1 hour 45 minutes
Jump to Recipe These ginger cilantro soy sauce-marinated chicken wings are packed with flavor and easy to make in the oven. Mix the ingredients together, then use half as the marinade and cook the other half down into a glaze.
For more delicious glazed wings, be sure to also check out these orange maple syrup chicken wings!
Marinade ingredients and notes:
- I recommend fresh rather than dried ginger for this recipe. Fresh ginger (along with the fresh cilantro, garlic and lime zest) adds a vibrant flavor to these wings.
- Be sure to use toasted sesame oil for this recipe. Toasted sesame oil has an intense sesame flavor while untoasted sesame oil tastes almost neutral.
- This recipe uses honey instead of the often used brown sugar. Honey adds delicious flavor and also helps to get the marinade and the glaze nice and sticky.
What's in the glaze?
The same ingredients that are in the marinade are also in the glaze (except for cilantro). After you cook the mix for a few minutes you get a nicely thick and slightly sticky glaze.
How to marinate the wings:
See full ingredient amounts and instructions in the recipe card below!
- In a liquid measuring cup, whisk together all marinade/glaze ingredients except for the cilantro.
- Pour half of the mix into a resealable plastic bag. Add the cilantro to the bag, then add the chicken wings. Seal and place in the fridge for 45 minutes to marinate. (The remaining liquid in the measuring cup will become the glaze.)
More Asian-inspired recipes:
- Cold Asian Noodle Salad with Grilled Shrimp1 Hours
- Thai Pineapple Yellow Chicken Curry with Coconut Milk50 Minutes
- Cilantro Meatballs40 Minutes
- Honey Sesame Tofu20 Minutes
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Ginger Cilantro Soy Sauce-Marinated Chicken Wings
These baked soy sauce-marinated chicken wings are bursting with sweet, sour, salty and spicy flavors.
Equipment:
- measuring cups and spoons
- knife and cutting board
- garlic press (optional)
- citrus zester (for lime and ginger)
- liquid measuring cup
- resealable plastic bag
- rimmed baking sheet
- aluminum foil
- wire rack
- saucepan
- wooden spoon
- pastry brush
- digital meat thermometer (recommended)
Ingredients:
- 6 whole chicken wings or 12 wing sections (drumettes and wingettes)
- ½ cup soy sauce
- ¼ cup unseasoned rice vinegar
- 1 garlic clove, peeled and minced or pressed through a garlic press
- 2 tablespoons honey
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon toasted sesame oil
- zest from 1 lime
- ½ teaspoon finely grated fresh ginger root
- 2 tablespoons finely chopped cilantro
- 1 finely chopped green onion, optional
Instructions:
- If you're using whole wings, separate them into their three components. Discard the wing tips and keep only the drumettes and wingettes. (Separate the wings by locating the joints and cutting through the cartilage between the bones.)
- Stir soy sauce, rice vinegar, garlic, honey, red pepper flakes, sesame oil, lime zest and ginger together in a liquid measuring cup.
- Pour half of the mix into a resealable plastic bag, add the cilantro to the bag, then add the chicken wings. Seal and place in the fridge to marinate for 45 minutes. Cover the remaining half of the mix that's still in the liquid measuring cup and transfer to the fridge as well.
- Heat the oven to 425 degrees F.
- Line a rimmed baking sheet with aluminum foil and place a wire rack on it. Drain the wings, discard the marinade and set the wings on the rack.
- Bake the wings for 35 minutes.*
- While the wings are in the oven, pour the remaining sauce mix into a saucepan. Simmer, stirring continuously, until reduced to a glaze (about 8 minutes).
- Brush the glaze on the chicken wings, then return them to the oven and bake for another 5 minutes. Check that the internal temperature of the wings has reached 165 degrees F. to make sure the wings are fully cooked.
- Sprinkle the green onion over the wings and serve.
Notes:
*Sometimes a bit of the marinade can drip onto the aluminum foil and burn on there. That can cause a light burned smell but don't worry, it's only the drippings on the foil. The chicken wings themselves will be perfectly fine.
Sarah
Made this for dinner tonight with chicken thighs. Subbed honey with a little brown sugar and baked a bit shorter, it turned out amazing, thank you for sharing!
Nicole B.
I'm so happy to hear that, Sarah! What a great idea to use this marinade on chicken thighs instead of wings!