Prepare yourself for a culinary journey to South Korea with this delicious Bonchon Soy Garlic Chicken Wings recipe. This dish is not just your typical fried chicken; it’s a perfect fusion of crispiness and flavor that leaves an unforgettable taste in your mouth. The secret lies in its double-frying method, which gives the chicken its signature crunch. Then, it’s generously glazed with the perfect blend of soy and garlic sauce, resulting in a flavor profile that’s sweet, salty, and garlicky all at once.
This recipe will surely transport you to the bustling streets of Seoul, where this dish is a beloved staple. So, put on your apron and get ready to create a masterpiece that will delight your taste buds and leave your guests asking for more!
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What are bonchon soy garlic chicken wings?
Bonchon soy garlic chicken wings are a popular Korean dish that originated from the restaurant chain Bonchon Chicken. It is made with crispy, double-fried chicken wings coated in a delicious soy and garlic glaze. The name “bonchon” translates to “my hometown” in Korean, which signifies the dish’s traditional roots and comforting flavors. This dish has gained worldwide popularity and is a must-try for anyone looking to experience the flavorful cuisine of South Korea.
Why You’ll Love This Bonchon Soy Garlic Chicken Wings?
There are so many reasons why you’ll love this dish. First and foremost, it’s incredibly flavorful and has the perfect balance of sweet, salty, and garlicky notes. The double-frying method also results in a crispy texture that adds a satisfying crunch to every bite. Additionally, this dish is versatile and can be enjoyed as a snack or as part of a meal. It’s also a great dish to impress your guests with, as its unique flavors and presentation will surely make a lasting impression.
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Ingredients
- Chicken Wings: The star of the dish, chicken wings offer a perfect balance of meat, skin, and bone. Their size also makes them ideal for a single serving. In the Bonchon Soy Garlic Chicken Wings recipe, the wings are double-fried to achieve that signature crunch.
- Cornstarch: This is used to coat the chicken wings before frying. It helps in creating a crispy exterior while keeping the inside juicy. Cornstarch doesn’t have a flavor of its own, so it doesn’t interfere with the taste of the wings or the sauce.
- Salt and Pepper: These basic seasonings enhance the natural flavor of the chicken. They’re added to the wings before frying to ensure every bite is well-seasoned.
- Red Onion: Adds a slightly sweet, sharp flavor to the soy garlic glaze. It also contributes to the sauce’s texture.
- Garlic: A key component of the glaze, garlic provides a robust, pungent flavor that’s essential in Korean cuisine. It’s also what gives the soy garlic glaze its name.
- Light Soy Sauce: This is the primary salty element in the glaze. Light soy sauce is less intense and has a saltier flavor compared to dark soy sauce, making it ideal for a glaze.
- Mirin: A type of rice wine, mirin adds a subtle sweetness and tanginess to the glaze. It also helps balance the strong flavors of the soy sauce and garlic.
- Brown Sugar: This contributes to the sweetness of the glaze and balances out the saltiness of the soy sauce. Brown sugar also gives the glaze a rich, caramel color.
- Garlic Powder: While fresh garlic is used, garlic powder is also added to intensify the garlic flavor in the glaze.
- Ginger Powder: This adds a hint of warmth and spiciness to the glaze. Ginger is commonly used in Korean cooking for its distinct flavor.
- Cornstarch (in the glaze): It’s used to thicken the glaze, ensuring it clings well to the fried wings.
- White Sesame Seeds and Chives: These are used as garnish. White sesame seeds add a slight crunch and nutty flavor, while chives provide a fresh, onion-like taste and a pop of color. Both enhance the dish’s visual appeal, making it more appetizing.
Directions
Step 1: Seasoning the Chicken Wings
In a large bowl, start by seasoning the chicken wings with a pinch of salt and pepper. Thoroughly mix the seasoning to ensure an even coating on every wing.
Step 2: Coating with Cornstarch
To achieve that signature Bonchon crispiness, add cornstarch to the seasoned wings. Toss them until each piece is fully coated with a light, starchy layer.
Step 3: Frying the Wings
In a deep pan or fryer, heat oil over medium-high heat. When the oil is hot, carefully add the chicken wings one by one, making sure not to overcrowd the pan. This step is crucial for achieving the desired crispy texture.
Step 4: Achieving Crispy Perfection
Fry the wings for about 8-10 minutes, or until they turn a beautiful golden brown and become delightfully crispy on the outside. Once they reach this perfect crispiness, remove them from the oil and allow any excess oil to drain by placing them on a paper towel-lined plate.
Step 5: Preparing the Soy Garlic Sauce
In a separate pan, begin by sautéing red onions and garlic until they release their fragrant aroma. Then, introduce the key ingredients: light soy sauce, mirin, brown sugar, garlic powder, ginger powder, and half a cup of water.
Step 6: Simmering and Thickening the Sauce
Bring this flavorful mixture to a simmer and let it cook for about 3-4 minutes until it thickens slightly. This sauce will soon coat your wings with irresistible flavors.
Step 7: Coating the Wings
Now, it’s time to unite the crispy wings with the luscious sauce. Add the fried chicken wings to the pan and toss them gently until they are fully coated. Continue to cook for an additional 2-3 minutes to ensure the wings are heated through and the glaze has thickened to perfection.
Step 8: Serving the Bonchon Soy Garlic Chicken Wings
Serve your mouthwatering Bonchon Soy Garlic Chicken Wings while they’re piping hot. For that authentic touch, garnish with a sprinkle of white sesame seeds and fresh chives.
