Soy Garlic Chicken Wings Recipe

When I first made these Soy Garlic Chicken Wings, I couldn’t believe how incredibly crispy they turned out without ever touching a deep fryer.

The combination of salty soy sauce, sweet honey, and punchy garlic creates a sticky glaze that I honestly can’t stop eating.

It is one of those recipes that makes me feel like a professional chef right in my own kitchen, even on a busy weeknight.

I love sharing this dish with friends because the flavor balance is just perfect, and the crunch is unforgettable.

Trust me, once you try this method, you will never look at homemade wings the same way again.

Ingredients

Here is everything you will need to recreate these delicious wings at home. I always recommend using fresh aromatics like garlic and ginger because they provide a much brighter flavor than the powdered versions.

• 2 pounds Chicken wings: You can use a mix of flats and drumettes here, just make sure they are completely thawed if you bought them frozen.
• 1/3 cup Soy sauce (for marinade): I prefer using low-sodium soy sauce so I can control the saltiness better without it becoming overwhelming.
• 2 tablespoons Fresh garlic (for marinade): Peel and roughly chop fresh cloves for the best infusion of flavor during the marinating process.
• 2 tablespoons Fresh ginger: Peel this and chop it roughly; it adds a warm, spicy kick that cuts through the richness of the chicken skin.
• 1 tablespoon Baking powder: This is the secret ingredient for crispiness, so do not confuse it with baking soda or the texture will be wrong.
• Olive oil or cooking spray: You just need a light coating for the wire rack to prevent the chicken skin from sticking while it bakes.
• 4 tablespoons Unsalted butter: This forms the rich base of your glaze, and using unsalted lets you manage the sodium from the soy sauce.
• 4 cloves Garlic (for sauce): Finely chop these fresh cloves so they melt into the butter sauce rather than leaving large chunks.
• 1/3 cup Soy sauce (for sauce): This second portion creates the savory backbone of the sticky glaze that coats the cooked wings.
• 2 1/2 tablespoons Honey: Any standard honey works well to add sweetness and stickiness, balancing out the savory soy and garlic notes.
• 1 teaspoon Cornstarch: This is essential for thickening your sauce quickly so it clings perfectly to every single wing.

Note: This recipe yields approximately 4 servings.

Variations

If you want to tweak the recipe to fit your diet or taste buds, there are plenty of easy swaps you can make.

• Gluten-Free Option: Swap the traditional soy sauce for Tamari or coconut aminos to make this dish completely safe for gluten-free guests.
• Spicier Kick: Add red pepper flakes or a teaspoon of sriracha to the sauce if you love heat, or try using hot honey instead of regular honey.
• Extra Ginger: Grate fresh ginger directly into the finishing sauce for a sharper, fresher zest that really brightens up the sticky glaze.
• Sesame Twist: Stir a teaspoon of toasted sesame oil into the sauce at the very end and sprinkle the finished wings with toasted sesame seeds.
• Dairy-Free: Substitute the butter with a high-quality vegan butter or even coconut oil to keep the richness without the dairy.

Cooking Time

• Prep Time: 35 minutes
• Cooking Time: 45 minutes
• Total Time: 3 hours and 20 minutes (includes marinating time)

Equipment you need

• Baking Sheet: Used to catch drippings and hold the wire rack during the baking process.
• Wire Rack: Elevates the chicken so heat circulates underneath, ensuring even crispiness.
• Paper Towels: Essential for patting the chicken extremely dry before baking.
• Large Mixing Bowl: Needed for tossing the baked wings in the sticky sauce.
• Small Saucepan: Used to melt the butter and simmer the sauce ingredients together.
• Whisk or Spoon: Helps combine the cornstarch and liquids smoothly without lumps.
• Instant-Read Thermometer: crucial for checking that the chicken reaches a safe internal temp.
• Tongs: Makes handling hot wings safe and easy when flipping or serving.

How to Make Soy Garlic Chicken Wings?

Prepare the Marinade

Start by combining your roughly chopped ginger, garlic, and the first portion of soy sauce in a small bowl or jar. Stir these ingredients together vigorously until they are well mixed and the aromatics are fully submerged in the liquid. This mixture will act as the flavor base that penetrates the chicken meat before cooking.

Marinate the Chicken

Place your chicken wings into a large resealable plastic bag or a shallow dish and pour the prepared marinade all over them. Seal the bag tightly to remove excess air and let the chicken sit in the refrigerator for at least 2 hours, or up to 24 hours. The longer you let them sit, the deeper the soy and ginger flavors will soak into the meat.

Dry the Wings

Remove the wings from the marinade and discard the excess liquid, then place the chicken onto a layer of paper towels. Pat each wing down thoroughly with more paper towels until they are as dry as possible to the touch. Removing this surface moisture is the most critical step for achieving that shattering, crispy skin later.

Prepare the Baking Station

Preheat your oven to 450 degrees Fahrenheit so it is blasting hot when the chicken goes in. Line a large rimmed baking sheet with parchment paper for easy cleanup later on. Place a wire cooling rack on top of the lined sheet and lightly brush or spray it with oil.

