Sweet & Spicy Asian Chicken Wings

Yaminah Sutton


It is a quick to prepare and has easy cleanup. I came up with this after eating honey chicken wings and finding out that Teriyaki sauce is made with soy. I ran out of mirin and decided to experiment. It has low sodium compared to usual soybased items because I try not to use salt because of my mom. She still can't eat a lot but she can at least have a few. Everyone Loves it.

★★★★★ 2 votes
10 Min
45 Min



56 oz
chicken wings, bag
garlic powder, (to taste)
black pepper, (to taste)


1 c
rice vinegar
1 c
rice wine (or white wine, sutter home pinot grigio preferred)
2 c
soy sauce, low sodium
1 3/4 c
honey (subsitiutes with sugar or agave)
red pepper flakes, to taste (spicyness preferred)


1Pre-heat oven to bake at 400°.
2In a non-stick cooking cooking dish, mix in all ingredients.
3Cover with glass lid and Cook for about 30 minutes
4After about 30 mintues, stir the meat to make sure that both sides are cooked thoroughly.
5Optional: Add more honey along with season mix for stronger taste.
6Place dish back in oven and allow chicken to finish cooking without glass lid. *Removing the lid will give the meat a gold brown color and allow that the sauce to stick to the meat*
7Optional: For a darker look turn the oven up to 425° for 5-10 minutes towards the end.
8Let cool down and place in serving bowl with some sauce.

About this Recipe

Course/Dish: Chicken, Poultry Appetizers
Main Ingredient: Chicken
Regional Style: Asian
Other Tag: Quick & Easy