My oven mitts have seen better days, mostly because of how often I make these garlic ginger chicken wings.
They come out of the oven crackly and golden, then get tossed in a sticky, glossy sauce that tastes like something you’d order at your favorite Asian restaurant.
Garlic ginger chicken wings hit that sweet spot between savory, garlicky, and just a little bit sweet, and they disappear from the platter faster than I can plate the next batch.
I make these for game days, potlucks, and honestly, just regular Tuesday nights when I want something a little more exciting than plain baked chicken.
The best part is that you don’t need a deep fryer or any fancy equipment.
A sheet pan and a wire rack get you seriously crispy skin, and the sauce comes together in one small pot while the wings bake.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour |
| Servings | 4 servings (about 20 wing pieces) |
| Difficulty Level | Easy |
If you love wings as much as I do, you’ll want to bookmark my air fryer chicken wings too, since it’s another easy way to get that crispy texture without heating up the whole kitchen.
Why You’ll Love This Garlic Ginger Chicken Wings
These wings check every box I look for in a good appetizer recipe. They’re bold, a little sticky, and genuinely simple to pull off on a weeknight.
The sauce alone is worth making a double batch of, because the garlic and ginger combination is just that good.
- Crispy baked skin without any deep frying or mess
- A punchy garlic ginger glaze that clings to every wing
- Ready in about an hour, most of it hands off
- Great for game day, parties, or a fun weeknight dinner
- Easy to make ahead and reheat without losing the crunch
Fans of my Panda Express orange chicken will notice a similar flavor family here, just in wing form and a lot less involved to make.
Ingredients
Most of what you need for garlic ginger chicken wings is already sitting in your pantry and fridge.
The only things worth seeking out are fresh ginger and a good toasted sesame oil, since both really carry the flavor of this dish.
- 2 pounds chicken wings, tips removed, split into flats and drumettes
- 1 tablespoon baking powder (aluminum free)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup low sodium soy sauce
- 1/4 cup honey
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 6 garlic cloves, minced
- 2 tablespoons fresh ginger, grated
- 1/2 teaspoon red pepper flakes, optional
- 2 tablespoons water
- 1 teaspoon cornstarch
- 2 tablespoons sesame seeds, for garnish
- 2 scallions, thinly sliced, for garnish
The sauce here shares a lot of DNA with my teriyaki chicken stir fry, so if you like that flavor profile, you’re going to love these wings.
Kitchen Equipment Needed
You really do not need much special equipment for this recipe.
A wire rack set over a sheet pan is the one piece of gear that makes the biggest difference in getting crispy wings.
- Wire baking rack
- Rimmed baking sheet
- Large mixing bowl
- Microplane or ginger grater
- Small saucepan
- Whisk
- Tongs
- Instant read meat thermometer
I picked up my rack setup years ago and it also gets constant use for my Hawaiian shoyu chicken, since anything sticky and baked benefits from that airflow underneath.
Recommended Products for This Recipe
These are a few products I personally rely on when I make garlic ginger chicken wings at home.
None of these are required, but they make the process a lot smoother and the results noticeably better.
1. Nordic Ware Baking Sheet with Wire Rack Set
This is the exact style of setup I use for every batch of wings I bake.
The rack lifts the wings up so hot air circulates all the way around them, which means crispy skin on the top, bottom, and sides without flipping constantly.
2. Fresh Ginger Root Grater Tool
Grating fresh ginger by hand with a regular grater is a sticky, frustrating task.
A dedicated ceramic ginger grater pulls the juice and fine pulp out in seconds and leaves the fibrous bits behind.
3. Kadoya Pure Sesame Oil
Not all toasted sesame oils are created equal, and this one has the deep, nutty flavor that really makes the glaze taste restaurant quality.
A little goes a long way, so one bottle lasts a long time in my pantry.
4. OXO Good Grips Tongs
Good tongs make flipping hot, sticky wings so much easier and safer.
