Garlic Ginger Chicken Wings are full of classic Asian flavors without a hint of heat. Serve these fusion wings as an appetizer or for the main course!
![Garlic ginger wings in a large plate.](https://gamedayeats.com/wp-content/uploads/2024/05/Garlic-Ginger-Wings-Pin-2.jpg)
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
What makes these Garlic Ginger Chicken Wings so good?
Do you love hot wings but crave to try something new? Then, get ready for this chicken with a decadent sauce. This recipe combines the sweetness of honey with the freshness of ginger and ginger. Add a little soy sauce umami to the mix, and you wind up with sticky wings that are perfect for game-day snacking.
Why you'll love this recipe
Most chicken wings need lots of spice to be special. But not these Garlic Ginger Wings! They are delicious while being mild enough to please even timid eaters. That makes them a real crowd-pleaser that is easy to make.
Afraid of deep-frying? No worries! You can make these wings in the air fryer or oven. Check out the instructions in the Variations section below.
Garlic Ginger Chicken Wings ingredients
For the Garlic Ginger sauce, you'll need:
- Garlic
- Fresh ginger
- Soy sauce
- Light brown sugar
- Honey
- Water
- Cornstarch
You can save a lot of time and prevent waste by buying pre-minced frozen garlic and ginger from the store. Dorot is a good brand.
For the wings, you'll need:
- All-purpose flour
- Salt
- Freshly ground black pepper
- Garlic powder
- Onion powder
- Paprika
- Chicken wings (cut into winglets and drumettes)
- Vegetable oil (for frying)
Save money by cutting whole chicken wings into wiglets and drumettes yourself. Check out this video to learn how to divide wings. Don't forget to freeze the wingtips for making chicken stock!
![Garlic ginger chicken wings ingredients on a tray.](https://gamedayeats.com/wp-content/uploads/2024/05/Garlic-Ginger-Wings-Ingredients.jpg)
How to make Asian-inspired chicken wings
To prep and fry the chicken wings:
- Combine the flour, salt, black pepper, garlic powder, onion powder, and paprika in a gallon-sized plastic bag or a large food-safe container with a tight-fitting lid.
- Add about half of the cut chicken wings to the bag with the flour mixture and shake well to coat.
- Shake off the excess flour mixture and place the wings on a wire rack for the coating to set up.
- Repeat with the remaining chicken wings.
- Heat the vegetable oil to 350°F. If you are using a thick-bottomed pot on the stove, you'll need to have a thermometer to check the temperature throughout the cooking process.
- Fry the chicken in batches for 10 to 15 minutes until golden brown and at least 165°F in the center.
- Remove the chicken wings from the hot oil with a spider and drain on a few layers of paper towels. Place the drained wings on a wire rack over a rimmed baking sheet in the oven set to WARM.
- Repeat with the remaining wings.
To prepare the garlic and ginger sauce:
- Finely mince the garlic and ginger and place them in a blender.
- Add the soy sauce, honey, and light brown sugar.
- Puree.
- Transfer the puree to a small saucepan over medium heat. Bring the base of the sauce to a low simmer.
- Whisk the cornstarch into the water to form a slurry and stir it into the ingredients in the saucepan.
- Cook until the sauce thickens slightly and remove from the heat. Cover the saucepan to keep the garlic and ginger sauce warm.
![Collage of making garlic ginger chicken wings.](https://gamedayeats.com/wp-content/uploads/2024/05/Garlic-Ginger-Wings-Recipe-Steps-Collage.jpg)
To finish the wings:
- Place half the garlic and ginger sauce in a large bowl and add half of the wings to the bow. Toss to coat and then plate.
- Repeat with the remaining sauce and wings.
- Garnish with chopped green onion if desired.
![Garlic ginger wings piled on a plate.](https://gamedayeats.com/wp-content/uploads/2024/05/Garlic-Ginger-Wings-Photo-1.jpg)
What to serve with Garlic Ginger Wings
Wings are better when there are plenty of sides to go along with them. Here are a few suggestions to try:
- Veggies and Dip. A platter of fresh vegetables and Green Onion Dip will do nicely.
- Mexican Hotdogs. Are you ready for a unique dish that is super tasty? Try these Mexican hot dogs for an Asian-Mexican fusion meal.
- Jalapeno Poppers. Are you missing the heat? Then why not pair the wings with a plate of these cheesy smoked Japaleno Poppers wrapped in bacon?
Variations
Not into deep-frying? Don't skip this recipe. You can air fry or bake the wings instead:
To air fry the wings: Preheat the air fryer to 400°F and cook the room-temperature wings for 25 minutes. Turn once halfway through the cooking time.
To bake the wings: Preheat the oven to 400°F and cook the room-temperature wings for 40 minutes on a greased baking tray (perforated, if possible). Flip the wings after 20 minutes.
Use an instant-read thermometer to ensure the thickest wing is at least 165 degrees before saucing.
How to store them
Cooled chicken wings will last up to three days in the refrigerator inside an airtight container. Throw away any wings you already served to prevent anyone from getting sick,
What's the best way to reheat them?
To get the crispiest skin, use a preheated air fryer set at 350°F. Cook the room-temperature wings for five or six minutes, flipping them halfway through the cooking time.
You can also use a regular oven. Take the wings out of the fridge to allow them to come to room temperature while preheating the oven to 350°F. Place the wings on a baking tray. Use a perforated baking tray if you have one. Bake the chicken for 15 to 20 minutes, turning the wings after about 7 minutes.
![Garlic ginger wings piled on a platter.](https://gamedayeats.com/wp-content/uploads/2024/05/Garlic-Ginger-Wings-Pin-1.jpg)
More chicken wing recipes
- Baked BBQ Wings
- Garlic Parmesan Breaded Wings
- Honey Garlic Wings
- Lemon Pepper Breaded Wings
- Smoked Wings
Garlic Ginger Chicken Wings
Ingredients
Wings
- vegetable oil for frying
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- 2 pounds chicken wings cut into wingettes and drumettes
Sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- ½ cup soy sauce
- 1 tablespoon brown sugar
- ¼ cup honey
- ⅓ cup water
- 2 teaspoons cornstarch
Instructions
- Heat the vegetable oil to 350°F in a large pot.
- Place the flour, salt, black pepper, garlic powder, onion powder, and paprika in a large zip-top bag. Shake to incorporate. Drop the chicken wings into the flour mixture and shake to coat. Shake off the excess flour.
- Drop the chicken wings into the hot oil and fry for 10 to 15 minutes, until the chicken reaches an internal temperature of 165°F. Remove the wings from the oil and drain on paper towels.
- In a blender, combine the minced garlic, ginger, soy sauce, brown sugar, and honey. Puree until the mixture is smooth.
- Heat the sauce in a small pot over medium heat.
- In a small bowl, mix the water with the cornstarch to form a slurry. Whisk the cornstarch slurry into the sauce until thickened.
- Place the wings and the sauce in a large bowl and toss to coat.
Leave a Reply