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Soy Garlic Chicken Wings

Try soy garlic chicken wings if you’re craving something new and delicious! The juicy wings are coated in a flavorful Chinese-inspired sauce and fried to crispy perfection.

Soy Garlic Chicken Wings in a serving bowl.

Why You’ll Love This Recipe

  • If deep frying chicken wings is intimidating, this easy-to-follow recipe with tips and tricks is for you.
  • You will love the flavor of these sticky, sweet wings – the delicious soy garlic sauce has the perfect balance of sweet and salty, with a hint of umami.
  •  Serve the soy garlic chicken wings as an appetizer for potlucks and game day, or pair them with white rice and sautéed vegetables for a delicious weeknight dinner.
  • Toss the marinated wings in batter and cook them in oil for juicy chicken wings cooked to crispy perfection. 

What You Need to Make this Recipe

  • Chicken Wings: Two pounds of chicken wings will feed my family of four with leftovers, but you can adjust my recipe to feed a crowd. Make it easy on yourself and purchase chicken wings split into drums and flats. I usually buy uncooked chicken wings from Costco.
  • Marinade: Marinate the chicken wings in lightly beaten egg whites, dark soy sauceShaoxing wine (rice vinegar), and toasted sesame oil.
  • Coating: Cover the wings in all-purpose flour, cornstarch, baking powder, and Chinese five-spice powder for extra crispy fried soy garlic chicken wings. Flour and cornstarch are the perfect combination to make the coating on the chicken wings crispier, and I like to use a small amount of baking powder to draw out excess moisture and change the pH of the chicken skin. 
  • Oil: Use a neutral oil with a high smoking point, such as vegetable oil, to fry the chicken wings. 
  • Soy Garlic Sauce: Saute fresh garlic, ginger, and scallion whites in butter to flavor the wings sauce with honey, oyster saucelight soy sauce, and chili garlic sauce.
  • Garnish: Scallions (green onions) add a nice peppery finish, and I love the taste of toasted sesame seeds.

Additions and Substitutions

Tools Used to Make this Recipe

  • Mixing Bowls: You will need mixing bowls for marinating, mixing, and tossing the wings in sauce.
  • Heavy-Bottomed Pot: Safely fry the chicken wings in a heavy-bottomed pot like a deep saute panstockpot, or Dutch oven.
  • Food Thermometer: The oil temperature rises and drops while the chicken cooks. Use a food or candy thermometer to measure the temperature. I also use a food thermometer to check the internal temperature of the chicken.
  • Wire Rack: Cool the fried chicken wings on a wire rack, keeping them from becoming soggy. I set the rack on a rimmed baking sheet for easy cleanup.
  • Skillet: Prepare the garlic soy sauce in a skillet.

How to Make Soy Garlic Chicken Wings

The full recipe with measurements is in the recipe card below.

Step 1: Pat the chicken wings dry using a cloth or a paper towel to remove excess moisture.

Next, add the chicken wings to a large mixing bowl with beaten egg whites, dark soy sauce, Shaoxing wine, and toasted sesame oil. Toss to combine and marinate for at least 30 minutes.

Chicken wings in a bowl of marinade.

Step 2: Meanwhile, combine the flour, cornstarch, and baking powder in a mixing bowl with a lid. Toss the marinated wings in the flour mixture to coat and shake off any excess flour.

Flour mixture in a container.

Step 3: Add two inches of oil to a deep saute panstockpot, or Dutch oven over medium-high heat. When the oil has reached 350℉ (176℃), add the chicken wings in a single layer and fry the wings in batches.

Chicken wings frying in oil.

Step 4: Use a food thermometer to check the oil temperature in between batches. Carefully place the wings in the hot oil and fry for 5-10 minutes (turning them regularly with a slotted spoon) until golden brown.

Tip: Insert a food thermometer into the wings to ensure they have reached 165℉ (73℃) – the safe cooking temperature for chicken.

Step 5: Place the wings on a wire rack to drain excess oil for 10 minutes.

Chicken wings resting on a wire rack.

Step 6: While the chicken is resting, warm the butter in a skillet over medium heat. Add garlic, ginger, and scallion whites.

Garlic, green onions, and ginger in a skillet.

Step 7: Cook for one minute, then stir in the honey, oyster sauce, soy sauce, and chili garlic sauce.

