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Quick Easy Soy Sauce Chicken Wings Recipe With Insider Tips

Updated on January 8, 2018
Easy Soy Sauce Chicken Wings, by peterb6001
Easy Soy Sauce Chicken Wings, by peterb6001

Easy and delicious sticky dark soy sauce chicken wings

Why make them?

These very easy to make and very sticky soy sauce chicken wings are always a big hit at any get together.

You can do it too tonight!

I have kept this recipe as a secret for several years, but today I'm rebelling, giving it away.

The ingredients are minimal, but the end product is stunning.

Follow the vital tricks on this page that set these wings apart and make them better than the rest.

If you thought sticky chicken wings were complicated and caused lots of washing up, then think again.

How to make Sticky soy sauce chicken wings, full recipe follows

Sticky Dark Soy Sauce Chicken Wings, by peterb6001
Sticky Dark Soy Sauce Chicken Wings, by peterb6001

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  • 1 cup Dark Soy Sauce
  • 1 cup Sugar
  • 1 cup Water
  • Chicken Wings

Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: Serves 4

Soy sauce wings coating, sugar, water and soy sauce

soy sauce chicken wings ingredients
soy sauce chicken wings ingredients

The chicken wing coating, only three ingredients

Preparation and instructions

First start to make the easy sticky dark soy sauce

Ingredients for the sauce

1 Cup of Dark Soy Sauce

1 Cup of Water

1 Cup of Sugar

These three ingredients should be put in a saucepan on a low heat. Stirring occasionally. The sauce should be reduced by about one third, this just means that a third of it should evaporate.

As Dark Soy Sauces can greatly vary in saltiness, try the sauce as it is cooking, the strength will get stronger, but should start to taste sweet and delicious. You can add a little more of any of the three ingredients to suit your taste.

Note: whilst this sauce is heating and reducing you can be doing the other stages that follow.

Part the chicken wings
Part the chicken wings

Wash and joint the chicken wings

How to joint a chicken wing

To joint a chicken wing is really quite easy. It's all about cutting around the knuckle and not through it (that sometimes leaves splinters).

Be forceful with the chicken. Take it in both hands and pull it apart until you hear a crack. You will now need to get a sharp knife and split the skin in the middle.

Now with your thumb you should be able to feel the knuckle. Pop this up, and around this is where you should cut. Leaving the wing in two clean pieces with no bone damage.

The wings are now jointed and cleaned

The wings are now parted and cleaned
The wings are now parted and cleaned

With the sauce reducing, fry the chicken for the first time

In this recipe I fry the chicken wings twice. The secret is removing the fat, so the sauce will stick to them.

Heat a little oil in a non stick pan. Make sure it gets hot as we want to color the chicken and not boil it.

The chicken will spit, I put a mesh over it.

Once most of the redness has gone and you are pleased with the browning color you can take them off the heat.

Don't forget, keep on trying and tasting the sauce that is reducing, and adjusting to taste.

Fry the chicken wings in a little oil - and season with black pepper, no salt needed

frying the chicken for the first time
frying the chicken for the first time

Secret number one, dry of those chicken wings!

Dry the wings
Dry the wings

In the saucepan at the back of the photo you can see how much the sauce has reduced from the mark on the pan.

The super important secret to make this recipe work

dry the fat of the wings with paper kitchen towel

So, we have lightly fried the wings for the first time, and the is sauce is still reducing.

But we want the sauce to stick to the wings.

The thing that will stop this happening with any recipe is the fat and grease. It's logical, it's a lubricant, so anything greasy will stop any sauces from sticking to it.

So what most chefs do now, is to drain the chicken wings on a wire wrack.I go one step further. I take a piece of kitchen paper for each wing. I squeeze it at little and really get rid of that grease from the outside.

It's amazing the amount of fat that you get rid off. So now we are left with chicken that is very juicy on the inside but dry on the outside, which means that any sauce will indeed stick to it.

Secret number two, don't put any oil in the pan for the second frying

You are going to cook in a dry pan!

The chicken wings should have cooled down slightly and not have any grease or fat on them.

The sauce should now be ready so we can do the next and final stage.

Take your nonstick frying pan, put it on a high heat until you can feel that when you put your palm over it, it is giving off heat.

Here is secret surprise number two, DO NOT add any oil of any sort. Time to dry fry.

You may be worried that this will mess up and burn your nonstick pan, especially when you see the following photos, trust me it won't. Surprisingly, afterwards the pan is really easy to clean and not burnt.

Add the chicken wings to the hot and smoking pan, then pour on the reduced soy sauce coating.

Note, the sauce will at this stage be runny and not sticky.

Refry the wings with the Soy Sauce reduction - Remember, no oil, just a dry pan

Refry the wings with the Soy Sauce
Refry the wings with the Soy Sauce

The wings will start to bubble but keep your calm - you won't be throwing away that pan

bubbling, but don't worry
bubbling, but don't worry

It may look like you are burning the hell out of your nice pan, but trust me, this is one of my secrets, you are not. Just hang in there.

