Soy-Ginger Glazed Korean Wings

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crispy baked chicken wings tossed in a sticky soy-ginger glaze with a hint of garlic and sesame for a flavorful snack or appetizer. This Korean recipe, ready in about 50 minutes, pairs chicken wings, soy sauce, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 6 Korean cuisine 290 cal/serving

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Ingredients

24 pieces chicken wings
1/3 cup soy sauce
3 tbsp honey
3 garlic cloves, minced
1 tbsp fresh ginger, minced
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp toasted sesame seeds
2 stalks green onions, thinly sliced

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Instructions

Step 1: Preheat oven to 425°F (220°C). Pat dry 24 chicken wings and arrange them on a wire rack set over a baking sheet. Bake for 35 minutes until skin is crisp and golden.
Step 2: While wings bake, combine 1/3 cup soy sauce, 3 tbsp honey, 3 minced garlic cloves, 1 tbsp minced fresh ginger, 1 tbsp rice vinegar, and 1 tsp sesame oil in a small saucepan.
Step 3: Bring the sauce to a gentle boil over medium heat, then reduce heat and simmer for 5 minutes until it thickens and becomes syrupy.
Step 4: Remove wings from oven and transfer to a large bowl. Pour the warm glaze over the wings and toss to coat thoroughly.
Step 5: Sprinkle 1 tbsp toasted sesame seeds and 2 thinly sliced green onions over the wings before serving warm.