I just made baked soy sauce wings with a Ginger Marinade that somehow packs sweet, sour, salty and spicy into every bite so you absolutely need to keep scrolling.

Jump to Recipe

I’m obsessed with these Ginger Cilantro Soy Sauce wings. I love how Thai Soy Sauce hits salty and sweet, and how the bright, chopped fresh cilantro cuts through the glaze.

And that Ginger Sauce For Chicken thing? It’s bold, gingery, a little sticky, and makes me want to eat wings for breakfast.

I’ll be honest: they’re messy, loud, and a little addictive. I crave the tang and heat, the smoky-sweet punch in every bite.

No frills, just punchy flavors that don’t apologize. Give me a pile and I’ll vanish them, no sharing.

I’m not kidding, bring napkins though right now.

Ingredients

Print Recipe (No Advertisments)

Chicken wings, protein-packed and crunchy once roasted, finger-licking good.
Soy sauce, salty backbone and umami, balances sweet and tangy.
Plus honey, sticky sweetness and gloss, makes the glaze sing.
Brown sugar, deeper caramel notes, helps caramelize the skin.
Rice vinegar, sharp brightness that cuts through the richness.
Plus lime juice, zippy citrus snap, wakes up every bite.
Fresh ginger, spicy zip and warmth, gives real kick.
Garlic, savory punch and aroma you’ll actually crave.
Basically cilantro, herbaceous and bright, stems add extra punch.
Toasted sesame oil, nutty perfume, a little goes far.
Sriracha, smoky heat, add to taste for a lively kick.
Basically cornstarch slurry, optional thickness so the glaze clings nicely.
Green onions, fresh onion pop and crunch at the end.
Toasted sesame seeds, tiny crunch and toasty flecks.
Salt and pepper, tiny tweak that really brings balance.

Ingredient Quantities

2 pounds chicken wings, tips removed and drumettes split

1/3 cup soy sauce (regular or low sodium, your call)

2 tablespoons honey

1 tablespoon brown sugar, packed

2 tablespoons rice vinegar

1 tablespoon fresh lime juice

2 tablespoons fresh ginger, finely grated

3 cloves garlic, minced

1/2 cup fresh cilantro, chopped (stems included for more flavor)

1 teaspoon toasted sesame oil

1 to 2 teaspoons sriracha or hot sauce, adjust to taste

1 tablespoon cornstarch mixed with 1 tablespoon cold water (optional, for thicker glaze)

2 green onions, thinly sliced for garnish

1 tablespoon toasted sesame seeds for garnish

Salt and freshly ground black pepper, a pinch of each or to taste

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 425°F and line a baking sheet with foil or parchment, put a wire rack on top if you have one so the wings get crispier. Pat 2 pounds chicken wings dry, tips removed and drumettes split, then season lightly with a pinch of salt and freshly ground black pepper.

2. In a bowl mix 1/3 cup soy sauce, 2 tablespoons honey, 1 tablespoon packed brown sugar, 2 tablespoons rice vinegar and 1 tablespoon fresh lime juice until the sugars mostly dissolve. This is your sweet sour base.

3. Add to that bowl 2 tablespoons finely grated fresh ginger, 3 cloves minced garlic, 1/2 cup chopped fresh cilantro including some stems for more flavor, 1 teaspoon toasted sesame oil and 1 to 2 teaspoons sriracha or hot sauce. Stir well and taste, adjust salt or heat as you like.

4. Reserve about 1/3 cup of the marinade in a separate small bowl for glazing later. Pour the rest over the wings in a large zip top bag or bowl, massage to coat, seal and refrigerate at least 30 minutes, up to 4 hours. Dont marinate much longer or the acid will start to break down the meat too much.

5. Arrange wings in a single layer on the prepared rack or baking sheet, shaking off excess marinade so they roast instead of steam. Bake for 30 to 35 minutes, flipping once halfway, until the skin is golden and juices run clear.

6. While the wings bake, take the reserved marinade and simmer it in a small saucepan for 3 to 5 minutes to cook the raw chicken juices. If you want a thicker sticky glaze, whisk 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the simmering sauce until it thickens, then remove from heat.

