Grilled Soy Garlic Chicken Wings
Grilled to juicy perfection, these delicious Soy Garlic Chicken Wings are perfect for barbecues, picnics, and more! They have the perfect balance of sweet and savory flavors that are tender and tasty every time.

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Easily achieve crispy, grilled exteriors with tender and juicy interiors with this soy garlic chicken wings recipe. They make for a flavorful appetizer or a fun handheld main course!
Why This Recipe Works
Featuring a homemade marinade with savory soy sauce and fruit juices, these perfectly crispy chicken wings are incredibly satisfying and don't require any deep frying.
They're grilled for a flavorful charred exterior, but thanks to the marinade they always fall off the bone!
And if you love these amazing wings, you'll also love my Honey Sriracha Grilled Chicken and this Soy Sauce Lemon Chicken.
Ingredients Needed

- Soy Sauce: Gives the marinade a delicious savory and umami base.
- Rice Vinegar: Adds the perfect balance of tang.
- Fruit Juice: Pineapple juice and orange juice help tenderize the chicken wings.
- Brown Sugar: Provides some additional complex sweetness.
- Fresh Garlic and Ginger
- Red Pepper Flakes: For a bit of spicy heat.
- White Onion: Finely chopped.
- Chicken Wings: I like to use flats and drummies but you can certainly use the whole wing if you prefer.
How to Make these Soy Garlic Chicken Wings

- Step 1: In a large mixing bowl, combine soy sauce, vinegar, fruit juices, brown sugar, onion, garlic, and red pepper flakes.
- Step 2: Add chicken wings to a large bowl or freezer bag and cover with the marinade. Let them sit for at least 2 hours.

- Step 3: Once the wings are marinated, grilled over direct heat for 3 to 5 minutes, then flip and cook another 3 to 5 minutes.
- Step 4: Move to indirect heat and cook for another 15 to 20 minutes. Brush the wings with any leftover marinade in the last 5 minutes.

- Use a meat thermometer to check cooked wings for an internal temperature of at least 165 degrees F to ensure the wings are fully cooked.
- The wings need to marinate for at least 2 hours, but letting them sit in the marinade overnight will result in more flavorful and tender wings.
- Use a light soy sauce or low-sodium soy sauce to keep things a little lighter.
- Be sure to grill the wings in a single layer to allow for even cooking.
- If you have leftover garlic soy chicken wings, store them in an airtight container or ziploc bag in the fridge for 3 days or so. You can also freeze them for a month or two.

Recipe FAQ's
I prefer to cook the wings over direct heat then move them over to indirect heat to finish cooking and reach the internal temperature of 165 degrees.
Check to see if their are clear juices when you cut into the thickest part of the wing. The meat should also be firm and white, not pink, and should be hot to the touch.
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Grilled Soy Garlic Chicken Wings
Equipment
Ingredients
- 1 1/4 cup soy sauce
- 1/2 cup rice vinegar
- 1/2 cup orange juice no pulp
- 1/2 cup pineapple juice
- 1/2 cup brown sugar
- 3 tablespoons garlic minced
- 1/4 teaspoon ground ginger
- 1 teaspoon red pepper flakes
- 1/2 cup white onion finely diced or grated
- 3-4 pounds chicken wings
Instructions
- In a medium bowl, whisk together the soy sauce, rice vinegar, orange juice, pineapple juice, garlic, brown sugar, onion, ginger, and red pepper flakes until combined. Reserve 1 cup for basting later.
- Place the chicken wings into a large bowl or freezer bag and pour the remaining sauce over the chicken wings and place in the refrigerator for at least 2 hours or overnight for optimal flavor.
- Heat a grill on medium high heat, place the chicken wings over direct heat and cook for 3-5 minutes, flip and grill another 3-5 minutes. Then remove the wings to indirect heat cover and cook 15-20 minutes or until the chicken reaches 165 degrees.
- Brush the remaining marinade over the chicken wings during the last 5 minutes of cooking.
- Remove from the grill and baste them one more time and season with salt if needed. Serve with any extra sauce!