This chicken wing recipe was always a favourite in my household growing up. The rich, aromatic scent and tangy, salty taste was nearly irresistible to my mother (from which this recipe was lovingly stolen from). We paired this dish with everything from veggies and rice, to salad and french fries! The versatility of it is undeniable, and to boot they are quick and easy. They would make an excellent party h’orderve, as well!

Cook time: 55 minutes

Approx. total time: 55 minutes

Pre-heat oven to 375°F


  • 3/4 cup water
  • 1/3 cup soy sauce
  • 1/4 cup lemon juice
  • 2.5 tbs corn starch
  • 1 lbs bone in chicken wings
  • 2 tsp olive oilSauce:
    Heat water, lemon juice and soy sauce in a medium sauce pan on the stove until it starts to boil. Reduce heat. In a small bowl, mix 1 tbs water and cornstarch into a slurry. Stir the water and cornstarch mixture into the sauce pan until emulsified into the liquid. Stir with a whisk constantly, and cook at medium to high heat until the liquid starts to thicken and darken. Usually takes 7-10 minutes.Chicken wings:
    Brush chicken wings lightly with olive oil, and bake at 350F until golden and crispy on one side (about 35-40 minutes). Flip as necessary. Once cooked through, remove wings from the oven and toss in the soy glaze. Once completely coated, return wings back to baking sheet and bake for an additional 5 minutes. Serve as is, or garnished with sesame seeds and green onions. Pairs well with fried rice, bok choy or really any side you so choose!

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