Korean-style Soy Garlic Chicken Wings
These chicken wings are coated in a cornstarch and flour batter, fried twice, and then brushed with a soy, garlic and ginger glaze that will make you wish you had made a double batch
Servings Prep Time
2 dozenchicken wings 15minutes
Cook Time
20minutes
Servings Prep Time
2 dozenchicken wings 15minutes
Cook Time
20minutes
Ingredients
Instructions
  1. MAKE THE BATTER: In a large mixing bowl, mix 2/3 cup of flour and 3 tbsp of cornstarch together which 2/3 cup of water. Remove 1 tbsp of this “slurry” and reserve for the Soy Garlic Marinade.
  2. MAKE THE MARINADE Add the onion, garlic, soy sauce, mirin, brown sugar, and ginger into a small saucepot and bring to a boil. Add 1 tbsp of this “slurry” mixture to thicken the sauce. Bring back to a boil, and then simmer for 5 minutes to thicken. Remove from heat, strain out solids, and set aside.
  3. PREPARE THE OIL: In your vessel of choice (cast iron skillet, deep fryer, dutch oven, etc), bring the oil up to 350 degrees. I used a cast iron skillet and a thermometer to ensure the oil temperature. When the grease comes to 350, move to step 4.
  4. FRY THE CHICKEN, Fry #1: Remove the chicken wings from their packaging and lightly salt and pepper them. Dip the chicken wings in the batter, tap off the excess batter, and one at a time, add to the frying oil. Fry the wings for 6 minutes until lightly golden, and remove from oil. NOTE: They are NOT fully cooked at this time. While chicken is frying, take a wire rack and place on a sheet pan. Place paper towels on top. After 6 minutes, remove chicken from oil and place on a paper towels to drain.
  5. FRY THE CHICKEN, Fry #2: Bring oil back up to 350 degrees and add partially fried chicken back to the oil. Cook for 7-9 more minutes, or until the chicken wings are golden brown. If you aren’t sure about their doneness, remove chicken from oil and test the internal temperature: it should be 165 degrees.
  6. COAT WINGS IN GLAZE: Place fried chicken wings on the wire rack. (remove paper towels)
    Take the soy garlic glaze, and using a pastry brush, coat each fully cooked wing with the thickened glaze. Let rest on the wire rack a minute before serving.
  7. SERVE AND ENJOY
Recipe Notes