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+ servings
soy garlic chicken

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
Cook Time: 15 minutes
Marinate Time: 35 minutes
Total Time: 1 hour 15 minutes
Course: Appetizer
Cuisine: American
Keyword: soy garlic chicken wings
Servings: 12 servings
Calories: 662kcal

Equipment

  • Mixing Bowls
  • Pot
  • Skillet
  • Wire rack and baking pan
  • Basting brush
  • strainer

Ingredients

  • 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

Instructions

  • 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!

Notes

  • 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.

Nutrition

Calories: 662kcal
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