Sticky Soy Garlic Wings

5 from 16 votes

These Sticky 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!

Prep Time2

Cook Time15

Cuisine: Korean

Servings:

Author: Chris Joe

Ingredients

Chicken Wings

2 lbs chicken wings
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

1 cup flour
1 cup cornstarch
1/2 tbsp kosher salt
1/2 tbsp white pepper
1/2 tbsp baking powder

Sauce

1/3 cup soy sauce
1/4 cup sugar can sub with corn syrup
2 tbsp brown sugar
4 cloves garlic
1 tbsp vinegar
7-8 dried red chilies optional
2 tbsp neutral oil

Cornstarch Slurry

1/2 tbsp cornstarch
3 tbsp water

Neutral oil for frying

US Customary - Metric

Instructions

Marinate chicken wings in salt, white pepper, garlic, ginger, soy sauce, and sesame oil for 1-2 hours or overnight for best results.
In a large bowl, add flour, cornstarch, kosher salt, white pepper, and baking powder. 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 while you heat up your frying oil.
Fry the wings in batches at 350F for 6-8 minutes. Remove and set on a rack or paper towel to drain while you fry the rest of your wings.
Fry the wings a 2nd time at 350F for 1-2 minutes. This will get the exterior super crispy.
In a large wide pan, heat 2 tbsp of neutral oil over medium heat. Add your garlic and chili and fry 30-45 seconds until fragrant, then add soy sauce, 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.
Add the wings to the sauce and toss to coat. Serve immediately and enjoy!

Notes

Marinate your wings for at least 1-2 hours before cooking - for best results, I would marinate them overnight. I know this extra step might feel tedious but trust me - it is worth it!

Make sure to spoon some of the leftover brine to your seasoning mix (flour/cornstarch/baking powder) and rub them together to create the craggily bits we all love! They'll stick to the chicken and create the perfect texture!

Once your wings are dredged in the seasoned mixture, let them rest for 10-15 minutes! I have found that this additional time allows the batter to stick to the chicken better when frying!

It is crucial that you keep your oil temperature as close to 350F as possible! If they drop in temperature, you will find your wings are not as crispy and can even taste soggy/oily. My first tip is to use a thermometer, to keep an eye on the temperature. My second tip is to fry your wings in batches if you find that you cannot keep the oil hot enough - it's likely due to crowding.

I love to double fry my wings, as this ensures my wings are both well-crisped AND cooked thoroughly. I know it's a little bit extra work but I guarantee it's worth it! If excess batter pieces are floating in the oil, strain them out with a strainer to prevent them from burning during the 2nd fry.

Nutrition