Sticky, savory soy-sesame chicken wings at 410 calories. An overnight marinade does all the work.
These baked chicken wings earn every bit of their flavor from a simple overnight marinade: soy sauce, sesame oil, white wine, garlic, and ground ginger combine into something sticky, savory, and deeply satisfying. A long, slow bake in the marinade keeps the wings moist and intensifies the sauce into a glossy glaze. At 410 calories and 8 WW Classic Points per serving, they make a generous, crowd-pleasing main or a showstopping appetizer.
Recipe Info
Serves: 6 | Prep Time: 15 minutes plus overnight marinating | Cook Time: 1 hour 30 minutes | Calories per serving: ~410
Nutrition per Serving (Estimated)
Protein: 28.4g | Fat: 29.2g | Carbohydrates: 5g | Fiber: 0.5g
WW Classic Points: Approximately 8 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 750g / 1.65 lb chicken wings (about 12 wings)
- 250ml / 8 fl oz soy sauce
- 2 tablespoons granular sugar substitute
- 60ml / 2 fl oz dry white wine
- 2 garlic cloves, peeled and mashed
- 60ml / 2 fl oz sesame oil
- 1/2 teaspoon ground ginger
Instructions
- Prepare the wings. Rinse the chicken wings and pat dry thoroughly with kitchen paper. Cut each wing into pieces at the joints and discard the wing tips. Arrange in a single layer in a shallow baking dish without overlapping.
- Make the marinade. Combine the soy sauce, sugar substitute, white wine, mashed garlic, sesame oil, and ground ginger in a bowl and whisk until fully combined.
- Marinate overnight. Pour the marinade evenly over the wings. Cover and refrigerate overnight, or for a minimum of 6 hours, turning the wings once or twice if possible.
- Bake low and slow. When ready to cook, heat the oven to 170C / 325F / Gas Mark 3. Do not drain the marinade. Bake the wings in the marinade for 1.5 hours, basting once or twice during cooking, until the wings are deeply golden and the marinade has reduced to a sticky glaze.
- Serve immediately. Transfer to a warm platter and serve hot.
Serving Suggestions
- Serve with a simple cucumber and spring onion salad dressed with rice vinegar
- Steamed jasmine rice or cauliflower rice alongside soaks up any extra glaze beautifully
- A dipping sauce of extra soy sauce with a touch of chilli oil works wonderfully
- Scatter with toasted sesame seeds and sliced spring onions just before serving
- Serve as a party appetizer with napkins and a chilli dipping sauce on the side
Tips and Variations
- Overnight marinating is strongly recommended. The longer the wings sit in the marinade, the more deeply flavored the result.
- Baking in the marinade rather than draining it is what creates the sticky, glossy glaze. Do not be tempted to drain the liquid before baking.
- For a spicier version, add a teaspoon of chilli paste or a pinch of dried chilli flakes to the marinade.
- A tablespoon of honey or maple syrup in place of the sugar substitute gives a slightly deeper, more caramelized glaze.
- These wings reheat well in the oven and are also excellent served at room temperature as part of a spread.
Why This Recipe Works
The combination of soy sauce and sesame oil in the marinade does double duty: the soy provides saltiness and umami while the sesame oil adds a nutty, aromatic depth that permeates the meat during the overnight soak. Baking low and slow at 170C keeps the wings tender rather than tough, while the extended cooking time allows the marinade to reduce gradually into a concentrated, sticky glaze that clings to every piece. It is a technique that rewards patience with genuinely excellent results.
Storage and Reheating
Store cooled wings in an airtight container in the refrigerator for up to 2 days. Reheat in a 180C oven on a baking tray for 10 to 15 minutes until hot and sticky again. Also excellent served cold straight from the refrigerator.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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