Baked Honey Soy Garlic Chicken Wings

Impress your guests with this easy crispy baked honey soy garlic chicken wings recipe. A perfect appetizer for any game day party or any occasion!

Why You Will Love This Honey Soy Garlic Chicken Wings Recipe

Soy garlic chicken wings are an easy and delicious appetizer you'll want to serve at your next party. You get a sweet and crispy exterior with fresh juicy chicken on the inside. It's the perfect combination! If you love these crispy chicken wings, check out our honey mustard chicken wings, tequila lime chicken wings, and honey lemon pepper chicken wings. Here are some more reasons why you will love this sticky chicken wing recipe:

• Baked to a crispy perfection. Most chicken wing recipes are made in the deep fryer, but we bake our wings as a healthier alternative while still achieving perfectly crisp skin. No deep frying is necessary!
• The delicious homemade glaze is easy to make. The sticky soy garlic sauce compliments the crispy chicken skin perfectly. 
• This recipe uses healthy simple ingredients. This is such a flavorful appetizer without a ton of ingredients. 

Honey Soy Garlic Chicken Wings Ingredients

Ingredient Notes

• Chicken Wings: Make sure to trim off the wing end tip if using whole wings. I like to use a combination of wings and drumettes.
• Avocado Oil: Has a higher smoke point compared to olive oil, which helps crisp the wings without burning them.
• Salt & Black Pepper: Season the wings with just a little salt and black pepper.
• Honey: Look for organic raw honey for added health benefits.
• Coconut Aminos: This gluten-free low-sodium soy sauce alternative adds a subtle salt sweetness to the glaze. You can also use tamari sauce if you prefer a bold authentic soy sauce flavor.
• Garlic: Minced garlic or three cloves of garlic ran through the garlic press adds a sweet pungent flavor.
• Ginger Powder: Adds a bit of spice to balance the soy garlic glaze.

Find the printable recipe card with full instructions and measurements below.

How To Make Honey Soy Garlic Chicken Wings 

1. Prep the chicken wings. Preheat oven to 425°F. Line a large baking sheet with parchment paper, and then place a wire baking rack on top of the parchment paper. Using a paper towel, pat the chicken wings dry to remove any moisture. To a large mixing bowl add the wings, oil, salt, and black pepper. Toss together to coat the wings evenly. 
2. Bake the wings. Spread the chicken pieces out in a single layer on the prepared baking rack. Place wings in the preheated oven and bake for 40 minutes or until they develop a crispy coating with a golden brown color.
3. Make the glaze. While the wings are baking prepare the glaze. Add the honey, coconut aminos, minced garlic, ginger powder, and water to a medium-sized saucepan. On medium-high heat, bring the glaze to a boil, then quickly reduce the heat to low and allow the glaze to simmer. Whisk continuously for 12-15 minutes or until the glaze has reduced and thickened, coating the back of a spoon. The glaze will continue to thicken as it cools. Turn off the heat and set the glaze aside. 
4. Coat the wings. Remove the wings from the oven. Using tongs, toss the wings in the glaze until fully coated. Place the coated wings back onto the baking sheet and cook for an additional 5 minutes. Coat the wings once more and serve immediately. Garnish with diced green onions or sesame seeds if desired. Any leftover glaze can be used as a dipping sauce for the wings.

Tips For Extra Crispy Wings

• Make sure to dry the wings before baking. I recommend using fresh wings, not frozen, and soaking up any excess moisture with paper towels before baking. You can also let the wings dry out in the refrigerator, uncovered for several hours.
• Use a wire baking rack. Having an elevated wire rack on top of the baking tray will allow for proper airflow around the wings as they bake, resulting in ultra-crisp skin. In addition, you'll want to make sure there's enough space in between each wing to crisp properly.
• Baking powder. This step is completely optional but creates the crispiest wings yet. After drying the chicken wings with a paper towel, toss them in 1 tablespoon of gluten-free baking powder, NOT baking soda. Then add the salt, black pepper, and oil.

