Sticky Soy-Glazed BBQ Chicken Wings

Sticky soy-glazed BBQ chicken wings — the no-fail crowd-pleaser. The Honey Glaze sauce + soy combo creates a deep, sweet-savoury, lacquered finish. Marinate ahead, BBQ on a flat plate, brush regularly with glaze until brown + crisp. Optional sesame-seed finish takes them from "great" to "instagram-worthy." Disappear in seconds at any party. Recipe Card Serves 4 Prep 15 min Cook 45 min–1 hr Method BBQ / grill Difficulty Medium Best for Camp + home Photo by Yuhan Du on Unsplash Soy-Glazed BBQ Chicken Wings Serves: 4-6 as starter · Prep: 5 minutes (+ 1 hour marinate) · Cook: 25-30 minutes · Equipment: mixing bowl, BBQ flat plate or grill, basting brush, tongs Photo: Proper Quality Shandis / Unsplash Ingredients 2kg chicken wings (split through the joint into wingettes + drumettes — discard tips or save for stock) 3 tbsp soy sauce Honey Glaze (recipe below — or see our pork loin recipe for the full Honey Glaze recipe) Quick Honey Glaze: 2 tbsp treacle (or molasses) 4 tbsp honey ½ tsp ground cloves ½ tsp ground allspice ½ tsp ground ginger 2 tbsp orange juice 2 tsp English mustard powder 1 tbsp brandy (optional) Optional add-ins: 2 cloves grated garlic; 1 tsp grated ginger; 1 tsp sesame oil; 1 tbsp Mirin; chilli flakes for heat. To serve: 3 tbsp toasted sesame seeds (sprinkled), sliced spring onions (garnish), lime/lemon wedges, sriracha or chilli sauce on the side. Method 1. Make the Honey Glaze (if not pre-made). Combine all glaze ingredients in a small saucepan. Bring to a boil + stir to dissolve. Cool. Store in a jar in the fridge — keeps a month + works on virtually any meat. 2. Mix marinade. Combine 3 tbsp soy sauce with about 6 tbsp Honey Glaze. 3. Marinate the wings. Add wings to the marinade in a large bowl. Toss to coat. Cover + refrigerate AT LEAST 1 HOUR (overnight is best). 4. Pre-heat BBQ flat plate to MEDIUM heat. Brush with a thin layer of oil to prevent sticking. 5. Cook the wings. Place wings on the hot plate (single layer; cook in batches if needed). Reserve any extra marinade for basting. 6. Brush + turn frequently. Cook 12-15 minutes per side. Every few minutes, brush with the reserved marinade + turn. The constant glazing creates the lacquered crisp exterior. 7. Test for doneness. Internal temperature 75°C. Juices should run clear. Skin should be deep mahogany + sticky. 8. Optional sesame finish. While wings rest, toast 3 tbsp sesame seeds in a dry pan for 30 seconds (they go gold to black fast — watch closely). Sprinkle over the wings. 9. Garnish + serve. Plate up. Garnish with sliced spring onions if you like. Serve hot with extra glaze for dipping. Tips and variations Split the wings through the joint = better cooking + easier eating. Save the tips for stock Marinate overnight = deepest flavour. Even 1 hour helps; longer is better Medium heat is critical — the sugar in the glaze burns quickly on high heat. Patient + frequent turning wins Don't crowd the BBQ. Single layer = even crisp. Crowded = steamed + soggy Make extra glaze. Use as a dipping sauce; brush on grilled vegetables; baste a roast chicken Asian variation: add 1 tbsp grated ginger + 2 cloves grated garlic + 1 tsp sesame oil to the marinade Spicy variation: add 1-2 tbsp sriracha or chilli paste to the marinade Korean style: finish with gochugaru (Korean chilli flakes) + extra sesame seeds + spring onion. Serve with kimchi Without a BBQ: oven-bake at 200°C for 25-30 minutes; brush with glaze every 5 mins. Or grill in a heavy frying pan with the lid on Camp version: works on a portable BBQ, on a Weber Q with the lid down (indirect cooking), or in a camp oven over coals Serve with rice + Asian greens for a full meal; or as starter alongside other BBQ items Leftovers are excellent cold the next day, or warm in a sandwich with crunchy slaw Our take The crowd-pleaser that always disappears first. Sticky, sweet-savoury, smoky-from-the-grill, finger-licking. Easy enough for a weeknight, impressive enough for a party. The Honey Glaze (also used in our pork loin + several other recipes) is the secret weapon — make a big batch, keep in the fridge, transform any meat into a sticky-glazed showpiece. Worth permanently keeping in the camp pantry kit. Shop BBQ Gear

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Sticky Soy-Glazed BBQ Chicken Wings

Posted on April 26, 2026