Baked Crispy Garlic Soy Chicken Wings
Table of Contents
Recipe Introduction
Ever have one of those days? You just need some proper comfort food. Well, pull up a chair, because this baked crispy garlic soy chicken recipe is here to save the day! Trust me, these wings are banging.
Quick Hook: Wings That'll Make You Sing
Fancy a bit of Asian inspired deliciousness? These wings are baked, not fried, so they are healthier. Plus, that sticky, garlicky soy glaze? Absolute fire , mate.
Brief Overview: From Asia with a Bit of Blighty
This recipe takes inspiration from classic Asian flavors. It transforms it into something that's easy for everyone to make. It's a medium difficulty recipe that takes around 2 hours.
This includes marinating. It serves about 4-6 people as a wicked appetizer.
Main Benefits: Healthyish and Seriously Tasty
The baking method cuts down on the grease, making them a bit healthier. These wings are perfect for a game night, a casual get-together.
They're also great when you just want something seriously satisfying. What makes this recipe extra special? The incredible balance of sweet, savory, and garlicky flavors.
Umami chicken wings , anyone?
Ready to get started? Here's what you'll need...
Ingredients for the Best Wings EVER
First things first, you'll need some chicken wings! About 2.5 lbs. Make sure you separate 'em into drumettes and flats.
The fresher they are, the better the crispy baked chicken wings will turn out, innit? Next you'll also need ingredients to make the amazing glaze!
- ¼ cup Soy Sauce
- 2 tbsp Honey
- 2 tbsp Rice Vinegar
- 1 tbsp Brown Sugar
- 4 cloves Garlic, minced
- 1 inch Ginger, grated
- ½ tsp Red Pepper Flakes
- 1 tbsp Cornstarch
- 1 tbsp Water
- 1 tbsp Sesame Oil
You will also need oil, salt, and pepper!
Ingredients & Equipment for the Best Baked Crispy Garlic Soy Chicken!
Right then, let's talk about what you'll need. These baked crispy garlic soy chicken wings are all about flavour and texture.
Getting the right ingredients makes all the difference, honestly. We're aiming for that perfect balance of sweet, salty, and garlicky goodness.
We also want to get that skin super crispy.
Main Ingredients
First, the chicken! We're talking 2.5 lbs (1.13 kg) of chicken wings. Get them separated, drumettes and flats, you know? Fresh is best, naturally.
But don't sweat it if you're using frozen just make sure they're thawed properly !
- Chicken wings: 2.5 lbs (1.13 kg)
- Baking powder: 1 tsp (5 mL)
- Salt: 1 tsp (5 mL)
- Black pepper: ½ tsp (2.5 mL)
- Vegetable oil: 1 tbsp (15 mL)
Now for the all-important garlic soy glaze. For the ¼ cup (60 mL) of soy sauce, I'd go with low sodium.
It's healthier, innit? For the honey, 2 tbsp (30 mL) , runny honey is easier to work with. Make sure your garlic is proper fresh, 4 cloves , minced.
Good fresh ginger too, about 1 inch , grated. Don't forget the cornstarch! This helps thicken up the glaze.
- Soy sauce: ¼ cup (60 mL)
- Honey: 2 tbsp (30 mL)
- Rice vinegar: 2 tbsp (30 mL)
- Brown sugar: 1 tbsp (15 mL)
- Garlic: 4 cloves
- Ginger: 1 inch
- Red pepper flakes: ½ tsp (2.5 mL) (optional)
- Cornstarch: 1 tbsp (15 mL)
- Water: 1 tbsp (15 mL)
- Sesame oil: 1 tbsp (15 mL)
Seasoning Notes
This garlic soy chicken recipe relies on balance! The soy sauce gives that salty, savoury base. The honey and brown sugar bring the sweetness.
The rice vinegar cuts through the richness. It creates some umami chicken wings magic!. If you're looking to make some garlic ginger chicken wings , don't be afraid to add more!.
Some more ginger will enhance the flavor.
Equipment Needed
You don't need fancy equipment for these crispy baked chicken wings. A large mixing bowl is key for tossing the wings.
You'll need a baking sheet. A wire rack is a MUST. I've tried without one, and it's just not the same.
Also, a small saucepan for that banging glaze. Tongs are essential for flipping the wings, you know?
- Large mixing bowl
- Whisk
- Baking sheet
- Wire rack
- Small saucepan
- Tongs
That's it, job done! You've got the kit to nail this easy chicken wing recipe and make some amazing crispy baked chicken wings I swear to Mary!.
So get out there and get baking!
Baked Crispy Garlic Soy Chicken Wings - Wings So Good, They'll Fly Off Your Plate!
These aren't your average wings, alright? Forget the deep fryer. We're baking these beauties to crispy perfection. Then, we're tossing them in a sticky, savory garlic soy glaze.
This Asian inspired chicken wings recipe has a touch of British 'can-do' attitude. These sticky chicken wings are perfect for game night or when you just fancy a bit of comfort food with a kick.
Prep Steps - Get Your Ducks in a Row!
- Essential mise en place: Get everything chopped, measured, and ready to go. Seriously, do it.
- Time saving organization tips: Pre-mince the garlic and ginger. It'll save you ages. Also, get the sauce ingredients ready in advance!
- Safety reminders: Wash your hands properly after handling raw chicken. You don't want any nasty bugs, do you?
step-by-step - Let's Get Cooking!
- Dry the wings: Pat the chicken wings completely dry. Use paper towels. This is key for crispy skin.
