Dark Soy Honey Wings (Asian Chicken Wings)

Share this recipe!

These Dark Soy Honey Wings are savory, sweet and deliciously sticky. The dark and robust soy sauce married with honey and ginger make this an irresistible chicken wing recipe.

When you think of sticky soy honey wings, you undoubtedly picture a delectable dish that combines the rich umami flavor of dark soy sauce with the sweetness of honey, resulting in a sticky and flavorful glaze that coats tender chicken wings.

These Asian chicken wings certainly deliver on those flavor notes and creates a tantalizing combination of savory and sweet flavors with a sticky and caramelized exterior that is sure to be a hit with anyone who enjoys chicken wings.

These wings are often served as an appetizer or main course, and they pair well with a variety of sides, such as rice, vegetables, or a refreshing salad.

How Do You Make Dark Soy Honey Wings?

First, you have to craft that delicious Dark Soy Honey sauce.

Then we prep the chicken wings with our dry rub and seasoning process.

And lastly, we smoke the chicken wings until they’re crispy & golden brown, and then toss them in the Dark Soy Honey sauce to complete this amazing recipe.

The Ingredients for Dark Soy Honey Wings

• 800g Chicken Wings (about 12-18 wings)
• Dry Rub
  • 2 tablespoons Salt
  • 2 tablespoons Black Pepper
  • 4 tablespoons Traeger Fin and Feather Rub
• Dark Soy Honey Sauce
  • 4 tablespoons Whipped Honey Butter
  • 1/4 cup Dark Soy Sauce
  • 1 tablespoon Ginger (grated)
  • 1 Lime (squeezed)
  • 1 tablespoon Salt
  • 1 teaspoon Cayenne Pepper
• Garnish / Finish
  • 1 tablespoon Sesame Seeds

The Equipment Needed

• Traeger Ironwood Wood Pellet Grill (or any other quality smoker)
• Large Wooden Mixing Bowl
• Sauce Pan
• Microplane

Craft Your Dark Soy Honey Sauce

Start with my Whipped Honey Butter recipe as a rich base for this Dark Soy Honey Sauce.

Then, grate your ginger with a microplane.

Afterwards, combine all of your sauce ingredients in a sauce pan and bring to a light simmer, until all elements are fully incorporated. Set aside.

Prepare Your Chicken Wings

The key to having amazingly crispy and flavorful chicken wings, is to season them the night before and let them sit in the fridge so the skin can dry out.

Start by lining up your wings on a drying rack and then drying them out with a paper towel.

Sprinkle your dry rub ingredients liberally onto your wings, remembering to flip them once and coat the other side.

Afterwards, place the rack in the fridge overnight, so that the dry rub can penetrate the chicken wings and the skin can dry out a bit.

Smoking Your Chicken Wings

Fire up your smoker to 300°F.

I’m running a Traeger Ironwood XL Pellet Smoker, with hickory pellets – but any quality smoker will work here.

Place your prepped chicken wings directly onto the grill and smoke them until they reach an internal temperature of 150°F. (This should take anywhere from 15-30 minutes depending on your smoker and your environment.)

Then, raise the temperature of your smoker to 450°F – so that we can crisp up the skin of the wings as they finish cooking. Finish smoking at this heat until the internal temperature of your wings reach 175°F.

Once your wings have hit 175°F internal temp, remove from the grill.

Putting It All Together

Place your smoked chicken wings into a large mixing bowl and add in your Dark Soy Honey sauce.

Give all of the wings a thorough toss – so that every wing is coated in the sauce.

Then plate your Dark Soy Honey Chicken Wings and serve immediately.

Share this recipe!