Lunch

Honey Soy Chicken Wings

Indulge in the sweet and savoury blend of honey soy chicken wings, garnished with sesame seeds and fresh spring onion

35 mins

40 mins

Preheat your oven to 200°C. Line a baking sheet with parchment paper for easy cleanup.
In a large bowl, whisk together soy sauce, honey, minced garlic, grated ginger, sesame oil, rice vinegar, and ground black pepper to create the marinade.
Add the chicken wings to the marinade and toss to coat evenly. Allow marinating for at least 30 minutes, or for more flavour, refrigerate and marinate overnight.
Arrange the marinated chicken wings on the prepared baking sheet in a single layer. Reserve the excess marinade.
Bake the wings in the preheated oven for 20 minutes. Then, flip the wings over, brush with the reserved marinade, and continue baking for another 20 minutes or until the wings are golden brown and crispy.
While the wings are baking, prepare the rice according to package instructions and set aside.
Once the chicken wings are cooked, transfer them to a serving platter. Sprinkle generously with sesame seeds and fresh spring onion slices.
Serve the honey soy chicken wings hot alongside the cooked rice. Offer sweet chili sauce in a separate bowl for dipping.

1kg chicken wings
1/2 cup soy sauce
1/4 cup honey
2 cloves garlic, minced
2cm piece of ginger, grated
1 tablespoon sesame oil
2 tablespoons rice vinegar
1 teaspoon ground black pepper
Sesame seeds, for garnish
Fresh spring onion, thinly sliced, for garnish
Cooked rice, for serving
Sweet chili sauce, for dipping
TIP: Don't feel like making your own marinade? Use a 100g jar of pre-made marinade instead!