These Crispy, Baked Soy Garlic Chicken Wings are the ultimate crowd-pleaser for your next game day get-together. These irresistible wings are a delicious combination of crispy exterior, savory soy garlic glaze, and a hint of spiciness. They're easy to make, and perfect for a flavorful appetizer or a simple dinner at home.
If you've never made homemade chicken wings, why not??? While it seems like an easy thing to order from your local wing shop, making homemade wings is such a fun way to play around with tons of different flavors and cooking methods. Plus, they're usually pretty EASY! I have a standard way of cooking my wings in the oven, and then I typically finish them off in the sauce and throw them under the broiler to crisp up. (For more easy chicken wing recipes, check out these Spanish Chicken Wings, Tequila Lime Chicken Wings, and BBQ Chicken Wings!)
I love this recipe for Soy Garlic Chicken Wings since they have a nice Korean flair and are a break from the traditional buffalo wings we all know and love.
In This Post
Why This Recipe Works
This Crispy Baked Soy Garlic Chicken Wings recipe is a winner for several reasons:
- Crispy and healthy. Achieving that perfect combination of tender, juicy meat,t and a crisp exterior can be challenging. This recipe, however, delivers incredibly crispy wings without the need for deep frying, making it a healthier alternative.
- Soy garlic glaze. The sweet and savory sauce is the star of this dish that makes these wings finger licking good!
- Easy preparation. Baking the wings in the oven makes this recipe super simple and cuts down on the mess of frying.
- Versatile. These wings are fantastic for game day, but they also make for a delightful main course when paired with white rice and a side of veggies.
Ingredients
Just a few simple ingredients are all you need for these delicious Korean chicken wings:
- Chicken wings. I buy the big bags of frozen whole chicken wings from Costco. You can opt to remove the tips if you want (although sometimes those crunchy bits are the BEST!
- Baking powder. My secret ingredient for making these wings extra crispy, even when baked!
- Salt and pepper. To help season the wings.
- Soy garlic sauce. This sweet and savory combo of maple syrup, low sodium soy sauce, garlic and red pepper flakes makes an easy sauce that you can serve over not just these chicken wings, but loads of other chicken recipes as well!
- Sesame seeds and green onions. Toasted sesame seeds and chopped scallions act as garnishes for the wings and complete this dish perfection.
Instructions
- Prepare your oven and baking sheet. Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top. Spray the wire rack with non-stick cooking spray. I find this to be a great way of preventing the chicken wings from sticking to the foil while baking.
- Prepare the chicken wings. Start by rinsing the chicken wings, then patting them dry with a paper towel. In a large mixing bowl, combine the baking powder, salt, and pepper. Toss the chicken wings in this mixture until they are evenly coated. The baking powder coating is the key to making these crispy chicken wings, even when baked in the oven.
- Bake the chicken wings. Arrange the seasoned chicken wings skin side up in a single layer on the wire rack. Bake in the preheated oven for 25 minutes, turning them once halfway through. This initial bake ensures that the wings cook through and start getting crispy.
- Make the Soy Garlic Sauce. While the wings are in the oven, prepare the soy garlic sauce. In a saucepan over medium heat, combine the maple syrup, soy sauce, minced garlic, crushed red pepper flakes, and water. Stir to combine. Allow the sauce to simmer for a few minutes until it thickens slightly. It should be glossy and fragrant.
- Coat the wings in the sauce. Once the chicken wings have baked for 25 minutes, remove them from the oven. Toss them in the prepared soy garlic sauce, ensuring they are well coated. Allow the wings to soak in the sauce for about 5 minutes to absorb those delicious flavors.
- Return the wings to the oven. Return the sauced wings to the wire rack on the baking sheet. Drizzle them with a bit more of the soy garlic sauce. Bake for an additional 10 minutes. This step allows the sauce to caramelize and infuse the wings with its rich flavors.
- Broil. To achieve the ultimate crispy texture, switch the oven to broil and cook the wings for 2 more minutes. Keep a close eye on them during this step to prevent burning. This last burst of high heat will give your wings a beautiful golden brown finish to the garlic soy chicken wings.
