Soy Garlic Ginger Chicken Wings


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Soy garlic ginger chicken wings are a sticky, sweet and flavorful appetizer with a kick. They’re infused with a soy, ginger, and garlic marinade, then baked until golden. Serve these tasty wings during game day or your next party. But be warned – they might just disappear in an instant!

Soy garlic ginger chicken wings on a plate.

If you’re like me, nothing gets better than crispy chicken wings served with a delicious finger-lickin’ sauce. You get a sweet and savory crunch on the outside and fresh juicy chicken on the inside. It’s a match made in heaven.

But if you think you can only achieve a hint of crispiness by deep frying- think again. Today, I’ll be showing you how to re-create your favorite sports bar wings that are baked right in the oven. All you need is a wire rack and a baking sheet to turn these wings into the best Super Bowl or party appetizer recipe.

Side note: If you have an air fryer though, you’ve got to try these lemon pepper air fryer chicken wings!

Chicken wings on a baking sheet.

Soy Garlic Ginger Chicken Wings Ingredients

For the base of the wings, here’s what you’ll need:

  • Chicken Wings – 2 pounds, which is about 20-24 wings (make sure the tips are removed and drumettes are separated)
  • Avocado Oil – 1 tablespoon (You can also use any olive oil)
  • Salt and Pepper – to taste

As for the sauce, soy-garlic-ginger is one tasty combination that fuses all the right asian flavors together. It’s sweet, tangy, and the fresh garlic and ginger give it a punch of flavor. To make the sauce, just gather together these ingredients:

  • Honey – 1/2 cup
  • Soy Sauce – 1/4 cup (I’ve used Tamari for gluten-free soy sauce and you could use coconut aminos as well)
  • Garlic Cloves – 4 large cloves minced
  • Ginger – 1 tablespoon finely diced fresh ginger
  • Water – 1/4 cup

Find the printable recipe with measurements below.

Soy garlic ginger chicken wings on a baking sheet.

How To Make Chicken Wings

Once you’ve prepped your wings, simply pop them in the oven, make the sauce while you’re waiting, then toss them together.

  • Preheat oven to 425 degrees Fahrenheit.
  • Remove any moisture from the chicken wings using a paper towel to blot.
  • Toss the wings with oil, salt and pepper in a large mixing bowl.
  • On a wire rack, spread the wings out into a single layer. Make sure to place a piece of parchment paper on a baking sheet first, then place the wire rack on top.
  • Bake for 45-50 minutes, until crispy.
  • While the wings are cooking, make the sauce. Add the honey, soy sauce, garlic, ginger, and water to a small pot. Bring it to a boil and reduce the heat to a low setting and let it simmer and reduce for about 10 minutes.
  • Remove the sauce from the heat and let it cool. Note that it will continue to thicken as it cools.
  • Remove wings from the oven and toss them in the sauce. Then place them back into the oven on the wire rack and cook for an additional 10 minutes.

If you have any leftover sauce you can coat the chicken wings again or serve it as a dipping sauce!

A chicken wing coated in soy ginger garlic sauce.

Chicken Wings Recipe Video

Want to see me make these chicken wings? I’ll walk you through it step-by-step in the video below, give it a watch!

How To Get Crispy Baked Chicken Wings

While baking your wings in the oven naturally gives a slight crispy exterior, there are a few ways to get a bigger crunch without deep frying. You can either parboil the wings or coat them in baking powder.

Parboil The Chicken Before Baking

  • Bring a large pot of water to a boil and cook the chicken wings in it for about 10 minutes. When you boil, it removes some of the excess fat from the skin creating a thinner layer that can crisp more easily.
  • Drain the wings in a colander and blot them dry using a paper towel. Make sure to give each wing a good squeeze. The more water you can remove, the crispier they will be.

Coat The Wings In Baking Powder

  • Use 1 tablespoon of baking powder (not baking soda) to evenly coat the wings. Then add on the additional seasonings such as salt and pepper.
A chicken wing dipping in soy garlic ginger sauce.

