These baked Asian-style Soy Garlic Chicken Wings are baked to crispy perfection and swimming in a sweet and tangy sticky sauce so good it will leave you licking your fingers, and possibly your plate. These juicy chicken wings are great as a flavorful appetizer, movie night snack, or as a main course.
I also love this Healthy Sweet and Sour Chicken recipe, too.
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Sticky Asian-Inspired Chicken Wings
These Asian-Inspired Garlic and Soy Sauce Chicken Wings are the perfect combination of flavor and great for everything from a fantastic family dinner with some sticky rice and stir fry veg to a super Super Bowl game day appetizer platter. Baked instead of fried, they're a healthier option than deep frying without sacrificing any crispiness or flavor.
These homemade chicken wings are sticky and sweet, tangy and tasty, and swimming in a flavorful marinade that doubles as a dip or sticky sauce. You can also dip these wings in my Gochujang Aioli or another great dipping sauce.
Serve them on their own or as part of a wing party or game-day platter with some other easy chicken wing recipes like Convection Oven Chicken Wings and Brined Chicken Wings. Just don’t try to touch that remote while you’re eating them!
Ingredient notes
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Chicken wings - both drumettes and wingettes
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Soy sauce - you can use dark soy sauce or light soy sauce. You can also use tamari for a gluten free option
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Honey - or agave nectar or maple syrup
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Mirin - or rice vinegar
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Fresh garlic clove - large, minced
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Fresh ginger - grated or minced
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Green onions - sliced
How to make Sticky Soy Garlic Chicken Wings
- Line a large baking tray with paper towels. Place the raw chicken wings in one single layer on the paper towels and cover with more paper towels. Press the wings to absorb excess water (Image 1). You want your wings as dry as possible.
- Make the marinade. In a medium bowl combine soy sauce, honey, mirin (or rice vinegar), toasted sesame oil, minced garlic and ginger. Whisk together and set aside (Image 2).
- Preheat the oven to 400 degrees Fahrenheit. If you have a convection oven option, set the oven to convection.
- Place the dried chicken wings in a large mixing bowl, add the marinade, mix to coat and set aside for 30-60 minutes (Image 3).
- Line a baking tray with aluminum foil or parchment paper, then place a wire rack on top. Place the marinated chicken wings on top of the rack in one layer, making sure the wings don't touch each other (Image 4). Reserve the remaining sauce.
- Bake the wings for 40-45 minutes, flipping them once, half-way through (Image 5).
- In the meantime, pour the leftover marinade in a large skillet and simmer until bubbles, reduces and thickens, about 5 minutes. Be careful not to burn it. Once thickened, turn off the heat.
- Once the wings are cooked and as crispy as you want them to be, remove the baking tray from the oven. Transfer the wings into the skillet with the reduced marinade, turn the heat to simmer and toss the wings in the sticky soy garlic sauce to coat.
- At this point you can serve them but if you prefer, place the saucy wings back on the baking sheet (on the rack) and bake for a few minutes more . Be careful not to burn them.
- Serve the wings hot sprinkled with sliced green onions and sesame seeds (Image 6).
How to serve Sticky Soy Ginger Wings
Serve these wings as an appetizer or movie night snack with carrot and celery sticks or broccoli florets and some dipping sauces like my spicy Gochujang Aioli or dill-licious Dill Aioli.
These Buffalo wings also make a great main dish served alongside Air Fried Baby Potatoes or some brown or white rice, Air Fryer Carrot Fries, Beet and Feta Salad, or Strawberry and Feta Spinach Salad. They also go really well with this Egg Roll in a Bowl.
Serve them as part of a game night spread, alongside my Green Chicken Chili, Air Fryer Buffalo Chicken Tenders, and Air Fryer Sliced Potatoes and Low-Carb Mini Pepper Nachos.
Storing leftover wings
Allow any leftover wings to cool fully before storing. Place wings in an airtight container or freezer bag and store in the fridge for 3-4 days.
Reheating instructions
Reheat leftover soy garlic chicken wings in the oven, air fryer, or in the microwave.
In the Oven - Preheat the oven to 400° and place the wings on a baking tray or rack. Heat for 5-7 minutes until warmed through completely.
