Why You’ll Love This Recipe

Layers of flavor: salty soy, sweet honey, pungent garlic, and a hint of umami
Crispy skin with a sticky, glossy glaze
Flexible cooking methods — air fryer, oven, or stovetop
Easy to scale up for a crowd

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken wings (whole wings, drumettes, or wingettes)
Soy sauce (regular or low-sodium)
Garlic, minced
Honey or brown sugar (or a mixture)
Sesame oil
Rice vinegar or another mild acid (optional)
Mirin or sake (optional, for extra depth)
Fresh ginger (grated, optional)
Cornstarch (for coating or thickening)
Sesame seeds (for garnish)
Green onions / scallions (for garnish)
Salt & pepper
Cooking oil or spray

Example Recipe Card

2 lb (≈ 900 g) chicken wings
¼ cup soy sauce
2 Tbsp honey (or brown sugar)
2 Tbsp sesame oil
2 cloves garlic, minced
1 Tbsp rice vinegar
1 tsp grated ginger (optional)
1 Tbsp mirin or sake (optional)
1 Tbsp cornstarch
Sesame seeds and sliced green onions, for serving
Salt & pepper to taste
A little oil or spray for cooking

Directions

Prep the wings
Pat the wings dry with paper towels and season lightly with salt and pepper.
Make the soy-garlic sauce
In a bowl, whisk together soy sauce, honey (or sugar), sesame oil, minced garlic, rice vinegar, and ginger/mirin if using.
Optional coating step (for extra crispiness)
Toss the wings lightly in cornstarch or a cornstarch–flour mix. Shake off excess. This helps achieve a crisper skin.
Cook the wings
- Air Fryer method: Preheat to ~400 °F (200 °C). Lightly spray the basket. Arrange wings in a single layer (don’t overcrowd). Cook 20–25 minutes, flipping halfway, until golden and cooked through.
- Oven method: Preheat oven to 425 °F (220 °C). Place wings on a wire rack over a baking sheet (for airflow). Bake 35–45 minutes, turning once.
- Pan-fry / skillet method: Heat a little oil over medium-high heat. Brown wings on all sides (6–8 minutes), then lower heat and cover, cooking until nearly done.
Glaze the wings
a. Once wings are cooked and crisp, pour the soy-garlic sauce into a small saucepan and simmer a few minutes until slightly thickened.
b. Toss the cooked wings in the sauce (or brush it on) until they’re fully coated.
Garnish and serve
Transfer wings to a serving platter. Sprinkle with sesame seeds and chopped green onions. Serve hot.

Servings and timing

Servings: Makes about 4 portions (with ~2 lb of wings)
Prep time: ~10 minutes
Cooking time:
• Air fryer: 20–25 minutes
• Oven: 35–45 minutes
• Skillet: ~20 minutes (plus finishing)
Total time: ~30–50 minutes depending on method

Variations

Heat it up: Add sriracha, gochujang, chili flakes, or red pepper paste to the sauce
Sweet twist: Substitute part of the honey with maple syrup or brown sugar
Citrus boost: Add a squeeze of lime or lemon at the end
Herbs: Toss with fresh cilantro or basil for a fresh contrast
Sticky double glaze: Glaze, return to the oven or air fryer for a minute to re-caramelize
Different proteins: Use the same sauce for drumsticks, boneless wings, cauliflower, or tofu

Storage/Reheating

Leftovers: Store in an airtight container in the refrigerator for up to 2–3 days
Reheating: Re-crisp in the air fryer at ~350 °F (175 °C) for 3–5 minutes, or bake in the oven until heated through
The sauce may thicken when stored — you can add a splash of water and gently reheat to loosen it

FAQs

What cut of chicken works best for this recipe?

Wingettes and drumettes work great, but whole wings fine too. You can also use boneless wings or small drumsticks with slight adjustment to cooking time.

Do I need to marinate the wings?

You don’t need a long marinade — mixing the sauce right before cooking is sufficient since you’ll glaze them at the end. But you can marinate 30 minutes to a few hours for deeper flavor.

Can I make this recipe gluten-free?

Yes — use gluten-free soy sauce (tamari) and ensure any other ingredients (like mirin) are gluten-free.

Why coat wings with cornstarch?

Cornstarch helps draw moisture from the skin and gives a crispier texture when cooked.

How do I avoid soggy wings?

Dry the wings well, don’t overcrowd, use high heat, and crisp before glazing.

Can I grill these instead?

Absolutely — grill over medium-high heat until cooked through, then brush with the sauce at the end.

How thick should the glaze be?

It should be syrupy, able to coat the wings without dripping off too fast. Simmer the sauce a few minutes to reduce it.

What dipping sauces go well with soy garlic wings?

Extras like ranch, blue cheese, spicy mayo, or even extra soy-garlic sauce make great accompaniments.

Can I double or triple the recipe?

Yes — just adjust quantities. Make sure your cooking space (air fryer, oven) can handle the extra wings without overcrowding.

Conclusion

Soy garlic wings deliver the perfect balance of savory, sweet, and garlicky flavor with tender meat and crisp skin. Whether you air fry, oven bake, or pan-fry them, the end result is a crowd-pleasing dish that works as a snack, appetizer, or main. Feel free to customize with heat, sweetness, or herbs to make them your own.

Soy Garlic Wings

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Soy Garlic Wings are sticky, savory, and sweet — perfectly crispy wings coated in a glossy soy-garlic glaze. With a balance of umami, honeyed sweetness, and roasted garlic aroma, these wings are an irresistible appetizer or main dish, easily made in the air fryer, oven, or skillet.

Author: Laura
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 4 servings
Category: Appetizer, Main
Method: Air Frying, Baking, Pan-Frying
Cuisine: Asian-Inspired

Instructions

Pat wings dry with paper towels and season lightly with salt and pepper.
In a bowl, whisk together soy sauce, honey, sesame oil, minced garlic, rice vinegar, and optional ginger or mirin.
For extra crispiness, toss wings lightly in cornstarch and shake off excess.
Air Fryer: Preheat to 400°F (200°C). Arrange wings in a single layer. Air fry 20–25 minutes, flipping halfway, until golden and cooked through.
Oven: Bake at 425°F (220°C) on a wire rack for 35–45 minutes, turning once.
Pan-fry: Brown wings in a skillet with oil for 6–8 minutes, then cover and cook until done.
Meanwhile, simmer the soy-garlic sauce in a small pan for a few minutes until slightly thickened.
Toss cooked wings in the sauce until well coated.
Garnish with sesame seeds and green onions, then serve hot.

Notes

Dry wings thoroughly before cooking for crispier results.
Adjust sauce sweetness by adding more or less honey.
Add chili flakes, sriracha, or gochujang for a spicy version.
Double the sauce for dipping or glazing twice.
To reheat, air fry at 350°F (175°C) for 3–5 minutes until hot and crisp again.

Nutrition

Serving Size: 1/4 recipe
Calories: 320
Sugar: 8g
Sodium: 580mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0g
Protein: 26g
Cholesterol: 95mg