Home-styleEasy 45 min serves 4

Honey-Glazed Grilled Chicken Wings

Name: Honey-Glazed Grilled Chicken Wings
Total time: 45 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: chicken wings (whole, tips removed); light soy sauce; honey; garlic (minced)

蜜汁烤鸡翅 · mì zhī kǎo jī chì

家庭快手版 · Home version: Family version uses gentle marination and low-and-slow grilling for tender, sticky wings — no high-heat charring like restaurant-style.

My aunt in Yangpu District always grilled these on her tiny balcony grill during summer holidays — she’d mix the glaze by hand while humming Shanghai opera, and we’d sneak wings before dinner was called.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

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Ingredients

chicken wings (whole, tips removed)鸡翅中（去翅尖）🛒 local800 g
light soy sauce生抽🏮 asian30 ml
honey蜂蜜🛒 local60 g
garlic (minced)大蒜（切末）🛒 local15 g

chicken wings (whole, tips removed): Look for plump, evenly sized wings with pale pink skin — avoid grayish or slimy ones.

honey: Use mild-flavored clover or orange blossom honey — avoid strongly floral or dark varieties.

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Instructions

1Rinse chicken wings under cold water, then pat thoroughly dry with paper towels. Place in a large bowl.
务必擦干！
2Add light soy sauce, honey, and minced garlic to the bowl. Massage marinade into wings for 2 minutes until evenly coated.
手揉更入味
3Cover and refrigerate for at least 30 minutes (or up to 4 hours). Flip once halfway.
冷藏腌制更安全
4Preheat grill to medium heat (180°C / 350°F). Arrange wings in a single layer on oiled grates.
中火防焦糊
5Grill wings for 12–15 minutes per side, basting with reserved marinade only during the last 3 minutes. Turn carefully with tongs.
最后刷酱防糊锅
🔍 Look for Medium heat 最后3分钟 · last 3 minutes
Visual: 鸡翅表面油亮、呈深琥珀色，边缘微焦糖化。Wings are glossy, deeply amber, and slightly caramelized at edges.
You know it's right when: 蜜汁缓慢冒泡、变稠，无焦黑烟雾。Glaze bubbles gently and thickens without burning.

Tips

· Always reserve 2 tbsp marinade before adding raw chicken — never reuse contaminated marinade.
· For crispier skin, air-dry marinated wings uncovered in fridge for 20 minutes before grilling.
· Serve with steamed rice and quick-pickled cucumbers.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library