Sauce ingredients in a pan.

Step 8: Stir to combine, and transfer the sauce ingredients to a mixing bowl with the chicken wings. Toss the wings to coat, garnish with sesame seeds, and enjoy!

Tossing the wings with soy garlic sauce.
Soy Garlic Chicken Wings in a serving bowl.

Expert Tips

  • For the best results, pat the wings dry before tossing them in the marinade.
  • Marinate the chicken for at least 30 minutes to help infuse the chicken with flavor. 
  • Use a food thermometer to maintain an oil temperature of 350℉ (176℃) to fry the chicken wings. Before adding the chicken, you can check to see if the oil is hot enough by sprinkling flour into the oil. If it sizzles, you can add the chicken.
  • Add the chicken wings to the oil in a single layer. Adding too many wings at one time causes the temperature of the oil to drop. As a result, the wings will take longer to become crispy, causing the wings to soak up too much oil. If you don’t have a large pot, cook the wings in smaller batches.
  • Depending upon the size of the wings, cooking times may vary. Use a food thermometer to make sure the internal temperature of the crispy chicken wings is at least 165℉ (73℃).
  • Use a slotted spoon to move the wings around as they fry to ensure they become golden brown on all sides.
  • The best way to cool the crispy wings is on a wire rack so the air moves freely around the chicken. You can use paper towels, but they can take away some crispiness.
  • If your soy garlic glaze is too thick, add 1-2 tablespoons of warm water and whisk to combine. 

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Soy garlic chicken wings in a serving bowl.

Serving Suggestions

Serve soy garlic chicken wings as a flavorful appetizer or a quick dinner idea. Pair them with traditional sides for wings like fresh vegetables, onion rings, french fries, roasted potatoes, or a salad with ranch dressing. Chinese-inspired sides like garlic green beans, jasmine rice, Yuxiang eggplant, or homemade coleslaw with mint and cilantro are a tasty variation.

What to do With the Leftovers

  • Refrigerate  Store crispy fried chicken wings in an airtight container for 3-4 days.
  • Freeze  Once the wings have cooled, transfer them to a freezer-safe container or bag for storage. Honey garlic chicken wings will keep for up to 4-6 months.
  • Thaw – Defrost the wings in the refrigerator overnight.
  • Reheat – Warm the leftover soy garlic wings in the oven for 15-20 minutes at 350°F (176°C).

Frequently Asked Questions

Can the chicken wings be cooked from frozen?

Use fully thawed chicken wings to make this soy garlic chicken wings recipe. Then, pat them dry to remove excess moisture. Frozen wings release water as they cook, causing them to boil and steam rather than fry.

Can I make this recipe gluten-free?

Soy Garlic Chicken Wings in a serving bowl.

Of course! Here is a baked and gluten-free take on the chicken wings.
For the Marinade:
2 egg whites, lightly beaten
2 tablespoons tamari
2 tablespoons Shaoxing wine
2 teaspoons toasted sesame oil

For the Coating:
1 teaspoon baking powder
1 tablespoon five spice powder

For the Soy Garlic Sauce:
2 tablespoons butter
4 cloves garlic, minced
½ – inch ginger, minced
2 scallions, greens and whites reserved separately, thinly sliced
3 tablespoons honey
2 tablespoons gluten-free oyster sauce
2 tablespoons tamari
2 tablespoons chili garlic sauce
2 teaspoons toasted sesame seeds

Instructions:
1. Dry the chicken wings using a cloth to remove excess moisture.
2. Line a rimmed baking sheet with aluminum foil and set a wire rack onto it.
3. Add the chicken wings to a large mixing bowl with beaten egg whites, tamari, Shaoxing wine, and toasted sesame oil. Toss to combine and marinate for at least 30 minutes.
4. Rub the chicken wings with baking powder and five spice powder.
5. Adjust the oven rack to the upper middle position and preheat the oven to 450°F (232°C). Arrange the chicken wings onto the wire rack in a single layer.
6. While the chicken is resting, warm the butter in a skillet over medium heat. Add garlic, ginger, and scallion whites. Cook for one minute, then stir in the honey, oyster sauce, soy sauce, and chili garlic sauce.
7. Stir to combine, and transfer the sauce ingredients to a mixing bowl with the chicken wings. Toss the wings to coat, garnish with sesame seeds, and enjoy!

