Sticky Soy Sauce Wings

These baked soy sauce chicken wings are coated in a sticky, sweet and salty sauce and makes for some finger-licking flavor.

Who doesn’t love wings? I have to say, wing night is right up there with taco night at my house. Everyone gets excited for wing night.

The only question is which wings are we having? Nacho Wings? Salt and Vinegar Wings? Or now these Sticky Hoisin Chicken Wings…

A couple of our favorite wing recipes are fried but some are oven baked. I’m definitely not afraid to break out the oil and go in for the deep fry but an oven baked recipe is definitely a little easier to deal with on a busy night.

There’s even some wing recipes I’ve seen that cook right in your slow cooker…haven’t tried that yet but it’s on the list!

But you do have to marinate these wings and I do like to marinate them overnight if possible. If you get them in the marinade in the morning and give them a good 6-8 hours that’ll work too. They’re still going to be one of the best wings you’ve ever tasted…

So get them in the marinade which is made up of hoisin, soy sauce, ginger, garlic, brown sugar, rice wine and sriracha – just a teaspoon for some background heat – not too much to make them super spicy. You’ll use half the sauce to marinade the wings and half to baste on the wings as they cook.

After they soak up all that marinade they go into the oven to bake.

These wings are going to bake at 425 – pretty high heat – but that’s the way to make them come out crispy like a fried wing, without using all the oil.

Definitely a 10 napkin dinner here…which makes dinner that much more fun.

Sticky Soy Sauce Wings

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• Author: Dan George
• Total Time: 55 minutes
• Yield: Serves 6
• Diet: Omnivore

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Description

Sweet, salty, and sticky chicken wings baked to perfection. A flavor explosion in every bite!

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Ingredients

Units USM Scale 1x2x3x

• 3 lbs (1361 g) chicken wings
• 1 tbsp (15 ml) cornstarch
• 1 tbsp (15 ml) water
• sesame seeds
• chives
• 0.5 cups (118 ml) hoisin sauce
• 1 cups (237 ml) soy sauce
• 0.25 cups (60 ml) rice wine vinegar
• 0.25 cups (60 ml) water
• 0.5 cups (118 ml) brown sugar
• 1 tsp sriracha
• 1 tsp ginger paste
• 4 garlic cloves

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Instructions

1. Mix the sauce ingredients together in a bowl, then marinate the chicken wings in 1 cup of the sauce in a large bowl or resealable bag for 8 hours or overnight. Reserve the extra sauce for basting.
2. Remove the wings from the marinade (discarding the marinade) and place them on a wire rack over a foil-covered baking sheet.
3. Bake at 425°F (220°C) for 30 minutes.
4. While the wings are baking, pour the remaining sauce into a saucepan and bring to a boil. Thicken the sauce with the cornstarch mixture and bring to a boil again. Remove from heat and cover until the wings are done.
5. Remove the wings from the oven and baste with a thick layer of the sauce.
6. Return the wings to the oven for an additional 5 minutes.
7. Garnish with chives and sesame seeds. Serve any extra sauce on the side for dipping.

Notes

• For extra crispy wings, ensure they are completely dry before baking. Pat them with paper towels after marinating.
• To make this recipe ahead of time, prepare the sauce and marinate the wings up to 24 hours in advance. Bake just before serving.
• If you don’t have rice wine vinegar, substitute with an equal amount of apple cider vinegar or white wine vinegar.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Asian-Inspired

Nutrition

• Serving Size: 3 wings
• Calories: 350
• Sugar: 15
• Sodium: 800
• Fat: 20
• Saturated Fat: 5
• Unsaturated Fat: 10
• Carbohydrates: 25
• Fiber: 2
• Protein: 25
• Cholesterol: 100

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