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Soy Garlic Chicken Wings

Total Time: 1 hr

These baked Soy Garlic Chicken Wings are easy to make, only 8 ingredients, and the perfect game day appetizer. They are super crispy and full of delicious flavors- soy sauce, honey, and freshly minced garlic. Your crew is going to love them!

For more chicken wings, try these recipes: Oven Baked Chicken Wings, Honey Lemon Pepper Wings, Garlic Butter Parmesan Wings, and Salt and Pepper Wings.

Close up of crispy oven baked Soy Garlic Chicken Wing garnished with parsley flakes.

Why You’ll LOVE These Soy Garlic Wings:

  • Crispy and juicy chicken wings EVERY time! Thanks to a high baking temperature.
  • Full flavor without a messy sauce. I don’t know about you, but I am not a huge fan of over sauced wings.
  • They are baked NOT fried. This means less mess and healthier than fried wings.

A Quick Video Tutorial

Ingredients in Soy Garlic Chicken Wings

These wings are only 8 simple ingredients, most of them are probably already in your pantry.

  • Chicken Wings: You can buy either fresh or frozen party wings or wingettes. Just make sure your frozen wings are completely thawed before making them.
  • All- Purpose Flour: Feel free to use regular or gluten free 1:1.
  • Baking Powder: This is the holy grail to crispy baked chicken wings, do not leave this key ingredient out!
  • Salt and Pepper: Essential seasoning.

Soy Garlic Sauce:

  • Soy Sauce: Feel free to use whatever soy sauce you prefer. I like to use reduced sodium.
  • Honey: This helps to adhere the sauce to the wings. Local honey is the best honey!
  • Olive Oil: The higher quality the better. Olive oil has a high smoke point and leaving it out can cause the sauce to burn onto the chicken wings.
  • Raw Garlic: I always opt for freshly minced garlic cloves (the jarred stuff just isn’t the same). It works in a pinch and so will garlic powder.

How to Make Soy Garlic Chicken Wings

This is a quick overview of how to make Soy Garlic Wings. The recipe card below will have the full details.

  1. Place wings at room temperature for 30 minutes. Doing this takes the chill off and promotes a more even bake.
  2. Prepare the chicken wings. Start by patting them dry and then tossing in flour, baking powder, salt, and pepper. Place the chicken wings in a single layer, with space, on a rack lined baking sheet.
  3. Bake the seasoned chicken wings for 15 minutes, reduce heat and continue to bake for 15 more minutes.
  4. Prepare the soy garlic sauce. In a small bowl mix together the soy sauce, honey, olive oil, and minced raw garlic.
  5. Toss the baked chicken wings in the sauce. Place them back on the rack lined baking sheet.
  6. Bake the wings for an additional 10 minutes. Allow them to rest on the rack for 10 minutes before removing them.

Wings will be fully cooked once they have turned a golden brown color and are crispy. The internal temperature should be 165°F with a meat thermometer inserted in the thickest part of the wing. You can also slice into the meat to check if the juices are clear and the meat is a white/ light brown color.

Storing and Reheating Wings

Any leftover Soy Garlic Wings should be stored in an airtight container and in the refrigerator for up to 4 days.

To reheat any leftover Soy Garlic Wings, just place them on a rack lined baking sheet and bake at 425 °F (218 °C) until warmed through and crispy again, about 10 minutes.

3 Tips For The Crispiest Wings

I know you are probably wondering, what is the secret to crispy chicken wings? Well there are a few secrets:

  1. Pat dry the chicken wings to remove any excess moisture. This helps the dry seasoning to adhere to the wings and makes them even crispier as they bake.
  2. Always bake chicken wings on a wire rack. The space between the baking rack and baking sheet will crisp the underside of the wings. If you bake your wings directly on the baking sheet you will need to flip them half way through the bake time.
  3. Bake the wings at 450° F even if you are tempted to turn the heat down. The initial high heat helps the skin cook quick making it crisp and crunchy.
Hand grabbing a Soy Garlic Chicken Wing to eat.

Frequently Asked Questions About Soy Garlic Wings

How do I cut chicken wings?

Some chicken wings you buy have the wingette and drumette connected. Separating and cutting them apart makes them easier to cook and even easier to eat. All you need to do is use sharp kitchen shears or a knife and cut through the joint that separates the two. Avoid this all together by buying party wings.

Do I have to use chicken wings for this recipe?

Not necessarily but this recipe is for chicken wings. If you decide to use another cut of chicken, I recommend bone-in chicken like thighs or drumsticks. The bake times will differ as well so keep that in mind.

What does soy garlic taste like?

Soy garlic tastes absolutely delicious on chicken wings! It is mildly salty with a hint of sweet and a spicy bite. Soy garlic is always best with fresh, raw garlic (by the way).

What sides should I eat with chicken wings?

Chicken wings taste great with any variety of fries or potatoes, sauteed vegetables, chopped salad, rice, and even other appetizers. My favorites are Lemon Feta Fries, Lemon Orzo Salad, and Italian Pasta Salad!

Plate of Soy Garlic Chicken Wings ready to eat.

More Appetizer Recipes You Might Enjoy:


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Crispy oven baked Soy Garlic Chicken Wings garnished with parsley flakes.

Soy Garlic Chicken Wings

Elizabeth Swoish
Soy Garlic Chicken Wings are salty, sweet, and baked to crispy perfection. They are the perfect game day appetizer or weeknight dinner option. Let's make them!
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Appetizer, Main Course, Snack
Servings 24 wings
Calories 86 kcal

Ingredients
 
 

  • 3 pounds chicken wings; at room temperature for 30 minutes.
  • 2 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • ¼ cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 5 cloves raw garlic; finely minced
  • parsley; optional garnish

Instructions
 

  • Preheat oven to 450 °F and prepare a baking sheet with aluminum foil. Place a wire rack on top of the aluminum foil lined baking sheet.
  • Pat dry the chicken wings and toss in all-purpose flour, baking powder, salt, and black pepper.
  • Place seasoned chicken wings on the rack lined baking sheet, in a single layer with space between them.
    Chicken wings in dry flour mix ready to go in the oven.
  • Bake the wings for 15 minutes and then reduce oven to 425 °F and continue to bake for another 15 minutes.
  • While the wings bake, in a large bowl whisk together the soy sauce, honey, olive oil, and minced garlic.
    Bowl of Soy Garlic Sauce for coating the chicken wings.
  • Remove the baked chicken wings from the rack lined baking sheet and toss them in the wing sauce.
    Baked wings in a bowl tossed in soy garlic sauce.
  • Place the wings back on the rack lined baking sheet and bake for 10 more minutes.
    Chicken wings tossed in soy garlic sauce ready to bake the second time.
  • Remove the Soy Garlic Chicken Wings from the oven and allow them to rest for 10 minutes.
  • Garnish with parsley and serve.

Video

Notes

Storing Information:

  • In the refrigerator, covered and in an airtight container, for up to 4 days.
 

Reheating Leftovers:

  • To reheat any leftover Soy Garlic Wings, just place them on a rack lined baking sheet and bake at 425 °F (218 °C) until warmed through and crispy again, about 10 minutes.
 

How to Cut Chicken Wings?

Some chicken wings you buy have the wingette and drumette connected. All you need to do is use sharp kitchen shears or a knife and cut through the joint that separates the two. Avoid this all together by buying party wings.
Keyword BAKED CHICKEN WINGS, CHICKEN WINGS, SOY GARLIC CHICKEN WINGS, SOY GARLIC WINGS

If you make my Soy Garlic Chicken Wings, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!

By Elizabeth Swoish on January 7th, 2023

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