These crispy, savory, soy garlic chicken wings are the best snack to satisfy your crunchy chicken cravings. These soy garlic wings are fried and then coated in a delicious sticky soy garlic sauce.
These crispy, savory, soy garlic chicken wings are the best snack to satisfy your crunchy chicken cravings. These soy garlic wings are fried and then coated in a delicious sticky soy garlic sauce.
Take a bite into these delicious soy garlic chicken wings and you will taste a sweet, salty, savory, and garlicky sauce followed by the most satisfying crunchy and juicy chicken. You can make these finger-licking-good soy garlic wings as a delicious appetizer or snack to share with your family and friends.
This soy garlic chicken recipe is made with garlic-marinated chicken wings that are double-fried to perfection and then coated with a thick and sticky soy garlic sauce. Once you start eating these soy garlic wings, you may not stop until all of them are gone.
I am always in the mood to eat something that is crispy, crunchy, and packs a lot of well-balanced savory flavors. This soy garlic chicken recipe definitely checks off all the boxes for my Korean fried chicken cravings. If you loved this soy sauce chicken wings recipe, check out my Vietnamese chicken wings and Korean gochujang chicken wings recipe.
You can make your own Korean fried soy garlic chicken wings recipe at home with this step-by-step recipe with photo guides and tips and tricks.
The garlic soy sauce is the perfect balance of sweet, salty, and garlicky with a kick of umami flavor.
This soy garlic wings recipe is soeasy to make and the final result is incredibly addictive and mouthwatering.
Kitchen Equipment
For these soy garlic wings, all you need are the following kitchen equipment.
Mixing Bowls: used for marinating the chicken and dredging the chicken wings. I love using my glass nesting mixing bowls for all my cooking and baking needs.
Heavy Bottomed Pot: make sure to use a heavy-bottomed pot to fry the chicken wings safely.
Candy thermometer: the oil temperature will fluctuate depending on your stove and when the chicken is frying. To make sure it is at the optimal temperature, use a candy thermometer.
Spider Strainer: you will need a spider strainer to scoop out the soy garlic chicken wings out of the pot.
Wire Rack + baking sheet pan: the best way to cool your fried chicken wings, is to place them on a wire rack that is over a sheet pan so the oil drips off and there is enough air circulation to cool off the chicken without them getting soggy.
Medium Skillet: you will need a medium-sized skillet to cook the garlic soy sauce glaze.
Basting brush: you will use a basting brush to glaze the soy sauce chicken wings
Ingredients
All of the ingredients for these soy sauce chicken wings can be found at your local grocery store or even online!
Chicken wings: This recipe will need about 3 pounds of chicken wings. I like to do a mix between the wings and drummettes. Before frying, bring them to room temperature for an even cook.
Garlic: this wouldn’t be a soy garlic wings recipe without garlic! The garlic is minced and used twice: 1) in the marinade and 2) in the garlic soy sauce.
Ginger: adds an additional aromatic flavor.
Rice Cooking Wine: also known as mirin, adds a touch of rice wine adds vinegary sweetness to the chicken marinade and soy garlic sauce.
Salt: seasons and marinates the chicken wings
Vegetable Oil: or any neutral oil for frying.
Cornstarch: used to dredge the chicken for a crispy, crackly texture with a blistered crust. Also, you will use a cornstarch slurry to thicken the garlic soy sauce.
Soy Sauce: make sure to use a high-quality soy sauce for the best flavor. I recommend using Kikkoman organic soy sauce or any low-sodium soy sauce.
Honey: adds a sticky texture and sweetens the sauce
Brown Sugar: sweetens the garlic soy sauce
White pepper: adds a touch of pepper seasoning to the garlic soy sauce
Toasted sesame oil: after you remove the garlic soy sauce from the heat, add a dash of toasted sesame oil for added nutty umami flavor.
All the ingredients to marinate the chicken wings before frying.
Substitutions and Additions
This is your soy sauce chicken wings recipe that you will have to eat! So why not personalize it based on your preferences? I’ve listed some substitutions and additions below.