- Season and Marinate: Mix wings with 1 tsp baking powder, 1 tsp salt, ½ tsp pepper, and 1 tbsp oil. Refrigerate for at least 1 hour , or overnight. Trust me, the longer the better for flavor and tenderness.
- Prepare Baking Setup: Preheat the oven to 400° F ( 200° C) . Place a wire rack on a baking sheet.
- Arrange the Wings: Put the wings in a single layer on the rack. Make sure they are not touching.
- Bake the Wings: Bake for 20 minutes . Flip them and bake for another 20- 25 minutes . The internal temperature must reach 165° F ( 74° C) .
Pro Tips - Secrets to Success
- Baking powder is your friend: Don't skip it. It's the magic ingredient for crispiness. I swear by it!
- Avoid overcrowding: If you do, you are just asking for soggy wings, honestly. Bake in batches if needed.
- make-ahead option: Prepare the garlic soy chicken recipe glaze ahead of time and store it in the fridge.
Honestly, who can resist a pile of crispy baked chicken wings ? This recipe for homemade chicken wings is simple but oh-so-good. It's even better than your local takeaway!
Recipe Notes
Right then, let's chat about some extra bits for these baked crispy garlic soy chicken wings! Honestly, it's all about making it your own, innit? Here's the lowdown.
Serving 'Em Up Like a Pro
Fancy plating them up proper? I reckon scattering some extra sesame seeds and chopped spring onions over the top looks dead posh.
A simple bowl works, though! For sides, some sticky rice or even a quick noodle salad goes down a treat.
Don’t forget the bevies! These wings are perfect with a cold beer or a bit of fizzy pop. You know, that sort of thing.
If you're feeling fancy, a crisp glass of white wine works wonders, too.
Storage Sorted
Leftovers? What leftovers?! Just kidding. If you do have some, bung 'em in the fridge sharpish. They'll keep for about 3 days.
Reheat them in the oven ( 175° C) to keep that crispiness, or even the air fryer if you have one.
Freezing? Not the best idea after they've been sauced, to be honest. They can get a bit soggy. But if you must, freeze them before glazing.
Just make sure they're properly defrosted before reheating.
Mix it Up, Mate!
Fancy a twist? For a bit of spice, whack in some extra red pepper flakes or a dash of sriracha.
Bangin'! Need a gluten-free option? Tamari is your new best friend. Sub it in for the soy sauce, easy peasy.
You can even switch up the chicken and substitute it with cauliflower florets or tofu
Nutrition Nitty Gritty
Okay, so roughly, you're looking at about 450-550 calories per serving. It's got a good hit of protein (40-45g,ish), which is great for your muscles.
And the garlic and ginger? Brilliant for your immune system. This garlic soy chicken recipe is not only tasty but also has some hidden benefits.
Of course, it’s just an estimate, mind you, and depends on how many wings you actually scoff! The crispy baked chicken wings will be a little higher in fat due to the skin.
Now, go on, give these Asian inspired chicken wings a go! I promise, it’ll be better than a trip to Nando's.
Frequently Asked Questions
How do I get my baked crispy garlic soy chicken wings really crispy?
Crispy wings are all about removing moisture! Pat the wings completely dry before seasoning. The baking powder in the recipe is key, as it helps to draw out even more moisture. Also, make sure to use a wire rack on top of your baking sheet to allow air to circulate around the wings, which helps them crisp up nicely, like a good Sunday roast.
Can I make these baked crispy garlic soy chicken wings ahead of time?
You can definitely prep the wings ahead of time. Seasoning them and letting them sit in the fridge overnight is ideal for maximum flavor and will also help dry out the skin even further, promoting crispiness. I wouldn't recommend tossing them in the sauce until just before serving, though.
If you really want to prepare this in advance, you can cook the wings and glaze. Store both separately in the fridge. Reheat the chicken in the oven until hot and toss with the warm glaze just before serving.
What if I don't have all the ingredients for the garlic soy glaze? Any substitutions?
No worries, a bit of improvisation is perfectly acceptable! If you're missing rice vinegar, apple cider vinegar works in a pinch. If you don't have fresh ginger, use about ¼ teaspoon of ground ginger. Also, you can adapt the recipe to whatever ingredients you have.
If you do not like honey, you can use maple syrup or any syrup alternatives.
How do I store leftover baked crispy garlic soy chicken?
Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer for the best results; microwaving can make them a bit soggy, which nobody wants! For an even better experience, reheat at a low temperature of 180-200°F (82-93°C) to re-crisp the skin.
Is there a way to make these baked crispy garlic soy chicken wings healthier?
Absolutely! Using low-sodium soy sauce will significantly reduce the sodium content. You can also reduce the amount of honey or brown sugar, or substitute with a sugar-free alternative like stevia. Trimming excess fat from the wings before cooking will also help. Serve with a big salad for a balanced meal!
Can I use this recipe for other cuts of chicken, or is it specifically for wings?
While this recipe is designed for wings, the marinade and glaze work wonderfully with other chicken pieces too. Chicken thighs or drumsticks would be excellent choices just adjust the cooking time accordingly to ensure they're cooked through.
Remember to check the internal temperature with a meat thermometer; it should reach 165°F (74°C) for safe consumption. If you don't consume Chicken, try with alternatives like tofu or cauliflower.
Baked Crispy Garlic Soy Chicken Wings
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 500 |
|---|---|
| Fat | 30g |
| Fiber | 2g |