Honey Soy Garlic Chicken Wings are sweet, sticky, and packed with garlicky umami flavor. The skin is crispy and caramelized and the meat falls right off the bone. Follow our broiling or baking methods depending on your preference!
We love these Soy Garlic Wings as a main course or appetizer to share. For a main course, we typically enjoy them with rice or potatoes and a veggie. If we make them to share for a party or barbecue, we pair them with our Honey Lemon Pepper or Garlic Parmesan Wings or just double the recipe.
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About Honey Soy Garlic Chicken Wings
- Taste - These honey garlic wings are garlicky, savory, and a little sweet. The sesame seeds add a nutty finish.
- Texture - These wings are perfectly sticky on the outside and juicy inside.
- Effort - This wings recipe is easy. All you need to do is season the wings, bake them, then toss them in soy garlic sauce.
- Time - It takes about 5 minutes to prep the wings, either 15 or 45 minutes to broil or bake the wings, then about 5 minutes to toss them in the sauce.
Ingredients
Wings
- Chicken wings - You can use either flats, drumettes, or both.
- Olive oil - Olive oil helps to make the wings crispy.
- Lemon juice - Lemon juice adds a bright citrus flavor.
- Baking powder - Baking powder creates more surface area on the wings and helps get them crispy.
- Kosher salt - Kosher salt accentuates the rich sauce flavors.
- Freshly ground black pepper - Pepper adds a nice little spice.
- Garlic powder - Garlic powder adds a light garlicky flavor to the wings.
- Smoked paprika - Paprika is smoky, spicy, and a little sweet.
Honey Soy Garlic Sauce
- Mirin - Mirin is a Japanese sweet rice wine that is the base of many Japanese sauces.
- Soy Sauce - Soy sauce, or shoyu in Japanese, adds a rich umami flavor. We prefer low sodium shoyu because it is healthier without sacrificing the rich flavor.
- Garlic - Minced garlic adds the quintessential herby aroma.
- Honey - Honey adds a sweetness to balance the rich savory flavors.
- Crushed red pepper flakes or togarashi - Add crushed red pepper flakes or togarashi to make the wing sauce spicy.
- Green onion - Chopped green onions add a light oniony touch.
- Sesame seeds - Toasted sesame seeds add a mild and nutty flavor.
See recipe card for quantities.
Substitutions/Variations
- Whole wings - You can also use whole wings for this recipe. If you use whole wings, make sure to spread the wings so they cook evenly and get crispy.
- Chicken tenders - If you make this recipe for kids, use breaded chicken tenders and cook per the packaging instructions then toss in the sauce according to our recipe.
- No honey - Omit the honey or swap with brown sugar, agave, or date sugar.
- Ginger - Add ginger for a light and aromatic spice
Instructions
Baked Soy Garlic Wings
- Preheat oven to bake - Place the rack in the middle of the oven and heat the oven to 400°F.
- Prepare chicken - Add olive oil, baking powder, kosher salt, black pepper, garlic powder, and smoked paprika to a large mixing bowl and stir until combined. Dry chicken wings with a paper towel and place in the mixing bowl. Then toss the wings in the mixture until completely coated. (Photo 1, 2, and 3)
- Bake wings - Arrange the chicken in a single layer on a foil-lined baking sheet or a greased cooling rack on top of a baking sheet. Leave some space between each wing and avoid crowding so the chicken cooks evenly and gets crispy.
- Turn over - Place in the oven and cook for 40-50 minutes, turning the wings over halfway through. Cook until the skin is crispy and golden and the internal temperature is 165°F (74°C). (Photo 5 and 6)
- Make sauce - While the wings bake, make the sauce. Add honey, garlic, mirin, and water to a saucepan and whisk. Once the mixture reaches a boil, turn down the heat to low and add the soy sauce and whisk. Then simmer for 10 minutes and occasionally stir. Remove from heat. Then, if you want to make the sauce spicy, add crushed red pepper flakes with 5 minutes of cook time left. (Photo 7 and 8)
- Toss in sauce - Remove the chicken wings from the oven and transfer to a clean mixing bowl. Toss in the soy garlic sauce until coated. Arrange back on the baking sheet and cook for an additional 5-8 minutes at 400°F. The wings will be sticky and the meat will be tender. Finally, transfer to a clean serving platter and top with chopped green onions and sesame seeds. Serve immediately. (Photo 9, 10, and 11)
Broiled Soy Garlic Wings
- Preheat oven to boil - Place the rack in the middle of the oven and heat the oven to broil on high.
