Soy Garlic Chicken Wings

These crispy, savory, soy garlic chicken wings are the best snack to satisfy your crunchy chicken cravings. These soy garlic wings are fried and then coated in a delicious sticky soy garlic sauce.

Ingredients:

Chicken-

3 lbs chicken wings

½ tablespoon garlic minced

½ teaspoon ginger grated

2 tablespoon rice cooking wine mirin

2 teaspoon salt

Vegetable oil for frying

Dry Batter-

1 ½ cup cornstarch or all purpose flour or potato starch

Soy Garlic Sauce

½ cup soy sauce

¼ cup honey

3 tablespoon brown sugar

½ tablespoon garlic minced

½ teaspoon ginger grated

2 tablespoon water

2 tablespoon rice cooking wine mirin

¼ teaspoon white pepper

1 teaspoon toasted sesame oil

Cornstarch Slurry-

2 teaspoon cornstarch

2 teaspoon water

Garnish-

2 stalks green onion sliced

½ teaspoon toasted sesame seeds

Directions:

Marinate the Chicken Wings-

1. In a large mixing bowl, mix together the chicken wings, minced garlic, grated ginger, rice cooking wine and salt until evenly coated. Cover and marinate for at least 30 minutes on your counter or overnight in the refrigerator.

Prepare for Frying-

1. Coat the wings. Place the cornstarch in a mixing bowl and individually coat each chicken wing thoroughly. Make sure to cover the entire surface of each wing.

2. Heat the oil. In a heavy bottomed pot, add about 2 inches deep of vegetable oil. Heat the oil on medium heat until it reaches 345°F or 174°C.

3. First fry. Using a spider strainer, slowly add a batch of wings and fry them for about 5-6 minutes or until golden brown. Make sure to not add too many wings to crowd the pot. Using a spider strainer, remove the chicken wings and place them on a wire rack over a sheet pan to cool. Scoop out any floating debris from the oil. Repeat with the remaining wings.

4. Second fry. Raise the temperature of the oil to 375°F or 190°C. Double fry the wings by cooking them in batches again for about 1 minute or until crunchy and golden brown. Using a spider strainer, remove the chicken wings and place them on a wire rack to cool.

Soy Garlic Sauce-

1. Make the sauce. In a large skillet, add the soy sauce, honey, brown sugar, minced garlic, grated ginger, water, rice cooking wine, and pepper. Heat on medium low heat, stirring often until the sauce starts to boil. In a small bowl, mix together the corn starch slurry then add to the soy garlic mixture. Stir until the sauce thickens into a glaze about 1 minute then remove from heat. To finish, add the toasted sesame oil and mix to combine.

2. Coat the wings. You can coat the wings by either basting the sauce with a brush or placing the sauce and wings into a large bowl and toss them with a wooden spoon.

3. Serve. Sprinkle some toasted sesame seeds and minced green onion and serve warm.

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