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Dark Soy Honey Wings (Asian Chicken Wings)

5 from 22 votes
Published on 02/13/2024 by Umamiology
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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.

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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.

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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.

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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.

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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.

Key Elements Of This Recipe

  • Chicken Wings: Fresh, organic chicken wings work best
  • Whipped Honey Butter: The creamy, rich & sweet base of our sauce
  • Grated Ginger: To cut through the richness of the sauce & provide that refreshing taste

The Ingredients for Dark Soy Honey Wings

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  • 800g Chicken Wings (about 12-18 wings)
  • Dry 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

Craft Your Dark Soy Honey Sauce

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

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Then, grate your ginger with a microplane.

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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.

Pro Tip: You can make this sauce ahead of time and let it sit in the fridge until you are ready to use it on your wings.

Prepare Your Chicken Wings

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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.

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

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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.

Pro Tip: Using a drying rack here is key so that there is good air flow on both the top and bottom of the wings. This will help the skin dry out and tighten a bit in the fridge.

Smoking Your Chicken Wings

Fire up your smoker to 300°F.

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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.)

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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.

Pro Tip: Watch your wings carefully after you raise your smoker temperature to 450°F. This last step can be really quick, and you’ll want to make sure you don’t burn your wings.

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

No Smoker? No Problem – Oven Method

Heat up your oven to 350°F and bake the wings on a tray – until the internal temperature of the wings reach 175°F. You won’t have the smoke flavor this way, but the wings will still be crispy & delicious.

Putting It All Together

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

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

Pro Tip: It helps to toss the wings in the sauce in batches so that you can ensure even coating of the sauce on every wing. Also, there is less potential for a mess this way.

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

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Dark Soy Honey Wings (Asian Chicken Wings)

5 from 22 votes
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.
Author: Umamiology
Servings: 6
Prep Time: 8 minutes
Cook Time: 20 minutes
Total Time: 28 minutes
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Ingredients 

  • 800 grams Chicken Wings, (about 12-18 wings)

Dry Rub

Dark Soy Honey Sauce

Garnish / Finish

Instructions 

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.
  • Pro Tip: You can make this sauce ahead of time and let it sit in the fridge until you are ready to use it on your wings.

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 mixing all of your dry rub ingredients together.
  • Next, dry your chicken wings with a paper towel, then line them up on a drying rack.
  • Sprinkle your dry rub 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.
  • Pro Tip: Using a drying rack here is key so that there is good air flow on both the top and bottom of the wings. This will help the skin dry out and tighten a bit in the fridge.

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.
  • Pro Tip: Watch your wings carefully after you raise your smoker temperature to 450°F. This last step can be really quick, and you'll want to make sure you don't burn your wings.
  • Once your wings have hit 175°F internal temp, remove from the grill.

No Smoker? No Problem – Oven Method

  • Heat up your oven to 350°F and bake the wings on a tray – until the internal temperature of the wings reach 175°F. You won't have the smoke flavor this way, but the wings will still be crispy & delicious.

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.
  • Pro Tip: It helps to toss the wings in the sauce in batches so that you can ensure even coating of the sauce on every wing. Also, there is less potential for a mess this way.
  • Then plate your Dark Soy Honey Chicken Wings and serve immediately.

Nutrition

Calories: 228kcalCarbohydrates: 14gProtein: 15gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 55mgSodium: 6408mgPotassium: 176mgFiber: 1gSugar: 12gVitamin A: 252IUVitamin C: 4mgCalcium: 23mgIron: 1mg

*Nutritional information is just an estimate derived by an online calculation tool.

FAQ

Do you need to flip chicken wings on a smoker?

As long as they are directly on the smoker racks, you do not need to flip them.

How long do you smoke chicken wings?

Smoke chicken wings until they reach an internal temperature of 175°F.

How do you get extra crispy skin when smoking chicken wings?

Flash frying (after you smoke) is probably the easiest way to get crispy skin on your smoked wings. But outside of that, in this recipe, we crank up the smoker from 300°F to 450°F, for the last leg of our smoke – which helps to crisp up the skin of our wings.

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