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Appetizers

CRISPY-BAKED SOY SAUCE WINGS

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Crispy Baked Soy Sauce Wings

These are the wings I make when I want all the satisfaction of a sticky, sweet soy glaze without standing over a pot of hot oil. The potato starch coating crisps up so deeply in a hot oven that you'd swear they were fried, and the glaze toward the end caramelizes into something glossy and addictive. Sweet, salty, a little spicy from the jalapeño, and ready in under an hour.

Why this works

  • Potato starch beats flour for crispness. Potato or cornstarch holds less moisture than flour and crisps in a thinner, glassier shell. It's the same trick Korean fried chicken uses.
  • The two-temp oven trick. Starting at 450°F gives the skin a jumpstart, then dropping to 425°F finishes the inside without burning the coating.
  • Sticky glaze goes on at the end. Sauces with sugar burn fast. Toss the wings in the soy-jalapeño glaze only after they're crisp, so the sugar caramelizes without scorching.

Pro tips

  • Pat the wings bone dry before coating. Water is the enemy of crisp skin.
  • Use a wire rack over the sheet pan. Air circulating under the wings is what stops the bottoms from steaming.
  • Don't crowd the pan. Leave space between each wing or they steam each other.
  • Toss with the glaze in a big bowl, not on the sheet pan. Way easier to coat evenly.

FAQ

Can I make these in the air fryer?
Yes. 400°F for about 22 to 25 minutes, shaking the basket halfway through. Glaze after the wings come out.

What can I use instead of potato starch?
Cornstarch works the same way. All-purpose flour gives a softer coating, less crisp.

How spicy are these?
Mild to medium with 1 Tbsp of jalapeño paste. Add more if you like real heat, or swap in gochujang for a deeper, fermented spice.

Can I bake the glaze right onto the wings?
You can, but the sugar will darken fast. If you go that route, brush the glaze on only in the final 5 minutes and watch closely.

Storage and reheating

Wings are best straight from the oven, but leftovers reheat well. Store glazed or unglazed wings in the fridge for up to 3 days. Reheat in a 400°F oven for 8 to 10 minutes to revive the crispness. Skip the microwave or they go rubbery. For longer storage, freeze unglazed wings for up to 2 months and reheat in a 400°F oven from frozen for 15 to 18 minutes, then toss in fresh glaze.

If you make these, leave a comment and tell me how you adjusted the heat. For more wing recipes, check out the Appetizers section.

CRISPY-BAKED SOY SAUCE WINGS

These Crispy Baked Soy Sauce Wings have a perfect balance of sweet and spicy flavors. The sticky soy sauce is hugely addictive and makes a perfect meal or snack.

Prep:
10
min
cook:
40
min
total:
50
min
Serves:
4
Print Recipe
Author:

Edie O.

Ingredients
  • 1 1/2 pounds chicken flats and drums (Party wings) 
  • 3 tablespoons potato starch/corn starch
  • 1 1/2 teaspoons sea salt flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon jalapeño paste or 2 jalapeño peppers thinly sliced, plus more for garnish
  • ¼ cup pure cane brown sugar (I love the brand Zulka)
  • ¼ cup low-sodium soy sauce 
  • 3 medium garlic cloves, minced
  • 1/2 teaspoon Chinese five-spice *Optional*
  • PAM High Heat Baking Spray or 2 tablespoons of neutral oil 
Instructions
  1. Preheat oven to 450F.
  2. Line baking sheet(s) with foil for easy cleanup. Place oven-safe rack(s) over a baking sheet and spray the wire rack with cooking spray.
  3. Combine potato starch, sea salt, garlic powder, and onion powder in a bowl, and set aside.
  4. Pat the chicken pieces dry with a paper towel and place the chicken pieces in a bowl. Coat chicken with potato starch mixture. Place coated chicken on the wire rack.
  5. Spray each chicken piece with a good amount of cooking spray. If you do not have cooking spray on hand, coat the chicken pieces in a bowl with 2-3 teaspoons of neutral oil, i.e., canola, grapeseed, avocado.
  6. Decrease the oven temperature to 425F and place the wings in the oven. (this will gradually decrease the temperature but still allow the high heat to crisp the wings).
  7. After 35-40 minutes, check the wings to see if they are done, remove them from heat, and set aside.
  8. Combine jalapeños paste (or sliced jalapeños), brown sugar, soy sauce, minced garlic, Chinese five-spice, and 1 tablespoon of water in a medium saucepan. Cook over medium-high heat, occasionally stirring, until the sauce bubbles and the sugar disintegrates.
  9. Place 2-3 wings in sauce in a saucepan; toss constantly using tongs until wings are golden brown and fully coated with the soy sauce mixture. Place wings on a serving platter. Repeat the process for the other wing pieces.
  10. *Optional- Garnish with fresh jalapeño slices and green onions

Serve and enjoy.

Note: You can replace potato starch with corn starch, but potato starch is better when you are cooking at high temperatures.

Tips for crispy baked chicken wings

Drain any liquid and dry the wings before coating them with potato starch by patting them dry with a paper towel.

Bake the wings' skin on the wired rack so the hot air can circulate around them as they cook.

Put a piece of aluminum foil under the rack; it not only helps to crisp up the underside of the wings but helps clean up easier.

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Recipe Adapted from 'Auntie Georgia's Dakgangjeong (Korean Fried Chicken with Soy Sauce)'

Original Recipe: https://www.foodandwine.com/recipes/dakgangjeong-korean-fried-chicken-with-soy-sauce

I’m Edie O.

I’m so grateful you’re here! Have a look around at some of my favourite recipes and stay a while.

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reviews

edieoeatsedieoeatsedieoeatsedieoeatsedieoeats

This looks amazing! I love the idea of using Creme Fraiche here. 💕💕

Melissa P.
edieoeatsedieoeatsedieoeatsedieoeatsedieoeats

These look so lovely! I love the idea of using pizza dough. We make TJ pizza all the time and often have like half a bag of dough left. Next time we do, I'll make these for breakfast the next day. Thanks for sharing :)

Maya
edieoeatsedieoeatsedieoeatsedieoeatsedieoeats

These tacos look amazing!

EJ

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