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A plate of soy chicken wings garnished with sliced green onions and lime wedges, served with a bowl of creamy dipping sauce, sits on a bright green tiled surface.
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Crispy Soy Chicken Wings

Whenever I want soy chicken wings without the deep fry mess, this is what I make. We get a delicious sticky glaze & crispy skin every time!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side
Cuisine: Asian
Servings: 5
Calories: 350kcal
Author: Mimi Harrison

Ingredients

  • 750 g chicken wings
  • 1 tbsp fresh ginger
  • 3 cloves of garlic, finely grated

Cupboard Essentials

  • 2 tbsp cornflour
  • 3 tbsp soy sauce
  • 1 tbsp honey
  • Salt
  • Pepper
Metric - US Standard

Instructions

  • Preheat your oven to 220°C/ 425°F FAN. Pat the chicken wings dry with a paper towel and place in a large bowl. Season generously with salt and pepper, then toss with the cornflour until evenly coated.
  • Combine the soy sauce, honey, garlic and ginger in a bowl. Pour over the wings and toss until fully coated.
  • Place on a wire rack over a parchment-lined baking tray and bake for 25-35 minutes, flipping halfway, until golden and caramelised. Enjoy!

Notes

  • Patting the wings completely dry is the key to getting them crispy - don't skip it!
  • If you have 30 minutes to spare, leave the wings to marinate before baking for a deeper flavour.
  • For extra heat, add ½ tsp cayenne pepper into the marinade.
  • These work great in an air fryer- cook at 200°C for 25 minutes, flipping halfway.

Nutrition

Calories: 350kcal | Carbohydrates: 14g | Protein: 28g | Fat: 20g | Saturated Fat: 6g