What To Serve With Chicken Wings

You can serve these chicken wings as a main course or as an appetizer along with these delicious sides:

• Roasted Sweet Potatoes
• Baked Murasaki Sweet Potatoes
• Roasted Parmesan Asparagus
• Bacon Wrapped Goat Cheese Stuffed Dates
• Jalapeno Poppers
• Arugula Salad With Parmesan 

Storage

• Storing: Leftover garlic soy chicken wings can be stored in an airtight container for up to 3 days in the refrigerator.
• Reheating: To reheat the wings, place them in an even layer on a lined baking sheet in the oven at 350°F. Cook for 10 minutes, then increase the temperature to 425°F and cook for an additional 5 minutes to help them crisp. You can also reheat them in the microwave until warm.

FAQ

More Game Day Appetizers You Will Love

I hope you love this baked honey soy garlic chicken wings recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.

Recipe

Baked Honey Soy Garlic Chicken Wings

Recipe Author : Rebecca Taig

Diet :Gluten Free

Impress your guests with this easy crispy baked honey soy garlic chicken wings recipe. A perfect appetizer for any game day party or any occasion!

5 from 1 vote

Print Recipe Pin Recipe

Course Appetizer

Cuisine American

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Servings 4

Calories 447 kcal

Cook ModePrevent your screen from going dark

Ingredients

 

Chicken

• ▢ 2 pounds chicken wings, tips removed (about 20-24 wings)
• ▢ 1 tablespoon avocado oil
• ▢ salt and pepper, to taste

Honey Soy Garlic Glaze

• ▢ ½ cup (168g) honey
• ▢ ⅓ cup (96g) coconut aminos, or tamari
• ▢ 1 tablespoon minced garlic
• ▢ ½ teaspoon ginger powder
• ▢ ¼ cup (60ml) water

Instructions

 

• Prep the chicken wings. Preheat oven to 425°F. Line a large baking sheet with parchment paper, and then place a wire baking rack on top of the parchment paper. Using a paper towel, pat the chicken wings dry to remove any moisture. To a large mixing bowl add the wings, oil, salt, and black pepper. Toss together to coat the wings evenly. 
• Bake the wings. Spread the chicken pieces out evenly in a single layer on the prepared baking rack. Place wings in the preheated oven and bake for 40 minutes or until the skin is crispy with a golden brown color.
• Make the glaze. While the wings are baking prepare the glaze. Add the honey, coconut aminos, minced garlic, ginger powder, and water to a medium-sized saucepan. On medium-high heat, bring the glaze to a boil, then quickly reduce the heat to low and allow the glaze to simmer. Whisk continuously for 12-15 minutes or until the glaze has reduced and thickened, coating the back of a spoon. The glaze will continue to thicken as it cools. Turn off the heat and set the glaze aside.
• Coat the wings. Remove the wings from the oven. Using tongs, toss the wings in the glaze until fully coated. Place the coated wings back onto the baking sheet and cook for an additional 5 minutes. Coat the wings once more and serve immediately. Garnish with diced green onions or sesame seeds if desired. Any leftover glaze can be used as a dipping sauce for the wings.

Notes

Is it safe to use the sauce again, after the chicken is coated?

Yes, the sauce is safe to eat as the chicken should be fully cooked before adding the glaze.

Do you need to flip chicken wings when baking?

Flipping the wings is not necessary when baking.

Why won't the sauce thicken?

Bring the sauce to a boil, and then reduce the sauce for 12-15 minutes, stirring continuously. You will know the sauce is done when it coats the back of a spoon. Set aside to cool and the sauce will thicken even further.

Nutrition

Serving: 6 wingsCalories: 447kcalCarbohydrates: 36gProtein: 25gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 94mgSodium: 1173mgPotassium: 257mgFiber: 0.3gSugar: 35gVitamin A: 180IUVitamin C: 1mgCalcium: 22mgIron: 2mg

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