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Homemade Sticky Ginger Soy Chicken Wings (Oven-Baked) recipe photo

Sticky Ginger Soy Chicken Wings (Oven-Baked)

These Sticky Ginger Soy Chicken Wings are oven-baked to juicy, sticky perfection with a sweet, savory ginger glaze and just the right kick of spice.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds chicken wings split into flats and drumettes
  • 1/4 cup soy sauce provides the salty umami base of the glaze
  • 1/4 cup honey adds natural sweetness and helps create sticky coating
  • 2 tablespoons freshly grated ginger brings bright, spicy warmth
  • 3 cloves garlic minced, for aromatic depth and savory notes
  • 1 tablespoon sesame oil adds toasty richness and enhances 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 as preferred
  • 1 tablespoon green onions chopped, fresh garnish
  • sesame seeds toasted for nutty crunch and presentation

Equipment

  • Baking sheet
  • Wire rack
  • Mixing bowl
  • Grater
  • Measuring cups and spoons
  • Tongs

Method
 

  1. Pat chicken wings dry with paper towels and separate into flats and drumettes if necessary for even cooking.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 35-40 minutes, flipping halfway through, until cooked through and caramelized.
  6. 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.