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A chicken wings recipe for the classic Korean style soy garlic wings.

Soy Garlic Chicken Wings Recipe

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    15 mins

  • Cooking

    35 mins

Asian Fusion Meat Asian Food Fusion Chicken Appetizer Lunch Less Than 60 mins

This soy garlic infused chicken wings recipe is about to become your new watch party favorite.

 

Whether it be a hockey game or a movie night, wings are an easy and tasty way to enjoy a wide variety of flavors at home. The secret to these wings is the flavor of Lee Kum Kee Premium Soy Sauce, which adds a rich umami and salty flavor to the wings. Used in both the marinade and the soy garlic glaze on top, the result is a balance of sweet, salty, umami, and aromatic, making these wings unforgettable!

What You Will Need

Ingredients

  • 2 lb. chicken wings, patted dry
  • 1 tsp. ground white pepper
  • 1 cup cornstarch
  • 1 cup potato starch
  • ½ Tbsp. baking powder
  • ½ Tbsp. salt
  • Neutral Oil, for deep frying
  • 2 green onions, thinly sliced, for garnish
  • Toasted sesame seeds, for garnish

Marinade

  • 2 Tbsp. Lee Kum Kee Premium Soy Sauce
  • 2 Tbsp. Lee Kum Kee Minced Garlic
  • 1 Tbsp. Lee Kum Kee Minced Ginger
  • 1 tsp. Lee Kum Kee Pure Sesame Oil
  • 1 tsp. ground white pepper

Sauce Mix

  • ¼ cup Lee Kum Kee Premium Soy Sauce
  • ¼ cup honey
  • 2 Tbsp. brown sugar
  • 2 Tbsp. Lee Kum Kee Minced Garlic
  • 2 tsp. distilled white vinegar

Made with
Lee Kum Kee products

LKK’s Premium Soy Sauce 150ml

Soy Sauce

LKK's Premium Soy Sauce
Pure Sesame Oil, 115 ml, Bottle

Sesame Oils

Pure Sesame Oil
Minced Ginger 213g

Other Sauces

Minced Ginger
Minced Garlic 326g

Other Sauces

Minced Garlic

How to make it

  1. Combine chicken wings with the marinade portions of Lee Kum Kee Premium Soy Sauce, Minced Garlic, Minced Ginger, Pure Sesame Oil, and ground white pepper. Leave to marinate for 20-30 minutes.

  2. In a large mixing bowl, combine cornstarch, potato starch, baking powder, salt, and 1 tsp. of ground white pepper. Remove chicken wings from the marinade and add to the starch to fully coat one by one, pressing the starch in to ensure the batter holds.

  3. Preheat your oil to 350 degrees Fahrenheit (176 degrees Celsius). Fry the wings in batches for 7-8 minutes, then drain on paper towels while the rest are fried. Increase temperature to 375 degrees Fahrenheit (190 degrees Celsius) and fry in batches again for 1-2 minutes to get extra crispy and golden brown while fully cooking the wings.

  4. Make the soy garlic glaze by adding ¼ cup Lee Kum Kee Premium Soy Sauce, 2 Tbsp. Lee Kum Kee Minced Garlic, the honey, brown sugar, and distilled white vinegar to a saucepan. Bring to a boil then simmer and reduce for 4-5 minutes until the sauce is thickened by the sugar and honey.

  5. Pour the sauce over the wings and toss to coat. Garnish with sesame seeds and serve with green onions. Enjoy, and check out our chicken recipes for more tasty and easy ideas!

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