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The Best Garlic Soy Wings Recipe

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These Garlic Soy Wings are the ultimate crispy and flavorful appetizer, featuring double-coated chicken wings fried to golden perfection and tossed in a rich, glossy garlic soy glaze with hints of lemon and fresh green onions. Perfect for game day, parties, or a tasty snack any time.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken Wings Coating

  • 2 ½ lbs chicken wings (cleaned wingettes & drumettes)
  • ½ cup potato starch
  • 2 tbsp all-purpose flour
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • Vegetable oil (for frying)

Garlic Soy Glaze

  • 6 tbsp soy sauce (low sodium)
  • ¾ cup dark brown sugar
  • ¾ tsp fish sauce (optional)
  • 2 ½ tbsp minced garlic (pre-minced in a jar)
  • 1-3 tsp fresh lemon juice (added at end)
  • Lemon zest (for garnish)
  • Sliced green onions (for garnish)

Instructions

  1. Mix the coating: In a large bowl, combine potato starch, all-purpose flour, garlic powder, salt, and black pepper thoroughly to create the dry coating mixture.
  2. Double coat the wings: Toss the cleaned chicken wings in the dry mixture until evenly coated, then shake off any excess. Repeat this step to apply a second layer of coating. Let the coated wings rest for 5 to 10 minutes so the coating adheres properly for a crispier finish.
  3. Fry until golden: Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the wings in batches, ensuring not to overcrowd the pan, for about 7–8 minutes until they turn golden brown and crispy. Once fried, drain the wings on a wire rack or paper towels to remove excess oil.
  4. Make the glaze: In a small saucepan, combine soy sauce, dark brown sugar, fish sauce (if using), and minced garlic. Stir to mix well, then bring the mixture to a boil over medium heat. Reduce heat to low and let it simmer uncovered for 12–15 minutes, stirring occasionally, until the glaze thickens and becomes glossy. You can do the spoon test by dipping a spoon into the glaze and running your finger across the back; if it leaves a clean line without the sauce running back together, it is ready.
  5. Add lemon juice: Remove the saucepan from heat and immediately stir in 1 to 3 teaspoons of fresh lemon juice to keep the citrus flavor bright and fresh.
  6. Toss and serve: Place the fried wings in a large bowl, pour the warm garlic soy glaze over them, and toss until all wings are coated evenly. Garnish with lemon zest and sliced green onions. Serve hot and enjoy!

Notes

  • Let the wings rest after coating to help the coating stick better and become crispier when fried.
  • Do not overcrowd the frying pan to maintain the oil temperature and achieve an even crispy texture.
  • If fish sauce is unavailable or undesired, it can be omitted without significantly affecting the flavor.
  • The lemon juice added at the end balances the sweetness and adds a fresh brightness to the glaze.
  • Use a wire rack for draining fried wings to keep them crispy instead of placing them on paper towels where they can get soggy.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Asian

Find it online: https://dishiary.com/the-best-garlic-soy-wings-recipe/