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Baked Soy Garlic Chicken Wings are sticky, saucy, packed with flavor, and the best party appetizer! These baked chicken wings always turn out crispy and crunchy and get even better when coated in homemade soy and garlic sauce.
A sticky, finger-lickin’ snack
Ready to give your baked chicken wings a boost? These Baked Soy Garlic Chicken Wings are saucy, sticky, just a little sweet, and if you want… spicy! Whip up a batch on game day or when you’re craving something finger-licking good for dinner.
Thanks to my signature oven baked chicken wing method, you won’t believe how crispy they become! Plus, once they’re tossed in the soy, sesame, and garlic-flavored sauce, every bite becomes completely irresistible.
Serve these sweet, savory, and sticky wings next to homemade ranch dip, Salt and Vinegar Chicken Wings, and Smoky Dry Rub Chicken Wings for the ultimate party platter. They’ll be gone before you know it!
What do you need to make soy garlic wings?
All you need are simple ingredients to make these baked soy garlic wings:
Before you get started, separate the flats and drumettes if your wings come connected. Dry them really well with paper towels so everything sticks really well to the skin.
Aluminum-free baking powder
This necessary ingredient is the secret to crispy baked wings. Baking powder (along with cornstarch and salt) coats the chicken skin and helps it bubble and blister in the oven without affecting the overall flavor.
DO NOT replace the baking powder with baking soda. While it can crisp up your wings, baking soda will give the chicken a strong, unappetizing metallic flavor.
Baking powder and cornstarch work together to dry out the wing and form a crispy coating on the outside. The longer you let the wings sit in this coating, the better!
Soy garlic sauce
This homemade soy garlic sauce is sweet, savory, sticky, garlicky, and a touch spicy. It’s easy to make on the stove using light soy sauce, light brown sugar, sesame oil, green onions, unseasoned rice vinegar, garlic, and dried chili flakes. If you’re craving extra spicy wings, toss in an extra pinch or two of chili flakes!
Sesame seeds and green onions
Sprinkle both on top of the soy garlic sauce-covered wings for a tempting presentation.
How to make baked soy garlic chicken wings
Using my tried and true method, these baked chicken wings are easy to make and always turn out crispy. Here’s how it’s done:
Step 1: Dry the chicken wings really well with paper towels.
Step 2: Place the wings in a bowl and toss them with baking powder, cornstarch, and salt.
Step 3: Place the coated wings on a wire rack. Leave them to chill in the fridge for at least 1 hour or up to 12 hours.
Step 4: Combine the sauce ingredients in a small saucepan.
Step 5: Cook the soy garlic sauce over medium heat until it's thick, sticky, and reduced to about ⅓ cup.
Step 6: Bake the wings until they're crisp and golden brown.
Step 7: Place the wings in a large bowl, pour the sauce over top, and toss to coat.
Garnish with toasted sesame seeds and sliced green onions, then serve!
Tips and tricks
Hungry for the best baked chicken wings? Make sure you follow these tips and tricks first:
Make ahead tips
The soy garlic sauce can be made, but not reduced fully, up to 3 days before it’s time to eat. If you decide to prepare the sauce ahead of time, just heat it up on the stove before tossing it over the baked wings.
You’ll need large rimmed baking sheets and wire baking racks to make baked chicken wings. This way, more air will circulate in and around the wings as they cook. They’ll steam and won't reach their full crispy potential if you only cook them on a baking sheet.
To dip or not to dip?
You can serve these wings with ranch dressing or any other creamy dressing to help tone down the heat, but the flavor is already quite delicious on its own!
Frequently asked questions
You can, but they won’t turn out as crisp. Leaving the coated wings to chill in the fridge gives them a chance to dry out, which always results in a crispy and crunchy chicken wing.
If you’re running low on time, go ahead and coat the wings in the baking powder, cornstarch, and salt and leave them to rest in the fridge for up to 12 hours ahead of time.
Of course! It’ll give the sauce a deeper flavor, which isn’t a bad thing!
Any leftovers can be kept in an airtight container in the fridge. Reheating them in an air fryer will retain their crispiness or you can place them on a wire rack over a baking sheet and reheat them in the oven instead.
They won't be as crispy when reheated, but they'll still taste delish!
Baked Soy Garlic Chicken Wings
- ½ cup light soy sauce
- ⅓ cup tightly packed light brown sugar
- 3 tablespoons rice vinegar
- 6 garlic cloves minced
- ½ teaspoon chili flakes
- 1 tablespoon minced green onion lower white and light green portion only
- ½ teaspoon toaste sesame oil
- Toasted sesame seeds
- Green onions
- Line two baking sheets with parchment paper and place a wire rack on top of each. Spray the racks with nonstick spray.
- Place wings in a large bowl and thoroughly dry with paper towels.
- Mix baking powder, cornstarch, and salt together in a small bowl.
- Sprinkle the baking powder mixture evenly over the wings and toss to coat.
- Evenly place on the racks and chill for at least 1 hour and up to 12.
- Preheat oven to 425 degrees.
- Bake the wings for 30 minutes. Flip the wings, and continue to bake until they are crisp and golden brown about 15 minutes.
- When the wings have about 20 minutes left to bake, make the sauce.
- Combine the sauce ingredients in a small saucepan.
- Cook over medium heat, stirring often, until reduced to about ⅓ cup and thickened, about 12 minutes, cover to keep warm.
- Place the wings in a large bowl, pour the sauce over them and toss to coat.
- Garnish with toasted sesame seeds and thinly sliced green onions and serve immediately!