic and ginger.
Light soy sauce is a very important ingredient in Chinese cooking especially for its salty kick and the soy aroma it delivers to the dish. The soy sauce has also found its way to Malay and Indian homes to elevate a range of fusion dishes that came about due to the amalgamation of cultures in Southeast Asia - take Singaporean cuisine for example!
Also a common ingredient in stir-fry and for seasoning, light soy sauce is often chosen over dark or thick alternatives because it does not give the food a deep color. Just in small amounts, you can enjoy the goodness of the sauce in abundance while retaining the color of the dish!
Devour this, sweet yet slightly salty, crispy chicken wings that are bound to satisfy your chicken fix!
If this is your first attempt at making the Sticky Honey Soy Chicken Wings, fret not - we will be here to help you. Read on for more tips on how to make Sticky Honey Soy Chicken Wings and some commonly asked questions you might need answers for.
While soy sauce is a necessary ingredient used in this recipe (we have used 2 tablespoons), the sweetness of honey balances the saltiness of the glaze. Topped with a hint of spice offered by the grated ginger and chopped garlic, you will not be biting into a chunk of salt-infused chicken meat but rather one that is packed with a range of flavors that will dance in delight on your palate.
If you prefer to reduce the salt content in your dish, you can choose to season the chicken wings with pepper and oil only.
Fun fact: Ginger and garlic help to take away the raw taste of the meat, which makes them very popular in a variety of Asian dishes.
The chicken wings are best enjoyed with its sticky sweet and salty zest. However, if you are cooking the dish for guests who prefer a hot kick to their wings, you can consider adding a teaspoon of chili powder or chili flakes when marinating the chicken together with the glaze. Should you want to retain the flavors of the wings with the original recipe, you can serve chili sauce with the wings for those who would love to add their preferred amount of spice to each bite.
If there is a need to reheat the chicken wings, we would advise you to put them back into the oven instead of the microwave. However, do ensure that the oven is not too hot as that could charr the wings and affect the sticky consistency. Nevertheless, the wings are best eaten when served hot fresh from the oven.
You can slice some onions for garnish and add some parsley to add colors to the dish.
Place chicken wings on a plate or dish and serve hot.