Substitutions
Tamari: for a low sodium soy sauce, you can opt for using tamari instead for a more mellow flavor.
Neutral Oil: you can use any neutral oil with a high smoke point such as canola, vegetable oil, peanut, or avocado oil. Do NOT use olive oil.
Potato Starch: if you prefer a light, crispy texture with a thinner crust use potato starch.
All-Purpose Flour: if you prefer a crunchy texture, with a thicker crust and irregular surface use all-purpose flour instead.
Additions
Chili Oil: for added spices and heat
Chili flakes: for added heat
Gochujang: you can mix 1-2 tablespoons of gochujang or Korean chili paste into the sauce to make a popular Korean fried chicken sauce.
How to Make Soy Garlic Wings
You can make these easy and addictive soy sauce chicken wings by following a few easy steps below! Make sure to check out the tips section for more recommendations.
Marinate the Chicken Wings
Marinate the chicken wings. In a large mixing bowl, mix together the chicken wings, minced garlic, grated ginger, rice wine, and salt until evenly coated. Cover and marinate for at least 30 minutes on your counter or overnight in the refrigerator.
Prepare for Frying
Coat the wings. Place the cornstarch in a mixing bowl and individually coat each chicken wing thoroughly. Make sure to cover the entire surface of each wing.
Heat the oil. In a large heavy-bottomed pot, add about 2 inches deep of vegetable oil. Heat the oil on medium heat until it reaches 345°F or 174°C.
First fry. Using a spider strainer, slowly add a batch of wings and fry them for about 5-6 minutes or until golden brown. Make sure to not add too many wings to crowd the pot. Using a spider strainer, remove the chicken wings and place them on a wire rack to cool.
Second fry. Raise the temperature of the oil to 375°F or 190°C. Double fry the wings by cooking them in batches again for about 1 more minute until crunchy and golden brown. Remove the chicken wings and place them on a wire rack to cool.
Soy Garlic Sauce
Make the sauce. In a large skillet, add the soy sauce, honey, brown sugar, minced garlic, grated ginger, water, rice wine, and pepper. Heat on medium-low heat, stirring often until the sauce starts to boil. Mix together the corn starch slurry and add to the sauce mixture. Stir until the sauce thickens into a glaze about 1 minute then remove from heat. Lastly, add the sesame oil and mix to combine.
Coat the wings. Coat the chicken with the soy garlic sauce by using a basting brush.
Serve. Sprinkle some toasted sesame seeds and minced green onion and serve warm.
Tips for the Best Soy Garlic Chicken Wings
Marinate your wings! Marinate your wings for a minimum of 30 minutes, but preferably overnight for maximum flavor.
Remove the bits after each fry. Make sure to remove all the leftover craggily bits from the oil after each fry so that they do not burn in the oil, changing the flavor of the oil.
Watch the oil temperature and use a candy thermometer. If you use a candy thermometer, you will be able to see that the temperature of the oil fluctuates a lot when you add the chicken to the oil. Using a candy thermometer will allow you to gauge the temperature and increase or decrease the heat accordingly. If the oil is not hot enough, the chicken may come out overly oily and soggy. But if it is too hot, you may risk burning the chicken on the outside without fully cooking it on the inside.
Double fry for the ultimate crunch. I know the sound of frying anything twice seems time-consuming and daunting, but because this soy sauce chicken recipe has a sticky garlic soy sauce glaze, the chicken must be extra crispy to hold up its crispy texture. This can only be done by double frying the chicken.
Don’t add the toasted sesame oil until the end. If you cook the toasted sesame oil, then the flavor will dissipate. Instead, remove the garlic soy sauce from the heat before mixing in the toasted sesame oil
Storage Instructions
These soy garlic chicken wings are best served immediately. However, you can store them in an airtight container in the refrigerator for up to 5 days. To reheat, I recommend baking them in the oven or air fryer at 350 degrees to crisp up the soy garlic wings
Frequently Asked Q’s & A’s
What do soy garlic wings taste like?
