Slow and Easy, Chinese Style Honey Glazed Chicken Wing
Hands-on Time: 5 min. Total Time: ~1.5 hr.
In a plastic bag, marinate chicken wings with sugar (1/4C), rice wine (2/4C), soy sauce (3/4), and honey (3T) for 30 min to 12 hr (overnight in fridge). Pre-heat oven to 400F. Place marinated chicken in a pot with ~ half of the marinating sauce. Bake in oven for 45 min.
This is one of my favorite Chinese chicken wing recipes. Different from most other Chinese chicken wing recipes that usually cook wings by frying in oil, stewing on stovetop, or steaming in a pot, this recipe calls for one of the easiest cooking methods: baking in conventional oven. It’s worth mentioning that there are quite a few authentic Chinese dishes that use some forms of oven (i.e. Beijing roasted duck, Cantonese roast pork.) So baking or roasting is actually nothing new to Chinese cooking.
Although not often seen in typical Chinese food recipes, baking is actually a great way of slow cooking (more energy efficient than cooking on the stove!) I personally think baking is particularly great when we want a nice glazed-like coating on the surface of the meat, or crispy skin (i.e. roasted pig or duck). On a more scientific note, baking involves less liquid and heat is conducted through radiation in a more uniform manner, unlike steam or stew that relies on steam or liquid to transport heat. That’s why we can remove the excess Here I am using baking and simple marinating sauce to create a chicken wing dish that
To accelerate the marinating process:
1. Use a fork to poke some holes on the chicken wing
2. Use a knife to make couple shallow cuts on the interior of the chicken wing. Don’t cut too deep. We still want the chicken wing to stay intact after cooking.
To mix honey with the rest of the sauce, mix honey with some hot/warm water first.
Going the extra mile (G.E.M) – the small step (optional) that takes the dish to the next level.
Add 2 -3 slices of ginger to add extra flavor.
For beautiful, caramel color chicken wing, take the pot out of the oven after 25 min and brush the sauce in the pot onto the chicken wing. Then continue to bake for another 20 min.
- Oven safe pot (3 to 5 Qt). I recommend using a cast iron pot
- Measuring Cups.
- Plastic bag for marinate
- Chicken wings ~ 2 lb
Units: T= Tablespoon, C = Cup.
*note* The following amount is for ~ 2lb chicken in ~ 3 Qt cast iron pot.
- Soy sauce -3/4 C
- Sugar -1/4 C
- Honey – 3 T (oops, missing from above image)
- Rice wine (non-salted) – 2/4 C
*note* If using salted cooking wine, REDUCE amount of Soy Sauce (taste to determine the desire saltiness).
- (Optional G.E.M.1) Ginger – 2 to 3 ¼” slices.
(Optional G.E.M.1) Slice 2 slices of ginger (~ ¼” thick).
In a plastic bag, mix Sugar (1/4C), rice wine (2/4C), Soy sauce (3/4C), Honey (3T), (optional G.E.M.1) ginger and chicken wings. Let it marinate for > 30 min. See Tip.1 for faster marinating process.
Pre-heat oven to 400F.
In a pot, lay the marinated chicken wings (outside skin facing up) into the pot. Add ~ half of the marinating sauce into the pot.
Put the pot into oven, bake, uncovered, for ~45 min.
For beautiful, caramel color chicken wing, take the pot out after 25 min and brush the chicken wing with sauces from the pot. Then continue to bake for another 20 min.
Turn oven off and it’s Ready to serve!