- Garnish and serve. Once the chicken skin is crispy, remove them from the oven. Garnish with sesame seeds and chopped scallions for a touch of freshness and color. Serve the Crispy Baked Soy Garlic Chicken Wings hot and watch them disappear in no time.
Variations and Substitutions
This recipe is PERFECT as is, but if you're looking to mix it up, here are a few ways to customize this recipe.
- Honey Garlic Soy Sauce: If you don't have maple syrup on hand, feel free to use honey as a substitute.
- Spicy Korean Fried Chicken: To turn up the heat, add some gochugaru (Korean red pepper flakes) to the sauce or sprinkle it over the tasty wings before serving.
- Air Fryer Recipe: If you have an air fryer, you can adapt this recipe by air frying the wings instead of baking them for an even crispier texture.
Frequently Asked Questions
Yes, you can use regular soy sauce, but be mindful of the saltiness. We try to keep our salt intake fairly low so always opt for low-sodium soy sauce in all of our dishes that require it.
While these wings are best enjoyed fresh for maximum crispiness, you can make them ahead and reheat them in the oven at a lower temperature to maintain their texture. Store any leftover soy garlic wings in an airtight container in the fridge.
The internal temperature of the chicken wings should reach 165°F (74°C) to ensure they are fully cooked and safe to eat. Using a meat thermometer is the best way to check this.
You can store any extra sauce in an airtight container in the fridge for up to a week. It's great for drizzling over other dishes (chicken, pork or veggies are great matches for this sauce) or as a dip for snacks.
Yes! To grill, skip the baking powder coating and instead allow the wings to marinate in half the sauce for 30 minutes. (Because the grill will naturally make the wings crispy, you don't need the baking powder step.) Heat the grill to high and grill wings for about 10 minutes, turning as needed. Once cooked, drizzle extra sauce over the wings and serve.
Whether you're hosting a game day party or simply craving a tasty appetizer or a simple meal, give this recipe a try. It's a favorite of ours for movie nights and for company.
If you do try these Soy Garlic Chicken Wings, let me know what you think in the comments below. And don't forget to tag me @frontrangefed on Instagram so I can see your masterpiece!
More Easy Game Day Appetizers
- Spanish Chicken Wings
- Tequila Lime Chicken Wings
- Louisiana Voodoo Fries
- Loaded Skillet Steak Fajita Nachos
- Homemade Yukon Gold Chips
Recipe
Crispy, Baked Soy Garlic Chicken Wings
Ingredients
For The Chicken Wings
- 2 lbs chicken wings
- 1 tablespoon baking powder
- salt and pepper to taste
For The Soy Garlic Sauce
- ½ cup maple syrup
- ⅓ cup soy sauce
- 4 garlic cloves
- ½ teaspoon crushed red pepper flakes
- ¼ cup water
Garnishes
- sesame seeds
- scallions or green onions
Instructions
- Preheat the oven to 425 degrees F. Line baking sheet with aluminum foil and place a wire rack on the top. Spray with non-stick cooking spray.
- Rinse the chicken wings and thoroughly dry the chicken wings with a paper towel. Place them in a bowl.
- Combine the salt, pepper, and baking powder then toss the mixture with the chicken wings.
- Arrange the wings skin side up in a single layer on the rack. Bake for 25 minutes, turning once halfway through.
- Remove the wings from the oven, toss with the sauce. Allow the wings to sit in the sauce for about 5 minutes.
- Return the wings to the sheet pan, and drizzle with more of the sauce. Bake for an additional 10 minutes, then switch the oven to broil for 2 minutes to make the wings crispy.
Notes
- Grill: Allow the wings to marinate in half the sauce for 30 minutes. Heat the grill to high and grill wings for about 10 minutes, turning as needed. Once cooked, drizzle extra sauce over the wings and serve.
- Store leftover chicken wings in an airtight container for up to 3 days.
Katy says
Do you need to thaw the chicken wings first?
Sarah Jenkins says
Yes! Definitely thaw the wings before making this recipe.
Kimberly says
Great wings, really good flavor. I'll make them extra crispy next time. You've had some good wing recipes!
Sarah Jenkins says
Thanks Kimberly!