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Ginger Soy Chicken Wings

This dish features chicken wings marinated in a savory soy sauce mixture, then baked until crispy and glazed for a glossy finish. The wings develop a crunchy exterior with a flavorful, slightly sticky coating, showcasing a combination of tender meat and crisp skin.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds chicken wings preferably drumettes and flats
  • 1/4 cup soy sauce dark or regular
  • 2 cloves garlic minced
  • 1 tablespoon honey for sweetness and glaze
  • 1 teaspoon fresh ginger grated
  • 1/2 teaspoon black pepper freshly ground
  • 1 tablespoon vegetable oil for baking spray

Equipment

  • Baking sheet
  • Mixing bowl

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment or lightly spray with vegetable oil to prevent sticking.
  2. In a large mixing bowl, combine soy sauce, minced garlic, grated ginger, honey, and black pepper to create the marinade.
  3. Add the chicken wings to the marinade and toss thoroughly to coat each piece evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
  4. Spread the marinated chicken wings out in a single layer on the prepared baking sheet, ensuring space between each piece for crisping.
  5. Bake the wings in the preheated oven for about 25-30 minutes, flipping halfway through, until the skin is golden brown and crispy, and the glaze is bubbling.
  6. Meanwhile, pour the remaining marinade into a small saucepan and simmer over medium heat for 2-3 minutes until it thickens slightly into a glossy glaze.
  7. Remove the wings from the oven and brush generously with the thickened soy glaze for a shiny, flavorful coating.
  8. Return the glazed wings to the oven for an additional 2-3 minutes to set the glaze and crisp up the exterior once more.
  9. Take the wings out of the oven and let them rest for a few minutes. Serve hot, garnished with chopped scallions or sesame seeds if desired.

Notes

For extra crunch, broil the wings for the last 2 minutes, keeping a close eye to prevent burning. Adjust marinade quantities for more or less sweetness. Save leftover glaze for drizzling over rice or vegetables.