Oven-Fried Chicken Wings with Sticky-Soy Glaze
These oven-fried chicken wings are crispy, flavorful, and coated in a sticky soy glaze that will have you questioning your favorite local wing spot. The wings are baked to perfection, and the glaze is a perfect balance of sweet, salty, and spicy. This recipe is a must-try for wing lovers!
Stuck mid-recipe?
Chefadora AI has the answer - timers, swaps, step-by-step help.
Ingredients
For the wings
chicken wings and drumettes3lb
canola oil (enough to just coat the wings)
salt
pepper
For the soy glaze
soy sauce1/2cup
rice vinegar2tsp
ginger, minced (or 1/2 tsp ground ginger)1in
cloves garlic, minced2
brown sugar1/4cup
chili flakes
Nutrition (per serving)
Calories
573.5kcal (28.68%)
Protein
52.6g (100%)
Carbs
15.2g (5.53%)
Sugars
12.8g (25.6%)
Healthy Fat
25.2g
Unhealthy Fat
10.6g
% Daily Value based on a 2000 calorie diet
How to make Oven-Fried Chicken Wings with Sticky-Soy Glaze
Preparing the wings
- Step 1
Preheat the oven to 450°F.
- Step 2
Air dry the wings on a rack in the fridge overnight. Use paper towels to remove all moisture before cooking. Excess moisture or ice will prevent the wings from becoming crispy.
- Step 3
Toss the wings with canola oil, salt, and pepper. Lay them on a sheet pan.
- Step 4
Bake the wings at 450°F for 25 minutes. Flip them and bake for another 25-30 minutes or until crispy and browned.
Making the soy glaze
- Step 1
Mix soy sauce, rice vinegar, ginger, garlic, brown sugar, and chili flakes together in a small saucepan.
- Step 2
Bring the mixture to a boil, then simmer for 15 minutes until the sauce coats the back of a spoon.
- Step 3
Remove the sauce from heat. It will thicken slightly as it cools.
Finishing the wings
- Step 1
Toss the crispy wings with the soy glaze until evenly coated.
- Step 2
Serve the wings hot and enjoy!
Nutrition (per serving)
Nutrition (per serving)
Calories
573.5kcal (28.68%)
Protein
52.6g (100%)
Carbs
15.2g (5.53%)
Sugars
12.8g (25.6%)
Healthy Fat
25.2g
Unhealthy Fat
10.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For extra crispy wings, ensure they are completely dry before baking. Air drying them in the fridge overnight helps achieve this.
Adjust the amount of chili flakes in the glaze to suit your spice preference.
If you prefer a thicker glaze, simmer the sauce for a few extra minutes.
FAQS
Can I use frozen wings?
Yes, but make sure to fully thaw and pat them dry to remove any excess moisture before baking.
Can I use a different oil?
Yes, you can use any neutral oil like vegetable oil or avocado oil instead of canola oil.
How do I store leftovers?
Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
Can I make the glaze ahead of time?
Yes, you can prepare the glaze in advance and store it in the refrigerator. Reheat it gently before tossing with the wings.
Can I use drumsticks instead of wings?
Yes, you can use drumsticks, but you may need to adjust the cooking time as they are larger and take longer to cook.
Loading reviews...
Carson Sweezy
(@carsonsweezy)
Food is our common ancestral language. I'm on a mission to Nourish community through food. Food is our common ancestral language. I'm on a mission to Nourish community through food. ...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia