Step by step

Method

4 steps

1. 1

   Whisk 1 cup water, 1 cup soy sauce, 1 cup sugar, ½ teaspoon garlic powder, and ¼ teaspoon ground ginger in a large bowl or zip-top bag until the sugar mostly dissolves — a few grains left is fine.

2. 2

   Add 3–4 lb chicken wings (tips removed, flats and drumettes separated) and turn to coat. Cover or seal and refrigerate overnight (or up to 2 days), turning once if you remember. Shorter than 8 hours works but tastes milder.

3. 3

   Heat the oven to 350°F (175°C). Arrange the wings in a single layer on a foil-lined rimmed baking sheet (or in a large baking dish) so they aren't stacked. Spoon a little marinade over the top; discard the rest — don't reuse it after raw chicken.

4. 4

   Bake about 1 hour, turning once halfway, until the wings are cooked through (no pink at the bone) and the edges are sticky and browned. Rest a few minutes so the glaze sets, then serve with rice or a simple salad. You want sticky soy-ginger wings with caramelized edges — not pale steamed wings or a burnt sugar sheet on the pan.