These soy garlic chicken wings are crispy, juicy, sweet, and savory. With one simple trick, you'll have consistently crispy wings every time without needing to deep fry them! Make the wings for a game day appetizer, dinner at home, or a weekend treat.
Why You'll Love This Soy Garlic Wing Recipe
Soy garlic wings are crispy but juicy, sweet and savory, with a sticky garlic soy sauce that's unbelievably delicious.
The method used in this recipe produces perfectly crispy wings. By patting the wings dry completely and then coating them in baking powder, you'll achieve a delightfully crunchy exterior without drying out the chicken.
This soy garlic chicken wings recipe is also super versatile. Of course, wings are perfect for game day, but you can also serve them at any gathering where people like delicious things (AKA all gatherings).
Graduation? Absolutely. Birthday party? Be my guest! Father's Day? Dad will be proud.
Plus, this recipe is easy to make. It's really just marinating chicken, baking it, then making a honey garlic soy sauce to toss it in.
Check out the "Variations" section below for instructions on using the air fryer for this recipe, too! You can easily air fry the wings if it's too hot for the oven or the oven is full with other things.
Finally, these wings reheat surprisingly well. Just use the oven to warm them up for tasty leftovers.
What You'll What You'll Need for Garlic Soy Chicken Wings
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- Fresh Chicken Wings You can also use a mix of chicken wings and drumettes (as pictured). You'll need a 2-pound package. If using frozen wings, be sure to defrost them before cooking.
- Soy Sauce I used low-sodium soy sauce here, which is typically my preference.
- Fresh Garlic Fresh garlic is best here. I would not substitute garlic powder. If you can't find fresh garlic, try buying some packaged minced garlic instead.
- Fresh Ginger This could be swapped out for a bit of ginger powder.
- Baking Powder This is the secret to the super crispy skin. Be sure not to skip this step!
- Butter I used unsalted butter here because the soy sauce is already quite salty. If you feel like your sauce needs more, just add a pinch as you're cooking.
- Honey You can use any honey you have on hand here. Hot honey is a nice twist!
- Cornstarch This will help thicken your soy, garlic, and honey sauce.
- Olive Oil or Cooking Spray Use this to coat the wire rack so your wings don't stick.
How to Make Soy Garlic Wings
Step One Add your roughly chopped garlic and ginger to a small dish with the soy sauce. Stir well to combine.
Step Two Add the chicken wings to a bag and pour the marinade over. Seal tightly and marinate from 2 to 24 hours in the refrigerator.
Step Three Remove the marinated chicken wings from the fridge, then pat as dry as possible with paper towels.
Step Four Line a sheet tray with parchment paper.
Step Five Add a wire rack on top of the parchment paper, then brush with oil or spray with cooking spray.
Step Six Place the chicken wings in a single layer on top of the greased wire rack. Coat the wings in baking powder on all sides. Let sit for about 30 minutes.
Step Seven Bake the chicken wings at 450 degrees F for 40-45 minutes. Remove the baked chicken from the oven and ensure it has reached an internal temperature of at least 165 degrees F.
Step Eight Meanwhile, make the soy garlic sauce for the wings. Melt butter in a small saucepan.
Step Nine Then add the garlic and cook on medium-low for about 2 minutes, until softened.
Step Ten Add the soy sauce, honey, and cornstarch to the wing sauce. Cook on medium-low heat for several minutes, until the sauce thickens a bit. It should coat the back of a spoon.
Step Eleven In a large bowl, toss the wings in the soy garlic wing sauce, ensuring they are coated evenly.
Step Twelve Serve right away!
Recommended Equipment
Instant-Read Thermometer - This is my favorite thermometer!
Frequently Asked Questions (FAQs)
Neither! You should be baking your chicken wings at 450 degrees F for the crispiest exterior, most tender meat, and juiciest chicken possible.
Chicken wings should be patted dry and coated in baking powder and any other dry seasoning called for before baking. This allows the chicken to crisp up nicely. The wings can then be tossed in a sauce after cooking.
The secret to crispy chicken wings is a wing that has been thoroughly patted dry and coated with baking powder. Let sit for about 30 minutes before cooking for the crispiest result.
Variations
Air Fryer You can air fry these wings instead of baking them. Just preheat the air fryer to 375 for 10 minutes, then place the wings in the air fryer basket and cook for about 18 to 20 minutes. Flip them halfway through for even cooking.
Sesame Sesame is a popular flavor pairing with soy, ginger, and garlic. You can add a bit of sesame oil to your wing marinade, or you can top the finished wings with sesame seeds.
More Ginger Flavor Add some grated ginger to the soy garlic honey sauce for an extra kick of ginger in this recipe.
How to Store Leftover Wings
Fridge Store the wings in an airtight container in the fridge for 3 to 4 days.
Freezer I don't recommend freezing this recipe as the texture will be sad when they are defrosted.
Reheating Reheat the wings in the oven at 350 degrees Fahrenheit for 10 to 20 minutes, or until the interior temperature reads 165 degrees F.
These wings can also be reheated in the microwave, but they will no longer be crispy.
Expert Tips
- For the best result, be sure to coat your chicken wings evenly in the baking powder mixture. This will ensure they have an even texture on all sides.
- Having an instant-read thermometer on hand is one of my best tips for any recipe involving meat. This removes any guesswork about whether your meat is fully cooked.
- An oven thermometer is also extremely useful. I keep one in my oven at all times, because my oven is a liar (and yours likely is too). Ovens can be off by 100 degrees or more, so this inexpensive thermometer can save you from any unnecessary frustration.
How to Serve Sweet Soy Garlic Wings
This wing recipe is a delicious appetizer, but it can also be served as a main with dinner or a snack. Try some of the suggestions below for pairing baked soy garlic chicken wings.
