Korean Soy Garlic Wings – Authentic! (VIDEO)
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These Korean Soy Garlic Wings are INCREDIBLE – they’re double fried to crispy perfection and covered in a sticky, spicy, sweet sauce that is irresistible!
Watch the Korean Soy Garlic Wings Recipe Video!
A Note from CJ
These are the best Korean Wings!
The first time I tested these Korean Soy Garlic Wings, I was blown away! These wings are crispy, crunchy, and golden brown – and then tossed in the soy garlic sauce?! They’re out of this world delicious! If you’re craving something spicer, try Gochujang Honey Wings or Korean Fried Chicken!
If you love wings as much as I do, try my Air Fryer Chicken Wings, Baked Chicken Wings, Chinese Salt and Pepper Wings, Grilled Wings, Buffalo Wings (or Air Fryer Buffalo Wings)!
This is my favorite wing recipe! The chicken was perfectly crisp and full of amazing flavor!
Ingredient Tips
See the recipe card for full information on ingredients and quantities.
- chicken wings – use drums, flats, or a combination of the two. If using frozen wings, make sure they are defrosted before marinating.
- all-purpose flour, cornstarch, baking powder – I use these three for a perfect balance of crispy, crunchy, and golden brown. Flour is the base, cornstarch helps prevent gluten development, and baking powder helps creates tiny air bubbles and also dries out the skin, which makes it extra crispy!
- grated garlic and ginger – I recommend grating (over mincing) because the garlic and ginger becomes paste-like and infuses the wings and marinade with so much flavor! It’s also better for frying.
- sugar – most recipes use corn syrup but I found that white sugar works just as well.
- dried red chilies – adjust to your own preference! I don’t find these particularly spicy but if you are sensitive to spice, reduce the amount or remove entirely.
How to Make Korean Soy Garlic Wings
Marinate and Dredge the Wings – Marinate the chicken wings with salt, white pepper, garlic, ginger, soy sauce, and sesame oil, mixing well and letting them marinate for 1–2 hours or overnight for maximum flavor. In a separate bowl, combine flour, cornstarch, kosher salt, white pepper, and baking powder, then add a splash of leftover marinade or water. Rub everything together with your hands to form craggily bits that help create an extra-crispy coating. Dredge each wing thoroughly, making sure every surface is covered, then let them rest for 5–10 minutes so the coating can hydrate and stick.
Fry and Sauce the Wings – Fry the wings at 350°F for 6–8 minutes, working in batches and draining each batch on a wire rack before returning all wings to the oil for a quick second fry until deeply golden and crisp. For the sauce, sauté garlic and chili in neutral oil for 30–45 seconds, then add soy sauce, water, sugar, brown sugar, and vinegar, cooking until bubbly and dissolved. Stir in the cornstarch slurry to thicken, then toss the hot wings directly in the sticky, savory-sweet sauce until fully coated!
Key Tip
CJ’s Recipe & Storage Tips
Marinate overnight for best results! 1-2 hours will get the wings juicy and tender but I always prefer them when they’ve been marinated overnight.
Rest after Dredging – Letting the chicken wings rest after dredging allows for the batter to adhere better to the chicken, which will help the wings fry more evenly and crispy.
Monitor the Oil Temperature – I highly recommend you use a thermometer to keep an eye on the temperature. If you see the temperature dropping below 325F, fry the chicken wings in batches. Frying at a low temperature will result in soggy and oily wings.
Strain Excess Batter Pieces Before Second Fry – If excess batter pieces are floating in the oil, strain them out with a strainer to prevent them from burning during the 2nd fry.
Storage and Reheating – Any leftover Korean Soy Garlic Wings can be stored in an airtight container in the refrigerator for up to 3-4 days. My preferred method to reheat is in the air fryer! Air fry them at 350°F for 6-8 minutes until warmed through and crispy. You can also reheat them in the oven at 350°F for 15-20 minutes.
If you tried this Korean Soy Garlic Wings or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Korean Soy Garlic Wings (VIDEO)
Ingredients
Chicken Wings
- 2 lbs chicken wings, flats and drums separated, wing tips discarded
- 1 tsp salt
- 1/2 tsp white pepper
- 4 cloves garlic, grated
- 1 inch ginger, grated
- 2 tbsp soy sauce
- 1 tsp sesame oil
Seasoning Mix & Oil
- 1 cup flour
- 1 cup cornstarch
- 1/2 tbsp kosher salt
- 1/2 tbsp white pepper
- 1/2 tbsp baking powder
- 1 quart neutral oil, for frying
Cornstarch Slurry
- 1/2 tbsp cornstarch
- 1/4 cup water
Soy Garlic Sauce
- 2 tbsp neutral oil
- 4 cloves garlic
- 7-8 dried red chilies, sometimes called "chilies japones"
- 1/3 cup soy sauce
- 1/4 cup water
- 1/4 cup sugar, can sub with corn syrup
- 2 tbsp brown sugar
- 1 tbsp vinegar
Instructions
- In a large bowl, marinate the chicken wings in salt, white pepper, garlic, ginger, soy sauce, and sesame oil. Mix until combined and marinate for 1-2 hours or overnight for best results.
- In a large bowl, add flour, cornstarch, kosher salt, white pepper, and baking powder to create the Seasoning Mix. Mix together until combined, then add any leftover marinade (or 1-2 tbsp of water) into the Seasoning Mix. With your hands, rub the mix together with the liquid to create craggily bits in the seasoning mix.
- Coat your wings into the Seasoning Mix, and pack in the dredge well making sure to leave no dry spots. Shake off any excess and let rest on a sheet pan for 5-10 minutes.
- Line a tray with a wire rack. Add the oil to a large pot or dutch oven over medium high heat. Fry half of the wings at 350F for 6-8 minutes. Remove and set on the tray to drain and repeat with the rest of the wings.
- Heat the oil temperature back to 350F. Fry all the wings a 2nd time at 350F for 1-2 minutes until the chicken is a deep golden brown. Remove and set on the rack allow excess oil to drain off.
- In a small bowl, mix together the cornstarch and water to create a slurry and set aside. In a pan, heat 2 tbsp of neutral oil over medium heat. Add the garlic and chili and fry 30-45 seconds until fragrant, then add soy sauce, water, sugar, brown sugar, garlic and vinegar. Stir until the sauce bubbles and the sugar is dissolved, about 2-3 minutes. Then add the cornstarch slurry and mix until thickened.
- Toss the wings directly into the sauce until coated and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Korean Soy Garlic Wing recipe was originally published in December 2023, and updated in December 2025.
Wings were delicious. Sauce is addicting. Thanks for helping me recreate a random meal I had on vacation.
Thank you, Rosalyn! I appreciate the wonderful review!
This is my favorite wing recipe! The chicken was perfectly crisp and full of amazing flavor!
Thank you so much Suzette!