In the Air Fryer - Place wings in a single layer on the air fryer basket and heat at 400° for about 5 minutes, or until hot and crispy
In the Microwave - Place wings on a microwave safe dish and heat on high for 1 minute. Check the wings and reheat in 30 second bursts until hot. *Microwave wings will not be as crispy.
More Tips & Tricks
- Because the marinade contains honey, it can burn easily - watch for signs of burning. Some blackened edges are ok but if the marinade burns too much, your tasty wings will turn bitter.
- Baking the wings on an elevated rack will give you best results and prevent them from burning easily.
- You can leave the wings in the marinade for longer than 60 minutes (or even overnight) but it won’t change the flavor much.
- For gluten free wings, use tamari sauce or coconut aminos in place of soy sauce.
- If you like a more pronounced garlic taste, increase the amount to 2-3 cloves.
- If you want spicier wings, try adding some black pepper or red pepper flakes to the marinade
- Baking time will depend on the size of your wings and on the oven itself. Start checking them after 30 minutes.
Recipe FAQs
The first step to crispy wings is drying the wings with some paper towel before cooking. You can also lightly dust them in a little baking powder. I like baking the wings on a baking sheet with a rack so the heat circulates all around them. Using a convection oven always helps get the crispiest wings.
Yes, but you need to watch not to burn them. The sauce burns easily in the air fryer so for this method I recommend air frying “naked” (NOT marinated) wings for 10 minutes at 400 degrees F, flipping to the other side and air frying for 12-15 minutes more. In the meantime place all marinade ingredients and simmer until it thickens into a glaze. Once your wings are crispy to your liking, toss them in the thickened sauce and serve!
A baking tray fitted with a rack will give you the crispiest wings but you can also make them on a baking sheet without the rack. Just make sure to line it with aluminum foil and parchment paper. For this method, I recommend cleaning out the liquid (grease and marinade) every time you flip the wings. You can also just replace the paper with a new sheet.
More Asian-inspired Recipes
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Recipe
Equipment
- 1 baking tray with a wire rack
Ingredients
- 2 lbs chicken wings both drumettes and wingettes
- 6 tablespoon soy sauce or tamari for gluten free
- 4 tablespoon honey
- 3 tablespoon mirin or rice vinegar
- 1 garlic clove large, minced
- 1 teaspoon fresh ginger grated or minced
- 1 teaspoon toasted sesame oil
- white sesame seeds
- green onions sliced
Instructions
- Line a large a baking tray with paper towels. Place raw chicken wings in one single layer, cover with more paper towels and press to absorb any moisture. You want your wings as fry as possible.
- Make the marinade: in a medium bowl whisk together honey, soy sauce, mirin (or rice vinegar), toasted sesame oil, minced garlic and ginger. Set aside.
- Preheat the oven to 400 degrees Fahrenheit. I set mine to convection.
- Place the dried chicken wings in a large bowl, add marinade, mix to coat and set aside for 30-60 minutes.
- Line a baking tray with aluminum foil or parchment paper, then place a wire rack on top.
- Place the marinaded chicken wings on top of the rack in one layer, making sure the wings don't touch each other. Reserve the leftover marinade.
- Bake the wings for 40-45 minutes, flipping them once, half-way through.
- In the meantime, pour the leftover marinade in a large skillet and simmer until bubbles, reduces and thickens, about 5 minutes. Be careful not to burn it. Once thickened, turn off the heat.
- Once the wings are cooked and as crispy as you want them to be, remove the baking tray from the oven.
- Transfer the wings into the skillet with the reduced marinade, turn the heat to simmer and toss the wings to coat.
- At this point you can serve them but if you prefer, place the saucy wings back on the baking sheet (on the rack) and bake for a few minutes more. Be careful not to burn them.
- Serve hot sprinkled with sliced green onions and sesame seeds.
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Ron says
The local cheap Chinese place has these. I've been looking for this recipe for ages. Thanks!
Eileen says
Could I use chicken thighs?
Thanks
Agnieszka says
Hi Eileen. Yes, but you'll need to increase baking time until the thighs reach at least 165 degrees Fahrenheit. Thighs will take longer to bake (35-45 mins). Don't toss them in the sticky sauce until fully cooked or the sauce will burn.
Eileen says
Thank you