Cooking… 煮緊…
蜜汁雞翼Honey-Glazed Chicken Wings
Ingredientsshopping list
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Shopping:5 supermarket·1 Chinese supermarket
Marinade
Glaze
Method· 5 steps
Prep 10 min·Cook 35 min·Rest 4 h
- You're hereStep 1.
Pat the wings dry. Mix everything in the marinade group, add the wings and massage well. Cover and marinate in the fridge for at least 4 hours or overnight.
1 kg Chicken wings (whole or wingettes)4 cloves Garlic, grated3 tbsp Light soy sauce1 tbsp Dark soy sauce1 tbsp Oyster sauce1 tbsp Hoisin sauce1 tbsp Sugar1 tbsp Rose wine (mui kwai lo)¼ tsp Five-spice powder
- Step 2.
Preheat the oven to 200°C (180°C fan, gas 6). Line a roasting tin with foil and set a rack on top.
- Step 3.
Lay the wings on the rack in one layer (keep the marinade) and roast for 15 minutes.
1 kg Chicken wings (whole or wingettes)
- Step 4.
Turn the wings, brush with the leftover marinade and roast for another 15 minutes.
1 kg Chicken wings (whole or wingettes)
- Step 5.
Mix the honey with the hot water. Brush it generously over both sides of the wings and roast for a final 4–5 minutes until sticky and shiny, and the thickest wing reaches 75°C.
3 tbsp Honey1 tbsp Hot water1 kg Chicken wings (whole or wingettes)
Wok-chan's tip鑊仔貼士
Add the honey only at the end: it burns quickly.
Ready? Let's cook it step by step!
Level 2 · Home cook
Basic heat control and timing. Typical weeknight cooking.
Other ways to cook it其他煮法
- Air fryer
Air-fry at 180°C for 18–20 minutes, turning halfway, then brush with honey and cook 3 minutes more at 200°C. Check the thickest wing reaches 75°C.
Wok-chan's tips鑊仔貼士
- Lining the tin with foil saves a lot of scrubbing: the marinade caramelises hard.
- Use maltose instead of honey for the shop-style glassy finish (warm it first to loosen).
Storage
Keeps 3 days in the fridge; eat cold or reheat in the air fryer at 180°C for 5 minutes.
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