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–+ servings
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
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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
Equipment
Ingredients
  
  • 2 pounds chicken wings
  • oil, for frying
For the Marinade:
For the Coating:
  • 1½ 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!