Soy Garlic Chicken Wings

These crispy soy garlic wings are juicy, sweet and savoury. You can get consistently crispy chicken wings without having to deep-fry them with one simple trick! You can make the wings as an appetizer for game day, a dinner at home or a treat on weekends.

Course: Appetizer, Main CourseCuisine: American, Asian Prep Time: 35 minutes

Cook Time: 45 Minutes

Marinating Time: 2 Hours

Total Time: 3 Hours

Hours 20 minutes

Minute Servings: Calories per serving: 452kcal

Equipment

Cutting Board
Microplane Grater
Baking Sheet
Wire Rack
Parchment Paper
Thermometer with Instant Read
Mixing Bowls
Small Saucepan
Wooden Spoon
Tongs

Ingredients

Soy Garlic Wings

Chicken wings 2 lbs
Soy sauce, low sodium 1/3 cup
2 tablespoons of garlic, peeled and roughly sliced
Ginger, roughly chopped and peeled to 2 tablespoons.
Use olive oil or pan spray as a light coating on the wire rack.
Baking powder, one tablespoon

Soy Garlic Wing Sauce

Butter Unsalted 4 Tablespoons
4 cloves of garlic, finely chopped
Soy sauce, low sodium 1/3 cup
Honey 2 1/2 teaspoons
Cornstarch, one tablespoon

Instructions

Wings

Preheat the oven to 450° F.
Add the roughly chopped ginger and garlic to a small bowl with 1/2 cup soy sauce. Mix well.
Pour the marinade on top of the wings. Seal the bag tightly and let it marinate in the fridge for 2 to 24 hours.
Then, pat the wings as dry as you can with paper towels.
Line a sheet tray using parchment paper.
Add a wire rack to the parchment paper and spray or brush it with oil.
On top of the oiled wire rack, arrange the chicken wings one by one. All sides of the wings should be coated with baking powder. For the best result, let them sit for 30 minutes.
The wings should be baked at 450 degrees F for between 40 and 45 minutes. The chicken should be removed from the oven when it reaches a temperature of 165 degrees F.

Soy Garlic Sauce

In the meantime, prepare the soy-garlic sauce for the chicken wings. Melt butter into a small pan.
Add the garlic, and cook it on medium-low for 2 minutes or until softened.
Add honey, cornstarch, and soy sauce to the wing-sauce. Cook the sauce on low heat for a few minutes until it thickens. The sauce should be thick enough to coat the backside of a fork.
Toss the wings evenly with the soy-garlic wing sauce in a large bowl.
Serve right away!

Notes

The following are some general guidelines:

To get the best results, coat the chicken wings evenly with the baking powder mixture. It will give them a uniform texture.
One of my top tips for cooking meat is to always have an instant-read temperature gauge on hand. It eliminates the need to guess whether or not your meat is cooked.
A thermometer for the oven is also very useful. My oven lies (and so does yours), so I always keep a thermometer in there. This tiny thermometer will save you a lot of frustration if your oven is off by more than 100 degrees.

Store and Reheat

Fridge: Store your wings in a container that is airtight in the refrigerator for up to four days.
Freezer This recipe is not suitable for freezing as it will change the texture when defrosted.
Reheating: Heat the wings at 350 degrees Fahrenheit in the oven for 10-20 minutes or until they reach 165 F.
The wings can be reheated using the microwave but will not be as crispy.

Nutrition

Soy Garlic Chicken Wings

Soy Garlic Chicken Wings

Equipment