I’m a southerner, so fried chicken is nothing new to me. But these chicken wings were something like I’d never experienced: they were crispy, but not breaded. Frying the wings twice is what gives a signature crispiness that can stand up to being coated in a wet glaze. Each bite was an explosion of soy, garlic, and other umami sensations. It was love at first bite.
While these wings are delicious, they are fairly pricey. This week, and I was craving these wings, but I didn’t want to drive the 45 minute round trip to Kyochon. So, I got it in my head that maybe, just maybe, I could throw together a recipe that would save me some money and satisfy my craving.
This recipe is a hit! It’s not the same Soy Garlic marinade from Kyochon, but when I’m craving double-fried, soy garlicky wings and want to save money and a commute, this recipe is my new go to!