Soy Garlic Chicken Wings

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.

5 from 65 votes

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Course: Appetizer, Main Course

Cuisine: American, Asian

Prep Time: 35

Cook Time: 45

Marinating Time: 2

Total Time: 3 20

Servings: servings

Calories: 452kcal

Equipment

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

Soy Garlic Wing Sauce

4 tablespoons butter unsalted
4 cloves garlic finely chopped
⅓ cup soy sauce low sodium
2 ½ tablespoons honey
1 teaspoon cornstarch

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

General

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.

Storage and Reheating

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.

Nutrition