Soy Sauce Chicken Wings
WHEN I WAS growing up, the best part of family birthday celebrations was my Nana’s soy sauce chicken wings. They were so simple—whole wings marinated in soy sauce, vegetable oil, and garlic powder and baked in a dish—but they were intensely seasoned and almost impossibly tender, with a sticky, savory skin that always left us clamoring for more.
More than a decade has passed readers. I brought my Nana’s recipe into the test kitchen and got to work, hoping to improve it while staying true to its straightforward spirit.