Soy garlic wings taste sweet, salty, and garlicky, with a punch of umami flavor. The chicken is marinated with garlic, ginger, and rice vinegar for an aromatic tangy undertone and then coated with a sticky and sweet soy garlic finish.
How do you reheat soy garlic wings?
If you have any leftovers that have been refrigerated, to re-heat I recommend baking them in the oven or air fryer at 350 degrees for 10 to 15 minutes to crisp up the soy garlic wings.
What to serve with your garlic soy chicken wings?
This soy garlic chicken recipe goes great with a bed of white rice, fried rice, veggies, or lo mein noodles. Or you can also eat them with pickled radish and beer for a more authentic Korean fried chicken route.
These crispy, savory, soy garlic chicken wings are the best snack to satisfy your crunchy chicken cravings. These soy garlic wings are fried and then coated in a delicious sticky soy garlic sauce.
In a large mixing bowl, mix together the chicken wings, minced garlic, grated ginger, rice cooking wine and salt until evenly coated. Cover and marinate for at least 30 minutes on your counter or overnight in the refrigerator.
Prepare for Frying
Coat the wings. Place the cornstarch in a mixing bowl and individually coat each chicken wing thoroughly. Make sure to cover the entire surface of each wing.
Heat the oil. In a heavy bottomed pot, add about 2 inches deep of vegetable oil. Heat the oil on medium heat until it reaches 345°F or 174°C.
First fry. Using a spider strainer, slowly add a batch of wings and fry them for about 5-6 minutes or until golden brown. Make sure to not add too many wings to crowd the pot. Using a spider strainer, remove the chicken wings and place them on a wire rack over a sheet pan to cool. Scoop out any floating debris from the oil. Repeat with the remaining wings.
Second fry. Raise the temperature of the oil to 375°F or 190°C. Double fry the wings by cooking them in batches again for about 1 minute or until crunchy and golden brown. Using a spider strainer, remove the chicken wings and place them on a wire rack to cool.
Soy Garlic Sauce
Make the sauce. In a large skillet, add the soy sauce, honey, brown sugar, minced garlic, grated ginger, water, rice cooking wine, and pepper. Heat on medium low heat, stirring often until the sauce starts to boil. In a small bowl, mix together the corn starch slurry then add to the soy garlic mixture. Stir until the sauce thickens into a glaze about 1 minute then remove from heat. To finish, add the toasted sesame oil and mix to combine.
Coat the wings. You can coat the wings by either basting the sauce with a brush or placing the sauce and wings into a large bowl and toss them with a wooden spoon.
Serve. Sprinkle some toasted sesame seeds and minced green onion and serve warm.
Notes
Marinate your wings! Marinate your wings for a minimum of 30 minutes, but preferably overnight for maximum flavor.
Remove the bits after each fry. Make sure to remove all the leftover craggily bits from the oil after each fry so that they do not burn in the oil, changing the flavor of the oil.
Watch the oil temperature and use a candy thermometer. If you use a candy thermometer, you will be able to see that the temperature of the oil fluctuates a lot when you add the chicken to the oil. Using a candy thermometer will allow you to gauge the temperature and increase or decrease the heat accordingly. If the oil is not hot enough, the chicken may come out overly oily and soggy. But if it is too hot, you may risk burning the chicken on the outside without fully cooking it on the inside.
Double fry for the ultimate crunch. I know the sound of frying anything twice seems time-consuming and daunting, but because this soy sauce chicken recipe has a sticky garlic soy sauce glaze, the chicken must be extra crispy to hold up its crispy texture. This can only be done by double frying the chicken.
Don’t add the toasted sesame oil until the end. If you cook the toasted sesame oil, then the flavor will dissipate. Instead, remove the garlic soy sauce from the heat before mixing in the toasted sesame oil.
Storage: these soy garlic chicken wings are best served immediately. However, you can store them in an airtight container in the refrigerator for up to 5 days. To reheat, I recommend baking them in the oven or air fryer at 350 degrees to crisp up the soy garlic wings
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