Garlic Ginger Chicken Wings

Garlic ginger chicken wings

Allison Beck


  • cloves garlic, finely minced
  • One  2 1/2-inch section fresh ginger, peeled and finely sliced
  • 1/4 cup  grapeseed oil or other neutral cooking oil
  • 1/4  cup  soy sauce, preferably wheat-free
  • 1/4 cup  maple syrup
  • 1 3/4 pound  chicken wings, split

Forget the messy barbecue sauce, or hot and spicy Buffalo marinade. My go-to glaze when broiling chicken wings (or thighs, breasts, drumsticks...) is inspired by the cuisines of the Far West. Garlic for a kick, fresh ginger for a sweet note with tang, combined with a mixture of a neutral oil (such as grapeseed), soy or tamari sauce, and maple syrup.

While I simply combined all the ingredients in a bowl, it leaves bits of garlic and ginger (which I prefer). For a smoother glaze, purée the liquids together with the garlic and ginger before adding the chicken wing.

Click here to see 7 Creative Ways to Make Wings.


In a large bowl, combine the garlic, ginger, oil, soy sauce, and maple syrup. Stir together well. Add the chicken wings and marinade for at least 4 hours or overnight.

Preheat the oven to 275 degrees. Place the wings, skin side down, in a glass baking pan and top with marinade. Bake the wings for 50 minutes to 1 hour, flipping halfway through, or until the meat just pulls away from the bone when pulled. 

Spoon remaining marinade in pan on top. Let them rest for 5-10 minutes. Serve.

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