More Chicken Wing Recipes:

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Soy Garlic Chicken Wings in a serving bowl.

Soy Garlic Chicken Wings

Tressa Jamil
You have to try the soy garlic chicken wings. The juicy wings are coated in a flavorful Chinese-inspired sauce and fried to crispy perfection.
5 from 2 votes
Prep Time 10 minutes
Cook Time 40 minutes
Marinating Time 30 minutes
Total Time 1 hour 20 minutes
Course Dinner, Main Course
Cuisine American
Servings 8 Servings
Calories 313 kcal
Ingredients
  
  • 2 pounds chicken wings
  • oil, for frying
For the Marinade:
For the Coating:
  • cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking powder
  • 1 tablespoon five spice powder
For the Soy Garlic Sauce:
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • ½ – inch ginger, minced
  • 2 scallions, greens and whites reserved separately, thinly sliced
  • 3 tablespoons honey
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons chili garlic sauce
  • 2 teaspoons toasted sesame seeds
Instructions
 
  • Pat the chicken wings dry using a cloth or a paper towel to remove excess moisture. Next, add the chicken wings to a large mixing bowl with beaten egg whites, dark soy sauce, Shaoxing wine, and toasted sesame oil. Toss to combine and marinate for at least 30 minutes.
  • Meanwhile, combine the flour, cornstarch, and baking powder in a mixing bowl with a lid. Toss the marinated wings in the flour mixture to coat and shake off any excess flour.
  • Add two inches of oil to a deep saute pan, stockpot, or Dutch oven over medium-high heat. When the oil has reached 350℉ (176℃), add the chicken wings in a single layer and fry the wings in batches.
  • Use a food thermometer to check the oil temperature in between batches. Carefully place the wings in the hot oil and fry for 5-10 minutes (turning them regularly with a slotted spoon) until golden brown.
    Tip: Insert a food thermometer into the wings to ensure they have reached 165℉ (73℃) – the safe cooking temperature for chicken.
  • Place the wings on a wire rack to drain excess oil for 10 minutes.
  • While the chicken is resting, warm the butter in a skillet over medium heat. Add garlic, ginger, and scallion whites. Cook for one minute, then stir in the honey, oyster sauce, soy sauce, and chili garlic sauce.
  • Stir to combine, and transfer the sauce ingredients to a mixing bowl with the chicken wings. Toss the wings to coat, garnish with sesame seeds, and enjoy!
Notes
Expert Tips:
  • For the best results, pat the wings dry before tossing them in the marinade.
  • Marinate the chicken for at least 30 minutes to help infuse the chicken with flavor. 
  • Use a food thermometer to maintain an oil temperature of 350℉ (176℃) to fry the chicken wings. Before adding the chicken, you can check to see if the oil is hot enough by sprinkling flour into the oil. If it sizzles, you can add the chicken.
  • Add the chicken wings to the oil in a single layer. Adding too many wings at one time causes the temperature of the oil to drop. As a result, the wings will take longer to become crispy, causing the wings to soak up too much oil. If you don’t have a large pot, cook the wings in smaller batches.
  • Depending upon the size of the wings, cooking times may vary. Use a food thermometer to make sure the internal temperature of the crispy chicken wings is at least 165℉ (73℃).
  • Use a slotted spoon to move the wings around as they fry to ensure they become golden brown on all sides.
  • The best way to cool the crispy wings is on a wire rack so the air moves freely around the chicken. You can use paper towels, but they can take away some crispiness.
  • If your soy garlic glaze is too thick, add 1-2 tablespoons of warm water and whisk to combine. 
Nutrition Disclosure: 
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Servings | Calories: 313 kcal | Carbohydrates: 29 g | Protein: 16 g | Fat: 14 g | Saturated Fat: 5 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 5 g | Trans Fat: 0.2 g | Cholesterol: 55 mg | Sodium: 1000 mg | Potassium: 191 mg | Fiber: 1 g | Sugar: 8 g | Vitamin A: 210 IU | Vitamin C: 2 mg | Calcium: 61 mg | Iron: 2 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
5 from 2 votes (2 ratings without comment)
Recipe Rating