Coat with Baking Powder

Arrange the dried chicken wings in a single, even layer across the greased wire rack, ensuring they are not touching. Sprinkle the baking powder evenly over all sides of the wings, rubbing it in slightly if needed to coat well. Let the wings rest on the rack for about 30 minutes, which helps dry the skin further.

Bake the Chicken

Place the baking sheet into the hot oven and bake the wings for approximately 40 to 45 minutes. You are looking for the skin to turn golden brown and become visibly crispy and puffed up. Use an instant-read thermometer to check that the internal temperature has reached at least 165 degrees Fahrenheit.

Melt the Butter

While the wings are baking, you can start preparing the delicious finishing sauce by placing a small saucepan over medium-low heat. Add the unsalted butter to the pan and let it melt down slowly until it is completely liquid. Be careful not to let the butter burn or brown too quickly during this step.

Soften the Garlic

Add the finely chopped garlic cloves directly into the melted butter in the saucepan. Cook this mixture gently for about 2 minutes, stirring occasionally, until the garlic becomes fragrant and soft. You want the garlic to lose its raw bite without becoming dark or bitter.

Thicken the Sauce

Pour in the soy sauce, honey, and cornstarch, whisking immediately to ensure the cornstarch dissolves without clumping. Continue cooking the sauce on medium-low heat for several minutes until it begins to bubble slightly and thicken. You will know it is ready when the sauce coats the back of a spoon nicely.

Toss and Coat

Once the wings are fully baked and crispy, remove them from the oven and transfer them immediately to a large metal mixing bowl. Pour the warm, thickened soy garlic sauce over the hot wings. Use tongs or a large spoon to toss the wings until every piece is evenly coated in the glaze.

Serve Immediately

Transfer the sauced wings to a serving platter right away while they are still hot and crispy. The heat from the wings will help the sticky sauce adhere even better. Serve them immediately for the best texture and flavor experience.

Additional Tips for Making this Recipe Better

• I always double-check that my baking powder is aluminum-free because standard baking powder can sometimes leave a metallic taste on the chicken skin.
• I find that using a wire rack is non-negotiable; if you bake the wings directly on the pan, they will steam in their own juices and turn out soggy.
• I recommend letting the wings sit at room temperature for about 10 minutes before baking, which helps them cook more evenly than if they are ice-cold.
• I sometimes poke a few holes in the chicken skin with a fork before marinating to help the soy and ginger flavors penetrate deeper into the meat.
• I suggest keeping a close eye on the sauce while it simmers because the sugar in the honey can cause it to burn quickly if the heat is too high.

How to Serve Soy Garlic Chicken Wings?

These wings are best served immediately to maintain that incredible crunch. For a beautiful presentation, pile them high on a clean white platter and scatter freshly chopped green onions or chives over the top for a pop of color. You can also garnish with toasted sesame seeds or thin slices of fresh red chili for extra visual appeal.

Since they are rich and savory, I like to serve them alongside something refreshing. A side of pickled radishes or simple cucumber salad works wonders to cleanse the palate. If you are serving them as a main dinner dish, they pair perfectly with steamed jasmine rice and roasted broccoli or bok choy.

Nutritional Information

Here is a quick look at the nutritional profile per serving for these wings:

• Calories: 452 kcal
• Protein: 27 grams
• Carbohydrates: 17 grams
• Fat: 31 grams

Make Ahead and Storage

Refrigerator Storage

If you have leftovers, place them in an airtight container once they have cooled down completely. They will stay fresh in the refrigerator for 3 to 4 days, though the skin will lose its crispiness over time.

Freezing Guidelines

I generally do not recommend freezing these wings once they are fully cooked and sauced because the texture changes significantly. The crispy skin tends to become gummy upon thawing, so it is best to enjoy them fresh or from the fridge.

Reheating Tips

To restore some of that crunch, reheat the wings in an oven preheated to 350 degrees Fahrenheit. Place them on a wire rack and bake for 10 to 15 minutes until they are heated through and the skin firms up again.

Why You’ll Love This Recipe

• Unbelievable Crispiness: You get that deep-fried texture without the mess of oil, thanks to the baking powder technique that dries out the skin perfectly.
  The crunch is so satisfying that you won’t believe they came out of a standard oven.
• Flavor Explosion: The combination of savory soy, aromatic garlic, and sweet honey hits every single taste bud, making them addictive.
  It balances salty and sweet notes in a way that keeps you reaching for just one more wing.
• Simple Preparation: Despite tasting gourmet, the process is straightforward and doesn’t require any fancy kitchen gadgets or complicated skills.
  You simply marinate, bake, and toss in sauce, making it accessible for cooks of any level.
• Versatile Serving: These wings work perfectly as a standout party appetizer for game day or as a satisfying main course for a family dinner.
  You can easily scale the recipe up for a crowd or keep it small for a cozy night in.
• Healthier Method: By baking instead of frying, you significantly reduce the amount of grease and fat without sacrificing any of the delicious texture.
  You can enjoy your favorite comfort food with a lighter, fresher feeling afterwards.