Honey soy chicken wingettes

Here is a modified version of mut jup mun gai yik – smaller, less saucy pieces cooked in the oven make this version easier to eat, easier to cook and perfect for party food.


  • 10 chicken wings (about 1kg)
  • sesame oil
  • 3 tablespoons soy sauce – use a quality brand, such as Pearl River Bridge, Kikkoman or Tamari (cheap soy = poor flavour)
  • 4 tablespoons honey
  • 2 tablespoons Shaoxing cooking wine or dry sherry (slightly different but both delicious)
  • 2 cloves garlic
  • 1 inch piece fresh ginger
  • 1 tsp sesame seeds (optional)
  1. Preheat the oven to 200C.
  2. Cut off wing tips (reserve for stock – they freeze well) then use a cleaver to separate the wing at the joint to create a drummette and a wingette.
  3. Peel the garlic and ginger, then smash using the flat side of the cleaver.
  4. Combine the chicken, garlic, ginger, soy sauce, wine and sesame oil.
  5. At this stage, you can cover the wings and let them marinate in the fridge until needed.
  6. Spread out the chicken on a tray.
  7. Bake for about 20-25 minutes or until cooked through, turning occasionally.
  8. Add honey over the wings and sesame seeds (if using), increase oven heat to maximum and cook for another few minutes until caramelised. (Be careful they don’t burn!)
  9. If you like, you can pour off the juices and reduce in a saucepan to serve on the side as extra sauce.

2 thoughts on “Honey soy chicken wingettes

  1. Pingback: Crispy smoked paprika chicken wings with aioli | Scoff & Quaff

  2. Pingback: Crispy smoked paprika chicken wingettes with aioli | Scoff & Quaff

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