- Prepare chicken - Add olive oil, baking powder, kosher salt, black pepper, garlic powder, and togarashi to a large mixing bowl and stir until combined. Dry chicken wings with a paper towel and place in the mixing bowl. Then toss the wings in the mixture until completely coated.
- Broil wings - Arrange the chicken in a single layer on a foil-lined baking sheet or a greased cooling rack on top of a baking sheet. Leave some space between each wing and avoid crowding so the chicken cooks evenly and gets crispy. Place in the oven and cook for 10-14 minutes, turning halfway through. Make sure to quickly remove the baking sheet and close the oven door when you turn the wings over to avoid the hot air from escaping. Cook until the skin is crispy and golden and the internal temperature is 165°F (74°C).
- Make sauce - While the wings bake, make the sauce. Add honey, garlic, mirin, and water to a saucepan and whisk. Once the mixture reaches a boil, turn down the heat to low and add the soy sauce and whisk. Then simmer for 10 minutes and occasionally stir. Remove from heat. If you want to make the sauce spicy, add crushed red pepper flakes with 5 minutes of cook time left.
- Toss in sauce - Remove the chicken wings from the oven and transfer to a clean mixing bowl. Turn the oven on to 400°F. Toss in the soy garlic sauce until coated. Arrange back on the baking sheet and cook for an additional 5-8 minutes at 400°F. The wings will be sticky and the meat will be tender. Finally, transfer to a clean serving platter and top with chopped green onions and sesame seeds. Serve immediately.
Pro tip - Be careful to not turn up the heat too high when you make the soy garlic sauce or the garlic can burn and become bitter. Cook just until the garlic is fragrant and softened.
What Goes With Soy Garlic Wings
These homemade soy garlic wings are an easy and flavorful main course or appetizer. We love to make them for a simple weeknight meal or game days. We usually enjoy them with a delicious side like pan fried potatoes or rice and a tasty veggie like our parmesan asparagus or elotes corn. Dip them in our Greek yogurt ranch, garlic parmesan sauce, or spicy Sriracha aioli for extra flavor.
Recipe FAQs
How many chicken wings should I prepare per person?
It depends on whether you are eating the wings as an appetizer or main course. For an appetizer, 2-3 wings per person should be enough. For a main course, we like to eat 6 wings each. Our recipe makes about 12 chicken wings.
What is the secret to crispy wings?
First, pat them dry to get rid of excess moisture. Second, you can bake them for an extra few minutes to make them extra crispy.
Are soy garlic chicken wings spicy?
While we wouldn't consider these wings spicy, they have a light spice from the cayenne pepper and you can make them spicy by adding red pepper flakes or togarashi.
Are soy garlic chicken wings gluten-free?
No, soy sauce has gluten. But you can substitute gluten-free soy sauce or tamari.
Do you put sauce on chicken wings before baking?
No, we find it best to add the sauce after the wings are done baking so the wings don't get soggy and the sauce sticks to the wings well.
Storage
Refrigerate leftover soy garlic wings for up to 3 days in an air-tight container. In order to reheat the wings, reheat them in the oven at 300°F until warm. You can also freeze the wings in a freezer safe bag for up to 2 months.
Cooking Tips
- Be sure to pat the chicken wings dry with a paper towel to remove excess moisture and increase crispiness.
- To ensure the wings are fully cooked, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- We swear by a garlic press! It makes it so easy to mince garlic in seconds.
Related Recipes
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📖 Recipe
Honey Soy Garlic Chicken Wings
Honey Soy Garlic Chicken Wings are sweet, sticky, and packed with garlicky umami flavor. The skin is crispy and caramelized and the meat falls right off the bone. Follow our broiling or baking methods depending on your preference!
Servings: 2
Calories: 678kcal
Equipment
- 1 knife
Ingredients
Wings
- 1½ lbs chicken wings (flats and drumettes)
- 1½ tablespoon olive oil
- 1 tablespoon lemon juice
- 1½ teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoon garlic powder
- 1 teaspoon smoked paprika
Soy Garlic Sauce
- 3 tablespoon honey
- 4 cloves garlic minced
- 2 tablespoon mirin
- ¼ cup water
- ¼ cup soy sauce
- 1 tablespoon crushed red pepper flakes or togarashi optional
- ½ tablespoon green onion finely chopped
- sesame seeds
Instructions
Baked Soy Garlic Wings
- Preheat oven to bake - Place the rack in the middle of the oven and heat the oven to 400°F.
