These Soy Garlic Chicken Wings are crispy, flavorful, and perfect for any party! Baked to perfection, then tossed in a soy garlic glaze, these easy baked chicken wings are ready in less than an hour.
Who doesn't love chicken wings? I know my family does! And while spicy wings are nice, sometimes you just want something a little different.
That's where these soy garlic chicken wings come in!
In this recipe, fresh chicken wings are oven-baked to crispy perfection, then tossed in a sticky, sweet, and savory glaze. Whether you're serving them at your next football party or at a backyard barbecue, these homemade chicken wings are sure to be a huge hit.
So, if you're looking for a fun, delicious, and unique party appetizer that's sure to be a crowd-pleaser, give this easy chicken wing recipe a try!
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Why You'll Love This Recipe
- Juicy & Flavorful- Baked to tender, juicy perfection, then tossed with a savory garlic soy glaze, these chicken wings are loaded with flavor.
- Crispy- These baked chicken wings are as crispy as fried chicken wings. And the best part? No messy oil to deal with!
- Ready in Under 1 Hour- By making the sauce while the chicken cooks, these wings can be ready in just about 50 minutes.
- Easy to Make- No deep frying, no special equipment, and no fancy ingredients. Just crispy baked chicken wings in a simple soy garlic glaze.
- Perfect Party Appetizer- Trust me, these wings are a HUGE hit at parties. And the recipe scales very easily so, you can make more if you need to!
Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.
- Chicken Wings- If you buy whole chicken wings, I recommend removing the wing tips and separating them into drums and flats for easier cooking.
- Baking Powder- Baking powder helps make the chicken wings super crispy. Opt for aluminum-free baking powder to avoid any potential metallic flavors.
- Soy Sauce- Low-sodium soy sauce makes up the base of the soy garlic glaze.
- Garlic- For best results, grate the garlic using a microplane or use a garlic press.
- Brown Sugar- A little sweetness balances the umami flavors in the sauce.
- Rice Wine Vinegar- Adds a sweet tanginess to the soy garlic sauce.
- Sesame Oil- Nutty and fragrant, sesame oil pairs well with the other flavors in the soy garlic glaze.
- Cornstarch- Used as a thickening agent. Whisk the cornstarch together with a small amount of water before adding it to the soy garlic sauce.
Substitutions and Variations
Here are a few ways you can try customizing this soy garlic chicken wings recipe to fit your diet and taste preferences.
- Chicken Wings- While it will change the cooking time, this recipe can also be made using chicken thighs, chicken drumsticks, or chicken tenders.
- Baking Powder- If you don't have baking powder, I recommend leaving it out entirely or using just ½ teaspoon of baking soda instead. Using too much baking soda will result in a metallic flavor.
- Soy Sauce- For a gluten-free swap, use tamari, liquid aminos, or coconut aminos in place of soy sauce.
- Garlic- Substitute the fresh garlic cloves with ½ teaspoon of garlic powder.
- Brown Sugar- Swap brown sugar for honey, maple syrup, or granulated sugar.
- Rice Wine Vinegar- White vinegar, apple cider vinegar, or balsamic vinegar are good substitutes for rice wine vinegar.
- Sesame Oil- Replace sesame oil with olive oil, canola oil, or avocado oil.
- Cornstarch- Arrowroot powder can be used in place of cornstarch.
- Boneless- Coat boneless chicken tenders in panko breadcrumbs and bake them for 15-20 minutes at 425℉. Then, toss them in the soy garlic sauce before serving.
- Gluten-Free- Swap the soy sauce for tamari, liquid aminos, or coconut aminos for gluten-free soy garlic chicken wings. And always double-check all labels before using any ingredient in a recipe.
- Vegetarian- Use this soy garlic sauce on baked cauliflower wings for a lightened-up, vegetarian version of this recipe.
- Ginger- Add freshly grated ginger or ginger powder to the glaze for more flavor.
- Spicy- Add red pepper flakes, salam oobleck, or sriracha to the soy garlic sauce to give it a spicy kick.
How to Make Soy Garlic Chicken Wings
Here is how to make garlic soy sauce chicken wings.
Step 1: Season and bake the wings. Preheat the oven to 425℉ and line a rimmed baking sheet with foil or parchment paper. Place a wire rack on top. In a large mixing bowl, whisk together the baking powder and seasonings. Add the chicken wings and toss to coat each wing thoroughly. Spread the chicken wings out evenly onto the wire rack and bake for 40 minutes, flipping halfway through.
Step 2: Make the soy garlic sauce. While cooking the chicken wings, combine the soy sauce, 2 tablespoons of water, sugar, vinegar, sesame oil, and garlic in a small saucepan over medium-low heat. Bring the sauce to a gentle simmer.
Step 3: Thicken the soy garlic sauce. In a small mixing bowl, whisk together the remaining tablespoon of water with the cornstarch to make a slurry. Slowly whisk the cornstarch slurry into the simmering soy garlic sauce to thicken. Remove from heat.
Step 4: Toss the wings with soy garlic sauce. Transfer the cooked chicken wings to a clean mixing bowl. Drizzle the soy garlic sauce over the chicken wings and toss to coat completely. Serve immediately.
Tips for Success
- Use a wire rack. Elevating the chicken wings off of the baking sheet helps them get super crispy and cook evenly.
- Opt for aluminum-free baking powder. To ensure your chicken wings don't have a metallic aftertaste, use aluminum-free baking powder.
