Honey BBQ wings with soy taste so good
Honey BBQ chicken wings are already a favourite of mine, but adding soy sauce changes everything. The savoury, salty depth from soy balances the honey’s sweetness, giving the glaze a sticky, almost teriyaki-like finish. It’s still recognisably honey BBQ, but with an umami twist that keeps you going back for more.
I like making these wings when I want something a little different but still familiar. They’re especially good for midweek dinners when I’m craving bold flavour but don’t have the time for complicated cooking. If you want to explore more ways of tweaking flavour profiles, I’d recommend checking my homemade honey BBQ sauce guide, which shows how you can build your own base sauces. You’ll also find this recipe included in my round-up of best honey roast chicken wing recipes.
How soy transforms the honey BBQ glaze
Soy sauce adds more than salt, it brings depth, colour, and a slightly savoury note that balances out sticky sweetness. When mixed into a honey BBQ glaze, it caramelises in the oven and gives the wings a glossy, mahogany finish. Adding garlic and ginger enhances that Asian-inspired character, making the flavour feel layered and warming.
The trick is restraint, too much soy sauce will make the glaze salty rather than balanced. For those curious about different finishes, my baking hacks for perfectly sticky wings show how to ensure the glaze bakes onto the wings rather than slipping off.
Ingredients you’ll need (serves 4)
- 1 kg chicken wings, separated at the joints
- 1 tablespoon sesame oil (or olive oil)
- 2 garlic cloves, finely grated
- 1 teaspoon fresh ginger, finely grated
- 150 g BBQ sauce
- 3 tablespoons runny honey
- 2 tablespoons soy sauce (use low-sodium if preferred)
- 1 teaspoon rice vinegar
- 1 teaspoon sesame seeds (optional, for garnish)
- 2 spring onions, thinly sliced (optional, for garnish)
Instructions
Preheat your oven to 200°C (fan 180°C). Line a tray with foil and place a rack on top. Pat the wings dry and toss with sesame oil, garlic, and ginger until evenly coated. Arrange them on the rack in a single layer and bake for 40 minutes, turning once halfway through, until golden and crisp.
Meanwhile, combine the BBQ sauce, honey, soy sauce, and rice vinegar in a small pan. Heat gently until glossy and slightly thickened. Remove the wings from the oven, toss them in the glaze, and return to the tray. Bake for another 8–10 minutes until the glaze caramelises and clings to the skin. Garnish with sesame seeds and spring onions before serving.
Wine and beer pairings
The umami twist here pairs beautifully with a Pinot Gris, whose stone fruit notes complement the honey while balancing soy and ginger. If you prefer red, a light Grenache adds gentle fruitiness without overpowering the glaze.
For beer, I recommend a Japanese lager, crisp, clean, and refreshing, which works well against the glaze’s stickiness. Alternatively, a Belgian witbier with hints of coriander and citrus brightens the soy-honey profile perfectly.
Frequently asked questions about honey BBQ soy-glazed wings
Will soy sauce make the wings too salty?
Not if you use balance. Two tablespoons in the glaze gives depth without overpowering. Low-sodium soy is a good option if you’re worried.
Can I swap soy sauce for tamari?
Yes — tamari is a gluten-free alternative with a slightly smoother taste. For more swaps, my homemade sauce guide includes alternatives.
Can I use this glaze on grilled wings?
Definitely. Just brush on towards the end of grilling, as honey and soy caramelise quickly. For smoky inspiration, try my grilled honey BBQ wings recipe.
What side dishes go well?
Steamed jasmine rice, Asian-style slaw, or stir-fried vegetables pair beautifully with these wings.
Tips for success
Don’t skip the garlic and ginger, they bring the Asian twist to life. Apply the glaze in layers rather than all at once, as this helps it bake onto the wings. If you want extra stickiness, switch to my baking hacks guide, which covers how to keep wings glossy without overcooking.
Storage and reheating honey BBQ soy chicken wings
These wings store well in the fridge for three days. To reheat, place in a 180°C oven for 12 minutes, brushing with extra glaze if needed. They can also be frozen for up to three months, thaw overnight and reheat until hot through.
Ingredient notes and alternatives
Soy sauce adds that umami punch, but you can substitute with tamari (gluten-free) or coconut aminos for a slightly sweeter, lighter flavour. Rice vinegar balances the sweetness; if you don’t have it, use apple cider vinegar instead. For vegetarians, this glaze works brilliantly brushed onto roasted aubergine slices or crispy tofu cubes.
Honey BBQ Wings with Asian Soy Twist
Ingredients
- 1 kg Chicken wings separated at the joints
- 1 tbsp Sesame oil or olive oil
- 2 cloves Garlic finely grated
- 1 tsp Fresh ginger finely grated
- 150 g BBQ Sauce
- 3 tbsp Runny honey
- 2 tbsp Soy sauce use low-sodium if preferred
- 1 tsp Rice vinegar
- 1 tsp Sesame seed for garnish
- 2 Spring onions for garnish
Instructions
- Preheat your oven to 200°C (fan 180°C). Line a tray with foil and place a rack on top. Pat the wings dry and toss with sesame oil, garlic, and ginger until evenly coated. Arrange them on the rack in a single layer and bake for 40 minutes, turning once halfway through, until golden and crisp.
- Meanwhile, combine the BBQ sauce, honey, soy sauce, and rice vinegar in a small pan. Heat gently until glossy and slightly thickened. Remove the wings from the oven, toss them in the glaze, and return to the tray. Bake for another 8–10 minutes until the glaze caramelises and clings to the skin. Garnish with sesame seeds and spring onions before serving.