Baked Honey & Mirin Chicken Wings

I just like the look of the glaze, and the simple pleasure of tasting the sweetness from these baked chicken wings with honey.


  • 3 tbsp of clear honey
  • 1 splash of white wine/rice wine (optional)
  • 2 – 3 tbsp of light soya sauce
  • a few shakes of freshly ground black pepper
  • 12 chicken wings (cut in halves at tendon)


  1. Wash and pat dry the chicken wings. Then, cut them into halves (drumlets and lower part of the wing separated).
  2. In a large plastic container, bring honey and soya sauce to coat the chicken wings evenly.
  3. If you like, add a splash of dry white wine over them and mix them up evenly. The reason I added wine here to add a depth of flavour and also to tenderise the chicken to succulent texture.
  4. Leave them in the fridge for at least 5 hours before baking or better still overnight.
  5. When the chicken is done marinating, arrange them onto a flat baking tray, cover the tray up with a layer of foil on top. Sit them in the oven for 15 minutes at 170 °C.
  6. To burn the honey to brown colour, open up the foil to expose the wings for further 5 – 8 minutes (flip over to the other side halfway through).
  7. Serve it on its own as finger food during parties or grill it during BBQ.

You could marinate these and leave the in the fridge for up to 3 days before cooking. Little ingredients but come with sweet and nice flavours.


3 thoughts on “Baked Honey & Mirin Chicken Wings

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