What To Serve With Chicken Wings

Want more party appetizers to serve with your chicken wings? You can always slice some fresh veggies such as celery sticks, cucumbers, or bell peppers, and serve with a creamy hummus.

But if you’re looking to prep a whole table full of party appetizers, here’s a few reader-favorite recipes!

Soy Garlic Ginger Chicken Wings – Baked Chicken Wings

4.96 from 41 votes
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 4 servings
Author: Lisa Bryan


Baked chicken wings with a sticky sweet sauce, made from honey, soy sauce, garlic and ginger. Serve these tasty wings during Super Bowl, game day or your next party. Watch the video above to see how I make them!




  • 1/2 cup honey
  • 1/3 cup soy sauce, see notes below
  • 4 garlic cloves, minced
  • 1 tablespoon ginger, finely diced
  • 1/4 cup water


  • 2 pounds chicken wings, tips removed, and drumettes separated (24-26 chicken wings)
  • 1 tablespoon avocado oil
  • salt and pepper, to taste


  • Preheat oven to 425 degrees Fahrenheit.
  • Use a paper towel to remove any moisture from the chicken wings.
  • Toss the wings with the oil, salt, and pepper.
  • Place a piece of parchment paper on a baking sheet then place a wire rack on top. Spread out the wings on a single layer on the baking sheet.
  • Bake for 40-45 minutes until crispy.
  • While the wings are cooking, make the sauce. Add the honey, soy sauce, garlic, ginger, and water to a small pot. Bring it to a boil and reduce the heat to low letting it simmer for 10 minutes – or until slightly reduced and thickened.
  • Remove the sauce from the heat and let it cool. It will continue to thicken as it cools.
  • Remove wings from the oven. Toss the wings in the sauce and place them back in the oven on the baking sheet and cook for an additional 10 minutes.

Lisa’s Tips

  • For the soy sauce I use gluten-free tamari, but you could use coconut aminos as well for a soy-free, paleo-friendly option.
  • I always recommend a heavy duty baking sheet so it doesn’t warp when cooking. Here’s the baking sheet I use.


Calories: 492kcal | Carbohydrates: 49g | Protein: 25g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 94mg | Sodium: 1173mg | Potassium: 273mg | Fiber: 1g | Sugar: 47g | Vitamin A: 180IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 2mg
Course: Appetizer
Cuisine: American, Asian
Keyword: baked chicken wings, chicken wings, Soy ginger chicken wings
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. I have made this twice. The first time in wings but I didn’t simmer the sauce long enough, it slid off! Just made it again for thighs, and it turned out great! Be sure to time how long the sauce needs to simmer! I love this recipe!5 stars

    1. Hi Joan – Glad you were able to make this work! And yes, you can simmer the sauce a bit longer to reduce and thicken.

  2. Made these a couple weeks ago for my husband, and they were a huge hit! I would like to make them for the SuperBowl – how do you think they would hold up in the crockpot on keep warm after they have been cooked?5 stars

  3. I haven’t actually made these yet, but plan to for a Super Bowl gathering. How do you this these would work in an air fryer? I’m also considering your Lemon Pepper wing recipe but want to use the soy, ginger, and honey sauce!

    1. Hi Karen – You can probably make the recipe as is, but follow the instructions for the air fryer wings for proper cooking time and temperature!

  4. Hi
    Would anything change about the recipe or method with drumsticks?
    Looking forward to making these for our
    Christmas party!
    Thank you

  5. If using baking powder, do you still use oil? If so, is the oil added to the wings before or after the baking powder?

    1. I tossed mine in baking powder then oil and salt/pepper. They turned out great. The skin on the tops turns bubbly crispy in some places.

  6. Lisa – This recipe looks absolutely amazing and I’m making Sunday for my meat eaters. I know it will be a 5 star. How do you think it would work with cauliflower for my non meat eaters? Thanks for your thoughts!5 stars

  7. Quick question- are there any changes you would make doing these in the air fryer? Or follow normal air fryer instructions and then toss in the soya ginger sauce after they are cooked? 

