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Close up of sticky soy wings on a white plate

Soy Garlic Chicken Wings

Juicy, sticky, garlicky and best of all, with only 5 ingredients! These crowd-pleaser oven-baked soy garlic chicken wings are solid side dishes to any meal and the perfect party food. With plenty of sauce to go around! Warning: addictive!
5 from 2 votes
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Course: Appetizer, Side Dish
Cuisine: Chinese
Keyword: honey soy chicken wings
Prep Time: 5 minutes
Cook Time: 25 minutes
Marinade time: 30 minutes
Total Time: 1 hour
Servings: 6 people
Calories: 390kcal
Author: Genevieve


  • 1 kg /2lbs chicken wings

Chicken wings marinade

  • 5 tablespoon soy sauce
  • 3 tablespoon brown sugar or honey
  • 5 cloves garlic minced
  • 1 tablespoon oil canola, sunflower, olive oil are all okay

To serve (optional)

  • sesame seeds
  • green onions finely sliced


  • In a large bowl, combine chicken wings marinade ingredients then mix in chicken wings.
  • Cover and place in the fridge to marinate for at least 30 minutes. (note 1)
  • 15 to 20 minutes before you're ready to cook, take the wings out of the fridge and allow it to come to room temperature. (note 2) Meanwhile, preheat the oven to 220°C/430°F (200°C/400°F fan-forced).
  • With a pair of tongs, place wings onto a lined baking tray in a single layer (no overlapping) and bake for 15 minutes on the middle shelf of the oven. Reserve excess marinade.
  • Take the wings out of the oven, baste with reserved marinade. Place wings back into the oven, change oven setting to grill/broil on high (or 230°C/450°F) and grill for 5 minutes on the top shelf. (note 3)
  • Take the wings out of the oven again, turn wings over and grill for 5 more minutes or until the chicken skins blister and lightly charred.
  • Serve immediately.


Note 1. Marinate the chicken wings for at least 30 minutes to get as much flavour into the wings as possible. For best results, marinate the night before, up to 48 hours.
Note 2. Take the wings out of the fridge 15 minutes before baking to allow the wings to come up to room temperature. This will ensure even cooking.
Note 3. Baste the wings about halfway through to get as much flavour onto the skin as possible. This is key to getting the sticky sauce to stick onto the wings!
Changing the oven setting from oven to grill/broil will allow the wings to char and blister a little which means depth of flavour!
Leftovers/freezing cooked chicken wings will last up to 4 days in the fridge. Up to 6 months in the freezer, in an airtight container. 
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!


Calories: 390kcal | Carbohydrates: 6.3g | Protein: 29.3g | Fat: 27.6g | Saturated Fat: 7g | Cholesterol: 119mg | Sodium: 1006mg | Sugar: 4.6g