7. When wings are done, brush them generously with the hot reduced glaze, return to the oven for 3 to 5 minutes, or put under the broiler for 1 to 2 minutes to get charred edges. Watch closely so they dont burn.

8. Remove wings, give them one more light brush with glaze if you like them extra sticky, then sprinkle with 2 thinly sliced green onions and 1 tablespoon toasted sesame seeds. If you want more fresh herb punch toss a few extra cilantro leaves on top.

9. Let wings rest 5 minutes so the glaze sets a bit, then serve hot. These are great with lime wedges, extra sriracha and a cold beer or steamed rice for soaking up the sauce.

Equipment Needed

1. Oven (preheat to 425°F)
2. Baking sheet lined with foil or parchment
3. Wire rack that fits the baking sheet (for crispier wings)
4. Large bowl or zip top bag for marinating
5. Small bowl for reserving glaze
6. Small saucepan for simmering the reserved marinade
7. Microplane or fine grater for ginger, and knife for garlic/cilantro
8. Pastry brush or spoon for glazing, plus tongs for flipping/serving
9. Measuring cups and spoons (for soy, honey, vinegar, etc.)

FAQ

Q: Can I make the sauce ahead of time and store it?

A: Yes. Cool the sauce to room temp, transfer to an airtight container and refrigerate up to 4 days. Reheat gently on low so the honey doesn't scorch. If thickening with cornstarch wait and add it when reheating so you can adjust thickness.

Q: Do I need to remove cilantro stems?

A: No, you don't. The recipe actually calls for stems included for more flavor. Just chop them fairly fine so they blend into the sauce. If you really hate stems, remove the big ones, but they add good brightness.

Q: How can I make the glaze thicker?

A: Use the optional cornstarch slurry: mix 1 tbsp cornstarch with 1 tbsp cold water, stir into simmering sauce and cook 1 to 2 minutes until glossy. Start with half the slurry if you want it just slightly thicker.

Q: Can I use this sauce for baking or grilling the wings instead of frying?

A: Absolutely. Bake wings at 425°F (220°C) about 35 to 45 minutes, turning once, then toss in sauce and broil a minute or two to caramelize. On the grill cook until charred and done, then brush on sauce in the last few minutes to avoid burning.

Q: What can I substitute for soy sauce if I'm avoiding gluten?

A: Use tamari or a gluten free soy sauce 1 for 1. They keep the same umami punch. Taste and maybe cut the honey by a little if it gets too sweet.

Q: How spicy will these be and how do I adjust the heat?

A: With 1 to 2 tsp sriracha it will be mildly spicy. Add less if you're sensitive, or add more, or some chili flakes. Remember heat concentrates when you reduce the sauce, so taste as you go.

Ginger Cilantro Soy Sauce Recipe Substitutions and Variations

Soy sauce
- Tamari – a bit richer and gluten free if you need it, same salty umami.
- Coconut aminos – sweeter and lower sodium, great if you’re avoiding soy.
- Low sodium soy + a tiny splash of fish sauce – keeps depth but cuts salt.
Honey
- Maple syrup – similar sweetness with a subtle woodsy note, use 1:1.
- Agave nectar – milder and thinner, also 1:1 but it browns faster when cooking.
- Brown sugar dissolved in a little water – gives the same molasses flavor if you dont have liquid sweetener.
Rice vinegar
- Apple cider vinegar – slightly fruitier, use the same amount.
- White wine vinegar – cleaner taste, good substitute in sauces.
- Light lemon juice – adds bright acid if you’re out of vinegars, but be careful with heat.
Cilantro
- Flat leaf parsley – fresh and green, lacks the citrusy punch but keeps herb balance.
- Thai basil – gives a sweet, anise-y twist that plays well with ginger.
- Green onion tops + a squeeze of lime – mimics some brightness if you hate cilantro.

Pro Tips

1) Pat the wings super dry and use a rack if you have one, otherwise flip them more often; dry skin + air circulation = crispier skin, plain and simple.

2) Don’t overdo the acid in the marinade. 30 minutes to 2 hours is sweet spot for flavor without mushy meat, any longer and the lime and vinegar start to break the texture down.

