These sticky soy garlic chicken wings are amazing; you won’t be able to stop eating them once you start. This easy recipe uses just a few ingredients; they are the perfect party appetizer.
Do you love wings just as much as we do? Try these addictive soy garlic chicken wings! Or how about these Quick Pan-Fried Chicken Wings, Baked Spicy and Sweet Chicken Wings, or Baked BBQ Chicken Wings?
You can coat them with the spicy sauce ahead of time and marinate them until ready to bake. Or you can bake them after 30 minutes of marinating time.
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Recipe ingredients
Chicken wings: 8-9 whole wings or 16-18 split wings, or party wings. If all you have are whole pieces, you can halve them. Try the Baked Whole Chicken Wings, too.
Marinade ingredients: Fresh garlic and ginger. I always grate them on a small grater; it works better than crushing them with a garlic press; it’s faster and finer, and you will have less waste. Soy sauce and honey: regular soy sauce and clear/runny honey.
See the recipe card for full information on ingredients and quantities.
How to make soy garlic chicken wings?
Marinade: In a small bowl, stir the grated garlic and ginger, oil, soy sauce, honey, and pepper.
Step #1: Pour the soy, honey, and garlic sauce over them and cover them with plastic foil. Refrigerate for at least 30 minutes or overnight. Remove from the fridge about 30 minutes before cooking.
Step #2: Place the pieces on the tray in a single layer.
Step #3: Bake the soy garlic chicken wings for 20 minutes. Flip and bake for 15 to 20 minutes or until they are cooked through and the soy garlic glaze is shiny and sticky with a few darker spots.
Check after 10-13 minutes already; cover the tray loosely with aluminum foil if the glaze turns too dark.
Good to know!
Don’t wash the chicken before cooking. The bacteria will only be destroyed during the cooking process. Cleaning the chicken will only spread the bacteria all over your sink without removing them from the meat entirely.
The USDA – Food Safety and Inspection Service (link opens in a new tab) says: “Washing raw poultry before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other food, utensils, and surfaces. This is called cross-contamination. Rinsing or soaking does not destroy bacteria. Only cooking will destroy any bacteria that might be present on fresh chicken.”
How to store and reheat chicken wings?
Refrigerate any leftovers in an airtight container for about 3 days.
Freeze them for up to 3 months in an airtight container or freezer bag. Defrost in the fridge.
Reheat in the preheated oven at 350°F/ 180°C for 10-15 minutes or until hot.
Air fryer: Reheat for about 3 minutes or until hot.
Soy Garlic Chicken Wings
Equipment
- 1 Baking sheet
Ingredients
- 2 lbs chicken wings split, Note 1
- 3 garlic cloves grated
- 1 piece of ginger grated 1 inch/ 2 ½ cm
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 2 tablespoons honey Note 2
- ¼ teaspoon ground black pepper
- ½ teaspoon fine sea salt
- sesame seeds and spring onions for garnish optional
Instructions
- Prepare wings: If the chicken wings are whole, cut them into drumettes and wingettes (Note 4). Dry the wings with paper towels, and place them in a large bowl.2 lbs chicken wings
- Marinade: In a small bowl, stir the grated garlic and ginger, oil, soy sauce, honey, salt, and pepper. Pour over the wings, cover with plastic foil and refrigerate for at least 30 minutes or overnight. Remove from the fridge about 30 minutes before cooking.3 garlic cloves + 1 piece of ginger + 1 tablespoon vegetable oil + 2 tablespoons soy sauce + 2 tablespoons honey + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper
- Preheat the oven to 400°F/ 200°C. Line a baking sheet with parchment paper (Note 3).
- Bake the chicken wings for 20 minutes. Flip with tongs and bake for another 15 to 20 minutes. Check after 10-13 minutes already; cover the tray loosely with aluminum foil if the glaze turns too dark.
- Rest for about 5 minutes. Sprinkle with roasted sesame seeds and finely chopped spring onions if desired.sesame seeds and spring onions for garnish
Notes
- Wings: 2 lbs are about 8-9 whole chicken wings or 16-18 split ones.
- Heat: Add some cayenne pepper to taste, if you would like the wings to be hot.
- Use a wire rack if you have one. Place it on top of the baking sheet and arrange the wings on it.
- Split whole chicken wings
If they still have the tips on, remove those too. The wing tips are usually removed but cut them if they're still attached. Use them to make chicken stock.
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