Korean Soy Garlic Wings

These Korean soy garlic wings are crispy, sticky, sweet, and salty loaded with garlic flavor! The wings are coated in light starch batter, fried until golden and crispy, and brushed with the soy garlic sauce. It pairs deliciously with fried rice, pickled radish, or an ice cold drink!

Tips

• Potato or Tapioca starch makes the wings crispier
• Air fry or double fry for extra crunch
• Best served immediately but can be reheated

Reheating Instructions

For the best texture, reheat the wings in the air fryer or oven until crispy and heated through.

• Air fryer: 375°F for 4-6 minutes
• Oven: 400°F for 8-10 minutes

Avoid microwaving if possible, as the coating can be soft and soggy

Basic Sunday

Korean Soy Garlic Wings

These Korean soy garlic chicken wings are crispy, sticky, sweet, and savory with loads of garlic flavor. The wings are lightly coated in tapioca starch and Korean frying mix for a crisp texture, then tossed in a glossy soy garlic sauce that’s perfect with fried rice, pickled radish, or an ice cold drink.

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Cook Time 1 hour hr

Servings: 4

Course: Appetizer, Main Course, Snack

Cuisine: American, Korean

Ingredients Method

Ingredients

  

• 2 lbs chicken wings

Chicken Wing Seasoning

• 1 tsp fine salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp ground black pepper
• 1/2 tsp paprika
• 1/4 tsp Japanese curry powder

Batter mix

• 1/2 cup Korean frying mix
• 1/2 cup cold water Add 1-2 tbsp at a time if needed
• 3 tbsp potato or tapioca starch

Sauce

• 2 tbsp soy sauce
• 2 tbsp light corn syrup
• 1 tbsp honey
• 1-2 tsp sugar optional for extra sweetness
• 1 tbsp sesame oil
• 1-2 tbsp coarsely chopped garlic
• 2 tbsp water Add more if needed
• 2 tsp dark soy sauce

Garnish

• 1 tbsp roasted sesame seeds optional

Method

 

1. Pat the chicken wings dry with paper towels
   2 lbs chicken wings
2. Mix the chicken seasonings in a large bowl and toss with the wings
   1 tsp fine salt, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp ground black pepper, 1/2 tsp paprika, 1/4 tsp Japanese curry powder
3. Cover the bowl with a plastic wrap and let the chicken rest in the refrigerator for 30 minutes.
4. In a small pan, combine the ingredients for the wing sauce. Once the sauce has simmer, taste and add sugar if additional sweetness is desired.
   2 tbsp soy sauce, 2 tbsp light corn syrup, 1 tbsp honey, 1 tbsp sesame oil, 1-2 tbsp coarsely chopped garlic, 2 tbsp water, 2 tsp dark soy sauce, 1-2 tsp sugar
5. Heat over medium heat and bring to a gentle simmer (2-4 minutes). Turn off the heat and set aside. Taste the sauce and adjust it according to your preference.
6. Mix the frying batter using your starch of choice and water in a medium-sized bowl until smooth.
   1/2 cup Korean frying mix, 1/2 cup cold water, 3 tbsp potato or tapioca starch
The batter should be light and runny, similar to a thinner pancake batter.
7. Heat the frying oil to 325°F in a fryer or a large shallow pan. It's okay if the temperature is slightly higher, as the oil temperature will drop once the wings are added.
8. Add 4-6 wings to the batter at a time. Let the excess batter drip off each wing before frying immediately. Carefully place the wings into the hot oil away from you. Cook for 6-8 minutes. Repeat until all the wings are fried.
Adding too many wings to the batter at once can make the batter gummy.
9. Place the cooked wings on a wire rack.
10. Heat the oil to 375°F. It's okay if the temperature is slightly higher, as the oil temperature will drop once the wings are added.
11. Carefully add the fried wings back into the oil for a second fry. Cook for 2-4 minutes, or until golden brown and crispy.
12. Brush each wing with the sauce or lightly dunk the wings into the sauce using tongs. This helps keep the crispy coating from becoming soggy.
13. Garnish with roasted sesame seeds and enjoy!
    1 tbsp roasted sesame seeds