Description
Sizzling Soy Garlic Chicken Wings deliver Korean-inspired flavor with crispy, glazed perfection. Garlicky umami and sweet-savory notes dance together, promising a memorable culinary experience you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 2 lbs (900g) chicken wings, split into drumettes and flats
Seasoning and Coating:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 tablespoon cornstarch or baking powder
- 1 tablespoon olive oil
Sauce Ingredients:
- 1/3 cup soy sauce
- 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
- 1 teaspoon cornstarch
- 1 tablespoon water
Garnish:
- 1 tablespoon toasted sesame seeds
- 2 tablespoons chopped green onions
Instructions
- Thoroughly dry chicken wings using paper towels to ensure optimal crispiness and even seasoning coverage.
- Create a flavorful coating by mixing salt, black pepper, garlic powder, paprika, cornstarch, and olive oil, ensuring each wing is uniformly seasoned.
- Select your preferred cooking method:
- Oven: Preheat to 220C and arrange wings on a wire rack-lined baking sheet. Roast for 40-45 minutes, turning midway, until achieving a golden, crisp exterior.
- Air Fryer: Heat to 200C and cook wings for 20-25 minutes, shaking basket halfway through for even browning.
- Deep Frying: Heat oil to 180C and fry wings in batches for 8-10 minutes until golden and fully cooked, draining excess oil on paper towels.
- Craft the soy garlic sauce by combining soy sauce, honey, minced garlic, ginger, rice vinegar, sesame oil, and chili flakes in a saucepan over medium heat.
- Simmer sauce for 2-3 minutes, then thicken by incorporating a cornstarch-water mixture, cooking for an additional minute.
- Generously coat cooked wings in the prepared soy garlic sauce, ensuring complete coverage.
- Enhance presentation by sprinkling sesame seeds and chopped green onions as a final garnish.
- Serve immediately, providing extra sauce on the side for additional dipping pleasure.
Notes
- Select chicken wings with even sizes to ensure uniform cooking and crispy texture.
- Use paper towels to remove excess moisture, helping achieve extra-crispy skin during cooking.
- Pat wings completely dry before seasoning to prevent steaming and promote perfect browning.
- Cornstarch or baking powder creates incredible crispiness by drawing out surface moisture during cooking.
- Adjust cooking time based on wing size and thickness to prevent undercooking or burning.
- Consider using low-sodium soy sauce for a healthier version with reduced salt content.
- Allow wings to rest briefly after cooking to maintain maximum crispiness and seal in juices.
- For gluten-free option, replace regular soy sauce with tamari or coconut aminos.
- Customize heat level by increasing or decreasing chili flakes in sauce according to preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Snacks, Dinner
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 290 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 90 mg