Sticky Soy-Garlic Wings

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Sticky baked chicken wings marinated overnight in a simple soy, brown sugar, and garlic glaze.

Sticky Soy-Garlic Wings are a simple family-style chicken wing recipe with a glossy sweet-savory glaze. The long marinade gives the soy, brown sugar, and garlic time to flavor the wings deeply before baking.

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Servings: 12 servings

Ingredients Method Notes

Ingredients

2 kg / about 5 lb chicken wings, split if desired
2 cups (480 mL) soy sauce
2 cups (400 g) brown sugar
2 Tbsp garlic powder

Method

In a saucepan over medium heat, stir together the soy sauce, brown sugar, and garlic powder.
Cook and stir until the brown sugar has completely dissolved. Remove from the heat and let the marinade cool.
Place the chicken wings in a large bowl or container. Pour the cooled marinade over the wings and toss well.
Cover and refrigerate for 8 hours or overnight.
Preheat the oven to 350°F (175°C).
Transfer the wings and marinade to a 9x13-inch baking dish, or another baking dish large enough to hold them comfortably. Cover tightly with foil.
Bake covered for about 45 minutes.
Remove the foil and bake for about 15 minutes more, until the wings are fully cooked, glossy, and reach at least 165°F (74°C) internally.

Notes

Recipe #180

Yield: About 12 servings

Category: Chicken & Meat

Helpful Notes

This recipe is designed for a large batch of wings.
For deeper color and stickier edges, keep the wings uncovered for the final portion of baking and watch closely because the sugar can burn.
Marinating overnight gives the strongest flavor.

Food Safety

Cook chicken to a minimum internal temperature of 165°F (74°C), measured in the thickest part.

Storage

Refrigerate leftovers promptly in a covered container. Reheat until hot throughout.