Korean Soy Garlic Wings (VIDEO)
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! Trust me: when you try one, you won't be able to get enough!
Servings: 6
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
chicken wings - use drums, flats, or a combination of the two. If using frozen wings, make sure they are defrosted before marinating.
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.
Marinate your wings for at least 1-2 hours before cooking but for best results, I would marinate them overnight.
Make sure to spoon some of the leftover brine to your seasoning mix and rub them together to create the craggily bits we all love! They'll stick to the chicken and create the perfect texture.
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.
Nutrition
Calories: 623kcal | Carbohydrates: 77g | Protein: 29g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 1685mg | Potassium: 327mg | Fiber: 2g | Sugar: 19g | Vitamin A: 181IU | Vitamin C: 3mg | Calcium: 135mg | Iron: 4mg
