Get ready to elevate your mealtime with these Soy and Garlic Chicken Wings. Juicy, tender, and baked to golden perfection, these wings deliver the perfect balance of savory, sweet, and aromatic flavors. Whether you’re hosting game night, planning a family dinner, or just craving something irresistible, this easy recipe is guaranteed to be a crowd-pleaser. Let’s dive into this dish that’s bound to become a favorite in your recipe arsenal.
Why You’ll Love This Recipe
It’s simple: These soy and Garlic Chicken Wings are incredibly easy to make yet packed with flavor. The marinade infuses the wings with a rich, savory taste that’s perfectly balanced by a hint of sweetness. Plus, baking them ensures they come out crispy every time without the hassle of frying. Perfect for any occasion, these wings are sure to be a hit with family and friends alike!
Ingredients You’ll Need
- Chicken Wings: Juicy and tender, they’re the perfect base for the flavorful marinade.
- Dark Soy Sauce: For a rich, umami-packed base.
- Maple Syrup: Adds a hint of natural sweetness to balance the soy.
- Garlic & Ginger: Freshly minced to infuse bold, aromatic flavors.
- Vegetable Oil: Ensures the wings bake up crispy and golden.
- Coriander Leaves & Black Sesame Seeds: Add a fresh, vibrant finish and a satisfying crunch.
Tips for Perfect Soy and Garlic Chicken Wings
- Marinate Longer: Letting the wings marinate overnight enhances their flavor.
- Dry Before Baking: Patting the wings dry ensures a crispier texture.
- Use a Wire Rack: Elevating the wings helps heat circulate evenly for better crisping.
- Flip Halfway: Turning the wings ensures they cook evenly on both sides.
You’ll love this recipe for its easy steps and bold flavors, just like my Oven-Baked Baby Back Ribs, Sriracha Chicken Wings, and Baked Honey Mustard Salmon. These wings are baked to crispy perfection, making them ideal for parties, snacks, or weeknight dinners.
Variations to Try
- Spicy Kick: Add chili flakes or hot sauce to the marinade for extra heat.
- Citrus Zing: Add a splash of lime or lemon juice for tangy brightness.
- Honey Swap: Replace maple syrup with honey for a different kind of sweetness.
- Grilled Wings: Grill the wings over medium heat for a smoky, charred flavor.
- Nutty Finish: Drizzle sesame oil over the wings before baking for added richness.
Storing And Reheating Your Wings
Storing Leftovers: Place cooled wings in an airtight container and refrigerate for up to 3 days.
Reheating: Warm in the oven at 375°F (190°C) for 8-10 minutes or in the air fryer at 350°F (175°C) for 4-5 minutes to restore crispiness.
Frequently Asked Questions:
Can I use other chicken cuts?
Yes! Drumsticks, thighs, or breasts work well too. Adjust the cooking time based on the cut—drumsticks and bone-in thighs may take 35-40 minutes, while boneless thighs and smaller breast pieces cook faster. Always ensure the internal temperature reaches 165°F (74°C) for perfectly cooked chicken.
How can I make the wings extra crispy?
Pat them dry before baking and use a wire rack to let heat circulate evenly.
Can I make these ahead of time?
Absolutely! Marinate the wings overnight and bake just before serving. Or bake in advance and reheat when needed.
Soy And Garlic Chicken Wings
Ingredients
- 2 pounds chicken wings
- ¼ cup dark soy sauce
- 3 tbsp maple syrup
- 4 garlic cloves peeled and chopped
- 1 tbsp fresh ginger grated
- 1 tbsp vegetable oil I prefer olive oil
- 2 tbsp fresh coriander leaves washed, dried, and chopped
- 1 tsp black sesame seeds
Instructions
Sticky Soy And Garlic Chicken Wing Marinade
- Preheat the oven to 425°F (220°C). Pat the chicken wings dry with paper towel and double-check that they are clean. Set them aside so they can come up to room temperature.
- Meanwhile, whisk together the soy sauce, maple syrup, chopped garlic, grated ginger, and vegetable oil. Use a large bowl!
- Then, add the chicken wings to the soy sauce mixture. Toss the ingredients together so that all the wings are coated evenly and well.
- Remove the coated wings from the marinade and place them on a lined roasting tray in a single layer. Do not let them overlap. That will cause them to cook unevenly and not crisp up on all sides. You can set aside the leftover marinade for later use.
- Leave the wings to bake for roughly 15-20 minutes.
- Then, remove them from the oven. Pour over the remaining marinade (that you reserved earlier).
- Add the chicken wings back into the oven and leave them to cook for another 5 minutes.
- If you’d like, you can switch on the grill element and finish them off for a minute or two. This will help that top layer caramelize. But be careful not to burn the meat!
- Serve the wings immediately with some freshly chopped coriander leaves and black sesame seeds.
