**Disclaimer: This post contains sponsored content from my partnership with Reynold’s Brands featuring their Reynolds Wrap Non-Stick Foil. All opinions expressed are my own.
Honey Soy Chicken Wings: Sweet, Sticky, and Perfectly Baked
If you’re looking for a finger-licking good wing recipe that’s easy to whip up, these honey soy wings are a must-try. Baked to golden perfection and coated in a sticky, sweet-savory glaze, they’re the ultimate crowd-pleaser. Plus, thanks to Reynolds Wrap Non-Stick Foil, cleanup is a breeze.
Why You'll Love This Recipe
Sweet and Savory Perfection: The honey-soy marinade strikes the perfect balance between sweet, salty, and umami.
No frying needed: These wings bake up in the oven in about an hour so you don’t have to deal with the hassle of deep frying. Plus the overall dish is on the lighter side compared to deep fried versions.
Easy Cleanup: Using a non-stick foil like Reynolds Wrap Non-Stick Foil featured here means no sticky mess to scrub.
- Kid-friendly: The sweet and sticky sauce is a favorite amongst kids and makes for a great option for those who prefer a non-spicy wing option.
Prefer Things Spicy? No Problem! Try Gochujang Wings!
If you prefer your wings with a little more kick, you can easily whip up my Gochujang Wings instead. They bring a moderate level of heat with a hint of sweetness, and a guaranteed hit.
Better yet, if you’re feeding a mixed crowd, you can bake both flavors in the same pan by creating a simple foil divider using Reynolds Wrap® Non-Stick Foil. Everyone wins!
Click here for my Gochujang Wings Recipe and enjoy the best of both worlds!
Ingredients You'll Need for Honey Soy Wings
Now back to our sweet and savory honey soy wings…
In addition to the wings and some items for garnish, you just need a handful of staple Asian pantry items to create this flavorful-umami-packed dish.
For the Wings:
- Chicken wings – Split at the joints with wingtips discarded.
- Toasted sesame seeds – For a nutty crunch and beautiful garnish.
- Green onions – Adds a fresh, mild onion flavor.
For the honey soy marinade:
Soy sauce: Provides a salty, umami depth to the marinade.
Dark soy sauce: Adds a richer color and deeper flavor.
Mirin: A slightly sweet Japanese rice wine that balances the salty soy sauce.
Honey: Brings natural sweetness and helps create that delicious sticky glaze.
Toasted sesame oil: Offers a fragrant, nutty undertone.
Ginger: Fresh ginger adds a bit of heat and warmth. You can substitute with half the amount of ground ginger if you don’t have fresh.
Garlic: Infuses the marinade with bold, aromatic flavor.
Black pepper: Enhances the overall seasoning with a mild spicy kick.
Step-by-Step Instructions
Step 1: Marinate the Wings:
- In a bowl or plastic freezer bag, combine all the sauce ingredients and mix well.
- Add the chicken wings and coat them thoroughly in the marinade. Let them sit in the fridge for at least 2 hours, or overnight for even better flavor.
Step 2: Prepare for Baking:
- Preheat your oven to 400°F.
- Line a baking pan with a large sheet of Reynolds Wrap® Non-Stick Foil. If making two flavors of wings, create a 1-inch divider using the foil to separate the sauces.
Step 3: bake the wings
- Arrange the wings on the pan, ensuring they’re spaced apart.
- Bake for 30 minutes, flipping halfway through.
Step 4: baste and bake again
- Reduce the oven temperature to 350°F.
- Generously baste the wings with the remaining sauce using a baking brush.
- Bake for an additional 25-30 minutes, continuing to baste every halfway through. The wings are done when they reach an internal temperature of 165°F and the sauce has caramelized.
Step 5: garnish and serve
- Sprinkle with sesame seeds and chopped green onions.
- Serve immediately and enjoy the finger-licking goodness!
Pro Tip
- Blot your chicken wings before marinating – A dry service allows the marinade to better adhere to the meat. Lay out your chicken wings in a single layer and use paper towels to blot away any moisture on the surface of the chicken.
- Keep an eye out – Be sure to carefully monitor your wings during the final 10 minute stretch of baking to ensure the sugars from the marinade don’t burn.
Pairing Suggestions
These wings go perfectly with a side of fluffy white rice, crisp cucumber salad, or even a cold glass of beer. For a game day spread, serve them alongside veggie sticks and your favorite dipping sauces.
Make These Honey Soy Wings Today!
Whether you’re hosting game night, meal prepping, or just craving something sticky and delicious, these Honey Soy Wings are a guaranteed win. Plus, with Reynolds Wrap Non-Stick Foil, you’ll spend less time scrubbing and more time enjoying.
Give them a try and let me know your thoughts in the comments below!
Craving More Easy Chicken Recipes?
Honey Soy Wings Recipe
2.5 pounds chicken wings, halved at joints and wingtips discarded
2 tsp toasted sesame seeds for garnish
1 stalked chopped green onions
FOR THE HONEY SOY MARINADE
4 tbsp soy sauce
2 tbsp dark soy sauce is the
2 tbsp mirin
1/4 cup honey
1 tbsp sesame oil
1 tsp grated ginger
2 tsp minced garlic
1/2 tsp black pepper
- Prep Time: 2 hours
- Cook Time: 1 hour
- Total Time: 3 hours
- Yield: 3-4 servings 1x
- Category: Appetizer, Side Dish, Snack, Entree
- Method: Bake
- Cuisine: Korean, Asian
Ingredients
1. Lay out your wings on a baking pan or plate and use a paper towel to blot off excess moisture from the wings.
2. Combine the ingredients for the marinade into a bowl or zip loc bag. Add the chicken wings and let marinate in the fridge for at least 2 hours (you can also leave it overnight).
3. Pre-heat oven to 400 degrees Fahrenheit.
4. Line baking pan with a large sheet of Non-Stick Foil. Create a 1 inch divider in the middle of the pan to separate the wings. Place your wings on the pan spaced apart and bake for 30 minutes, flipping halfway through.
5. Remove the pan from the oven and reduce the oven temperature to 350 degrees. Use a baking brush to generously baste the wings on both sides with the sauce.
6. Return the pan to the oven and allow to bake for an additional 25-30 minutes or until the sugars in the sauce have caramelized and an internal temperature of the meat has reached 165 degrees Fahrenheit. Continue to flip and baste the wings with sauce halfway through.
7. Garnish with sesame seeds and green onions. Serve immediately.