I like a pair with a locking mechanism for easy storage between recipes.
If you enjoy building out your Asian pantry staples, my Karaage Japanese fried chicken uses a lot of these same tools and ingredients.
Step-by-Step Instructions: How to Make Garlic Ginger Chicken Wings
1. Prep the Chicken Wings
- Pat the 2 pounds of chicken wings completely dry with paper towels. This step matters a lot, since any extra moisture on the skin will steam the wings instead of crisping them.
- If your wings are whole, split them at the joints into flats and drumettes, then discard the wing tips or save them for stock.
- Place the dried wings in a large mixing bowl.
2. Season and Coat the Wings
- Sprinkle the 1 tablespoon of baking powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper evenly over the wings.
- Toss the wings well with your hands or tongs until every piece is evenly coated in a thin, even layer of the baking powder mixture. This coating is what helps the skin turn deeply golden and crispy in the oven.
3. Arrange and Bake
- Preheat your oven to 425 degrees Fahrenheit.
- Set the wire baking rack inside the rimmed baking sheet, then arrange the wings in a single layer on top, leaving a little space between each piece so air can circulate.
- Bake for 25 minutes, then flip each wing over with tongs.
- Continue baking for another 15 to 20 minutes, until the skin is deeply golden brown and an instant read meat thermometer inserted into the thickest part reads at least 165 degrees Fahrenheit.
4. Make the Garlic Ginger Sauce
- While the wings bake, add the 1/3 cup low sodium soy sauce, 1/4 cup honey, 1 tablespoon rice vinegar, and 1 tablespoon toasted sesame oil to a small saucepan.
- Stir in the 6 minced garlic cloves, 2 tablespoons grated fresh ginger, and the 1/2 teaspoon red pepper flakes if using.
- Bring the mixture to a gentle boil over medium heat, stirring occasionally.
5. Thicken the Sauce
- In a small separate bowl, whisk together the 2 tablespoons of water and 1 teaspoon of cornstarch until smooth, forming a slurry.
- Pour the slurry into the simmering sauce while whisking constantly.
- Let the sauce simmer for 2 to 3 minutes, until it thickens enough to coat the back of a spoon. Remove it from the heat and set it aside.
6. Toss and Garnish
- Once the wings are fully cooked and crispy, transfer them to a large clean bowl.
- Pour the warm garlic ginger sauce over the wings and toss gently until every piece is coated in that glossy glaze.
- Transfer the wings to a serving platter, then sprinkle with the 2 tablespoons of sesame seeds and the sliced scallions right before serving.
This baking powder trick is the same one I use in my honey garlic chicken breast, and it works just as well any time you want crispy skin without frying.
Tips for The Best Garlic Ginger Chicken Wings
A few small details make a big difference between good wings and great wings.
I’ve picked these up after a lot of batches over the years.
- Dry the wings thoroughly before seasoning, since moisture is the enemy of crispy skin
- Don’t skip the wire rack, it lets hot air circulate under the wings for even browning
- Toss the wings in sauce right before serving so the skin stays crispy longer
- Use fresh garlic and ginger rather than the jarred versions for the best flavor
- Give the wings space on the pan so they roast instead of steam
These same tips apply almost exactly to my slow cooker honey garlic chicken thighs, especially the part about fresh aromatics over the jarred stuff.
Serving Suggestions
Garlic ginger chicken wings are pretty perfect on their own, but I like to round out the plate with something cool and crunchy to balance the sticky glaze.
A cold slaw or a simple cucumber salad cuts through the richness nicely.
- Steamed jasmine rice to soak up extra sauce
- A crisp cucumber and sesame salad
- Cold sesame noodles on the side
- Extra scallions and a lime wedge for squeezing over the top
- Pair with my Asian Glazed Chicken Thighs for a bigger spread
Variations of Garlic Ginger Chicken Wings
Once you’ve made the base recipe once, it’s easy to riff on it depending on what you’re craving that day.
