Crispy Garlic Soy Chicken Wings (Baked or Air Fryer Recipe)

These garlic soy chicken wings are bold in all the best ways. Roasted until golden and crunchy, tossed in a buttery soy-maple-garlic glaze (with six cloves of garlic, because we are not shy), and then roasted again until the sauce caramelizes and sticks to every crackly surface. Salty-sweet, a little spicy, loaded with garlic and scallions—these are not subtle wings. These are let’s make that again tomorrow wings.

Sticky, salty-sweet, garlic-loaded, and baked—not fried—but still crispy.

Also: a quick note about the baking powder—after a little research (okay, Googling), I found it helps crisp the skin when baking instead of frying. So I added it here and… it works. You get golden, crispy wings with zero deep-frying. Magic.

And if you’ve got teens? Triple it. I make 6 pounds or I don’t even bother.

Crispy soy garlic chicken wings on a serving platter.

Why This Garlic Soy Chicken Wings Recipe Works

These garlic soy chicken wings are all about layers of flavor and texture! First, the wings get a dry coating of cornstarch, baking powder, and seasonings. That combo is my “secret” trick to getting crispy skin in the oven without deep-frying.

Then comes the sauce— with butter, maple syrup, soy sauce, garlic (six cloves, minimum), scallions, and a touch of heat. It’s glossy, sticky, salty-sweet, and so full of umami! Toss the wings in it, then blast them in the oven one more time so the sauce caramelizes and clings to every crispy crevice. The result? Bold, finger-licking wings that don’t need a side of ranch. They’re that good.

Ingredients You Need

Ingredients needed to make soy garlic chicken wings.

Chicken wings: Use flats and drums, separated. Pat them dry for maximum crisp.
Cornstarch: Helps absorb moisture and promote browning.
Baking powder: The key to crackly skin—don’t skip it!
Sea salt: Just enough to season the wings before we add the sauce.
Black pepper: Adds a subtle bite.
Garlic powder: For a deeper, savory flavor!

For the Sauce

Unsalted butter: Rich and velvety, this gives the sauce body.
Garlic cloves: Mince them fine. The more, the better, if you ask me!
Scallions: White and light green parts go in the sauce, and save the tops for garnish.
Crushed red pepper flakes: For a little heat!
Maple syrup: Sweet, but with depth to balance out all the flavors.
Soy sauce: Salty, savory, and full of umami.
Cornstarch + water slurry: Thickens the sauce to a shiny, clingy glaze.
Sesame seeds & scallion greens: Optional, but they add crunch and color.

How to Make Crispy Soy Chicken Wings in the Oven

Preheat the oven to 425°F. Line a sheet pan with foil or parchment for easy cleanup. Use a wire rack if you have one. If not, lightly grease the foil.
Season the wings. In a large bowl, toss the wings with cornstarch, baking powder, sea salt, black pepper, and garlic powder. Coat well and set aside while the oven heats up.
Bake the wings. Spread wings out in a single layer. Roast for 25 minutes, flip, then roast another 20–25 minutes until golden and crisp.
Make the sauce. Melt butter in a saucepan over medium heat. Add the garlic and scallion whites and sauté for 1–2 minutes until fragrant (don’t brown it). Stir in red pepper flakes, maple syrup, soy sauce, and water. Bring to a simmer. Stir in the cornstarch slurry and cook 1–2 minutes, until the sauce is glossy and slightly thickened. Optional: Save a few spoonfuls of sauce before tossing the wings—you can drizzle extra over the top or serve on the side.
Toss the wings in sauce. Add the crispy wings to a large bowl, pour the sauce over, and toss until well coated. Return wings to the baking sheet and spoon any remaining sauce from the bowl over them.
Bake again to caramelize. Return wings to the oven for 7–10 minutes. Flip halfway through and spoon sauce from the pan over the wings again. This is when they get beautifully sticky and caramelized.
Finish and serve. Top with sesame seeds and scallion greens. Serve hot—and keep napkins close.

Chicken wings on a sheet pan lined with a wire rack.

Here’s How to Make Them in the Air Fryer Instead

The wings come out just as crispy in the air fryer and the sauce still clings like a dream!

Preheat your air fryer to 390°F or 400°F (depending on your model).
Season the wings as instructed (cornstarch, baking powder, salt, pepper, garlic powder).
Air fry in a single layer for 22–25 minutes, flipping halfway through. Work in batches if needed—don’t crowd the basket.
Toss wings in the sauce as described.
Return to the air fryer for 3–5 minutes after saucing. This helps the glaze caramelize and makes the skin extra sticky and crisp.
Finish with sesame seeds and scallions, and serve hot.

Note: Air fryer temps and cook times may vary slightly. Check early and adjust if your wings brown faster than expected.

Soy garlic chicken wings on a sheet pan being transferred to a serving platter.

Tips for Success

Dry your wings well before seasoning. Moisture is the enemy of crisp—use paper towels to blot them dry for the best texture.
Use a wire rack on your baking sheet if you can. It helps air circulate around the wings, making them even crispier for that first round of baking!
Flip your wings halfway through baking. This ensures even browning on both sides for the crispiest soy garlic wings!
Don’t skip the second bake after saucing. This step caramelizes the glaze and helps the sauce really stick to the wings.

Serving Suggestions

Serve these soy garlic chicken wings hot with a pile of napkins (trust us, you’ll need them). Pair with crispy slaw and steamed rice for a full meal, or pair them with a side of air fryer sweet potato wedges and a spinach arugula salad for something fresh!

To make an appetizer spread, pair them with garlic hot honey chicken wings and paprika dip with air fryer pita chips!