Sticky Ginger Soy Chicken Wings (Oven-Baked)
If you’re craving a finger-licking, crowd-pleasing appetizer or main dish, these Sticky Ginger Soy Chicken Wings (Oven-Baked) are about to become your new favorite. Juicy chicken wings coated in a sweet and savory glaze, infused with the warm zing of ginger and a subtle kick of red pepper flakes, all baked to sticky perfection in your oven. No deep fryer needed here—just a simple oven and a handful of pantry staples to create a dish that’s bursting with flavor and perfect for game days, dinner parties, or just a cozy night in.
Top Reasons to Make Sticky Ginger Soy Chicken Wings (Oven-Baked)
- Simple Ingredients: You likely already have most of these ingredients in your pantry, making this recipe super accessible and quick to throw together.
- Oven-Baked Convenience: No frying oil mess or extra equipment necessary—just bake and enjoy crispy, sticky wings.
- Flavor Explosion: The combination of soy sauce, honey, fresh ginger, and garlic creates a perfect balance of sweet, salty, tangy, and spicy flavors.
- Customizable Heat: Adjust the red pepper flakes to your preferred spice level, or swap them out to keep it mild.
- Great for Sharing: These wings are a guaranteed hit at parties, potlucks, or family dinners.
What’s in the Bowl
- 2 pounds chicken wings: Split into flats and drumettes for even cooking.
- 1/4 cup soy sauce: Provides the salty umami base of the glaze.
- 1/4 cup honey: Adds natural sweetness and helps create that sticky coating.
- 2 tablespoons freshly grated ginger: Brings a bright, spicy warmth that defines the flavor profile.
- 3 cloves garlic, minced: For aromatic depth and savory notes.
- 1 tablespoon sesame oil: Adds a toasty richness and enhances the Asian-inspired flavors.
- 1 teaspoon ground black pepper: For subtle heat and earthiness.
- 1/2 teaspoon red pepper flakes: Gives a gentle kick; adjust or omit based on your spice preference.
- 1 tablespoon green onions, chopped: Fresh garnish to brighten up the dish.
- Sesame seeds: Toasted for a nutty crunch and beautiful presentation.
Tools & Equipment Needed
- Baking sheet: A rimmed sheet works best to catch any drips and keep your oven clean.
- Wire rack: Optional but recommended to elevate the wings for even airflow and crispiness.
- Mixing bowl: To combine the marinade ingredients and toss the wings.
- Grater: For fresh ginger to maximize flavor.
- Measuring cups and spoons: For precise ingredient amounts.
- Tongs: To easily flip and coat the wings during baking.
Sticky Ginger Soy Chicken Wings (Oven-Baked): How It’s Done
Step 1: Prep the Wings
Start by patting your chicken wings dry with paper towels—this helps the glaze stick better and ensures they crisp up nicely. If they’re whole wings, separate them into flats and drumettes for easier eating and more even cooking.
Step 2: Make the Marinade
In a large bowl, whisk together the soy sauce, honey, freshly grated ginger, minced garlic, sesame oil, ground black pepper, and red pepper flakes. This mixture will serve as both a marinade and a glaze, so get ready for some serious flavor.
Step 3: Marinate the Wings
Add the chicken wings to the bowl and toss until evenly coated with the marinade. Cover and refrigerate for at least 30 minutes—longer if you have time—to allow the flavors to penetrate the meat.
Step 4: Bake the Wings
Preheat your oven to 400°F (200°C). Arrange the wings in a single layer on a wire rack set over a baking sheet to catch drips. This setup helps air circulate around the wings for a crispier texture. Bake for 35-40 minutes, flipping halfway through, until the wings are cooked through and beautifully caramelized.
Step 5: Final Glaze and Garnish
Once out of the oven, brush the wings with any remaining glaze from the marinade for an extra sticky finish. Sprinkle chopped green onions and toasted sesame seeds over the top to add freshness and crunch.
Serve these irresistible Sticky Ginger Soy Chicken Wings alongside your favorite dipping sauces or pair them with a fresh Asian-inspired salad for a complete meal. If you love chicken wings with a sticky sauce, be sure to check out these Sticky Orange Chicken Bowls and Sticky Gochujang Honey Chicken Bowls for more delicious takes.
In-Season Swaps
- Fresh Ginger: If you can’t find fresh ginger, use 1 teaspoon of ground ginger instead, though fresh always delivers the best zing.
- Honey: Swap with maple syrup or agave nectar for a different but equally sticky sweetness.
- Chicken Wings: Drumsticks or boneless chicken thighs can be used if wings aren’t available.
- Red Pepper Flakes: Substitute with a dash of hot sauce or cayenne powder for a different kind of heat.
Little Things that Matter
- Dry Your Wings: Patting the wings dry before marinating is key for a crispy skin after baking.
- Don’t Skip the Wire Rack: Elevating wings ensures air circulation, which helps them crisp up instead of steaming in their own juices.
- Marinate Time: Even a short 30-minute marinade can make a huge difference in flavor absorption.
- Rest Before Serving: Let the wings rest for 5 minutes after baking to lock in juices and avoid burning your mouth.
Prep Ahead & Store
You can prep the marinade and marinate the chicken wings up to 24 hours ahead of baking—just cover and refrigerate. After baking, store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them under the broiler for a few minutes or in a hot oven to bring back their crispiness and sticky glaze.
Sticky Ginger Soy Chicken Wings (Oven-Baked) FAQs
Can I make these wings gluten-free?
Absolutely! Use a gluten-free soy sauce or tamari to keep the recipe gluten-free without sacrificing flavor.
How do I make these wings less spicy?
Simply omit the red pepper flakes or reduce the amount to suit your heat preference. The wings will still be deliciously sticky and flavorful.
Can I use a grill instead of the oven?
Yes, grilling is a great alternative. Cook the wings over medium heat, turning frequently and basting with the marinade to build up that sticky glaze while avoiding flare-ups.
Is it necessary to use sesame oil?
While sesame oil adds a wonderful nutty aroma, you can substitute it with a neutral oil like vegetable or canola oil if needed. The flavor will be slightly different but still tasty.
Bring It Home
These Sticky Ginger Soy Chicken Wings (Oven-Baked) are a game changer—easy to prepare, bursting with flavor, and perfect for any occasion. Whether you’re hosting friends or craving an easy weeknight dinner, this recipe hits all the right notes. Don’t forget to garnish generously with green onions and sesame seeds for that beautiful, restaurant-quality finish. Enjoy every sticky, savory bite!
Share on Pinterest
Sticky Ginger Soy Chicken Wings (Oven-Baked)
Ingredients
Equipment
Method
- Pat chicken wings dry with paper towels and separate into flats and drumettes if necessary for even cooking.
- In a large bowl, whisk together soy sauce, honey, freshly grated ginger, minced garlic, sesame oil, ground black pepper, and red pepper flakes to make the marinade and glaze.
- Add the chicken wings to the bowl and toss until evenly coated with the marinade. Cover and refrigerate for at least 30 minutes to let flavors penetrate.
- Preheat oven to 400°F (200°C). Arrange wings in a single layer on a wire rack set over a rimmed baking sheet to catch drips.
- Bake for 35-40 minutes, flipping halfway through, until cooked through and caramelized.
- Brush wings with any remaining glaze from the marinade and sprinkle chopped green onions and toasted sesame seeds on top before serving.
Notes
- Pat wings dry before marinating to ensure crispy skin after baking.
- Use a wire rack to elevate wings for better airflow and crispiness.
- Marinate for at least 30 minutes; longer marinating enhances flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, use a broiler or hot oven to restore crispiness and glaze stickiness.
