Soy Garlic Chicken Wings
Crispy, sticky, and packed with incredible flavor—these Soy Garlic Chicken Wings are a total game-changer! Imagine biting into a golden, crunchy wing coated in a sweet and savory garlic-soy glaze that’s so addictive, you’ll want to lick your fingers clean. Whether you’re making them for game night, a family dinner, or just because you’re craving something amazing, trust me—this recipe is a keeper!
Why You’ll Love Soy Garlic Chicken Wings
This recipe isn’t just about making wings—it’s about creating a crispy, saucy, and insanely delicious experience. Here’s why these wings are a must-try:
Versatile: Perfect as an appetizer, a main dish, or a party snack.
Budget-Friendly: Uses simple pantry staples to create a restaurant-quality dish at home.
Quick and Easy: No complicated steps—just fry or bake, toss in sauce, and enjoy!
Customizable: Adjust the sweetness, spice level, or crispiness to your liking.
Crowd-Pleasing: These wings disappear FAST—everyone loves them, from kids to adults!
Ingredients
Ingredients in Soy Garlic Chicken Wings
These wings are all about that perfect balance of crispy texture and bold flavor. Here’s what you’ll need:
Chicken Wings: The star of the show! Use drumettes and flats for the best texture.
Cornstarch or Flour: Helps create that ultra-crispy coating.
Baking Powder: The secret ingredient for super crispy baked wings.
Garlic Powder & Onion Powder: Adds depth of flavor to the coating.
Salt & Black Pepper: Essential for seasoning the wings before frying or baking.
Oil (for Frying): Use a neutral oil like vegetable or canola for perfect crispiness.
Soy Garlic Sauce
This sauce is the real MVP—it’s sweet, garlicky, and packed with umami!
Soy Sauce: The base of the sauce, giving it that deep savory flavor.
Garlic: Fresh minced garlic brings bold, aromatic goodness.
Honey or Brown Sugar: Adds the perfect touch of sweetness to balance the soy.
Rice Vinegar: A little acidity to brighten up the sauce.
Sesame Oil: Enhances the rich, nutty undertones.
Cornstarch Slurry (Cornstarch + Water): Helps thicken the sauce to a perfect glaze.
Red Pepper Flakes (Optional): For a bit of heat if you like a spicy kick!
Instructions
Preheat Your Equipment
If baking, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. If frying, heat oil in a deep pan to 350°F (175°C).
Prepare the Wings
Pat the chicken wings dry with a paper towel—this helps them get extra crispy. In a large bowl, toss the wings with cornstarch (or flour), baking powder, garlic powder, onion powder, salt, and black pepper until evenly coated.
Cook to Perfection
For Frying: Fry the wings in batches for about 8-10 minutes until golden brown and crispy. Drain on a wire rack.
For Baking: Arrange the wings on a baking sheet and bake for 40-45 minutes, flipping halfway through, until crispy and golden brown.
For Air Frying: Cook at 400°F (200°C) for 20-25 minutes, shaking the basket halfway through.
Make the Soy Garlic Sauce
In a small saucepan over medium heat, combine soy sauce, garlic, honey (or brown sugar), rice vinegar, and sesame oil. Simmer for 2-3 minutes. Add the cornstarch slurry and stir until the sauce thickens.
Toss the Wings in Sauce
Once the wings are cooked, toss them in the soy garlic sauce until fully coated.
Serve and Enjoy
Garnish with sesame seeds and chopped green onions for extra flavor. Serve immediately and enjoy the crispy, saucy perfection!
Nutrition Facts
Servings: 4
Calories per serving: 350 (approx.)
(Note: These values may vary depending on cooking method and ingredient choices.)
Preparation Time
Prep Time: 10 minutes
Cook Time: 40 minutes (baking) or 10 minutes (frying)
Total Time: 50 minutes (baking) or 20 minutes (frying)
How to Serve Soy Garlic Chicken Wings
These wings are perfect on their own, but here are some great serving ideas:
- With steamed rice for a complete meal.
- As an appetizer with extra dipping sauce on the side.
- With a side of coleslaw for a refreshing contrast.
- Paired with fries or potato wedges for the ultimate comfort meal.
Additional Tips
- For extra crispy wings, double-fry them! Fry once, let them rest, then fry again for a crunchier bite.
- Don’t skip patting the wings dry! Removing excess moisture helps them get crispy.
- Want a spicier kick? Add sriracha or chili flakes to the sauce.
