Soy Garlic Chicken Wings

These soy garlic chicken wings are baked low and slow, crisped under high heat, and tossed in the most amazing umami packed soy garlic sauce for the perfect game day (or any day) appetizer!

Guys, these wings are SO DARN GOOD. You have got to try them - I promise, once you try them you'll never want to eat another wing again. And they are so easy to make!

Ok, maybe that's a slight exaggeration, I mean come on, what about these fish sauce chicken wings, Thai chicken wings, or these spicy Cajun chicken wings?

But THESE wings hold a special place in my heart. They are cooked low and slow, then crisped on high heat and tossed in the soy garlic glaze. The chicken is tender and juicy (it comes right off the bone) and the outside is perfectly crisp and just slightly chewy (in a good way).

And did I tell you about the glaze? OMG, it's one of my favorites. Packed with soy sauce, garlic, honey, chili sauce and lemongrass, it's like a flavor bomb went off in your mouth.

Why this baked soy garlic chicken wings recipe works

• They are baked, not fried so they are less greasy and healthier for you.
• They are sweet and savory, inspired by Korean fried chicken wings, with just the perfect amounts of crispness and stickiness to make them totally addictive.
• A touch of baking powder helps to get perfectly crispy wings in the oven.
• These are perfect for game day appetizers, but also great as a main dish served alongside this Chinese sausage fried rice or even this chicken congee.
• The glaze is super simple and can be made in advance so it's really easy to pull the recipes together quickly.

The ingredients

Wingettes and/or drumettes work best for this recipe. You can use whole wings as well if you'd like.

Chili garlic sauce adds just a touch of spice and lots of flavor to these sticky soy wings. It's made of vinegar, salt, chilies and garlic.

Rice vinegar is a mildly sweet vinegar made from fermented rice. It's got the perfect mild flavor for these wings.

Any kind of honey will work, but I prefer to use raw honey for it's amazing flavor.

Baking powder may seem like an odd ingredients, but it is what helps the wings get nice and crispy in the oven.

The remaining ingredients and quantities can be found in the recipe card at the bottom of the post. 

Variations and substitutions

• Substitute brown sugar for the coconut sugar. You can also use white sugar in a pinch.
• Add some crushed red peppers to add some extra heat to the wings to make them spicy Korean wings.
• Add ¼ teaspoon of garlic powder or some extra minced garlic or grated garlic for an extra garlicky taste.
• Add a sprinkle of toasted sesame seeds (white or black) just before serving them.
• Add 1 teaspoon of grated ginger to the sauce.
• Substitute low-sodium soy sauce for the regular soy sauce.
• Use chicken thighs, chicken breast, or other chicken pieces cut into wing-sized pieces.

Step by step instructions to make soy garlic wings

Serve these Asian wings with extra glaze on the side for dipping.

Expert tips

1. Make sure you use baking powder, not baking soda! Baking soda will not taste good and won't have the same effects.
2. You can serve the sweet soy garlic wings after coating them in the sauce, but I like to give the glaze time to caramelize in the oven.
3. Pat the wings dry with a paper towel before placing them in the bag with baking powder. Make sure they are thoroughly coated, with excess coating shaken off.
4. Keep an eye on the wings while they cook in the oven with the glaze on to ensure they don't burn.

Frequently asked questions

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