One Pan Honey Soy Glazed Chicken Wings Recipe

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I’ve always been drawn to dishes that pack maximum flavor with minimal cleanup, and these one pan honey soy glazed chicken wings deliver exactly that. There’s something deeply satisfying about watching wings transform from pale and raw to golden brown and glossy, all while filling your kitchen with the most incredible aroma.

The beauty of this recipe lies in its simplicity and the way Asian flavors work so well within kosher cooking guidelines. I use tamari instead of regular soy sauce because it tends to be richer and often gluten-free, plus many kosher brands offer excellent options. The honey creates this beautiful lacquered finish that caramelizes perfectly in the oven. Fresh ginger and garlic add depth, while a touch of rice vinegar keeps everything balanced.

Why Honey Soy Wings Work So Well

What makes this version particularly successful is the two-stage cooking method. First, you roast the wings at a higher temperature to get the skin crispy and render out some fat. Then you brush on the glaze and finish at a lower heat so the honey doesn’t burn but still gets beautifully caramelized. The result is wings with crispy skin and meat that practically falls off the bone.

Getting the Perfect Crispy-Glazed Finish

These wings work perfectly for Shabbat dinner when you want something special but not too fussy, or for casual entertaining when you need finger food that actually satisfies. I like serving them with steamed jasmine rice and some simple roasted vegetables. The glaze is sticky enough to be fun to eat but not so messy that you’ll ruin your clothes.

One Pan Honey Soy Glazed Chicken Wings Recipe - Asian-Inspired recipe
I've always been drawn to dishes that pack maximum flavor with minimal cleanup, and these one pan honey soy glazed chicken wings deliver exactly that. There's something deeply satisfying about watching wings transform from pale and raw to golden brown and glossy, all while filling your kitchen with the most incredible aroma. The beauty of this recipe lies in its simplicity and the way Asian flavors work so well within kosher cooking guidelines. I use tamari instead of regular soy sauce because it tends to be richer and often gluten-free, plus many kosher brands offer excellent options. The honey creates this beautiful lacquered finish that caramelizes perfectly in the oven. Fresh ginger and garlic add depth, while a touch of rice vinegar keeps everything balanced. What makes this version particularly successful is the two-stage cooking method. First, you roast the wings at a higher temperature to get the skin crispy and render out some fat. Then you brush on the glaze and finish at a lower heat so the honey doesn't burn but still gets beautifully caramelized. The result is wings with crispy skin and meat that practically falls off the bone. These wings work perfectly for Shabbat dinner when you want something special but not too fussy, or for casual entertaining when you need finger food that actually satisfies. I like serving them with steamed jasmine rice and some simple roasted vegetables. The glaze is sticky enough to be fun to eat but not so messy that you'll ruin your clothes.
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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

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.
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