Garlic Ginger Chicken Wings
January 15, 2026 • 0 comments
Looking to elevate your game-day spread? These Ginger Garlic Chicken Wings are a craveable alternative to the classic buffalo. Instead of heat and vinegar, you get bright ginger, and aromatic garlic that glaze each wing in a rich, caramelized flavor. They deliver the same crowd-pleasing satisfaction as traditional wings, with a fresh twist that stands out on the table. Score!
- Prep Time:
- Cook Time:
- Servings: 4 or as appetizers
Ingredients
- (~2 lbs) Chicken Wings
- (1 TBSP) Soy sauce or Coconut Aminos
- (1 TBSP) Rice wine or substitute lemon juice
- (1 tsp) Fresh ginger, finely grated
- (1/2 tsp) Fresh garlic, finely grated
- (1 tsp, enough to rub pan) Oil
- (2 tsp) Toasted sesame seed, for finishing
Directions
Prepare marinade:
- In a small bowl, whisk together the soy sauce, rice wine, grated ginger, and grated garlic until smooth and evenly combined.
- Use a heavy and sharp kitchen knife to separate whole wings into drumettes, flats, and wing tips. A simple heavy slice diagonally across each joint should to it. Save the wing tips for bone broth for later!
- Place the wings in a shallow container or in zip-top bag. Pour the marinade over the chicken and toss until everything is well coated. Refrigerate for at least 1 hour, turning the wings once or twice so they marinate evenly.
- Preheat oven to 350°F. Note: if you prefer to grill your wings, we recommend preheating to 450°F.
- Lightly coat a baking dish with oil to prevent sticking.
- Arrange the wings in a single layer. Roast for 30 to 35 minutes, until the chicken is cooked through and the skin is darkened and glossy. If grilling, turn wings over at 15 min, and cook for an additional 10 min.
- If you want extra glaze, bring any leftover marinade to a simmer in a small saucepan, then brush it over the wings during the last 10 minutes of roasting or grilling.
- Transfer wings to a serving platter and sprinkle generously with toasted sesame seeds. Serve hot!
