Name: Crispy Soy Garlic Chicken Wings Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 5 min
Cuisine: Asian
Ingredients: 3 lbs chicken wings; ½ tablespoon minced garlic; ½ teaspoon grated ginger; 2 tablespoons rice cooking wine (mirin); 2 teaspoons salt; Vegetable oil for frying; 1 ½ cups cornstarch (or all-purpose flour or potato starch); ½ cup soy sauce; ¼ cup honey; 3 tablespoons brown sugar; ½ tablespoon minced garlic; ½ teaspoon grated ginger; 2 tablespoons water; 2 tablespoons rice cooking wine (mirin); ¼ teaspoon white pepper; 1 teaspoon toasted sesame oil; 2 teaspoons cornstarch; 2 teaspoons water; 2 stalks green onion, sliced; ½ teaspoon toasted sesame seeds

Jump to Recipe· 4.2 from 40 reviews

If you have ever dreamed of biting into perfectly golden, crunchy chicken wings laced with a rich, sweet-savory glaze, then this Crispy Soy Garlic Chicken Wings Recipe is about to become your new obsession. These wings combine the unparalleled satisfaction of double-fried crispiness with the irresistible harmony of soy, garlic, and a touch of sweetness. Whether you’re looking for a show-stopping snack for game day or a delightful appetizer to impress your friends, this recipe delivers big flavor with every crispy bite.

Ingredients You’ll Need

A large clear glass bowl is filled with many pieces of raw chicken wings showing pale pink and white skin with some bone visible, placed at the center of a white marbled surface. In front of the bowl, four small clear glass bowls are lined up side by side, each containing a different ingredient: the first bowl on the left has light yellow minced garlic, the second bowl holds coarse white salt, the third bowl contains a smooth yellow ginger paste, and the fourth bowl is filled with a clear liquid. The background shows white subway tiles. Photo taken with an iphone --ar 4:5 --v 7

Don’t let the ingredient list intimidate you because these simple but essential components work in perfect harmony, making the wings tender, crispy, and bursting with flavor. Each ingredient plays a vital role: from the aromatic garlic and ginger that build the backbone of the marinade and sauce, to the crispy coating created by cornstarch, and finally, the sticky glaze that crowns the dish with irresistible depth.

3 lbs chicken wings: The main star providing juicy meat with skin that crisps beautifully.
½ tablespoon garlic minced: Adds pungency and warmth to both marinade and sauce.
½ teaspoon ginger grated: Brings a fresh, zesty bite that balances the soy’s saltiness.
2 tablespoons rice cooking wine (mirin): Introduces a subtle sweetness and complexity to the marinade and sauce.
2 teaspoons salt: Essential to bring out the natural flavors and season the wings evenly.
Vegetable oil for frying: Needed for the double fry technique to achieve ultimate crispiness.
1 ½ cups cornstarch (or all-purpose flour/potato starch): Creates the perfect crispy coating for the wings.
½ cup soy sauce: Forms the salty, umami-rich foundation of the glaze.
¼ cup honey: Adds a delightful sweetness and sticky finish to the soy garlic sauce.
3 tablespoons brown sugar: Enhances caramelization and deepens flavor in the sauce.
2 tablespoons water: Helps balance the thickness of the sauce.
¼ teaspoon white pepper: Gives a delicate heat without overpowering the other flavors.
1 teaspoon toasted sesame oil: Provides a nutty aroma that finishes the sauce perfectly.
2 teaspoons cornstarch + 2 teaspoons water (cornstarch slurry): Used to thicken the soy garlic sauce into a luscious glaze.
2 stalks green onion sliced: Adds a fresh, vibrant crunch as garnish.
½ teaspoon toasted sesame seeds: Sprinkle over the wings for a final elegant, crunchy touch.

How to Make Crispy Soy Garlic Chicken Wings Recipe

Step 1: Marinate the Chicken Wings

The magic starts by marinating your wings in a simple yet flavorful mix of minced garlic, grated ginger, mirin, and salt. This step infuses each wing with deep savory notes while tenderizing the meat subtly. Covering the wings and letting them rest for at least 30 minutes—or even overnight—lets those aromatic flavors soak in beautifully.

Step 2: Prepare for Frying

Next, you’ll coat each wing in cornstarch, which is crucial for achieving that ultra-crispy exterior. Don’t skimp on this part! Make sure every inch is covered to create a light but sturdy crust. While you prepare your basket, heat your vegetable oil to precisely 345°F (174°C) for the initial fry, a key step in locking in moisture and building the crispy base.

