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Crispy Soy Garlic Chicken Wings Recipe

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4.2 from 40 reviews

These crispy, savory soy garlic chicken wings are the perfect snack to satisfy your craving for crunchy, flavorful chicken. Fried to golden perfection and coated in a sticky, sweet-savory soy garlic sauce, these wings are an irresistible treat.

  • Total Time: 1 hour 5 minutes
  • Yield: 3 servings

Ingredients

Chicken

  • 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

Dry Batter

  • 1 ½ cups cornstarch (or all-purpose flour or potato starch)

Soy Garlic Sauce

  • 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

Cornstarch Slurry

  • 2 teaspoons cornstarch
  • 2 teaspoons water

Garnish

  • 2 stalks green onion, sliced
  • ½ teaspoon toasted sesame seeds

Instructions

  1. Marinate the Chicken Wings: In a large mixing bowl, combine the chicken wings with minced garlic, grated ginger, rice cooking wine, and salt. Mix thoroughly to coat the wings evenly. Cover and let marinate for at least 30 minutes at room temperature or overnight in the refrigerator to infuse the flavors.
  2. Prepare for Frying: Place the cornstarch in a mixing bowl and individually coat each marinated wing thoroughly, ensuring every surface is covered. In a heavy-bottomed pot, heat about 2 inches of vegetable oil over medium heat until it reaches 345°F (174°C).
  3. First Fry: Using a spider strainer, carefully add a batch of wings to the hot oil without overcrowding. Fry for 5-6 minutes until they turn golden brown. Remove the wings with the strainer and place them on a wire rack over a sheet pan to cool. Skim out any debris from the oil and repeat with the remaining wings.
  4. Second Fry: Increase the oil temperature to 375°F (190°C). Fry the wings again in batches for about 1 minute each until they are extra crunchy and golden brown. Remove and place on a wire rack to cool slightly.
  5. Make the Soy Garlic Sauce: In a large skillet over medium-low heat, combine soy sauce, honey, brown sugar, minced garlic, grated ginger, water, rice cooking wine, and white pepper. Stir frequently until the mixture starts to boil. Mix the cornstarch slurry and add it into the sauce, stirring continuously until the sauce thickens into a glaze, about 1 minute. Remove from heat and stir in toasted sesame oil to finish.
  6. Coat the Wings: Either brush the soy garlic sauce onto the fried wings or toss the wings and sauce together in a large bowl using a wooden spoon to coat evenly.
  7. Serve: Garnish with sliced green onions and toasted sesame seeds. Serve warm for the best taste and texture.

Notes

  • Double frying ensures extra crispy skin on the wings.
  • Marinating overnight will deepen the flavor and tenderness of the chicken.
  • You can substitute mirin with dry sherry or sake for a similar flavor.
  • Adjust the sugar and honey amounts to balance sweetness to your preference.
  • Ensure oil temperature stays consistent for optimal frying results.
  • Use a wire rack to drain fried wings to avoid sogginess.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Asian

Find it online: https://ellarecipe.com/crispy-soy-garlic-chicken-wings-recipe/