Black-pepper soy chicken wings


  • 3 lbs Chicken Wings
  • 1/2 Cup Shallot, finely diced
  • 1 Tbsp Garlic, minced
  • 1 tsp Ginger, grated or minced
  • 1 Tbsp Black pepper, coarsley ground
  • 1/4 Cup Sweet Black Soy
  • 1/4 Cup Low Sodium Soy
  • 2 Tbsp Oyster Sauce
  • 1 Tbsp Sriracha (optional)
  • 2 Tbsp Brown Sugar/ Honey
  • 2 Tbs Oil
  • 2-3 green onions, sliced (for garnish)


Preheat the oven to 425°F. Place a large wire rack on a baking sheet and coat with cooking spray.

Arrange the chicken skin side up on the rack on the baking sheet. Brush with a little oil and roast for 20-25 minutes until the chicken is cooked, crisp up the skin by setting them under the broiler for 5-8 minutes watching them closely.

Meanwhile while the chicken is cooking, heat a tiny bit of oil on a sauce pan and add the finely diced shallots and saute for 2-3 minutes until they soften.

Add the minced garlic and ginger and fry for another minute or 2 until fragrant.

Add the black pepper, both types of Soy, oyster sauce, sriracha (optional) and brown sugar (you can use honey instead) to the sauce pan and stir well.

Let the sauce simmer and reduce to a thick syrupy consistency and then turn off the heat.

Once the wings are cooked and crispy, transfer them to a big bowl and pour the sauce over it, tossing to coat them.