Garlic Ginger Chicken Wings

Garlic Ginger Chicken Wings
Staff Writer
Garlic ginger chicken wings

Allison Beck

Garlic ginger chicken wings

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.


Calories per serving:

567 kcal

Daily value:



  • Carbohydrate, by difference 96 g
  • Protein 9 g
  • Total lipid (fat) 17 g
  • Vitamin E (alpha-tocopherol) 5 mg
  • Vitamin K (phylloquinone) 1 µg
  • Ash 7 g
  • Betaine 1 mg
  • Calcium, Ca 16 mg
  • Cholesterol 10 mg
  • Choline, total 4 mg
  • Fatty acids, total monounsaturated 10 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 2 g
  • Fiber, total dietary 2 g
  • Folate, DFE 3 µg
  • Folate, food 3 µg
  • Folate, total 3 µg
  • Magnesium, Mg 8 mg
  • Phosphorus, P 13 mg
  • Phytosterols 56 mg
  • Potassium, K 58 mg
  • Sodium, Na 1813 mg
  • Sucrose 9 g
  • Sugars, total 14 g
  • Tocopherol, gamma 1 mg
  • Water 107 g
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