If you’re a fan of saucy wings, then these crispy soy sauce chicken wings are a must-try! The wings are lightly coated in a seasoned cornstarch mixture, then oven baked until perfectly golden brown and crispy. Once done, the wings are tossed in the most delicious soy sauce-based sauce that’s a perfect combination of sweet and savoury. Talk about mouth-watering!
These crispy soy sauce wings are a favourite in our home (and for good reason)!
They’re so easy to prepare and most of the work is done by the oven. They’re packed (and I mean packed) with umami flavour. They have a whole sweet and savoury situation going on and one bite will have you going back for more.
The wings are lightly coated in a simple mixture of cornstarch, five-spice powder and salt, then baked. Once they’re nice and crispy, they’re tossed in a soy sauce-based sauce that packs quite the punch in the flavour department, let me tell ya!
No doubt about it, eating these wings will leave your hands messy and napkins are required, but its totally worth it!
Fan of wings? Check out these crispy baked wings with buffalo sauce!
- Cornstarch: The secret ingredient, if you will, which helps the wings crispy up nicely in the oven. The cornstarch just lightly coats the wings but really adds a lovely texture.
- Five-spice powder: This is a flavourful and warming spice blend, typically made of star anise, cinnamon, cloves, Sichuan peppercorns and fennel seeds.
- Salt: Though there is plenty of sodium in soy sauce, I do like to add some salt to the wings while they bake.
- Chicken wings: The main recipe component. I used two pounds of chicken wings, a combination of flats and drumettes. If your wings are not split (cut) once purchased, you can cut them up yourself. For ease, though, look for wings that are already split (flats and drumettes separated).
- Cooking spray: Used to spritz over the wings before baking.
- Soy sauce: I prefer to use a less sodium variety.
- Honey: Adds a lovely sweetness to the sauce which complements it nicely.
- Sriracha: Adds flavour and a little spice.
- Ginger: Adds a spicy, peppery, fresh flavour which really pops.
- Garlic: Soy sauce and garlic go so well together. Freshly minced garlic adds tons of flavour to the wing sauce.
- Garnish: Green onion and sesame seeds are optional garnish, but I love to use them because they add a pop of colour and flavour.
How To Make Crispy Soy Sauce Chicken Wings
Here is an overview of how to make crispy soy sauce chicken wings (full details are in the recipe card below):
- Place the cornstarch, five-spice powder and salt in a food-safe plastic bag, seal the bag and then shake to combine. Then add the chicken wings, seal and shake again to coat the wings in the cornstarch mixture.
- Place the wings on a parchment paper-lined sheet pan and bake.
- Halfway through baking, flip the wings.
- Continue to bake the wings until they’re golden brown and crispy on the outside and fully cooked through.
- Prepare the soy sauce-based sauce for the wings by combining soy sauce, honey, sriracha, ginger and garlic in a mini saucepan. Whisk to combine, then heat through.
- Place the wings in a clean bowl, then drizzle over the sauce, tossing or stirring to coat the wings.
If you’re enjoying these wings as part of a game day feast, they’re fun to serve with things like buffalo chicken dip, chicken bacon ranch sliders, ground beef quesadillas and buffalo turkey meatballs.
If you’re serving these wings as an entrée, they pair well with sides, such as crispy potato wedges, green salad or rice.
- To mince your garlic, either use a knife, a garlic press or grate using the small holes on a box grater. You can also use the box grater for your ginger too.
- As mentioned, you can purchase whole wings and cut them up yourself. Alternatively, you can purchase wings that are already cut into drumettes and flats.
- If you want more of a particular ingredient in your wing sauce, feel free to add it. For example, if you like a little more sweetness, add more honey. Want more spice? Add more sriracha. Just keep in mind that if you taste the sauce as is it’s going to be a lot more pungent than once it’s distributed over all the wings.
More Easy Chicken Recipes
If you try these crispy soy sauce chicken wings, be sure to leave a comment below!
Crispy Soy Sauce Chicken Wings
- 2 tablespoons cornstarch
- 1.5 teaspoons five-spice powder
- ½ teaspoon salt
- 2 pounds chicken wings, cut into drumettes and flats (remove and discard tips)
- Cooking spray, to spray chicken wings before baking
- ⅓ cup less sodium soy sauce
- 2.5 tablespoons honey
- 2 teaspoons sriracha hot sauce
- 2 teaspoons minced fresh ginger
- 3 to 4 cloves garlic, minced
- 2 tablespoons chopped green onion, optional
- 2 teaspoons sesame seeds, optional
- Preheat the oven to 400 degrees Fahrenheit. Line a large sheet pan with parchment paper and set aside.Note: If you don't have one large sheet pan, use two smaller ones. You want to use something that will allow you to nicely spread the wings out over the pan, with space between each one.
- Combine cornstarch, five spice and salt in a food-safe plastic bag, seal the bag and then shake to combine.
- Place the wings in the bag with the cornstarch and five spice mixture, seal the bag and then shake to coat the wings (you can do this in two batches if you like, just to make sure the wings are nicely coated in the cornstarch mixture). Place the wings on the prepared sheet pan(s) spreading them out nicely with a little space between each one. Lightly spray them with cooking spray.
- Bake the wings for 25 minutes. Remove the sheet pan(s) from the oven and flip the wings. Place the sheet pan(s) back in the oven and continue to bake the wings for another 25 minutes until they're golden brown and crispy on the outside and fully cooked through.
- Once there is about 10 to 15 minutes left on baking the wings, start to make the wing sauce. Place the soy sauce, honey, sriracha hot sauce, ginger and garlic in a mini saucepan and whisk until combined and the honey is dissolved. Place the saucepan over medium heat and cook, whisking occasionally, until the mixture has thickened slightly, about 10 minutes. (This sauce is not overly thick, you just want to simmer it to allow the flavours to meld and reduce a tad.)Note: If you don't have a mini saucepan, you can place the sauce in a small frying pan to heat through.
- Place the cooked wings in a clean bowl and pour over the soy sauce mixture. Toss or stir to coat the wings in the sauce.
- Transfer the wings to a serving dish and garnish (if desired) with green onion and sesame seeds. Serve and enjoy! Yields about 2 main course servings or 4 appetizer size servings.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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