- Double the sauce. If you're like my fiancé and love extra sauce for dipping, consider doubling the soy garlic sauce recipe.
- Serve immediately. Crispy glazed chicken wings are best when they're fresh out of the oven. Serve your wings as soon as possible for maximum crispiness.
- Garnish for more flavor. I love topping these wings with chopped scallions and sesame seeds. Other ideas include cilantro, crushed peanuts, fried shallots, or seaweed flakes.
Hosting a party? Keep the wings hot by cooking them in batches or tenting the serving platter with aluminum foil.
What to Serve With Soy Garlic Chicken Wings
Soy garlic wings can be served on their own as an appetizer or snack, or paired with a variety of side dishes to make them a meal.
If you're looking for a starchy side dish to serve with your deliciously crispy chicken wings, try these Teriyaki Udon Noodles. The sweet flavors of these Sautéed Sweet Potatoes or these Air Fryer Butternut Squash Fries also pair well with the savory soy garlic glaze.
My favorite vegetable side dish to serve with soy garlic chicken wings is these Roasted Maple Balsamic Brussels Sprouts. Their sweet, tangy flavor contrasts nicely with the flavor of the wings. Roasted Carrots and Green Beans or Sautéed Asparagus also pair nicely.
Storage and Reheating
How to Store
- Room Temperature- If you're serving these garlic soy chicken wings at a party, keep in mind that they should only remain at room temperature for a maximum of two hours.
- Refrigerator- According to the USDA, leftover cooked chicken can be stored in the refrigerator in an airtight container for 3-4 days.
- Freezer- Store leftover chicken wings in a freezer-safe container and freeze them for up to 3 months.
How to Reheat
If your leftover chicken wings are frozen, thaw them in the refrigerator overnight before reheating.
- Oven- Preheat the oven to 350℉. Place the leftover chicken wings in a single layer on a foil or parchment-lined baking sheet. Bake for 10-15 minutes or until fully heated through.
- Microwave- Place chicken wings in a single layer on a microwave-safe plate. Heat the chicken wings on HIGH in 30-second intervals, flipping the wings between each, until fully warmed through.
- Air Fryer- Preheat the air fryer to 350℉. Place the leftover soy garlic chicken wings in a single layer in the air fryer basket. Cook for 5-7 minutes or until the chicken wings are hot.
If you're making these chicken wings for a crowd and want to get a head start, you're in luck! Both the chicken wings and the soy garlic sauce can be made ahead and stored separately in the refrigerator until you're ready to serve them.
- Chicken Wings- Bake the chicken wings up to 3 days before serving, then store them in an airtight container in the refrigerator. Reheat them in the oven before serving for best results.
- Soy Garlic Sauce- Prepare the sauce, then store it in an airtight container in the refrigerator for up to 2 weeks.
Frequently Asked Questions
I prefer to sauce my wings after cooking. Baking the chicken wings without sauce allows them to get super crispy in the oven.
Chicken wings take about 40-45 minutes in a 425℉ oven.
Yes, you can cook the chicken wings in a 400℉ air fryer for 20-25 minutes instead of cooking them in the oven. Shake the basket every 5 minutes or so to ensure even browning.
More Chicken Wing Recipes
Soy Garlic Chicken Wings
For the Chicken Wings
- 1 tablespoon aluminum-free baking powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon kosher salt
- 2 ½ pounds chicken wings wing tips removed, drums and flats separated
For the Soy Garlic Sauce
- ¼ cup low-sodium soy sauce
- 2 tablespoons + 1 tablespoon water divided
- 2 tablespoons brown sugar packed
- 1 tablespoon rice wine vinegar
- ½ tablespoon sesame oil
- 2 cloves garlic grated or finely minced
- ½ tablespoon cornstarch
- Preheat the oven to 425℉ and line a rimmed baking sheet with foil or parchment paper. Place a wire rack on top. In a large mixing bowl, whisk together the baking powder and seasonings. Add the chicken wings and toss to coat each wing thoroughly. Spread the chicken wings out evenly onto the wire rack and bake for 40 minutes, flipping halfway through.1 tablespoon aluminum-free baking powder, ½ teaspoon garlic powder, ½ teaspoon black pepper, ¼ teaspoon kosher salt, 2 ½ pounds chicken wings
- While cooking the chicken wings, combine the soy sauce, 2 tablespoons of water, sugar, vinegar, sesame oil, and garlic in a small saucepan over medium-low heat. Bring the sauce to a gentle simmer.¼ cup low-sodium soy sauce, 2 tablespoons + 1 tablespoon water, 2 tablespoons brown sugar, 1 tablespoon rice wine vinegar, ½ tablespoon sesame oil, 2 cloves garlic
- In a small mixing bowl, whisk together the remaining tablespoon of water with the cornstarch to make a slurry. Slowly whisk the cornstarch slurry into the simmering soy garlic sauce to thicken. Remove from heat.½ tablespoon cornstarch, 2 tablespoons + 1 tablespoon water
- Transfer the cooked chicken wings to a clean mixing bowl. Drizzle the soy garlic sauce over the chicken wings and toss to coat completely. Serve immediately.
- Add garnishes for more flavor. I love topping these wings with chopped scallions and sesame seeds. Other ideas include cilantro, crushed peanuts, fried shallots, or seaweed flakes.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Make Ahead: Prepare the soy garlic sauce up to 2 weeks in advance.