Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

One Pan Honey Soy Glazed Chicken Wings Recipe

By /
Jump to Recipe Print Recipe
Meat (Fleishig)

These one-pan wings bake until golden, then get brushed with a glossy glaze of honey, tamari, rice vinegar, garlic, ginger and sesame oil that caramelizes in the oven. Scallions and sesame seeds finish them.

Tips for Crispy, Glossy Wings

Pat the wings dry and bake them on a wire rack set over a sheet pan so hot air reaches every side and the fat drips away. Bake until nearly done and the skin is crisp, then brush on the glaze and return them to the oven for the last few minutes. Glazing too early burns the honey. Add red pepper flakes for a little heat.

Kosher Notes

This is a meat (fleishig) recipe. Tamari is a richer soy sauce and is often gluten-free; check that it, the rice vinegar and the sesame oil carry a reliable hechsher.

Make-Ahead

Season the wings up to 4 hours ahead and refrigerate. Leftovers keep for 3 days and reheat in a 350°F oven for 10 minutes.

One Pan Honey Soy Glazed Chicken Wings Recipe
Crispy chicken wings get a glossy honey-soy glaze in this easy one-pan recipe that delivers restaurant-quality results at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 3 lbs chicken wings split into flats and drumettes
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
For the Glaze
  • 1/3 cup honey
  • 1/4 cup tamari or kosher soy sauce
  • 2 tbsp rice vinegar
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tsp sesame oil
  • 1/4 tsp red pepper flakes optional
  • 2 green onions scallions sliced thin for garnish
  • 1 tbsp sesame seeds for garnish

What I use for this recipe

As an Amazon Associate I earn from qualifying purchases.

Method
 

  1. Preheat your oven to 425°F. Line a large rimmed baking sheet with parchment paper.
  2. Pat the chicken wings completely dry with paper towels. This is crucial for crispy skin. Toss wings with vegetable oil, salt, and pepper in a large bowl.
  3. Arrange wings in a single layer on the prepared baking sheet, making sure they're not touching. Roast for 25 minutes.
  4. While wings are cooking, whisk together honey, tamari, rice vinegar, minced garlic, grated ginger, sesame oil, and red pepper flakes in a small bowl.
  5. After 25 minutes, remove wings from oven and reduce temperature to 375°F. Brush wings generously with about half the glaze.
  6. Return to oven and roast for another 15-20 minutes, brushing with remaining glaze halfway through, until wings are deep golden brown and crispy.
  7. Remove from oven and let rest for 5 minutes. Sprinkle with sliced scallions and sesame seeds before serving.

Notes

Wings can be prepped and seasoned up to 4 hours ahead, covered and refrigerated. For extra crispy skin, place wings on a wire rack set over the baking sheet. Leftover wings keep in the fridge for 3 days and reheat well in a 350°F oven for 10 minutes.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 32g 41%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 890mg 39%
Dietary Fiber 0g
Total Sugars 16g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

You Might Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

Scroll to Top