• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
It's Raining Flour
  • All Recipes
  • Dinner
  • Shabbat
  • Desserts
  • Shop
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • All Recipes
  • Dinner
  • Shabbat
  • Desserts
  • Shop
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • All Recipes
    • Dinner
    • Shabbat
    • Desserts
    • Shop
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » All Recipes » Soy Garlic Chicken Wings - Sticky and Crispy

    Soy Garlic Chicken Wings - Sticky and Crispy

    Published: May 12, 2023 · Modified: May 13, 2025 by Dalya Rubin · This post may contain affiliate links,

    Sharing is caring!

    Jump to Recipe Print Recipe

    These 20-minute prep Soy Garlic Chicken Wings are the perfect sticky and crisp wing for any weekday or weekend family dinner! They're oven-baked to crispy perfection and coated in a heavenly gluten free soy-garlic sauce.

    soy garlic chicken wings in a wide bowl with parchment paper

    Pair these 12-ingredient Soy Garlic Chicken Wings with Hearts of Palm Quinoa Salad, or make a refreshing Summer Fennel Salad with Melon!

    Jump to:
    • Recipe ingredients
    • Method
    • Recipe tips
    • Storage and reheating
    • What to serve with soy garlic chicken wings?
    • Related recipes you may love
    • Soy Garlic Chicken Wings
    • Questions & Reviews

    Recipe ingredients

    ingredients needed for Soy Garlic Chicken Wings  recipe in small glass bowls with text overlay

    Chicken wings: Try to find very fresh and clean chicken wings without many feathers. I like to split my chicken wings so there is the drumstick and the wing part so it’s easier to eat.

    Garlic: I use a full 10 cloves of garlic to really intensify the flavor. Fresh garlic is much preferred over pre-chopped garlic from a jar. If you don’t want to chop all the garlic, simply peel them and blitz in a mini food processor or use a garlic press.

    Tamari Sauce or soy sauce (gluten free): Soy sauce and tamari sauce are interchangeable in my kitchen. I always opt for a gluten free soy sauce since I have a gluten sensitivity.

    Method

    step by step process of making soy garlic chicken wings

    Step 1: Whisk all the sauce ingredients in a medium pot. Heat over medium-low heat, just until the butter is melted. Then, turn off the heat.

    Step 2: Mix together a bit of the sauce mixture, onion powder, garlic powder, salt, pepper and cornstarch. The cornstarch will help the chicken skin become crispy and make such tasty wings.

    Step 3: Clean and pat chicken wings dry with paper towels. Add to the marinade and toss everything together. I like to use my hands for this and wear gloves for easy clean up.

    Step 4: Arrange the wings on a greased foil lined baking sheet in a single layer. I don't recommend using parchment paper here since it can burn. Bake the wings for about 40 minutes until crisp and golden and reaches an internal temperature of 165 degrees F or higher on a meat thermometer.

    remaining steps to make the soy garlic chicken wing recipe

    Step 5: Thicken the sauce while the wings cook, by simmering it for a while and then adding a cornstarch slurry and cooking until thickened. This sauce is phenomenal!

    Step 6: Baste the cooked wings with the thickened sauce, but be sure to reserve some sauce for later. Bake the wings for another 8 minutes to crisp them even further.

    Step 7: Place the cooked wings into a bowl and pour over the remaining sauce and toss to coat.

    up close sticky chicken wings with sesame seeds and scallions

    Recipe tips

    • It’s super easy to clean and prepare the chicken wings earlier in the day, let sit in the marinade and cook closer to dinner time! 
    • Feel free to double the sauce recipe so you can have extra sauce to spoon over your rice or pasta.
    • Chicken wings are an excellent food that can be stored in the fridge overnight and reheated. Feel free to prepare them in advance.

    Storage and reheating

    • Store in an airtight container in the fridge for up to 3 days. Feel free to store leftover wings for a snack the next day! 
    • To reheat the wings, place in an even layer on a pan in a 350°F oven and cook for 10 minutes. Then, increase the temperature to 425°F and cook for 5 minutes to help crisp them again.
    • I have not tried freezing these wings, or wings in general, and am not sure I would recommend it. If you give it a go, let me know!

