Best 9 Honey Soy Wings Recipes

CHINESE HONEY-SOY BRAISED CHICKEN WINGS (MUT JUP MUN GAI YIK)

Steps:

• Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock.
• Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned.
• Add soy, honey, wine or sherry, garlic and ginger, stir well.
• Reduce heat to low, cover and simmer about 30 minutes or until tender.
• Stir frequently towards end of cooking and make sure the sweet does not burn.
• Serve warm (the book says or at room temperature - I prefer them warm), either with white rice (serves 4) or as a main course for two (served with a cool beer in front of the TV).
• Note: This recipe can use a whole chicken, cut up, instead of only the wings.

BERGY DIM SUM #10, HONEY SOY BRAISED CHICKEN WINGS

Steps:

• Cut wings intp three pieces (save tips for making stock).
• Heat oil in wok and fry the larger joints on high heat for 3-4 minutes or until browned.
• Add Soy, Honey, Wine, Garlic and Ginger, stir well.
• Reduce heat to low, cover and simmer for 30 minutes or until the wings are tender.
• Towards the end watch the wings carefully, stir frequently to make sure the glaze does not burn.
• Serve warm or at room temperature.

CHICKEN WINGS WITH HONEY-SOY GLAZE

Steps:

• Mix first 7 ingredients in large bowl. Stir in chicken. Cover; chill at least 2 hours and up to 1 day, stirring occasionally.
• Preheat oven to 400°F. Arrange wings on 2 baking sheets. Pour marinade into small saucepan; reserve. Roast wings until tender and glazed, turning and basting occasionally with marinade, about 1 hour.
• Arrange wings on large platter. Boil reserved marinade until slightly thickened, about 4 minutes. Pour into bowl. Serve wings with marinade as dipping sauce.

FANTASTIC CHICKEN WINGS WITH HONEY-SOY GARLIC GLAZE

Steps:

• Paper towel dry all the wings to remove as much moisture as possible.
• In a large bowl stir together the first 8 ingredients.
• Stir in the chicken wings; toss to coat.
• Cover and refrigerate for 24 hours.
• When ready to bake set oven to 400 degrees F.
• Arrange the wings on greased baking sheet/s.
• Pour the marinade into a small saucepan.
• Bake the wings for about 50-60 minutes, turning and basting with the marinade occasionally.
• Arrange the cooked wings on a platter.
• Sprinkle with sesame seeds.
• Boil the reserved marinade until slightly thickened (about 6 minutes).
• Serve the wings with the boiled marinade as a dipping sauce.
• Delicious!

CHINESE HONEY-SOY BRAISED CHICKEN WINGS RECIPE - (4.5/5)

Steps:

• Directions: 1 Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock. 2 Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned. 3 Add soy, honey, wine or sherry, garlic and ginger, stir well. 4 Reduce heat to low, cover and simmer about 30 minutes or until tender. 5 Stir frequently towards end of cooking and make sure the sweet does not burn. 6 Serve warm (the book says or at room temperature - I prefer them warm), either with white rice (serves 4) or as a main course for two (served with a cool beer in front of the TV). 7 Note: This recipe can use a whole chicken, cut up, instead of only the wings.

STICKY HONEY-SOY CHICKEN WINGS - TYLER FLORENCE

Steps:

• Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces.
• In a shallow dish combine the soy sauce, ginger, cilantro, garlic, and lemon juice. Add wings and toss well to coat; marinate, refrigerated, for 2 hours.
• Remove wings from marinade and pat dry; season with salt and pepper.
• In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes.
• Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through.
• Garnish with sesame seeds and serve.

STICKY HONEY-SOY CHICKEN WINGS

Steps:

• Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place wings in a shallow dish and pour over the soy sauce, vinegar, ginger, cilantro, garlic, and lime juice, salt and pepper, honey and sesame seeds. Toss well to coat; marinate, refrigerated, for 2 hours. Remove wings from marinade. Preheat oven 400. Bake until done turning once. Meanwhile reduce remaining marinade until thick and baste wings during cooking time. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.

WOK TOSSED HONEY SOY AND CHILI CHICKEN WINGS

Steps:

• Combine chicken with garlic and ginger in a large bowl.
• Heat oil in a wok, add chicken in batches and cook until browned all over, remove chicken, wipe wok clean, place wok on side, add sauces and honey, stir until well combined.
• Return chicken to wok and place back on a medium low heat, cover wok and cook, 10-15 Min's, stirring occasionally or until chicken is cooked through.
• To Serve: Place wings in a bowl and top with sliced green onion. I served mine with a nice big salad of greens, egg, avocado, cucumber, bacon, red onion, parmesan cheese and topped with alf alfa sprouts.

HONEY SOY WINGS

Steps:

• Cut chicken wings into three sections; discard wing tips. In a large bowl, combine the picante sauce, honey mustard, oil, soy sauce, ginger, zest and hot pepper sauce if desired. Add wings; turn to coat. Cover and refrigerate for 8 hours or overnight. , Drain and discard marinade. Place wings on a foil-lined 15x10x1-in. baking pan. Bake, uncovered, at 400° for 15 minutes; turn wings. Bake 18-22 minutes longer, turning every 10 minutes or until chicken juices run clear. Serve with celery sticks and blue cheese salad dressing if desired.