Soy 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
Find it online: https://www.cookflash.com/soy-garlic-chicken-wings/