    What to serve with soy garlic chicken wings?

    These sticky wings can be served with a variety of side dishes that compliment this delicious dish. You can pair it with steamed veggies, a heart salad such as my Broccoli Crunch Salad, or even Chimichurri Sweet Potatoes.

    soy garlic chicken wings in a bowl with brown parchment paper and scallion garnish

    Related recipes you may love

    Here are some more easy dinner and chicken recipes that I think you’ll love.

    • Spicy Sesame Chicken Rice Noodles on a white plate with gold fork
      Spicy Sesame Chicken Rice Noodles
    • spicy sausage pasta in a wooden bowl with gold fork and white wine
      One Pot Spicy Sausage Pasta
    • loaded mashed potato bowl with toppings and a spoon
      Loaded Mashed Potato Bowls
    • sausage curry in a red dutch oven with a wooden spoon
      Best Sausage Curry (with Cauliflower and Potatoes)
    please leave a star rating and review if you love this recipe
    soy garlic chicken wings on platter with parchment paper

    Soy Garlic Chicken Wings

    These Soy Garlic Chicken Wings have the most delicious and easy sauce, made with only a few simple pantry ingredients. No need for a fryer, these are simply baked in the oven and yield super crispy wings!
    5 from 6 votes
    Print Pin Rate
    Course: Appetizer, Main Dish
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 20 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 6 servings
    Calories: 309kcal
    Author: Dalya Rubin

    Equipment

    • 1 sheet tray
    • 1 small pot
    • 1 large mixing bowl
    • 1 pastry brush
    • Aluminum foil

    Ingredients

    For the Chicken Wings

    • 2 pounds chicken wings about 18-24 pieces
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • 1 teaspoon kosher salt preferably Diamond Crystals brand
    • 2 tablespoon corn starch

    For the Sauce

    • 1 tablespoon extra virgin olive oil or other oil of choice
    • 3 tablespoon unsalted vegan butter
    • 1 teaspoon sesame oil toasted is preferable
    • ¼ cup tamari sauce or soy sauce (gluten free)
    • ¼ cup water
    • 2 teaspoon unseasoned rice vinegar
    • 10 cloves garlic minced
    • 2 tablespoon honey
    • 1 teaspoon cornstarch mixed with 2 teaspoons water

    For the Garnish

    • 1 teaspoon sesame seeds
    • 3 green onions (scallions) thinly sliced

    Instructions

    • Line a rimmed baking sheet with foil and grease well with cooking spray.
    • Add sauce ingredients (except cornstarch) to a small pot and whisk together. Cook on the stove over medium heat just until the butter is melted. Turn off the heat.
    • Separate the wing’s drumstick from the thinner parts of the wings using kitchen shears (if applicable). Remove any excess feathers. Pat chicken wings dry with a paper towel.
    • To a large bowl add 3 tablespoons of the sauce, onion powder, garlic powder, salt, pepper and cornstarch. Mix together until the cornstarch has dissolved.
    • Add the chicken wings into the bowl. Massage the wings with the sauce mixture until well coated.
    • Let wings marinade for 15 minutes at room temperature, as you preheat the oven to 400°F. Be sure the oven rack is in the center position in the oven.
    • Place wings on the greased pan, in a single layer, and bake for 40 minutes until the chicken is crispy and reaches an internal temperature of at least 165°F (it’s ok if it’s higher).
    • While the wings bake, continue to simmer the sauce on medium-low heat, for 15 minutes. Mix in the cornstarch slurry and cook on medium-high for 30-60 seconds, stirring frequently, until thickened. Immediately, turn off the heat once it begins to thicken. Set aside to cool.
    • Once the wings are taken out of the oven, increase the oven temperature to 425°F.
    • Set aside ⅓ cup of sauce for later. Using the remaining sauce, brush it over the cooked wing. Return to the oven for 8 minutes to become more crispy.
    • When the wings are finished cooking, allow to cool for 10 minutes. Transfer to a bowl and toss with the ⅓ cup sauce that was set aside.
    • Garnish with a sprinkle of sesame seeds and sliced scallions.

