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.

Featured Pinch Tips Video

★★★★★ 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°.

Step 2 Direction Photo

2In a non-stick cooking cooking dish, mix in all ingredients.

Step 3 Direction Photo

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.

Step 6 Direction Photo

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.

Step 8 Direction Photo

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