Baked Soy Garlic Chicken Wings [CRISPY]

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.

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Prep Time 30

Cook Time 45

Chill Time 1

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3 sauce-covered soy garlic chicken wings on a pink plate.

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a large pile of saucy chicken wings on a white plate next to a stack of pink plates and a blue napkin.

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:

Chicken 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.

Cornstarch

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!

Salt

For flavor!

close up on 3 sauce-covered soy garlic chicken wings on a pink plate.

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:

patting raw chicken wings dry with paper towels.

Step 1: Dry the chicken wings really well with paper towels.

tossing raw chicken wings in baking powder in a metal bowl.

Step 2: Place the wings in a bowl and toss them with baking powder, cornstarch, and salt.

raw chicken wings sitting on a wire rack.

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.

minced garlic in a dark brown sauce in a metal pot.

Step 4: Combine the sauce ingredients in a small saucepan.

a dark brown sauce simmering in a metal pot.

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.

using a spoon to coat chicken wings in a dark brown sauce in a white bowl.

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.

Recommended equipment

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!

small pink plates holding soy garlic chicken wings next to a larger white plate with chicken wings and pink drinks.

Frequently asked questions

Can you bake chicken wings without chilling them in the fridge first?

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.

Can I use dark brown sugar in place of light brown sugar?

Of course! It’ll give the sauce a deeper flavor, which isn’t a bad thing!

How do you store leftover chicken wings?

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!

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