Step 3: First Fry

Carefully add wings in batches to avoid overcrowding, frying them until they’re golden and cooked through—about 5 to 6 minutes. Patience is key here; removing excess debris after each batch keeps the oil clean for the next round. After frying, place the wings on a wire rack to let excess oil drip away, preserving that perfect crunch.

Step 4: Second Fry for Ultimate Crispiness

Raise the oil temperature to 375°F (190°C) for the second fry. This brief but intense fry crisps the wings to perfection in about a minute, giving them that irresistible crunch that keeps you coming back for more. Once done, rest them again on the wire rack so they cool just enough before saucing.

Step 5: Make the Soy Garlic Sauce

In a skillet, combine soy sauce, honey, brown sugar, garlic, ginger, water, mirin, and white pepper. Heating this mixture slowly allows the sugars to caramelize, intensifying the delicious sticky sweetness. Stir in the cornstarch slurry to transform the sauce into a glossy glaze, then fold in toasted sesame oil to round out the flavors with nutty richness.

Step 6: Coat the Wings

You can either brush the luscious sauce generously onto the wings or toss them together in a bowl for an even coat. The sticky glaze clings to the crispy skin, delivering that perfect balance of sweet, savory, and garlicky flavors with every bite.

How to Serve Crispy Soy Garlic Chicken Wings Recipe

A close-up of a single crispy chicken wing held between a woman's thumb and forefinger with neatly manicured nails. The chicken wing is coated with a shiny dark reddish-brown sauce, sprinkled evenly with white sesame seeds. Two small bright green scallion pieces sit on top, adding a fresh color contrast. The background is softly blurred and features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh sliced green onions sprinkled on top add a pop of color and a delightfully fresh, oniony crunch that contrasts beautifully with the sticky wings. Toasted sesame seeds give an additional nutty texture and also make your presentation look restaurant-quality.

Side Dishes

Pair these wings with classic sides like crunchy celery sticks and a cooling ranch dip, or go Asian-inspired with steamed jasmine rice and pickled vegetables. The wings are so flavorful they’re the star of the show, so keep sides simple to let their crispy, sticky goodness shine.

Creative Ways to Present

For a crowd-pleasing presentation, serve the wings on a large platter sprinkled with garnishes and adorn with lemon wedges for a citrus burst. Alternatively, place them on skewers for an easy-to-handle finger food at parties. A small bowl of extra sauce on the side ensures everyone can get their perfect saucy bite.

Make Ahead and Storage

Storing Leftovers

Store any leftover wings in an airtight container in the refrigerator. The soy garlic lacquer will soak further into the wings overnight, enhancing flavor even more. They typically stay delicious for up to 3 days, perfect for a quick snack or meal.

Freezing

If you want to keep these wings longer, freeze them in a single layer on a baking tray first, then transfer to a sealed bag or container. This prevents them from sticking together and keeps those crispy textures intact. Frozen wings can last up to 2 months without losing flavor.

Reheating

Reheat leftover wings in an oven or air fryer at 350°F (175°C) for about 8–10 minutes instead of the microwave to revive their crispiness. If you want to freshen up the glaze, drizzle a little extra warmed soy garlic sauce over the wings right before serving.

FAQs

Can I use baking instead of frying for this Crisp Soy Garlic Chicken Wings Recipe?

While baking is a healthier option, it won’t achieve the same level of crispiness as double frying. However, you can bake the wings at a high temperature (around 425°F) on a wire rack to get a decent crunch, though the texture will be lighter.

What kind of cornstarch can I use for coating the wings?

Cornstarch is preferred for its light, crispy finish, but potato starch or all-purpose flour can work as well. Potato starch is similar in crisping ability, while flour will produce a slightly denser crust.

Is it possible to make the sauce less sweet?

Absolutely! You can reduce the honey and brown sugar amounts to suit your taste. The sauce should have a balance of salty, sweet, and umami, so adjust gradually to keep that harmony.

How long can I marinate the chicken wings for best flavor?

Marinating for at least 30 minutes infuses the wings well, but for deeper flavor, marinate overnight in the refrigerator. Just be sure to bring the wings to room temperature before frying for even cooking.

Can I prepare the sauce ahead of time?

Yes, you can make the soy garlic sauce a day ahead and store it in the refrigerator. Reheat gently before tossing with freshly fried wings to keep the sauce bright and sticky.

Final Thoughts

This Crispy Soy Garlic Chicken Wings Recipe is proof that simple ingredients and straightforward techniques can produce a spectacular dish full of flavor, texture, and joy. Whether you’re cooking for family or friends, these wings will bring smiles and satisfied sighs all around. So grab your apron and dive into this irresistible recipe — your next favorite snack awaits!