    Notes

    • Reheat the wings: You can technically microwave the wings for 1-2 minutes. But ideally, they should be reheated in the oven. Bake at 350°F for 10 minutes, then. 425°F for 5 minutes. They will get crispy again!
    • Make more sauce: If you love having extra sauce, you can double the sauce recipe and spoon it over rice or steamed veggies.
    • Gluten free: Be sure to use a gluten free certified soy sauce or tamari sauce in this recipe.
    • Dairy free: I use vegan butter in this recipe since I keep kosher. If you don't keep kosher, you can use real butter.

    Nutrition

    Serving: 3wings | Calories: 309kcal | Carbohydrates: 12g | Protein: 17g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 1036mg | Potassium: 196mg | Fiber: 0.5g | Sugar: 6g | Vitamin A: 180IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg
    Save the Recipe

    Want to save this recipe? 

    Enter your email below and we'll send this recipe right to you! As a bonus, you'll receive new recipes to your inbox each week.

    Have you tried this recipe? Consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page. Or, consider following me on Facebook or Instagram! Thanks for visiting.

    « Easy Tuna Pesto Pasta
    Best Gluten Free Lemon Drizzle Cake »

    Sharing is caring!

    Reader Interactions

    Comments

    1. Richard says

      May 17, 2023 at 3:39 pm

      5 stars
      These were so delicious!!! Very new concept to me as I’m used to Buffalo, BBQ, and salt and pepper wings. But these were just as good if not better than that those flavors when they’re well made. Highly recommend!!

      Reply
      • Dalya Rubin says

        May 18, 2023 at 5:08 am

        So happy u loved them and tried something new!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Dalya!

    Trained Chef, turned recipe developer and food photographer. I can't wait to share all my kosher gluten free recipes with you!

    About me
    • Instagram
    • Facebook
    • Pinterest

    Holiday Recipes

    • chocolate filling spread onto a chocolate cake layer with icing spatula
      Chocolate Filling for Cake
    • strawberry cheesecake filling for cake in a wooden bowl with gold spoon
      Strawberry Cheesecake Filling for Cake (No Bake)
    • gluten free oat flour chocolate chip cookies
      Oat Flour Chocolate Chip Cookies
    • vegan cheesecake frosting in a bowl with spatula
      Vegan Cheesecake Frosting
    • gluten free pumpkin gingerbread cake slice with a fork
      Gluten Free Pumpkin Gingerbread Cake
    • pumpkin oat flour muffins in a bowl with a tea towel
      Easy Pumpkin Oat Flour Muffins – Gluten Free

    Popular Recipes

    • How to Measure Half an Egg
    • oat milk rice pudding in a glass jar with a spoon
      Oat Milk Rice Pudding
    • Gluten Free Raspberry Bars with Almond Flour
      Gluten Free Raspberry Bars with Almond Flour
    • no bake cheesecake in a bowl with offset spatula
       Cheesecake Filling for Cake (No Bake)
    • gluten free dutch baby in cast iron skillet with strawberries and blackberries
      Gluten Free Dutch Baby
    • gluten free orzo on wooden spoon
      Gluten Free Cassava Orzo with Mushrooms
    • All Recipes
    • Gluten Free Meals
    • Side Dishes
    • Meatless Meals

    Footer

    ↑ back to top

    Search a Recipe!


    QUICK LINKS

    • Meet Dalya
    • Contact
    • Work with Me
    • Featured
    • Recipes
    • Resources
    • Portfolio
    • FAQs

    DISCLAIMERS

    • Privacy Policy
    • Accessibility Policy

    KOSHER COOKING 101

    • WHAT IS KOSHER COOKING?

    COPYRIGHT © 2025 | It's Raining Flour LLC – All rights reserved.