Can I use honey instead of maple syrup?

Yes, but it will change the flavor slightly. Honey is sweeter and more floral, while maple has a deeper, caramelized note. Both work!

What’s the best way to reheat leftover wings?

Use the oven or air fryer at 375°F for 8–10 minutes. This keeps them crispy. Avoid the microwave since this will make the skin soft.

Can I double the recipe?

Absolutely!! Use two sheet pans and rotate them halfway through baking for even cooking and double that soy garlic sauce recipe, too!

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

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Sticky, savory, and unapologetically garlicky, these soy garlic chicken wings are everything a wing should be. Roasted until golden and crispy, then tossed in a buttery soy-maple glaze loaded with garlic and scallions, they’re sweet, salty, a little spicy—and absolutely addictive.

Author: Anca Toderic

Ingredients

Scale

For the Wings

2 lbs chicken wings (flats and drums separated)
1 tbsp cornstarch
1 tsp baking powder
1/2 tsp sea salt
1/2 tsp black pepper
1 tsp garlic powder

For the Sauce

3 tbsp unsalted butter
6 garlic cloves, finely minced
2 scallions, thinly sliced (white and light green parts for sauce, dark green tops for garnish)
1/2 tsp crushed red pepper flakes
1/2 cup maple syrup
1/3 cup soy sauce
1/4 cup water
2 tsp cornstarch + 2 tbsp water (mixed to make a slurry)
Sesame seeds and reserved scallion greens, for topping

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Instructions

Oven Method:

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.

Notes

Want to Use an Air Fryer Instead?

Yes, you absolutely can—and should. The wings come out just as crispy 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.

Find it online: https://thebuttertable.com/soy-garlic-chicken-wings/