Caramelized Baked Chicken
Quick & Delicious
Ingredients
- 3 pounds (about 1.4 kg) chicken wings
- 2 tablespoons olive oil
- ½ cup (120 ml) soy sauce
Equipment
- Baking sheet or roasting pan
- Mixing bowl
- Basting brush (optional)
- Wire rack (optional, for crispier skin)
Directions
- Preheat: Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top if using.
- Prep the wings: Pat the chicken wings dry with paper towels. Toss them in the olive oil so they are evenly coated.
- Make the glaze: In a bowl mix the soy sauce with any additional sweetener if you like (a tablespoon of honey or brown sugar will help caramelize). For extra flavor, you can add 1 clove minced garlic and 1 teaspoon grated ginger (optional).
- Bake: Arrange wings in a single layer on the rack or baking sheet. Bake for 20–25 minutes, flip, then bake another 15–20 minutes until the skin is golden and cooked through (internal temperature 165°F / 74°C).
- Caramelize: During the last 5–8 minutes of baking, brush the wings generously with the soy glaze and return to the oven. For deeper caramelization, broil for 1–2 minutes watching carefully so they don’t burn.
- Rest & serve: Remove from oven and let rest 3–5 minutes. Serve hot — great with steamed rice, a simple salad, or your favorite dipping sauce.
Notes & Tips
- If you like a thicker sticky glaze, simmer the soy sauce with a tablespoon of honey or brown sugar in a small pan for 3–5 minutes until slightly reduced.
- To make this gluten-free, use tamari or a gluten-free soy sauce.
- Leftovers keep well in the fridge for 2–3 days and reheat nicely in a hot oven or air fryer to restore crispiness.