Notes
- For a spicier version, you can add gochujang (Korean red pepper paste) or red pepper flakes to the glaze.
- If you don’t have ginger powder, you can use freshly grated ginger instead. Just sauté it with the garlic and onions in the following step.
- To achieve maximum crispiness, make sure the oil is hot enough before adding the wings. You can test this by dropping a small piece of bread in the oil – if it sizzles and turns golden brown quickly, then the oil is ready for frying.
- Double-frying the chicken wings may seem like an extra step, but it’s what gives them that signature crunch that makes this dish so irresistible.
Storage Tips
The Bonchon Soy Garlic Chicken Wings are best served hot and fresh. However, you can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and bake at 375°F for about 10-15 minutes until heated through and crispy. You can also freeze the cooked wings for up to 2 months. Just thaw them in the refrigerator before reheating. However, freezing and reheating may affect their texture, so it’s best to enjoy them fresh if possible.
Nutrition Information
Serving Suggestions
As mentioned before, the Bonchon Soy Garlic Chicken Wings can be enjoyed as a snack or as part of a meal. Here are some serving suggestions:
- As a snack: Serve with your favorite dipping sauce, such as ranch or sriracha mayo.
- As an appetizer: Serve with steamed rice and stir-fried vegetables for a complete Asian-inspired appetizer platter.
- As a main dish: Serve with steamed rice and a fresh salad for a balanced meal. You can also pair it with other Korean dishes, such as kimchi or bulgogi.
What other substitute can I use in bonchon soy garlic chicken wings?
There are a few substitutes you can use in the Bonchon Soy Garlic Chicken Wings recipe depending on your dietary restrictions or preferences:
- For gluten-free wings, replace the regular soy sauce with tamari or coconut aminos.
- For a vegetarian/vegan version, you can use cauliflower florets instead of chicken wings. Just coat them with cornstarch and fry until crispy, then follow the same steps for making the glaze.
- If you don’t have mirin, you can use rice vinegar or apple cider vinegar instead. However, reduce the amount to avoid making the sauce too tangy.
Ingredients
- For the Chicken Wings:
- 3 lb fresh chicken wings
- 4 cups cornstarch
- Salt and pepper to taste
- Soy Garlic Glaze:
- 1/2 small red onion chopped
- 8 cloves garlic peeled and chopped
- 1 cup light soy sauce
- 2/3 cup mirin
- 4 tablespoons brown sugar
- 1 1/3 teaspoons garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon cornstarch
- To Garnish:
- White Sesame Seeds and/or chives
Instructions
- Season chicken wings with salt and pepper in a large bowl.
- Toss the seasoned wings in cornstarch until coated.
- Heat oil in a deep pan or fryer, then carefully fry the wings until golden brown and crispy. Drain excess oil on paper towels.
- In a separate pan, sauté red onions and garlic, then add light soy sauce, mirin, brown sugar, garlic powder, ginger powder, and ½ cup of water. Simmer until slightly thickened (3-4 mins).
- Toss fried wings in the sauce and cook for an additional 2-3 minutes until heated through and glazed.
- Serve hot, garnished with white sesame seeds and chives
Notes
- For a spicier version, you can add gochujang (Korean red pepper paste) or red pepper flakes to the glaze.
- If you don’t have ginger powder, you can use freshly grated ginger instead. Just sauté it with the garlic and onions in the following step.
- To achieve maximum crispiness, make sure the oil is hot enough before adding the wings. You can test this by dropping a small piece of bread in the oil – if it sizzles and turns golden brown quickly, then the oil is ready for frying.
- Double-frying the chicken wings may seem like an extra step, but it’s what gives them that signature crunch that makes this dish so irresistible.
Nutrition
FAQs
Q: Can I use boneless chicken for this recipe?
A: You can, but the wings are recommended for the best flavor and texture. Plus, the bones add to the overall presentation of the dish. If using boneless chicken, adjust the frying time accordingly.
Q: How do I know if the chicken is cooked through?
A: The chicken should be golden brown and crispy on the outside and have an internal temperature of 165°F. You can also check by cutting it into one piece – if the juices run clear, it’s cooked through.
Q: Can I bake these wings instead of frying them?
A: While baking may be a healthier option, it won’t achieve the same crispy texture as frying. However, you can try coating the wings with oil and baking at a high temperature (425°F) for about 25-30 minutes, flipping halfway through.
Q: Can I use this glaze for other types of wings?
A: Yes, you can use the soy garlic glaze on any type of chicken wings – baked, grilled, or even boneless. It’s also great for dipping fried vegetables or tofu.
Conclusion
Congratulations, you have successfully created a delicious batch of Bonchon Soy Garlic Chicken Wings! Now, you can impress your family and friends with this authentic Korean dish that’s bursting with flavor and texture. Don’t be surprised if they ask for your secret recipe – but remember the true secret lies in the double-frying technique and the perfect blend of ingredients.
So, put on some K-Pop music and enjoy every bite of these delectable wings that will transport you to the streets of Seoul. Keep experimenting and adding your twist to this dish – who knows, you might just create the next big food trend. Happy cooking!
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Lori Walker is a passionate dietitian and food lover. She offers simple and nutritious recipes that don't take long to cook. In addition to sharing delicious dishes, she also shares useful advice on saving time and money in the kitchen. She believes that with a bit of creativity, anyone can make healthy meals that won't break the bank. Read more