Soy Garlic Chicken Wings

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.

Course Appetizer

Cuisine American, Chinese

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 481kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

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

Instructions

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.

Notes

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.