Sticky Mandarin Honey Soy Chicken Wings Tips, FAQ & printable recipe

Tips for success

For the best flavor, use freshly grated ginger rather than dried ginger powder. Fresh ginger has a bright, zesty quality that really shines in this dish.

If you have leftover ginger, store it in the freezer and grate it directly from frozen when needed. Also, be sure to use a good-quality soy sauce; the flavor of the soy sauce is a key component of the glaze.

To make the glaze extra sticky, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce after removing the wings, and simmer until thickened.

This is a great trick if you prefer a thicker, more clinging sauce. Alternatively, you can simply let the sauce reduce on the stovetop for a few minutes to achieve a similar effect.

Variations

• Spicy Kick: Add 1-2 teaspoons of sriracha or red pepper flakes along with the sauce for a spicy-sweet version. The heat balances the honey and orange beautifully. Adjust the amount to your tolerance.
• Garlic Lover's: Add 2-3 minced garlic cloves to the slow cooker along with the ginger. Garlic pairs perfectly with the soy and honey, adding a savory depth that makes the wings even more irresistible.
• Orange-Ginger Glaze: For a more intense orange flavor, add 1 tablespoon of orange zest and 2 tablespoons of orange juice to the sauce mixture. This brightens the dish and makes the citrus note more prominent.
• Sesame Twist: After cooking, sprinkle the wings with toasted sesame seeds and sliced green onions. This adds a nutty crunch and a fresh, oniony contrast to the sticky glaze. Serve with extra sesame seeds on the side.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.

Freezer

Freeze cooked wings in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat with a splash of water or broth, stirring occasionally, until heated through.

Store leftover chicken wings in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools, but that’s fine.

To reheat, place the wings in a saucepan over medium heat with a splash of water or chicken broth, and heat until warmed through. You can also reheat in the microwave, but the stovetop method helps maintain the texture of the glaze.

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate. The next day, place the insert into the slow cooker and cook as directed. This makes it even easier to get dinner on the table. If you do this, keep in mind that the cooking time may need to be increased by about 30 minutes because you’re starting from cold.

Serving ideas

These wings are best served hot over steamed rice, with extra glaze spooned on top. The rice soaks up the sweet-savory sauce, making every bite satisfying. For a complete meal, add a simple green vegetable like steamed broccoli or green beans on the side. The bright, citrusy flavor of the wings also pairs well with a crisp cucumber salad.

If you’re serving these as an appetizer for a party, skip the rice and serve the wings on a platter with toothpicks and a small bowl of extra sauce for dipping.

They’re sticky and finger-licking good, but be sure to have napkins on hand. The wings can be kept warm in the slow cooker on the 'warm' setting for up to an hour, but they’re best enjoyed fresh.

Frequently asked questions

Recipe card

Sticky Mandarin Honey Soy Chicken Wings

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 2 lb split chicken wingettes and drumettes
• 1 cup mandarin orange segments, drained
• 1 tbsp freshly grated ginger
• 1/3 cup honey
• 1/4 cup soy sauce

Instructions

1. Place the split chicken wingettes and drumettes in the slow cooker insert in a single layer if possible. It’s okay if they overlap a little, but try to spread them out evenly so they cook uniformly.
2. Scatter the mandarin orange segments and freshly grated ginger over the chicken. No need to stir; just let them sit on top. The ginger will infuse the sauce as it cooks.
3. In a small bowl or glass measuring cup, stir together the honey and soy sauce. Pour the mixture evenly over the chicken and oranges. Do not stir; the sauce will combine as it cooks.
4. Cover the slow cooker and cook on low for 4 hours, or until the chicken is tender and reaches an internal temperature of 165°F (74°C). Resist the urge to lift the lid; the trapped heat helps the wings cook evenly.
5. If the sauce seems thin, use a slotted spoon to transfer the wings and oranges to a serving plate. Pour the remaining sauce into a small saucepan and simmer over medium heat for 5–7 minutes, until reduced and glossy. Pour the thickened glaze over the wings.
6. Spoon steamed rice onto plates and top with the chicken wings and mandarin oranges. Drizzle with extra glaze from the slow cooker, if desired. Serve hot.

Contains: gluten, soy

Estimated nutrition per serving

Calories

420

Protein

25 g

Carbohydrates

30 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.