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Soy Garlic Chicken Wings

Soy Garlic Chicken Wings (Delicious and Crispy)

Chef Aribella Nozan
Ultra-crispy baked chicken wings tossed in a sticky, sweet-savory soy garlic glaze. A bold and addictive snack or meal ready in under an hour with an easy air fryer option for busy weeknights.
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Prep Time 15 minutes
Cook Time 45 minutes
Course Appetizer, Snack
Cuisine Asian
Servings 4 Persons
Calories 420 kcal

Equipment

  • Oven or air fryer
  • Baking sheet with wire rack
  • Small saucepan
  • Mixing bowl
  • Tongs or brush

Ingredients
  

For the Wings:

  • 2 lbs 900g chicken wings, split into drumettes and flats
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ tsp black pepper

For the Soy Garlic Glaze:

  • ⅓ cup soy sauce low-sodium if preferred
  • 3 tbsp honey or maple syrup
  • 4 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp sriracha optional
  • 1 tbsp brown sugar optional

Instructions
 

  • Pat chicken wings completely dry with paper towels- removing moisture is the key to crispy skin.
  • Toss wings with baking powder, salt, and black pepper until evenly coated.
  • Marinate for at least 30 minutes or overnight in the fridge for best results.
  • Oven method: Preheat oven to 425°F (220°C). Place wings on a wire rack over a baking sheet. Bake for 40–45 minutes, flipping halfway through, until deep golden and crispy. Air fryer method: Air fry at 400°F (200°C) for 20–25 minutes, shaking the basket occasionally.
  • While wings are cooking, combine soy sauce, honey, garlic, ginger, rice vinegar, sesame oil, sriracha, and brown sugar in a small saucepan.
  • Simmer over medium heat for 5–7 minutes, stirring occasionally, until the glaze thickens slightly. Remove from heat.
  • Toss hot wings in the glaze until fully coated. For extra crispiness, brush the glaze on instead of tossing.
  • Garnish with sesame seeds and sliced scallions. Serve immediately.

Notes

  • Always use baking powder, NOT baking soda- baking powder breaks down the skin proteins to create tiny crispy bubbles.
  • Pat wings completely dry before seasoning, any moisture will steam the skin instead of crisping it.
  • Use a wire rack on your baking sheet so hot air circulates under the wings and crisps all sides evenly.
  • Do not overcrowd the baking sheet or air fryer basket cook in batches if needed.
  • If rice vinegar is unavailable, a squeeze of fresh lime juice works as a substitute.
  • For extra caramelization, add 1 tbsp brown sugar to the glaze.