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Garlic Ginger Chicken Wings

Garlic Ginger Chicken Wings

iamwinfred
Garlic ginger chicken wings 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. They hit that sweet spot between savory, garlicky, and just a little bit sweet, and the best part is you don't need a deep fryer — a sheet pan and a wire rack get you seriously crispy skin.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, Main Course
Cuisine Asian
Servings 4 servings
Calories 340 kcal

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

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

Instructions
 

  • 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.

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.

Nutrition

Serving: 1ServingCalories: 340kcalCarbohydrates: 14gProtein: 24gFat: 21gSaturated Fat: 5gSodium: 680mgFiber: 0.5gSugar: 9g
Keyword baked chicken wings, crispy oven wings, game day appetizer, garlic ginger chicken wings, sticky asian wings
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