Now they are getting really sticky and are ready to eat! - Sticky Dark Soy Sauce Chicken Wings

Sticky Dark Soy Sauce Chicken Wings ready to serve
Sticky Dark Soy Sauce Chicken Wings ready to serve

Soy sauce chicken wings tapa

soy sauce chicken wings tapa
soy sauce chicken wings tapa

The great thing about this soy sauce chicken wing recipe is that there are so many things you can do with it.

You can serve it as a starter or snack, as a tapita, as a side order, or go ahead and serve them as a main meal.

Either way, people will love them.

Eat with your fingers

Post comments and suggestions below

If you think you can beat my recipe, why not tell me below?

I'd love to hear your comments

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    • peterb6001 profile imageAUTHOR

      Peter Badham 

      6 years ago from England

      @flycatcherrr: I hope you do try them, but remember if you do you are sworn to secrecy! Thanks for the compliments Flycatcher :)

    • flycatcherrr profile image


      6 years ago

      That looks like a fantastic way to serve chicken wings, Peter - and of course you made me laugh a little, with the amusing way you have of explaining the process. Thanks for sharing your 'sooper secret' cooking tips, too!

    • peterb6001 profile imageAUTHOR

      Peter Badham 

      7 years ago from England

      @Elyn MacInnis: That is also really delicious :)

    • Elyn MacInnis profile image

      Elyn MacInnis 

      7 years ago from Shanghai, China

      I love this kind of soy sauce glaze. We use it with lots of ginger for salmon. Yum... you have great tips here!

    • peterb6001 profile imageAUTHOR

      Peter Badham 

      7 years ago from England

      @wjlambert lm: hahhaha, thank you wjlambert :)

    • profile image

      wjlambert lm 

      7 years ago

      Egad! It was almost like eating that delicious dish while reading about it

    • peterb6001 profile imageAUTHOR

      Peter Badham 

      7 years ago from England

      @lesliesinclair: Please please let me know if you do, I want opinions! (although I have plenty outside of the internet :)

    • lesliesinclair profile image


      7 years ago

      Now this is the sort of simple recipe that actually looks enjoyable to make throughout the cooking process. I especially like your means of getting rid of the fat - cutting it off, and squeezing it out. I'll definitely plan to try this.

    • peterb6001 profile imageAUTHOR

      Peter Badham 

      7 years ago from England

      @GrammieOlivia: Fantastic and Happy Birthday, please do let me know how they turn out. I'm confident enough that this recipe is worthy for any birthday treat.

    • profile image


      7 years ago

      So easy and look so good, I think I know what I'm having as my birthday dinner tomorrow! Chicken wings and chocolate cake! What more could a birthday girl want?

    • GregoryMoore profile image

      Gregory Moore 

      7 years ago from Louisville, KY

      I love wings and I love soy. Putting these two together has got to be a good thing!

    • Jo-Jackson profile image


      7 years ago

      They look very tasty and I love your instructions.

    • OhMe profile image

      Nancy Tate Hellams 

      7 years ago from Pendleton, SC

      These wings sure look great. This page makes my mouth water.

    • Corrinna-Johnson profile image

      Corrinna Johnson 

      7 years ago from BC, Canada

      I love sticky finger-licking wings! These look delicious and super easy to make. I will be giving these a try soon!

    • profile image


      7 years ago

      Cool recipe, good ideas!

    • peterb6001 profile imageAUTHOR

      Peter Badham 

      7 years ago from England

      @kristalulabelle: Thank you :)

    • kristalulabelle profile image


      7 years ago from Wisconsin

      Wow, what great secrets! I loved your pictures and your instructions were both fun and informative. Great job!

    • marktplaatsshop profile image


      7 years ago

      They look delicious, I will try this, thanks for sharing

    • Jogalog profile image


      7 years ago

      They look really delicious!

    • NanLT profile image


      7 years ago from London, UK

      Now I'm hungry.

    • peterb6001 profile imageAUTHOR

      Peter Badham 

      7 years ago from England

      @sybil watson: Thank you Sybil :)

    • profile image

      sybil watson 

      7 years ago

      These wings look delicious - I love the way you displayed the ingredients in wine glasses.

    • Arod17 profile image


      7 years ago

      I really want to try some!!!

    • peterb6001 profile imageAUTHOR

      Peter Badham 

      7 years ago from England

      @anonymous: I really hope that you do :)

    • profile image


      7 years ago

      I am really tempted to try these chicken wongs.

    • iwrite100 profile image

      Maribel Forayo 

      7 years ago from Philippines

      It looks like "adobo" (one of our fave dish in my country).

      It sure is delicious.

    • peterb6001 profile imageAUTHOR

      Peter Badham 

      7 years ago from England

      @jpmny999: Try them and see for yourself!!

    • profile image


      7 years ago

      Looks really good!


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