- Make it gluten-free by using tamari instead of soy sauce.
FAQ’s
1. Can I use chicken drumsticks instead of wings?
Yes! Just adjust the cooking time since drumsticks take longer to cook.
2. How do I store leftover wings?
Store them in an airtight container in the fridge for up to 3 days.
3. How do I reheat wings without losing crispiness?
Reheat in an air fryer at 375°F (190°C) for 5 minutes or in an oven at 350°F (175°C) for 10 minutes.
4. Can I make the sauce ahead of time?
Absolutely! Store it in the fridge for up to a week and reheat before using.
5. Can I bake the wings instead of frying them?
Yes! Bake at 425°F (220°C) for 40-45 minutes for a crispy texture.
6. How can I make the sauce less salty?
Use low-sodium soy sauce or dilute with a little water.
7. Can I air fry these wings?
Yes! Cook them in an air fryer at 400°F (200°C) for 20-25 minutes.
8. What can I use instead of honey?
Brown sugar or maple syrup works as a great substitute.
9. Can I freeze these wings?
Freeze the cooked wings (without sauce) in an airtight bag for up to 2 months. Reheat in an oven or air fryer before tossing in sauce.
10. What dipping sauce goes best with these wings?
They’re already saucy, but a side of ranch or spicy mayo pairs well!
Conclusion
These Soy Garlic Chicken Wings are crispy, sticky, and packed with incredible flavor. Whether you bake, fry, or air-fry them, they’re guaranteed to be a hit. Perfect for game nights, family dinners, or any time you’re craving something delicious—just make sure to make extra because they’ll disappear FAST!
PrintSoy Garlic Chicken Wings
These Soy Garlic Chicken Wings are crispy, flavorful, and coated in a sticky, sweet, and savory soy-garlic glaze. Perfect for parties, game nights, or a delicious homemade meal, they can be baked, fried, or air-fried for a healthier twist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes (oven) / 25 minutes (air fryer) / 10 minutes (deep frying)
- Total Time: 55 minutes
- Yield: 4 servings (about 16 wings)
- Category: Appetizer, Main Course
- Method: Baking, Air Frying, Deep Frying
- Cuisine: Asian, Korean
Ingredients
**For the Chicken Wings:**
– 2 lbs (900g) chicken wings, split into drumettes and flats
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon garlic powder
– 1/2 teaspoon paprika
– 1 tablespoon cornstarch or baking powder (for crispiness)
– 1 tablespoon olive oil
**For the Soy Garlic Sauce:**
– 1/3 cup soy sauce (low sodium preferred)
– 2 tablespoons honey or brown sugar
– 4 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1/2 teaspoon chili flakes (optional, for heat)
– 1 teaspoon cornstarch + 1 tablespoon water (for thickening)
– 1 tablespoon toasted sesame seeds (for garnish)
– 2 tablespoons chopped green onions (for garnish)
Instructions
1. **Prepare the Chicken Wings:**
– Pat the chicken wings dry with paper towels.
– In a large bowl, toss the wings with salt, black pepper, garlic powder, paprika, cornstarch (or baking powder), and olive oil until evenly coated.
2. **Cooking Methods:**
– **Oven:** Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper and place a wire rack on top. Arrange the wings in a single layer and bake for 40-45 minutes, flipping halfway through, until golden brown and crispy.
– **Air Fryer:** Preheat to 200°C (400°F). Arrange wings in a single layer and cook for 20-25 minutes, shaking the basket halfway.
– **Deep Frying:** Heat oil to 180°C (350°F). Fry wings in batches for 8-10 minutes or until golden and cooked through. Drain on paper towels.
3. **Prepare the Soy Garlic Sauce:**
– In a small saucepan over medium heat, combine soy sauce, honey (or brown sugar), minced garlic, ginger, rice vinegar, sesame oil, and chili flakes.
– Simmer for 2-3 minutes, then stir in the cornstarch-water mixture to thicken the sauce. Cook for another minute, then remove from heat.
4. **Coat the Wings:**
– Toss the cooked wings in the soy garlic sauce until well coated.
– Garnish with sesame seeds and chopped green onions.
5. **Serve immediately with extra sauce on the side!**
Notes
– For extra crispiness, bake or air-fry the wings without sauce first, then toss them in the sauce before serving.
– If you prefer a spicier version, add more chili flakes or drizzle with sriracha.
– Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven or air fryer.
Nutrition
- Serving Size: 4 wings
- Calories: 280 kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg
