soy garlic chicken wings
Soy Garlic Chicken Wings are an irresistible culinary treat commonly found in Asian cuisine, particularly Korean. This dish is a harmonious blend of flavors and textures that make it an all-time favorite for many.
Prep Time: 25 minutes minutes
Cook Time: 15 minutes minutes
Marinate Time: 35 minutes minutes
Total Time: 1 hour hour 15 minutes minutes
Course: Appetizer
Cuisine: American
Keyword: soy garlic chicken wings
Servings: 12 servings
Calories: 662kcal
Mixing Bowls
Pot
Skillet
Wire rack and baking pan
Basting brush
strainer
- Chicken
- ▢6 lbs chicken wings
- ▢Vegetable oil for frying
- ▢4 tsp salt
- ▢1 tbsp minced garlic
- ▢1 tsp grated ginger
- ▢4 tbsp mirin rice cooking wine
- Dry Batter
- ▢3 cups cornstarch or all-purpose flour or potato starch
- Soy Garlic Sauce
- ▢2 tsp toasted sesame oil
- ▢1 cup soy sauce
- ▢0.5 tsp white pepper
- ▢4 tbsp water
- ▢4 tbsp mirin
- ▢1 tbsp minced garlic
- ▢1 tsp grated ginger
- ▢6 tbsp brown sugar
- ▢Half a cup of honey
- Cornstarch Slurry
- ▢4 tsp water
- ▢4 tsp cornstarch
- Garnish
- ▢4 stalks sliced green onion
- ▢1 tsp sesame seeds
Rinse and pat dry the chicken wings with paper towels.
In a large mixing bowl, combine salt, garlic, ginger, and Mirin. Mix well.
Add chicken wings to the marinade mixture and coat them thoroughly.
Let the chicken wings marinate for at least an hour in the fridge.
In a separate bowl, mix cornstarch and all-purpose flour to create the dry batter.
Take out the chicken wings from the marinade and coat them evenly in the dry batter mixture.
Heat vegetable oil in a deep pot or frying pan over medium-high heat.
Once the oil is hot, carefully place the coated chicken wings into the oil using tongs or a slotted spoon.
Fry the chicken wings for about 10-12 minutes, until they are golden brown and fully cooked inside.
While the chicken wings are frying, prepare the soy garlic sauce by combining toasted sesame oil, soy sauce, white pepper, water, brown sugar, and honey in a small saucepan over medium heat.
Bring the sauce to a simmer and let it cook for about 2-3 minutes.
In a separate small bowl, mix water and cornstarch to create the cornstarch slurry.
Add the cornstarch slurry to the sauce and stir until it thickens into a glossy consistency.
Once the chicken wings are fully cooked, remove them from the oil and let them drain on a paper towel.
In a large mixing bowl, toss the fried chicken wings with the soy garlic sauce until they are fully coated.
Transfer the chicken wings to a serving dish and sprinkle toasted sesame seeds and sliced green onion on top for garnish.
Serve hot and enjoy your delicious soy garlic chicken wings!
- For an extra crispy exterior, double-coat the chicken wings in the dry batter before frying.
- To prevent oil splatters while frying, make sure the chicken wings are fully dried after marinating before coating them in the dry batter.
- Be careful not to overcrowd the pan when frying the chicken wings. This can lower the temperature of the oil and result in soggy wings.
- Serve the chicken wings immediately after coating them with the sauce to maintain their crispiness.
- Feel free to adjust the amount of garlic, ginger, and other seasonings according to your taste preferences.
Calories: 662kcal