Baked Sticky Soy Garlic Chicken Wings
Today’s recipe is a tasty chicken wings marinade for Super Bowl or any game night. It’s full of flavor and makes the wings nice and sticky. Everyone will love it at your next get-together.
Ingredients for Sticky Soy Garlic Wings
For the Marinade: Chicken wings, dark soy sauce, garlic, honey, ginger, and a little oil to keep them juicy.
For the Garnish: Fresh coriander and black sesame seeds for flavor and crunch.
Variations for Soy Garlic Wings
- Spicy Kick: Add chili flakes, cayenne, or Sriracha to the marinade.
- Extra Sweet: Mix in brown sugar or maple syrup.
- Korean-Inspired: Swap honey with gochujang for a sweet and spicy heat.
How to Make Sticky Soy and Garlic Chicken Wing?
1. Mix soy sauce, crushed garlic, honey, and ginger in a bowl. Whisk well and set aside 1/4 cup of the marinade.
2. Add the chicken wings and coat them evenly in the marinade.
3. Cover it with plastic wrap or a lid (if using Tupperware) and place it in the refrigerator for at least 30 minutes, up to 24 hours.
4. Preheat the oven to 425°F (220°C). Place the wings on a parchment-lined baking sheet and bake for 15–20 minutes, or until golden and crispy.
5. Then, remove them from the oven. Pour over the remaining marinade (that you reserved earlier). Add the chicken wings to the oven and cook for another 5 minutes.
5. Garnish with fresh coriander and sesame seeds. Serve with your favorite dipping sauce and enjoy!
What to Serve with Soy Garlic Wings
- Air Fryer Sweet Potato Fries: Crispy and slightly sweet
- Corn on the Cob: Simple, buttery, and classic
- Steamed Veggies: Keeps the meal lighter
- Mexican Rice: Comforting side that pairs perfectly with soy garlic wings
Keesha’s Tips & Tricks
- Dry the Wings First: Always pat the chicken wings dry with paper towels before marinating. Dry skin = better crispiness and helps the marinade stick.
- Crispy Wing Hack: After baking, broil the wings on high for 2–3 minutes to crisp up the skin. Keep an eye on them; they go from golden to burnt fast!
- Test Doneness with a Thermometer: Perfectly cooked wings should reach an internal temp of 165°F (74°C). This avoids undercooking while keeping them juicy.
How Do You Deep-Fry Garlic Soy Chicken Wings?
Heat oil in a skillet over medium-high heat. Fry wings in batches for 8–10 minutes, flipping until golden and cooked through. Drain on paper towels before serving.
Need more help? Check out my guide on How to Make Deep-Fried Chicken.
How to Store Sticky Soy and Garlic Chicken Wings
Once cooked, let the chicken wings cool down before storing. Keep them in an airtight container in the fridge, and they’ll stay fresh for up to three days. Just reheat and enjoy later.
FAQs about Soy And Garlic Chicken Wings Marinade
More Delicious Chicken Recipes
Love these wings? Try my Piri Piri Chicken Drumsticks for a spicy twist, Ras El Hanout Wings for a bold flavor, or Air Fryer Chicken Thighs for a quick and crispy dinner.
Easy Sticky Soy 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!
- Before adding the chicken, reserve a few spoonfuls of the marinade in a separate bowl to use later for glazing.
- 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.
- 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.
