Why You’ll Love these Crispy Korean Soy-Garlic Wings
Who doesn’t crave that perfect combination of crispy exterior and juicy interior when it comes to chicken wings? These Korean soy-garlic wings deliver exactly that, with a double-frying technique that creates an irresistibly crunchy coating. The magic happens when that crisp exterior meets the savory-sweet sauce—a mouthwatering blend of soy, mirin, brown sugar, and fresh ginger.
I’m particularly fond of how the minced garlic and onion infuse the sauce with depth, while the brown sugar caramelizes slightly when heated. The double-frying method might seem fussy, but trust me, it’s worth the extra step. That second fry creates a crackling crust that holds up beautifully when tossed in the strained sauce. They’re addictively good, and your guests won’t believe you made them at home.
What Ingredients are in Crispy Korean Soy-Garlic Wings?
Korean-style wings are a flavor explosion that’ll make your taste buds dance. These crispy, twice-fried wings coated in a savory-sweet soy garlic sauce have become a worldwide sensation for good reason. The combination of crunchy exterior and that glossy, umami-packed sauce creates an irresistible appetizer or main dish that’s perfect for game day, parties, or just because you deserve something amazing.
Ingredients:
- 2 dozen chicken wings
- Cornstarch (for dredging)
- Oil (for frying)
- 1/4 small onion
- 2 garlic cloves, minced
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons brown sugar
- 2 tablespoons ginger
When shopping for these ingredients, quality matters. Try to find free-range chicken wings if possible, as they tend to have better flavor. The cornstarch is essential for achieving that signature crispiness, so don’t substitute with regular flour. And while the recipe doesn’t specify, a neutral oil with a high smoke point like vegetable or peanut oil works best for the double-frying technique that gives these wings their incredible texture. Can you already smell that aromatic soy-garlic sauce simmering?
How to Make these Crispy Korean Soy-Garlic Wings
Let’s start by preparing our mouthwatering sauce, which is honestly the star of this dish. In a saucepan, combine 1/4 small onion, 2 minced garlic cloves, 1/2 cup soy sauce, 1/4 cup mirin, 2 tablespoons brown sugar, and 2 tablespoons ginger. Give everything a good stir and let it cook for about 2 minutes, just long enough for the flavors to meld together and the sugar to dissolve. The aroma that fills your kitchen? Absolutely intoxicating. You might find yourself wondering if you should make extra sauce just to have on hand for other dishes, and honestly, that’s not a bad idea at all.
Now for the wings themselves—the crispy vehicle for all that saucy goodness. Take your 2 dozen chicken wings and dredge them thoroughly in cornstarch. This is the secret to achieving that incredible crunch that makes Korean fried chicken so special. Heat your oil to about 350°F, and fry the wings in batches until they just start to brown. Don’t crowd the pan, or you’ll end up with soggy wings, and nobody wants that disappointment. After all wings have had their first fry, it’s time for round two. This double-frying technique is non-negotiable if you want truly crispy wings. Fry them again until they reach a beautiful golden brown color, about 2-3 minutes. The outside should be audibly crunchy when you tap them with tongs. For a healthier alternative with the same delicious results, consider using a Korean air fryer to achieve that perfect crisp with less oil. Finally, reheat your sauce, strain it to remove the solids, and toss your crispy wings in the sauce until they’re gloriously coated. The contrast between the crunchy exterior and the sweet, savory, and slightly spicy sauce? Simply divine.
Crispy Korean Soy-Garlic Wings Substitutions and Variations
While the classic recipe creates magic in your kitchen, the beauty of these Korean soy-garlic wings lies in their flexibility. I’m all about making recipes work with what you’ve got on hand.
Don’t have mirin? No problem. Rice vinegar mixed with a touch of sugar makes a perfect substitute. Honey can replace brown sugar for a different depth of sweetness, and chicken thighs work beautifully if wings aren’t available.
For a spicy kick, add gochujang or sriracha to the sauce—just a tablespoon will transform the flavor profile completely. Vegetarians might appreciate this same sauce on crispy tofu or cauliflower “wings.”
Can’t do soy? Coconut aminos provide that umami punch without the soy. And for a tangier profile, a squeeze of fresh lime juice just before serving brightens everything up.
What to Serve with Crispy Korean Soy-Garlic Wings
These sticky, flavor-packed wings deserve stellar sidekicks that can stand up to their bold personality. I love pairing them with cooling cucumber kimchi or a simple pickled daikon radish that cuts through the richness. A bowl of steamed white rice makes the perfect canvas for soaking up that gorgeous soy-garlic sauce — trust me, you won’t want to waste a drop.
For a more substantial spread, consider adding some banchan (Korean side dishes) like seasoned spinach or bean sprouts. A crisp Asian-inspired slaw with sesame dressing complements the wings beautifully, adding textural contrast to your meal. And for drinks? Nothing beats an ice-cold lager or, if you’re skipping alcohol, a sparkling yuzu drink that refreshes the palate between those gloriously sticky bites.
Final Thoughts
After making these Korean soy-garlic wings countless times, I’m convinced they represent the perfect fusion of traditional Korean flavors with the universal appeal of crispy chicken wings. The double-frying technique is what sets these apart from ordinary wings, creating that signature crackly exterior that stays crispy even after being coated in sauce.
What I love most about this recipe is its versatility. Having guests who prefer less spice? Just adjust the garlic and ginger. Need to prep ahead? The sauce can be made a day in advance, actually improving as the flavors meld together.
The true magic happens when that sticky, savory-sweet sauce meets the hot, crunchy chicken. Isn’t there something irresistible about food you eat with your hands? These wings are proof that sometimes, the messiest foods are the most satisfying.