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.
Pair these 12-ingredient Soy Garlic Chicken Wings with Hearts of Palm Quinoa Salad, or make a refreshing Summer Fennel Salad with Melon!
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Recipe ingredients
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 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.
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.
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.
Related recipes you may love
Here are some more easy dinner and chicken recipes that I think you’ll love.
Soy Garlic Chicken Wings
Equipment
- 1 sheet tray
- 1 small pot
- 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
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Richard says
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!!
Dalya Rubin says
So happy u loved them and tried something new!