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Spicy garlic chicken wings served with dipping sauce on a plate

Spicy Garlic Chicken Wings

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These spicy garlic chicken wings are quick, sticky, and balanced with savory soy, bright vinegar, and a garlicky punch, making them perfect for game-day or weeknight dinners.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Asian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the wings
  • 1–1.5 lbs chicken wings, separated into drumettes and flats
  • 2 tbsp soy sauce (for marinade)
  • 3 cloves garlic, minced plus extra for the sauce if you want more punch
  • 1 tsp ginger, minced or grated
  • 2–3 tbsp cornstarch (for coating)
  • 1 tsp sesame oil (optional)
  • to taste freshly ground black pepper (optional)
For the sauce
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1–2 tbsp sugar (adjust to taste)
  • 1–2 tbsp chili garlic sauce (or other chili sauce to taste)
  • 1 tbsp cornstarch (for thickening)
  • 3–4 tbsp water (to make slurry)
Garnish
  • to taste green onions, chopped
  • to taste sesame seeds (optional)
  • to taste red chilies, thinly sliced (optional, for color and heat)

Method
 

Marinate the wings
  1. Pat wings dry with paper towels. In a bowl, mix 2 tbsp soy sauce, minced garlic, ginger, sesame oil (if using), and a pinch of black pepper.
  2. Add wings, toss to coat, and refrigerate for 20–45 minutes.
Coat the wings
  1. Place 2–3 tbsp cornstarch in a shallow dish. Remove wings, shake off excess marinade, and lightly toss each wing in cornstarch until evenly dusted.
Cook the wings
  1. Choose one method: Preheat oven to 425°F (220°C) and bake for 25–30 minutes, flip once OR pan-fry in a large skillet over medium-high for 6–8 minutes per side, OR deep-fry at 350°F (175°C) for 6–8 minutes, OR air-fry at 400°F (200°C) for 18–22 minutes.
Prepare the sauce
  1. In a small bowl, whisk 1 tbsp cornstarch with 3–4 tbsp water to make a slurry.
  2. In a saucepan or skillet, combine 3 tbsp soy sauce, rice vinegar, sugar, and chili garlic sauce. Bring to a simmer.
  3. Stir in the cornstarch slurry and simmer for 1–2 minutes until thickened.
Coat the wings
  1. Add cooked wings to the sauce and toss until evenly coated, about 1–2 minutes.
Garnish and serve
  1. Transfer to a serving platter and sprinkle with green onions, sesame seeds, and sliced red chilies. Serve immediately.

Nutrition

Serving: 4gCalories: 350kcalCarbohydrates: 24gProtein: 24gFat: 18gSaturated Fat: 3gSodium: 700mgSugar: 5g

Notes

Substitute tamari for gluten-free soy. For a non-spicy version, reduce or omit chili garlic sauce and add honey for sweetness.
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