Appetizer Chicken wings are a perfect appetizer. Try serving with a few other popular choices, like this Pineapple Habanero Salsa or this Roasted Mango Habanero Salsa.
When serving as a main dish, try the wings with:
Roasted Vegetables These Spicy Roasted Vegetables are easy and delicious. Don't have space in the oven? Pop this Air Fryer Squash and Zucchini into the air fryer instead!
Pickled Vegetables I love cutting the richness of wings with something bright and tangy. Pickled celery is a favorite!
Potatoes are a natural pairing with chicken. Try these Air Fryer Fingerling Potatoes, these Spicy Calabrian Potatoes, or a Warm German Potato Salad.
Salad is also a great option. Try this Burrata Caprese Salad, a Beet Cucumber Salad with Feta, or this fresh and easy Caprese Salad with Arugula.
Did you make this recipe? Be sure to leave a comment 💬 and a ⭐⭐⭐⭐⭐ rating below! You can also tag us @twocloveskitchen on Instagram or follow us on Facebook!
More Game Day Recipes to Try
📖 Recipe
Soy Garlic Chicken Wings
Equipment
- Wire Rack
- Mixing Bowls
- Small Saucepan
Ingredients
Soy Garlic Wings
- 2 pounds chicken wings
- ⅓ cup soy sauce low sodium
- 2 tablespoons garlic peeled and roughly chopped
- 2 tablespoons ginger peeled and roughly chopped
- olive oil or pan spray to lightly coat the wire rack
- 1 tablespoon baking powder
Instructions
Wings
- Preheat the oven to 450 degrees F.
- Add your roughly chopped garlic and ginger to a small dish with ½ cup of soy sauce. Stir well to combine.
- Add the chicken wings to a bag and pour the marinade over. Seal tightly and marinate from 2 to 24 hours in the refrigerator.
- Remove the marinated chicken wings from the fridge, then pat as dry as possible with paper towels.
- Line a sheet tray with parchment paper.
- Add a wire rack on top of the parchment paper, then brush with oil or spray with cooking spray.
- Place the chicken wings in a single layer on top of the greased wire rack. Coat the wings in baking powder on all sides. Let sit for 30 minutes for the crispiest result.
- Bake the chicken wings at 450 degrees F for 40-45 minutes. Remove the baked chicken from the oven and ensure it has reached and internal temperature at least 165 degrees F.
Soy Garlic Sauce
- Meanwhile, make the soy garlic sauce for the wings. Melt butter in a small saucepan.
- Add the garlic and cook on medium-low for about 2 minutes, until softened.
- Add the soy sauce, honey, and cornstarch to the wing sauce. Cook on medium-low heat for several minutes, until the sauce thickens a bit. It should coat the back of a spoon.
- In a large bowl, toss the wings in the soy garlic wing sauce, ensuring they are coated evenly.
- Serve right away!
Notes
- For the best result, be sure to coat your chicken wings evenly in the baking powder mixture. This will ensure they have an even texture on all sides.
- Having an instant-read thermometer on hand is one of my best tips for any recipe involving meat. This removes any guesswork about whether your meat is fully cooked.
- An oven thermometer is also extremely useful. I keep one in my oven at all times, because my oven is a liar (and yours likely is too). Ovens can be off by 100 degrees or more, so this tiny thermometer can save you from any unnecessary frustration.
- Fridge Store the wings in an airtight container in the fridge for 3 to 4 days.
- Freezer I don't recommend freezing this recipe as the texture will not be the same when they are defrosted.
- Reheating Reheat the wings in the oven at 350 degrees Fahrenheit for 10 to 20 minutes, or until the interior temperature reads 165 degrees F.
- These wings can also be reheated in the microwave, but they will no longer be crispy.
kita roberts says
These look so crispy and perfect I'm adding them to the menu this weekend!
Genevieve says
Thank you! I hope you give them a try, they're pretty delicious.
Juan says
I tried this recipe; it was really salty.
Genevieve says
Hi Juan, I'm sorry to hear these turned out salty for you. Did you perhaps use regular soy sauce rather than reduced sodium soy sauce? That could account for the recipe being on the salty side. I'd love to help you troubleshoot and thanks so much for trying the recipe!
Jane says
These were so juicy and savory! I didn't even know that chicken wings could be this sweet and savory at the same time.
Genevieve says
Thanks so much, Jane! I'm really happy they turned out well for you.
claudia says
These were the best crispy savoury wings I have made yet thank you. I paired it with some grilled zuchinni and feta it was the perfect summer night meal.
Genevieve says
You're so welcome! Thanks Claudia! That sounds like a fantastic dinner.
Jessica says
This combines some of my all time favorite flavors - ginger, honey, garlic and soy sauce - with one of my all time favorite game day treats: wings! The texture was perfect and I'll be making these again.
Genevieve says
So happy to hear you liked these, Jessica!
Mandy says
You weren't kidding when you said they'd be crispy! There were so good, I love soy and ginger flavors, and these were perfect. My only complaint is that they get eaten WAY too quickly 🙂
Genevieve says
Haha, I understand that complaint! Thanks so much, Mandy.
Janice says
I recently made these soy garlic chicken wings, and they turned out so delicious and crispy! I love how balanced the flavor is, plus it was so perfect for dinner. Oh! My kids loved it too! This recipe is a must-try!
Genevieve says
I'm so happy your family enjoyed this recipe! Thank you, Janice.
Holly Coppedge says
These chicken wings were absolutely delicious! My kiddo and I are huge wing fans and are always looking for new ways to make them. He deemed these a success!
Genevieve says
Oh yay! Thanks Holly. So glad you guys enjoyed this recipe.