Chicken Wing Marinade Recipe
This easy chicken wing marinade gives every bite the perfect balance of savory, sweet, smoky, tangy, and garlicky flavor. Made with soy sauce, Worcestershire sauce, brown sugar, apple cider vinegar, Dijon mustard, fresh garlic, smoked paprika, and simple seasonings, the marinade comes together in just 5 minutes. Let the wings marinate for 2–4 hours, then bake, air fry, or grill until juicy inside with beautifully caramelized, crispy edges. It’s an easy make-ahead chicken wing recipe for game day, parties, cookouts, or weeknight dinners.
Ingredients
- 3 lbs split chicken wings drumettes and flats
- ⅓ cup low-sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
- 2 tablespoons packed brown sugar
- 1½ tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 4 cloves garlic finely minced
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- 1-2 tsp hot sauce optional
Instructions
- Pat the chicken wings dry and place them in a large zip-top bag or covered nonreactive container.
- In a medium bowl, whisk together soy sauce, Worcestershire sauce, olive oil, brown sugar, apple cider vinegar, Dijon mustard, garlic, smoked paprika, onion powder, black pepper, and hot sauce.
- Whisk until the brown sugar is mostly dissolved.
- Pour the marinade over the chicken wings.
- Seal the bag or cover the container and turn the wings until completely coated.
- Refrigerate for 2–4 hours for best results.
- Remove the wings from the marinade and allow excess liquid to drain away. Discard used marinade.
- For oven baked wings: Bake on a wire rack at 425°F for approximately 40–45 minutes, flipping halfway through, until browned and cooked through.
- For air fryer wings: Air fry at approximately 390–400°F for 18–24 minutes, turning halfway through, until crispy and cooked through.
- For grilled wings: Grill over medium to medium-high heat, turning frequently, until browned, lightly charred, and completely cooked through.
- Check the thickest wings with a meat thermometer. Chicken should reach at least 165°F internally.
- Serve hot with your favorite dipping sauces.
Notes
Recipe Notes
For a finishing glaze, prepare extra marinade separately before the raw chicken is added. Simmer the clean reserved portion until slightly reduced and brush it onto the cooked wings.Low-sodium soy sauce is recommended because Worcestershire sauce also adds sodium.
Cooking times vary depending on wing size and appliance.
For crispier wings, remove excess marinade before cooking and avoid overcrowding the pan or air fryer basket.
Chicken Wing Marinade Nutrition
Serving Size: About ½ pound chicken wingsServings: 6
Calories: 405 kcal
Total Fat: 27 g
Saturated Fat: 7 g
Trans Fat: 0 g
Cholesterol: 125 mg
Sodium: 780 mg
Total Carbohydrates: 7 g
Dietary Fiber: 0.5 g
Total Sugars: 5 g
Added Sugars: 4 g
Protein: 32 g
Potassium: 330 mg
Calcium: 28 mg
Iron: 2 mg Nutrition Note: Nutritional values are estimates and will vary depending on wing size, brand of ingredients, cooking method, and how much marinade remains on the chicken after draining. Because much of the marinade is discarded before cooking, actual sodium, sugar, and calorie amounts may be lower.