Soy Sauce Chicken Wings Recipe (豉油雞翼)

Sticky. Sweet. Savory. Soy sauce chicken wings (豉油雞翼) are a favorite for all Hong Kong natives.

Growing up in Hong Kong, this is a dish that never fails to show up at potlucks.

There’s something about the savory-sweet combination that makes these wings super addictive.

If you want to make the best soy sauce chicken wings ever, then give this recipe a try.

Trust me, it’s worth the effort.

What Is Soy Sauce Chicken Wings?

Soy Sauce Chicken Wings Recipe

Soy sauce chicken wings are chicken wings braised in a soy sauce marinade.

The chicken wings are slow-cooked in soy sauce which allows the soy flavor to marinate into the meat.

The secret that makes the sauce so addictive is to sweeten it with brown sugar.

The sugar turns the soy sauce into a sticky savory-sweet concoction that takes the chicken wings to the next level.

How To Prevent The Chicken Wings From Getting Soggy

Soy Sauce Chicken Wings Ingredients

One of the biggest mistakes with soy sauce chicken wings is to let the wings get too soggy.

Trust me, nobody wants to eat soggy chicken wings.

That’s why this recipe requires you to blanch the chicken wings for 1 minute and then dunk them into ice-cold water right after.

This step may sound like a hassle but it makes all the difference in the finished dish.

Say goodbye to soggy chicken wings and say hello to crisp and plump chicken wings.

Frequently Asked Questions

What can I serve this dish with?

This dish is best served with freshly cooked jasmine rice. This long-grain white rice is a staple in Chinese cuisine.

Can I prepare this in advance?

This dish can be prepared in few hours in advance and reheated before serving.

Soy Sauce Chicken Wings Recipe

Soy Sauce Chicken Wings

Elaine Fung
Easy to make sweet and salty soy sauce chicken wings....definitely a family favorite!
Prep Time 15 mins
Cook Time 30 mins
Additional Time 10 mins
Total Time 55 mins
Course Chicken
Cuisine Chinese
Servings 4 servings
Calories 565 kcal


  • 12 Large Chicken Wings
  • 2 Shallots Quartered
  • 3 Pieces Of Ginger Thinly Sliced
  • 1 Green Onion Cut Into Half
  • 1 Bottle Soy Marinade 450 ml
  • 350 ml Water
  • 1 Brown Sugar Piece
  • 1 tsp Chinese Cooking Wine

Preparing The Wings

  • 6 Cups Of Water
  • 1 tsp Salt


  • 1. Soak wings in the solution of water and salt for 10 minutes.
  • 2. Rinse, drain and dry wings thoroughly with paper towels.
  • 3. Bring a pot of water to a boil, and put wings in for 1 minute.
  • 4. Immediately plunge wings into cold water and rinse until cold.
  • 5. Drain and dry wings well.
  • 6. Put shallots, green onions, ginger in a pot, add water and bring to a boil.
  • 7. Add the soy marinade, brown sugar piece and cooking wine, and bring to a boil.
  • 8. Add wings and boil for 1 minute, turn off heat and let wings steep in the sauce. Do not cover pot.
  • 9. After 10 minutes, heat up the sauce until just steaming but not boiling. Turn heat off and let wings steep for 10 minutes. Repeat this step one more time.


1. Soaking the wings in lightly salted water helps to clean the scum off the skin, this helps to absorb the soy marinade better.
2. Blanching the wings in boiling water plumps up the skin, and rinsing in cold water prevents the skin from getting too soft and wrinkly when cooked.
3. Steeping the wings in the sauce uncovered is the key to keeping the meat moist and tender. Cooking them in boiling or simmering sauce produces wrinkly-skinned, salty and over cooked wings.
4. If medium sized wings are used, reduce the steeping time to 20 minutes in total.
Want more chicken recipes? Check out  Steamed Chicken with Shiitake Mushrooms and Black Fungus.

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