- Prepare chicken - Add olive oil, baking powder, kosher salt, black pepper, garlic powder, lemon juice, and smoked paprika to a large mixing bowl and stir until combined. Dry chicken wings with a paper towel and place in the mixing bowl. Toss the wings in the mixture until completely coated.1½ lbs chicken wings (flats and drumettes), 1½ tablespoon olive oil, 1½ teaspoon baking powder, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 2 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 tablespoon lemon juice
- Bake chicken - Arrange the chicken in a single layer on a foil-lined baking sheet or a greased cooling rack on top of a baking sheet. Leave some space between each wing and avoid crowding so the chicken cooks evenly and gets crispy. Place in the oven and cook for 40-50 minutes, turning the wings over halfway through. Cook until the skin is crispy and golden and the internal temperature is 165°F (74°C).
- Make sauce - While the wings bake, make the sauce. Add honey, garlic, mirin, and water to a saucepan and whisk. Once the mixture reaches a boil, turn down the heat to low and add the soy sauce and whisk. Simmer for 10 minutes and occasionally stir. Remove from heat. If you want to make the sauce spicy, add crushed red pepper flakes with 5 minutes of cook time left.3 tablespoon honey, 4 cloves garlic, 2 tablespoon mirin, ¼ cup water, 1 tablespoon crushed red pepper flakes or togarashi, ¼ cup soy sauce
- Toss in sauce - Remove the chicken wings from the oven and transfer to a clean mixing bowl. Toss in the soy garlic sauce until coated. Arrange back on the baking sheet and cook for an additional 5-8 minutes at 400°F. The wings will be sticky and the meat will be tender. Transfer to a clean serving platter and top with chopped green onions and sesame seeds. Serve immediately.½ tablespoon green onion, sesame seeds
Broiled Soy Garlic Wings
- Preheat oven to boil - Place the rack in the middle of the oven and heat the oven to broil on high.
- Prepare chicken - Add olive oil, baking powder, kosher salt, black pepper, garlic powder, lemon juice, and smoked paprika to a large mixing bowl and stir until combined. Dry chicken wings with a paper towel and place in the mixing bowl. Toss the wings in the mixture until completely coated.1½ tablespoon olive oil, 1 tablespoon lemon juice, 1½ teaspoon baking powder, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 2 teaspoon garlic powder, 1 teaspoon smoked paprika
- Broil chicken - Arrange the chicken in a single layer on a foil-lined baking sheet or a greased cooling rack on top of a baking sheet. Leave some space between each wing and avoid crowding so the chicken cooks evenly and gets crispy. Place in the oven and cook for 10-14 minutes, turning halfway through. Make sure to quickly remove the baking sheet and close the oven door when you turn the wings over to avoid the hot air from escaping. Cook until the skin is crispy and golden and the internal temperature is 165°F (74°C).
- Make sauce - While the wings bake, make the sauce. Add honey, garlic, mirin, and water to a saucepan and whisk. Once the mixture reaches a boil, turn down the heat to low and add the soy sauce and whisk. Simmer for 10 minutes and occasionally stir. Remove from heat. If you want to make the sauce spicy, add crushed red pepper flakes with 5 minutes of cook time left.3 tablespoon honey, 4 cloves garlic, 2 tablespoon mirin, ¼ cup water, ¼ cup soy sauce, 1 tablespoon crushed red pepper flakes or togarashi
- Toss in sauce - Remove the chicken wings from the oven and transfer to a clean mixing bowl. Turn the oven on to 400°F. Toss in the soy garlic sauce until coated. Arrange back on the baking sheet and cook for an additional 5-8 minutes at 400°F. The wings will be sticky and the meat will be tender. Transfer to a clean serving platter and top with chopped green onions and sesame seeds. Serve immediately.½ tablespoon green onion, sesame seeds
Video
Notes
Storage
- Refrigerate leftover soy garlic wings for up to 3 days in an air-tight container. In order to reheat the wings, reheat them in the oven at 300°F until warm. You can also freeze the wings in a freezer safe bag for up to 2 months.
- Don't burn the garlic - Be careful to not turn up the heat too high when you make the garlic sauce or the garlic can burn and become bitter.
- Pat the chicken wings dry with a paper towel to remove excess moisture and increase crispiness.
- To ensure the wings are fully cooked, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- Use a garlic press to mince garlic in seconds.
Nutrition
Calories: 678kcal | Carbohydrates: 43g | Protein: 39g | Fat: 41g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 141mg | Sodium: 3437mg | Potassium: 551mg | Fiber: 3g | Sugar: 31g | Vitamin A: 1970IU | Vitamin C: 7mg | Calcium: 242mg | Iron: 4mg
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