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Honey Soy Chicken Wings with Ginger Peanut Sauce


Saturday came and went but a lovely day it was… Our friends invited us onto their boat (well not really theirs, it’s Martijn’s boat) the “Wai King” for an afternoon of beer, wine and wings. For our part, we made the wings and brought a pair of bottles to add to the fun. We tried two different recipes and I think the first one trumped the second, particularly because the second was meant to be “spicy” and they weren’t. So, tonight’s blog is dedicated to the killer wings from Saturday afternoon.

So for the first batch of wings we went with a classic honey-soy recipe, but it was the ginger-peanut satay sauce that really won the blue ribbon. This is what you’ll need for your wings:

  1. 6 Tbsp dark soy sauce (that’s the thick goopy stuff!)

  2. 3 Tbsp mirin (or dry sherry or sake)

  3. 4 Tbsp of good quality honey

Combine the above in a non-reactive bowl and plonk your wings in there. Give it a good swirl so that your wings are completely covered. Put it in the fridge for 3 hours, or until you’re ready to grill.

Now, here’s the secret to the success of these wings….the ginger peanut sauce!

  1. 250 g of smooth peanut butter (though chunky would be nice too!)

  2. 4 garlic cloves, crushed

  3. 3 tbsp of freshly grated young ginger

  4. 1 tsp of turmeric

  5. 2 tsp smoked tabasco

  6. 1 tbsp of dark sesame oil

  7. 4 tbsp of light soy sauce

  8. 3 tbsp of honey

  9. juice of one freshly squeezed lemon

  10. 125 ml of water

Put it all into the blender and give it a good pulse about 10-15 times un