A delicious and simple recipe for oven baked chicken marinated in a sweet, slightly sticky honey soy marinate. It’s a hit with kids and adults alike, making it perfect for BBQ’s, parties or meal prep! Plus it’s freezer friendly, so you can make these ahead of time!
I have my mum to thank for my love of chicken wings. She makes them the traditional Lao way, by crushing lemongrass stalks, shallots and garlic together with a mortar and pestle (the smell of these alone is enough to get my mouth watering) and adding dashes of different Asian sauces and spices until the flavour is just right. She’ll then marinate the wings overnight, skewer them onto kebab sticks and cook them over an open flame or on the grill to get delicious, caramelised, sticky wings. One day I’ll spend some time with her learning her secret recipe and share it with you all, because you really need to try it! And it’s a good excuse for me to spend time with my mumma and enjoy some of her cooking too!
Although these wings don’t compare to my mum’s, they’re still pretty damn tasty. They’re simple to prepare, and are a great option for parties or meal prep as you can make plenty of them easily in one go. I used a mix of chicken wings and drumsticks for these, as Jared like drumsticks more (it’s great because it means we never fight over wings). But you can use all drumsticks or all wings if you prefer.
For the drumsticks, I like to score them a couple of times in the meatiest part. This isn’t essential, but I find it helps the marinate soak into the drumstick more and it makes them much more flavoursome! With the wings, some people prefer to cut them into three parts – the drumette, the flat and the tip (a lot of people discard the tip, but they’re great for homemade stocks or as treats for pets). I prefer to keep them as they are, because that’s how we ate them growing up and how I enjoy it best. This is totally up to your personal preference though, please feel free to do what you like best!
For the marinate, I used soy sauce, oyster sauce, minced garlic, honey and pepper. You don’t need any salt, there is enough in the soy sauce and adding any more would be overkill. I love the smell of this marinate! It always reminds me of my mum’s cooking, as she uses most of these ingredients daily in her kitchen. Isn’t it lovely when certain smells trigger fond memories like that?
You can of course use tongs to mix it all up, but I think nothing beats just using your hands both for ease and for even mixing.
I love leaving chicken to marinate overnight. It really deepens the flavour, and takes it to a new level. If you don’t want to cook it all, you can always freeze all or some the chicken at this stage and defrost for an easy dinner option later on.
This container is actually my mum’s, and has somehow travelled with me when I moved out and I’ve now had it for a good couple of years. The paint is starting to fade now, but I still love it all the same.
To cook it, I just popped them onto a lined baking tray and popped them in the oven for 40 mins, turning over once at halfway to ensure even cooking.
They come out so juicy, tender and packed with flavour! To serve, I love sprinkling over sliced spring onion and chilli flakes and squeezing over a little lemon juice – this is totally optional though, the chicken still tastes delicious without them. You can have it with regular rice, fried rice, quinoa, stir fried veggies or on their own.
If you try this recipe, please let me know how it goes in the comments section below or take a snap and tag me on Instagram – I’d love to see your recreation of it!
- 2kg of chicken drumsticks or chicken wings or BOTH
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons oyster sauce
- 1/4 teaspoon cracked black pepper
- Optional: chilli flakes, spring onion and a lemon wedge
- Prepare your chicken (see notes below)*
- Combine the chicken and the remaining ingredients in a large mixing.
- Using your hands or tongs, coat the chicken in the marinate well.
- Place chicken in an airtight container and leave to marinate overnight in the fridge. If you wish to freeze the chicken to use at a later date, this is the point where you'd freeze it, then simply defrost and bake as per below instructions.
- When ready to cook, pre-heat the oven to 200 degrees celsius.
- Stir the chicken around to make sure it's all evenly coated in the marinate.
- Arrange the chicken onto a lined baking tray.
- Bake for 40 minutes, flipping over the chicken at halfway to ensure even cooking.
- To serve, sprinkle over sliced spring onion and chilli and squeeze over a bit of lemon juice if using.
- *If using chicken drumsticks, score two lines in the meatiest part of the drumstick to help the marinate soak into the meat. If using chicken wings, some of you may prefer to cut them into three parts – the drumette, the flat and the tip (a lot of people discard the tip - but they're great for homemade stock or as a pet treat). My personal preference is to keep the chicken wing as it is.