  8. Best wings ever! The only kind of wings I do – a winner with family, friends and kids! Thank you for this recipe!

  9. Currently devouring these while watching the Superbowl! We made 3 flavours (your recipe and two others) and everyone agreed this was the favourite.5 stars

  10. We just made this last night with one small tweak. I added about an 1/8 of a teaspoon of sesame seed oil. Wow! It adds depth for a richer, more well rounded taste.5 stars

    1. This review is based off my experience. Be careful heating up the honey. I believe I burnt the honey after boil and it essentially ruined what could be a great recipe. I’ll try again sometime!4 stars

  11. This sauce is very quick and simple to make but absolutely delicious! I froze the leftover sauce, and used it today to marinate and oven-bake chicken breast for a quick lunch and served it over some vegetable noodles. A must try!5 stars

  12. These wings were a total hit tonight for dinner. I have kids that are picky eaters and they devoured these wings and couldn’t stop telling me how good they were. My husband and I enjoyed them as well. Will definitely be making this again! Great recipe! 5 stars

  13. I’ve tried the recipe and it didn’t thicken up as much as I would like it too, not nearly as yours. It might be because of the spill earlier because I used a normal sized pot and not a deep pot. I kept on leaving it on heat but it still didn’t thicken up but it is still delicious though. I would probably repeat again until it became like yours! Thank you for the recipe. 
    I wonder if the nutrition is for how many pieces of chicken?4 stars

    1. Hi Nadhirah – Oh no! I’m sorry to hear that. Hopefully next time it thickens up a bit more, but note that it won’t be extremely thick. As for the nutritional information, it’s for about 4-6 pieces of chicken :)

  14. I’m a longtime fan, but I’ve never posted any reviews or comments until today. I think I’ll start doing that from now on, because every recipe I tried from you has been so delicious! Yesterday I tried making these chicken wings and they were SO GOOD! My sauce didn’t thicken up as much as yours did, but it still worked out just fine. I made a big batch of the wings thinking I’d have some leftovers for today, but needless to say, my husband and I cleaned out the baking sheet… Definitely recommend!!5 stars

  15. Just made in my air fryer. These were delicious. I didn’t have ginger but what a great flavor. Will definitely make again. (Sorry no picture — these were gobbled up.)5 stars

      1. Hi Lisa, Just echoing Amanda’s questions below. I have an air fryer but have never made chicken in it before. For this recipe, what would you recommend in terms of cooking time? Would you recommend using parchment paper or aluminum to line the air fryer? Thanks!

      2. I would reference my air fryer chicken wings recipe, but use the soy garlic ginger sauce!

    1. Hi Andrea,

      I was curious about using my air fryer for these, as well, but was not so sure if it would work or not.

      Did you put any parchment paper down on the bottom of the basket or no? How messy was it? Also, did you follow the same amount of time as if they were in the conventional oven?


  16. I really want to try this but we don’t have an oven. What we have is a stove. Do you have any suggestions?

  17. I just made these for dinner. They were so so good! 🤤 my husband and 1 year old loved them as well! 5 stars

    1. Tons of people think you have to deep fry wings, but baking definitely does the trick and is a much healthier option :)

  18. Hi there.  Looks like the perfect recipe for lunch on Lockdown Day5 in NZ! I don’t have enough honey in the pantry.  What would be a suitable substitute – soft brown sugar? Many thanks.

  19. **Baking now**. I know you enjoyed these as leftovers, what was your method for storage and reheating? Thank you for everything you do!

    1. Awesome! Let me know how they turn out. I just put them in a storage container in the fridge and microwaved them. They weren’t as crispy as straight out of the oven, but the flavors are still great. Hope you enjoy!

