Garlic-Ginger Chicken Wings Recipe -
Garlic-Ginger Chicken Wings Recipe
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Garlic Ginger Chicken Wings
See how to make saucy oven-fried chicken wings. See more
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Garlic-Ginger Chicken Wings

Recipe by  

"My mom lives in a small town in western New York, called Clifton Springs. Whenever I go home to visit, I usually indulge in some Buffalo chicken wings from a place called Emerson's. They have two flavors of wings; Buffalo-style, and sweet and sour. I came up with what turned out to be a deliciously sticky, ginger and garlic glaze. I really hope you give these a try."

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Ingredients Edit and Save

Original recipe makes 5 pounds wings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil; grease the foil with cooking spray.
  2. Place the chicken in a large mixing bowl. Season with salt, pepper, and hot sauce. Add the vegetable oil; toss to coat.
  3. Place the flour and wings in a large, food-safe plastic bag. Hold the bag closed tightly, and shake to coat the wings entirely with the flour; no wet spots should remain. Arrange the wings on the prepared baking sheets, making sure none of the pieces are touching one another. Spray wings with additional cooking spray
  4. Bake in the preheated oven for 30 minutes, turn all the wings, and return to the oven to cook until crispy and no longer pink in the center, about 30 minutes more.
  5. Whisk together the garlic, ginger, chili paste, rice vinegar, brown sugar, and soy sauce in a saucepan. Bring the mixture to a boil and immediately remove from heat.
  6. Put about half the wings in a large mixing bowl. Pour about half the sauce over the wings. Toss the wings with tongs to coat evenly; transfer to a tray and allow to sit about 5 minutes to allow the sauce to soak into the wings before serving. Repeat with remaining wings and sauce.
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Reviews More Reviews

Most Helpful Positive Review
Dec 29, 2011

These wings were beautiful looking and perfect for guests. Really easy to make. Mine did not stick to the pan, but I also used a lot of vegetable spray. I also used dried garlic pieces and some ginger powder in the glaze since that's what I had. I put some extra garlic powder in the flour as well. To make them look great, let the glaze boil and throw the wings in the pan while it boils, a few at a time, so that the glaze coats the wings. This does not take long - 3 minutes or so. I also put the wings back in the oven for five minutes to kind of seal the sauce in, but this is really not necessary. If you do this, you will have Showpiece wings. I have made these three times now and people raved over them.

Most Helpful Critical Review
Oct 15, 2011

The wings are very tasty, but visual appeal is not there. I spayed foil but when turning they stuck and fell apart. I also eliminated the Asian Chili pepper for a milder taste. I will try again but will use a rack for cooking wings and hopefully avoid the turning. PS: may need a bit more flour!

Oct 16, 2011

Made these wings today and I did add a bit more flour. Made sure my pan was coated well with the spray and had no sticking problems. I also added more garlic as we are garlic lovers. We liked the sweet and heat taste. I will definitely make these wings again.

Apr 03, 2012

I just made Garlic-Ginger Chicken Wings for the first time. Based on the reviews which said that the recipe is a bit bland I used the following ingredients for the glaze: 5 crushed garlic cloves rather than 3 4 tablespoons of ginger (there was no fresh ginger in the grocery store so I used ginger from the seasonings aisle 3 tablespoons of Asian chili pepper sauce 1/2 cup rice vinegar 1/2 cup packed brown sugar 2 tablespoons soy sauce The recipe says to boil the glaze but I did not. Instead I dipped the cooked wings into the glaze and put them back in the oven for 10 minutes. The glaze came out perfectly. When tasted on it's own the glaze has a strong Asian flavor with just a hint of spice. After the glaze is placed on the wings the glaze is flavorful but not very strong.

Apr 23, 2012

This is how I fitted the recipe to our liking. I used 15 unseparated wings, doused them with cayenne pepper along with the salt, black pepper, oil and hot sauce. Then I added a ton of garlic powder to the flour when shaking the wings. I generously sprayed the aluminum foil-lined baking sheet with nonstick spray and cooked them for 22 minutes. Then I turned them over and cooked another 22 minutes. I then dipped each wing in the sauce and returned it to the baking sheet and the oven for another 5 minutes. Otherwise these would be overcooked and dry if cooked for an hour. For the sauce, I added another clove of garlic and used dried ginger. I decreased the vinegar to 1/3 cup and used regular white vinegar. These changes made the wings spectacular for me and my husband.

Aug 09, 2012

I made this dish last night, doubled the amount of ginger, and won FIRST PLACE at our Iron Chef: Ginger Battle party... The sauce for these wings is tangy and delicious, and we couldn't put them down until they were all gone! I used 7.5 lbs of wings for the party, and doubled the sauce to ensure I had plenty.

Jan 02, 2012

Very simple appetizer with easy cleanup. I doubled the garlic and ginger - to taste. Totally delicious!

Sep 28, 2013

I may have reviewed this the first time I tried it, but now I have to say these are our favorite wings ever! Daughter came home to visit and she gave big thumbs up also. Chef John, you're the bomb! And the sauce for this would be great on anything-- thinking of trying it on shrimp soon. I don't even want to dispose of extra sauce, I save it for other uses. I follow the recipe exactly except a bit more garlic and more Siracha for heat, just a personal tweek. I make double the sauce to make it easier to coat chicken and I have found the step to coat with sauce and place on tray a few minutes helps sauce to penetrate but keep the crunchy crust. Super yum! This will be my Super Bowl contribution this year. Thanks, Chef John! We love all your dishes.


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  • Calories
  • 230 kcal
  • 12%
  • Carbohydrates
  • 21.1 g
  • 7%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 7.5 g
  • 12%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 18.8 g
  • 38%
  • Sodium
  • 258 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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