Sweet Soy Broiled Chicken Wings

I'm a big fan of chicken wings. In fact, I've done a few other chicken wing posts here on Chef's Notes. You can find those here and here. In those other two posts, the wings are either grilled or deep-fried. Today, we will look at a slightly different technique for cooking the wings: broiling. The great thing about broiling wings is that it's quick, and the wings caramelize, which is what you want. From raw, it only takes twelve minutes to cook the wings under the broiler. They come out juicy, tender and full of flavour. In other words, delicious. The wings I will show you in this post are marinated in soy, honey, sriracha and a few other things for an hour, broiled, then tossed in a sauce similar to the marinade, but slightly different. Although this recipe is great, and I recommend you try it, it's really the method for broiling the wings that I want to pass on to you today. So, without further ado, let's get to it.

Marinade

First things first, we have to make the marinade. The ingredients are 2 teaspoons honey, 2 tablespoons soy sauce, 1 teaspoon sriracha, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, and ¼ teaspoon fish sauce. Put all the ingredients in a bowl and mix well.

The Wings

In total, I used about 2 pounds of spit chicken wings. Split means that the flat and the drum of the wing have been cut apart. You can use whole wings if you want though it might alter the cooking time slightly. Put the wings in the marinade, make sure they are coated and put them in the fridge for an hour or up to a day. It's easiest to put the wings in a large ziplock bag, pour the marinade in, remove any excess air and seal the bag. This ensures more even coverage of the marinade on the wings.

Broiling The Wings

Once the wings have marinated, turn your oven's broiler on too high and ready your broiler pan. If you don't have a broiler pan, you should get one. They are handy. In the meantime, get a sheet pan, line it with foil, and set a stainless steel cooling rack on it. If you do have a broiler pan, line it with foil, put the rack in place and lightly oil it. Lay the chicken wings out on the rack in an even layer with a little space between each wing. Put the wings in the oven on a rack set slightly above the center and cook the wings for 6 minutes. Take them out, flip them and cook them for another 6 minutes.

I'm confident that after 12 minutes, your broiled chicken wings will be fully cooked, but it's always a good idea to double-check. You can do this in one of two ways. The first and most reliable way is to use a meat thermometer. Check the three biggest wings by poking the thermometer into their thickest part, making sure not to touch bone. The internal temperature of the wings should be a minimum of 165°f. The second method is to stick the three biggest wings with two forks and pull in opposite directions. If the meat comes away from the bone easily, the wings are done. If it doesn't, cook the wing for an additional minute or two.

The Wing Sacue

While the wings are in the oven, make the sauce by combining 2 tablespoons of soy sauce, 1 teaspoon sriracha, 1 tablespoon honey, 1 teaspoon rice vinegar, and 1 sliced green onion in a small pot. Put on the stove on high, bring to a boil and cook for 1 ½ minutes.

Saucing The Broiled Chicken Wings

When the wings are cooked, put them in a large mixing bowl and pour the sauce over them. Toss the wings to coat them, and serve garnished with sesame seeds or green onions.

The Wrap Up

I don't have the words to express how good these wings are and how happy I think you will be with them. They are so tender. They have so much flavour. I think you will love them. Of course, you don't need to follow my recipe, but you should try the technique. You can broil the wings without the marinade, then toss them in your favourite sauce. Also, for crispier wings, toss them in a few teaspoons of oil before broiling.

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