3) Cook the reserved marinade until it bubbles, then thicken with the cornstarch slurry if you want sticky glaze. Taste after it reduces, you may need a pinch more sugar or a squeeze more lime to balance the saltiness from the soy.

4) Add the cilantro stems, not just the leaves, for deeper herb flavor, but if you want fresher punch toss a few leaves on after glazing. And watch the broiler closely when finishing, wings go from charred to burnt in seconds.

Ginger Cilantro Soy Sauce Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I just made baked soy sauce wings with a Ginger Marinade that somehow packs sweet, sour, salty and spicy into every bite so you absolutely need to keep scrolling.

Servings

servings

Calories

580

kcal

Equipment: 1. Oven (preheat to 425°F)
2. Baking sheet lined with foil or parchment
3. Wire rack that fits the baking sheet (for crispier wings)
4. Large bowl or zip top bag for marinating
5. Small bowl for reserving glaze
6. Small saucepan for simmering the reserved marinade
7. Microplane or fine grater for ginger, and knife for garlic/cilantro
8. Pastry brush or spoon for glazing, plus tongs for flipping/serving
9. Measuring cups and spoons (for soy, honey, vinegar, etc.)

Ingredients

2 pounds chicken wings, tips removed and drumettes split
1/3 cup soy sauce (regular or low sodium, your call)
2 tablespoons honey
1 tablespoon brown sugar, packed
2 tablespoons rice vinegar
1 tablespoon fresh lime juice
2 tablespoons fresh ginger, finely grated
3 cloves garlic, minced
1/2 cup fresh cilantro, chopped (stems included for more flavor)
1 teaspoon toasted sesame oil
1 to 2 teaspoons sriracha or hot sauce, adjust to taste
1 tablespoon cornstarch mixed with 1 tablespoon cold water (optional, for thicker glaze)
2 green onions, thinly sliced for garnish
1 tablespoon toasted sesame seeds for garnish
Salt and freshly ground black pepper, a pinch of each or to taste

Directions

Preheat oven to 425°F and line a baking sheet with foil or parchment, put a wire rack on top if you have one so the wings get crispier. Pat 2 pounds chicken wings dry, tips removed and drumettes split, then season lightly with a pinch of salt and freshly ground black pepper.
In a bowl mix 1/3 cup soy sauce, 2 tablespoons honey, 1 tablespoon packed brown sugar, 2 tablespoons rice vinegar and 1 tablespoon fresh lime juice until the sugars mostly dissolve. This is your sweet sour base.
Add to that bowl 2 tablespoons finely grated fresh ginger, 3 cloves minced garlic, 1/2 cup chopped fresh cilantro including some stems for more flavor, 1 teaspoon toasted sesame oil and 1 to 2 teaspoons sriracha or hot sauce. Stir well and taste, adjust salt or heat as you like.
Reserve about 1/3 cup of the marinade in a separate small bowl for glazing later. Pour the rest over the wings in a large zip top bag or bowl, massage to coat, seal and refrigerate at least 30 minutes, up to 4 hours. Dont marinate much longer or the acid will start to break down the meat too much.
Arrange wings in a single layer on the prepared rack or baking sheet, shaking off excess marinade so they roast instead of steam. Bake for 30 to 35 minutes, flipping once halfway, until the skin is golden and juices run clear.
While the wings bake, take the reserved marinade and simmer it in a small saucepan for 3 to 5 minutes to cook the raw chicken juices. If you want a thicker sticky glaze, whisk 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the simmering sauce until it thickens, then remove from heat.
When wings are done, brush them generously with the hot reduced glaze, return to the oven for 3 to 5 minutes, or put under the broiler for 1 to 2 minutes to get charred edges. Watch closely so they dont burn.
Remove wings, give them one more light brush with glaze if you like them extra sticky, then sprinkle with 2 thinly sliced green onions and 1 tablespoon toasted sesame seeds. If you want more fresh herb punch toss a few extra cilantro leaves on top.
Let wings rest 5 minutes so the glaze sets a bit, then serve hot. These are great with lime wedges, extra sriracha and a cold beer or steamed rice for soaking up the sauce.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.