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Garlic Soy Wings Recipe

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4 from 14 reviews

Crispy and flavorful garlic soy wings made by double coating chicken wings in a seasoned starch mixture, frying until golden, and tossing them in a sticky, savory glaze with garlic, soy sauce, brown sugar, and a hint of lemon for brightness. Perfect for a delicious appetizer or snack.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken Wings and 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)

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)
  • Fresh lemon juice (1-3 tsp, added at the end)

Garnish

  • Lemon zest
  • Sliced green onions

Instructions

  1. Mix the coating: Combine potato starch, all-purpose flour, garlic powder, salt, and black pepper in a large bowl. This mixture will create a crispy and flavorful crust on the wings.
  2. Double coat the wings: Toss the chicken wings in the dry coating mixture, shaking off any excess. For an extra crispy texture, coat the wings a second time with the same mixture. Let them rest for 5 to 10 minutes so the coating adheres well.
  3. Fry until golden: Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the wings in batches without overcrowding for about 7 to 8 minutes until they turn golden brown and are crispy. Remove and 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. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 12 to 15 minutes. Stir occasionally until the glaze thickens and coats the back of a spoon, indicating it's ready.
  5. Add lemon juice: Remove the glaze from heat and let it cool slightly. Stir in 1 to 3 teaspoons of fresh lemon juice at the end to preserve its bright and fresh citrus flavor.
  6. Toss and serve: Coat the fried wings thoroughly with the garlic soy glaze. Garnish with fresh lemon zest and sliced green onions. Serve immediately while hot and crispy.

Notes

  • Letting the wings rest after double coating helps the starch mixture stick better, resulting in a crunchier crust.
  • Fry the wings in batches to prevent the oil temperature from dropping and ensure even cooking.
  • The lemon juice is added at the end to keep the citrus flavor vibrant and not cooked off.
  • Fish sauce is optional but adds an extra layer of umami to the glaze.
  • Drain wings on a wire rack rather than paper towels if possible to maintain crispiness.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Asian

Find it online: https://avascooking.com/garlic-soy-wings-recipe/