I switch these up all the time depending on the occasion.
- Add extra red pepper flakes or a spoonful of chili garlic sauce for a spicier version
- Swap the honey for maple syrup for a slightly deeper sweetness
- Grill the wings instead of baking for a smoky char
- Use drumsticks or boneless thighs instead of wings for a main dish version
- Finish with a squeeze of fresh lime for a brighter, tangier glaze
If you want a sweeter, more caramelized take on this same idea, check out my baked teriyaki chicken.
Storage and Reheating
These wings hold up well in the fridge and reheat nicely, which makes them great for meal prep or leftovers from a party.
- Store leftover wings in an airtight container in the refrigerator for up to 4 days
- Reheat in a 400 degree Fahrenheit oven or air fryer for 8 to 10 minutes to bring back the crispiness
- Avoid microwaving if possible, since it will make the skin soft and rubbery
- Freeze cooked, unsauced wings for up to 2 months, then thaw and reheat before tossing with a fresh batch of sauce
I use the exact same reheating method for my gochujang chicken sheet pan dinner, since the oven does a much better job than the microwave with anything glazed and crispy.
Nutritional Facts
Nutrition will vary slightly based on wing size and exact sauce amount used, but here is an approximate breakdown per serving, based on 4 servings total.
- Calories: 340 kcal
- Protein: 24 g
- Carbohydrates: 14 g
- Sugar: 9 g
- Fat: 21 g
- Saturated Fat: 5 g
- Sodium: 680 mg
- Fiber: 0.5 g
For a slightly lighter take with a similar flavor profile, my bang bang chicken nuggets uses a comparable glaze at a smaller portion size.
Health Benefits of Key Ingredients
While these wings are definitely a treat, a few of the core ingredients bring some genuine nutritional upside along with all that flavor.
Garlic and ginger in particular have been staples in home cooking for centuries, and not just for their taste.
- Garlic contains allicin, a compound linked to immune support
- Fresh ginger may help ease digestion and reduce inflammation
- Chicken wings are a solid source of protein for muscle repair and satiety
- Sesame seeds provide healthy fats along with calcium and magnesium
- Scallions add a small dose of vitamin K and vitamin C to the finished dish
I lean on these same aromatics heavily in my air fryer popcorn chicken, since garlic and ginger do a lot of flavor work without needing much added salt.
Read Also: Chinese Dumplings Recipe
FAQs About Garlic Ginger Chicken Wings
1. Can I make these wings ahead of time?
Yes, you can bake the wings a few hours ahead and keep them at room temperature until you’re ready to serve.
Reheat them in a hot oven for a few minutes before tossing with freshly warmed sauce to bring the crispy texture back.
2. Can I use frozen chicken wings?
You can, but make sure to fully thaw and thoroughly pat them dry first.
Excess moisture from frozen wings is the main reason they turn out soggy instead of crispy.
3. Is there a way to make this recipe less spicy or not spicy at all?
Absolutely, just leave out the red pepper flakes entirely.
The sauce will still have plenty of flavor from the garlic, ginger, and honey without any heat.
4. Can I air fry these instead of baking them in the oven?
Yes, an air fryer works great for this recipe and can even cut down on cooking time.
Cook the seasoned wings at 400 degrees Fahrenheit for about 20 to 24 minutes, flipping halfway through, then toss with the sauce.
5. Why are my wings not getting crispy?
The most common culprit is moisture, either from not drying the wings well enough or overcrowding the pan.
Make sure to pat the wings very dry, use the baking powder coating, and give each piece plenty of space on the rack.
