Get ready for the most addictive, finger-licking-good Sticky Soy Garlic Chicken Wings you’ve ever had! These wings are crispy, juicy, and coated in a rich, sticky glaze packed with the perfect balance of sweet, savory, and garlicky goodness. Whether you’re hosting a game night, having a casual dinner, or just craving some seriously good wings, this recipe is a must-try.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Let’s be real—wings are always a crowd-pleaser, but when you add a glossy, caramelized soy-garlic sauce? Game over. Trust me, you won’t be able to stop at just one!
Why You’ll Love This Recipe
Perfectly Balanced Flavors
The combination of salty soy sauce, sweet honey, and bold garlic creates an irresistibly rich and sticky glaze.
Crispy Yet Saucy
The wings stay crispy on the outside while being coated in a glossy, sticky sauce—truly the best of both worlds.
Easy to Make
Minimal ingredients, simple steps, and no deep frying required!
Great for Any Occasion
Perfect as a party appetizer, game-day snack, or even a main dish served with rice or veggies.
Customizable
Love heat? Add a sprinkle of red pepper flakes or a drizzle of sriracha!
Ingredients in Sticky Soy Garlic Chicken Wings
Chicken Wings
The star of the show! You can use whole wings or split them into drumettes and flats.
Soy Sauce
Adds deep umami flavor and a rich, savory base for the glaze.
Garlic
Loads of fresh minced garlic give this sauce its bold, aromatic punch.
Honey
Balances out the saltiness of the soy sauce and helps create that irresistible sticky glaze.
Brown Sugar
Adds depth and caramelization to the sauce, making it extra glossy.
Rice Vinegar
A splash of acidity brightens up the flavors and prevents the glaze from being too heavy.
Sesame Oil
A little goes a long way—adds nuttiness and enhances the Asian-inspired flavors.
Cornstarch
Helps crisp up the wings and thickens the sauce for that perfect sticky coating.
Black Pepper
A hint of spice to balance everything out.
Green Onions & Sesame Seeds
For garnish—because a little crunch and freshness make everything better!
(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)
Instructions
Crisp Up the Wings
Preheat your oven to 425°F. Pat the wings dry, then toss them with cornstarch, salt, and black pepper. Arrange them on a baking sheet with a wire rack and bake for 40-45 minutes, flipping halfway through, until golden and crispy.
Make the Sauce
In a saucepan over medium heat, combine soy sauce, honey, brown sugar, garlic, rice vinegar, and sesame oil. Simmer for 5-7 minutes until the sauce thickens slightly.
Coat the Wings
Remove the wings from the oven and toss them in the sticky sauce until fully coated.
Final Touches
Sprinkle with sesame seeds and chopped green onions for extra flavor and crunch.
Serve & Enjoy
These wings are best enjoyed hot and fresh! Serve with a side of rice, veggies, or just dig in as they are.
How to Serve Sticky Soy Garlic Chicken Wings
- As an Appetizer: Serve on a platter with extra sauce for dipping.
- With Rice: Make it a meal by serving over steamed white or jasmine rice.
- With a Side of Veggies: Pair with stir-fried greens or a crisp cucumber salad.
- For a Party: Keep them warm in a slow cooker for easy serving.
- With Extra Spice: Add a drizzle of sriracha or a sprinkle of red pepper flakes for heat lovers.
Additional Tips
- Extra Crispy Wings: Pat them dry before baking and use a wire rack to ensure even crisping.
- Make-Ahead Sauce: The sauce can be made ahead of time and stored in the fridge for up to a week.
- Storage Tips: Leftover wings can be stored in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 375°F for 10 minutes to keep them crispy.
- Air Fryer Option: Cook the wings in an air fryer at 400°F for 20-25 minutes, flipping halfway through.
FAQ Section
Q1: Can I use boneless chicken instead of wings?
A1: Absolutely! You can use chicken tenders or even boneless thighs for a sticky soy garlic chicken dish.
Q2: Can I make these wings ahead of time?
A2: Yes! Bake the wings ahead of time and toss them in the sauce just before serving to keep them crispy.
Q3: Can I substitute honey with something else?
A3: Maple syrup or agave syrup work as great alternatives.
Q4: What if I don’t have rice vinegar?
A4: Apple cider vinegar or white vinegar can be used in place of rice vinegar.
Q5: How do I make the wings spicier?
A5: Add red pepper flakes, chili paste, or sriracha to the sauce for an extra kick.
Q6: Can I double the sauce recipe?
A6: Definitely! Extra sauce is always a good idea for drizzling over rice or veggies.
Q7: Can I freeze these wings?
A7: Cooked wings can be frozen, but for best texture, reheat them in the oven to keep them crispy.
Q8: Do I have to use cornstarch?
A8: While cornstarch helps with crispiness, you can also use baking powder for a similar effect.
Q9: Can I grill the wings instead?
A9: Yes! Grill them over medium heat until crispy, then toss in the sauce.
Q10: What’s the best way to keep wings warm for a party?
A10: Place them in a slow cooker on the “warm” setting or keep them in the oven at 200°F.
Final Thoughts
These Sticky Soy Garlic Chicken Wings are pure magic—crispy, sticky, and bursting with flavor. Whether you’re making them for a party, dinner, or just a snack, they’re guaranteed to be a hit.
Print
Sticky Soy Garlic Chicken Wings
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Description
These Soy Garlic Chicken Wings are crispy, golden-fried, and coated in a sticky, savory-sweet sauce infused with garlic and ginger. Perfect as a party appetizer or easy dinner, this recipe comes together in just 30 minutes!
Ingredients
For the Chicken Wings:
-
2 lbs chicken wings, split or whole
-
Salt and black pepper, to taste
-
1 cup all-purpose flour
-
1/2 cup cornstarch
-
Vegetable oil, for frying
For the Soy Garlic Sauce:
-
1/2 cup low-sodium soy sauce
-
1/4 cup honey
-
6 cloves garlic, minced
-
1 tsp ginger, grated
-
1 tbsp sesame oil
-
1 tbsp rice wine vinegar
For Garnish (Optional):
-
Green onions, finely chopped
-
Sesame seeds
Instructions
1. Prepare the Chicken Wings:
-
Pat dry the chicken wings with a paper towel to remove excess moisture.
-
Season with salt and black pepper.
-
Lightly coat with a mix of flour and cornstarch.
2. Fry the Wings:
-
Heat oil in a Dutch oven or deep fryer to 375°F (190°C).
-
Fry the wings in batches for 10 minutes, or until golden brown and crispy.
-
Transfer to a plate lined with paper towels or a wire rack to drain excess oil.
3. Make the Soy Garlic Sauce:
-
In a saucepan over medium heat, combine soy sauce, honey, garlic, ginger, sesame oil, and rice wine vinegar.
-
Stir continuously until the sauce thickens (5-7 minutes).
4. Coat & Serve:
-
Toss the fried wings in the soy garlic sauce until evenly coated.
-
Garnish with sesame seeds and green onions.
-
Serve hot and enjoy!
Notes
-
Cornstarch Slurry Option: If the sauce is too thin, mix 1 tsp cornstarch with 1 tbsp water and stir into the sauce. Simmer until thickened.
-
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
-
Alternative Cooking Method: Instead of frying, bake at 400°F (200°C) for 40-45 minutes, flipping halfway, or air-fry at 375°F (190°C) for 18-20 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 10g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg