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Recipe adapted from Let’s Get Wokking!

Ingredients:

  • 1 kg chicken wings, drumsticks and wings separated, tips removed (I used 800g skinless chicken thigh fillets, halved)
  • 2 tbsp light soy sauce
  • 2 tbsp hoisin sauce
  • 2 tbsp runny honey
  • 1 tbsp chinese rice vinegar
  • 1 tsp sesame oil
  • 2 tsp cayenne pepper – optional
  • ¼ tsp salt
  • 1 tbsp sesame seeds (I forgot to add this)
  • 1 spring onion, green part only, finely chopped – optional (I didn’t add this)

timetable

recipe

    Serves 4-6
    Prep time 20 mins
    Cook time 15-30 mins
    Total time 35-50 mins
35-50mins
total time

Preparation:  for BBQ-ing

  1. Prepare BBQ pit.
  2. Combine soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, cayenne pepper, and saltin a large bowl. Add chicken to mixture and coat well. Cover and marinate chicken in fridge overnite or for at least 10 mins or till bbq pit’s ready.
  3. Shaking off excess liquid, put chicken on BBQ and bbq chicken on both sides, turning over occasionally, till they’re golden brown and crispy.
  4. Transfer to a serving dish and sprinkle sesame seeds and chopped scallions on top.

OR

Preparation:  with Oven

  1. Preheat oven to 200C.
  2. Combine soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, cayenne pepper, and salt in a large bowl.
  3. Add chicken to mixture and coat well. Cover and marinate chicken in fridge overnite or for at least 10 mins.
  4. Arrange chicken in a single layer on a in a aluminium foil lined baking tray, shaking off excess liquid.
  5. Roast for 20-25 mins, until they’re golden brown and crispy.
  6. Transfer to a serving dish and sprinkle sesame seeds and chopped scallions on top.

Honey Soy Chicken was made to accompany Tangy Thai Chicken with Egg Fried Rice.. 🙂

 



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