Garlic Ginger Chicken Wings
Ingredients
- 2 pounds chicken wings 910g; tips removed, split into flats and drumettes
- 1 tablespoon baking powder aluminum free
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup low sodium soy sauce 80ml
- 1/4 cup honey 85g
- 1 tablespoon rice vinegar 15ml
- 1 tablespoon toasted sesame oil 15ml; good quality recommended
- 6 garlic cloves minced
- 2 tablespoons fresh ginger grated
- 1/2 teaspoon red pepper flakes optional
- 2 tablespoons water 30ml; for the cornstarch slurry
- 1 teaspoon cornstarch
- 2 tablespoons sesame seeds for garnish
- 2 scallions thinly sliced, for garnish
Equipment
- Wire baking rack The one piece of gear that makes the biggest difference for crispy wings
- Rimmed baking sheet Fits the wire rack for baking
- Large mixing bowl For tossing the wings with seasoning and sauce
- Microplane or ginger grater For grating fresh ginger
- Small saucepan For making the garlic ginger sauce
- Whisk For whisking the cornstarch slurry into the sauce
- Tongs For flipping hot wings and tossing
- Instant-read meat thermometer To check wings reach 165 degrees Fahrenheit
Method
- Pat the chicken wings completely dry with paper towels. If whole, split them at the joints into flats and drumettes, then discard the wing tips or save them for stock. Place the dried wings in a large mixing bowl.
- Sprinkle the baking powder, salt, and black pepper evenly over the wings. Toss well with your hands or tongs until every piece is evenly coated in a thin, even layer.
- Preheat oven to 425 degrees Fahrenheit. Set the wire rack inside the rimmed baking sheet, arrange the wings in a single layer with space between each piece, and bake for 25 minutes. Flip each wing with tongs, then continue baking 15 to 20 minutes, until deeply golden brown and the thickest part reads at least 165 degrees Fahrenheit.
- While the wings bake, add the soy sauce, honey, rice vinegar, and toasted sesame oil to a small saucepan. Stir in the minced garlic, grated fresh ginger, and red pepper flakes if using. Bring to a gentle boil over medium heat, stirring occasionally.
- In a small separate bowl, whisk together the water and cornstarch until smooth to form a slurry. Pour the slurry into the simmering sauce while whisking constantly. Let the sauce simmer for 2 to 3 minutes, until it thickens enough to coat the back of a spoon. Remove from the heat and set aside.
- Once the wings are fully cooked and crispy, transfer them to a large clean bowl. Pour the warm garlic ginger sauce over the wings and toss gently until every piece is coated in that glossy glaze. Transfer to a serving platter and sprinkle with sesame seeds and sliced scallions right before serving.
Nutrition
Notes
- Dry the wings thoroughly before seasoning, since moisture is the enemy of crispy skin.
- Don’t skip the wire rack — it lets hot air circulate under the wings for even browning.
- Toss the wings in sauce right before serving so the skin stays crispy longer.
- Use fresh garlic and ginger rather than the jarred versions for the best flavor.
- Give the wings space on the pan so they roast instead of steam.
- Make ahead: bake the wings a few hours ahead, keep at room temperature, then reheat in a hot oven before tossing with freshly warmed sauce.
- Storage: store leftover wings in an airtight container in the refrigerator for up to 4 days.
- Reheat in a 400 degree Fahrenheit oven or air fryer for 8 to 10 minutes to bring back the crispiness; avoid microwaving.
- Freeze cooked, unsauced wings for up to 2 months, then thaw and reheat before tossing with a fresh batch of sauce.
- Air fryer variation: cook the seasoned wings at 400 degrees Fahrenheit for about 20 to 24 minutes, flipping halfway through, then toss with the sauce.
- For a spicier version, add extra red pepper flakes or a spoonful of chili garlic sauce; swap honey for maple syrup for a deeper sweetness.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Garlic ginger chicken wings are one of those recipes I keep coming back to because they hit every craving at once.
Crispy, garlicky, a little sweet, and endlessly good for sharing.
Give this one a try at your next get together or just because it’s a Tuesday and you deserve good wings.
I’d love to hear how yours turn out, so drop a comment below or share a photo if you make them.
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