Baked Soy Garlic Chicken Wings [CRISPY]

6 servings
1 hr 15 min

Baked Soy Garlic Chicken Wings are sticky, saucy, packed with flavor, and the best party appetizer! These baked chicken wings always turn out crispy and crunchy and get even better when coated in homemade soy and garlic sauce.

A sticky, finger-lickin’ snack

Ready to give your baked chicken wings a boost? These Baked Soy Garlic Chicken Wings are saucy, sticky, just a little sweet, and if you want… spicy! Whip up a batch on game day or when you’re craving something finger-licking good for dinner.

Serve these sweet, savory, and sticky wings next to homemade ranch dip, Salt and Vinegar Chicken Wings, and Smoky Dry Rub Chicken Wings for the ultimate party platter. They’ll be gone before you know it!

For step-by-step photos and extra tips check out the entire baked soy garlic chicken wings recipe on!

a large pile of saucy chicken wings on a white plate next to a stack of pink plates and a blue napkin.

3 sauce-covered soy garlic chicken wings on a pink plate.

close up on 3 sauce-covered soy garlic chicken wings on a pink plate.

Baked Soy Garlic Chicken Wings [CRISPY]
Recipe details
  • 6  servings
  • Prep time: 30 Minutes Cook time: 45 Minutes Total time: 1 hr 15 min
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Baked Soy Garlic Chicken Wings
  • 2 pounds chicken wings separated into drumettes and flats
  • 1 tablespoon aluminum-free baking powder NOT BAKING SODA
  • 1 teaspoon cornstarch
  • 1/2 teaspoons salt
  • 1/2 cup light soy sauce
  • 1/3 cup tightly packed light brown sugar
  • 3 tablespoons rice vinegar
  • 6 garlic cloves minced
  • 1/2 teaspoon chili flakes
  • 1 tablespoon minced green onion lower white and light green portion only
  • 1/2 teaspoon toaste sesame oil
  • Toasted sesame seeds
  • Green onions

Line two baking sheets with parchment paper and place a wire rack on top of each. Spray the racks with nonstick spray.
Place wings in a large bowl and thoroughly dry with paper towels.
Mix baking powder, cornstarch, and salt together in a small bowl.
Sprinkle the baking powder mixture evenly over the wings and toss to coat.
Evenly place on the racks and chill for at least 1 hour and up to 12.
Preheat oven to 425 degrees.
Bake the wings for 30 minutes. Flip the wings, and continue to bake until they are crisp and golden brown about 15 minutes.
When the wings have about 20 minutes left to bake, make the sauce.
Combine the sauce ingredients in a small saucepan.
Cook over medium heat, stirring often, until reduced to about ⅓ cup and thickened, about 12 minutes, cover to keep warm.
Place the wings in a large bowl, pour the sauce over them and toss to coat.
Garnish with toasted sesame seeds and thinly sliced green onions and serve immediately!
Cup of Zest - Michelle
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