Garlic Ginger Chicken Wings


 (Allison Beck)

  • Prep Time


  • Cook Time


  • Total Time


  • Servings


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.


  • 4 cloves garlic, finely minced
  • 1 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


Step 1

  • In a large bowl, combine the garlic, ginger, oil, soy sauce, and maple syrup. Stir together well.

Step 2

  • Add the chicken wings and marinade for at least 4 hours or overnight.

Step 3

  • Preheat the oven to 275 degrees.

Step 4

  • Place the wings, skin side down, in a glass baking pan and top with marinade.

Step 5

  • Bake the wings for 50 minutes to 1 hour, flipping halfway through, or until the meat just pulls away from the bone when pulled.

Step 6

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