  20. Delicious! It was the right amount of sweet and savoury and a bit freshness from the ginger. I ran out of garlic so I left it out, but it still tasted great. I thought the sauce was a bit runny when I stirred the chicken through it but it turned out nice and jammy by the end of the bake. Thanks for another great recipe.5 stars

    1. Hi Asuka – If the sauce doesn’t thicken as much as you’d like while cooking on the stovetop, sometimes letting it sit for awhile will work :) Otherwise, I’m glad you enjoyed these wings!

  21. I’m trying this tomorrow. I see that you recommend using the leftover sauce for dipping. Should you boil the leftover sauce since you put in raw chicken first to coat the chicken pieces?

    1. Hi Angie – When you reach the step of putting the chicken into the sauce, the chicken has already been cooked in the oven for 45 minutes :) So you will not be dipping raw chicken into the sauce.

  22. I made these for Superbowl Sunday and what a hit!!!! For the last 10 minutes, I put the oven on speedbake which crisped up the wings even more.5 stars

  23. These were sooooo good. I always crave wings and these were amazing. My whole family enjoyed them. Another winning recipe!5 stars

    1. Hi Grace – Glad you found the instructions easy and simple! Can’t wait for you to try the honey mustard now :)

  24. I made both of these, the honey mustard and ginger soy. I don’t actually eat meat but my boys and husband do. My husband is actually my PICKIEST eater!! I was very nervous going into this but I wanted to do something special for game day and they ended up being a huge hit!!! My husband and kids loved them, thanks Lisa! 5 stars

  25. I made this for super bowl. My husband and I loved it! It was sticky and crispy at the same time. The sauce was very delicious. I’d recommend it and I would make this again.  5 stars

  26. Amazing recipe! First time I’ve tried making wings and they turned out great. Only thing I changed was I left out the ginger so it was more like honey garlic wings. So delicious and easy to make. My husband and I polished off the whole batch in one sitting 🤭oops! Thanks for the great recipe! 5 stars

  27. Yasss!!! Another amazing recipe. My only regret was not making more! They were a hit with my family/ kids. 10/10 I do recommend! 5 stars

    1. Hi Devon – So glad you and your family enjoyed these wings! Next time you’ll definitely have to make more :)

  28. I probably haven’t tried eating chicken wings since I was like 9 years old (I’m 47 now 😱). These were amazing!!!!! We made them yesterday and just finished eating the leftovers. Now we have another batch in the oven to try the Honey Mustard version. Thank you Lisa!!!! This recipe is so delicious and so easy to make!5 stars

    1. Hi Sasha – Wow, that has definitely been a long time! But I’m so glad I could bring back something from your childhood memories, and that you enjoyed these sings so mcuh :) Can’t wait for you to try the honey mustard sauce.

      1. These wings were scrumdelicious! I made half the recipe because it is only me so I didn’t want to have lots of leftovers. I’m glad I didn’t make the whole recipe because I ate all 12 wings! And drank the sauce! I have NEVER eaten 12 wings in one sitting in my life. I literally could not stop eating them. You are very talented and I love your site. Your recipes are simple and your technique is relaxed and easy. I can’t wait to try more of your recipes.5 stars

      2. Hi Rose- That sounds just like me when I made my first batch! I almost ate more than half because the sauce is so good. But I’m happy to hear you thoroughly enjoyed these wings as much as I did. Can’t wait to see what recipe you try next :)

    1. Hi Hazel – You can use maple syrup if you’d like, however the timing might be different when it comes to reducing the marinade and getting it to a thick consistency. So just make sure to keep an eye on it :)

  29. The images made me hungry not to say about the actual post. I can’t wait to get enough chicken for this recipe now and go all in!5 stars

  30. I made these the other night and they were gone in 60 seconds–I didn’t even get one bite. I am going to make a triple batch next time.5 stars

    1. Yes !!! Wings were a hit for game! I forgot to take pics! Ug!!! Did soy and mustard . Cut for the first time like you taught us , turned out great . Will be buying fresh for now on and cutting , NO MORE frozen chicken wings! Thank you Lisa!!! 😚5 stars

      1. Hi Lourie – You can definitely skip frozen wings now with this recipe! Excited to hear these were a hit :)