Soy-Ginger Marinated Korean Chicken Wings with Honey Glaze

By AislePrompt Editorial · ·

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.

Juicy chicken wings marinated in a soy-ginger mixture, baked until crispy and finished with a sticky honey glaze for a sweet and savory bite. This Korean recipe, ready in about 50 minutes, pairs chicken wings, soy sauce, grated ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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: 15 min Cook: 35 min Serves 4 Korean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 1/3 cup soy sauce, 2 tbsp grated ginger, 3 cloves minced garlic, 1 tsp sesame oil, and 1/2 tsp black pepper. Add 2 pounds chicken wings and toss to coat. Marinate in the refrigerator for at least 2 hours.
  2. Step 2: Preheat oven to 400°F. Arrange marinated wings on a lined baking sheet in a single layer. Bake for 25 minutes, turning once halfway through cooking to brown evenly.
  3. Step 3: Meanwhile, mix 3 tbsp honey with 1 tbsp rice vinegar in a small bowl.
  4. Step 4: Remove wings from oven and brush honey glaze evenly over them. Return to oven and bake an additional 5-7 minutes until glaze is sticky and wings are caramelized.
  5. Step 5: Slice 2 green onions thinly and sprinkle over wings just before serving for a fresh, sharp contrast.

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