The easiest soy garlic chicken wings you’ll ever make. Crispy chicken wings tossed in a savory, sweet, and flavorful sauce. Deep fry, air fry, or cook in the oven to make it a bit healthier. All tips and instructions are here!

crispy chicken wings glazed in sweet garlic sauce

Soy Garlic Chicken Wings – BONCHON inspired!

If you love Bonchon’s soy garlic chicken wings then this recipe is for you! It is truly one of the best chicken wings you’ll ever have. It has the perfect balance of sweetness and saltiness with delicious Asian flavors.

I’ve been making this homemade version for years ever since it became popular. Made a few tweaks here and there to suit my personal taste. And of course, I made it so much easier by using a simple dry batter. Yes, there’s no wet batter in this recipe. You’re welcome 🙂

So you want to learn how I make it? Read on!

Ingredients

Here’s what you need for the crispy fried chicken wings:

chicken wings with cornstarch and baking powder

A few notes about the ingredients:

  • Chicken Wings – use drumette and wingettes. These parts are so much easier to fry and cook than whole chicken wings as they don’t take up a lot of space.
  • Cornstarch – the best flour to use for fried chicken wings is cornstarch. It makes the chicken crispy and crunchy on the outside and moist and juicy on the inside.
  • Baking Powder – the secret to, even more, crunchier chicken wings. DO NOT USE BAKING SODA.
  • Garlic Powder – to season the chicken wings and the cornstarch.

Sweet Soy Garlic Glaze

And here’s what you need to make the soy garlic sauce:

ginger, garlic, onion, mirin, soy sauce, brown sugar

To make a delicious sauce

  • Use fresh onion and garlic. Minced them finely to give the sauce a nice texture. I don’t recommend substituting with onion powder or garlic powder.
  • Use grated ginger instead of chopped or minced. As we know, the root itself is fibrous. Grating helps remove the fiber and extract its juice.

Type of Soy Sauce

To make a nice less salty sauce with a good balance of flavor, this recipe uses equal parts of regular soy sauce and low-sodium soy sauce. You can find these in the Asian section of most grocery stores or Asian supermarkets.

If you want a saltier sauce, use all regular soy sauce and omit low-sodium soy sauce.

What is mirin?

Mirin is a popular condiment in Japan made of sweet rice wine. It adds sweetness and gives a nice aroma to the sauce. You can buy this in most Asian stores or online (link in recipe card).

fried chicken wings with soy garlic sauce

How to Make Soy Garlic Chicken Wings

And here’s how to make the best soy garlic chicken wings, Bonchon style:

soy garlic sauce, chicken wings and cornstarch

1. Make the Sauce

It’s as easy as combining all the ingredients in a small pot. Bring it to a boil then lower the heat to prevent the sugar from burning. Simmer until the sauce becomes slightly thick.

TIP: Do a taste test. Add more sugar if preferred or add a splash of water to lessen the saltiness.

2. Prepare the chicken

  • Pat dry chicken with a paper towel – removing the extra moisture will help the chicken skin become crispy and crunchy.
  • Season the chicken – you only need a small amount of salt, about 1/2 teaspoon for 2 pounds of chicken wings. DO NOT OVERSALT. The soy garlic glaze has enough salt to flavor the wings.

3. Dredge Chicken Wings in Flour

The best way to dredge chicken wings in any type of flour is using a resealable plastic bag. This method is popularly known as “Shake and Bake”. In this recipe, we will be deep-frying the chicken and we will be making our own coating mix.

Here’s all you need to do:

  • Place cornstarch, baking powder, and garlic powder in a large resealable plastic bag. Seal and shake to combine.
  • Add 4 to 6 pieces of chicken to the bag.  Seal the bag and shake, tossing the chicken until it’s coated.
  • Take out the chicken wings from the bag. Tap excess cornstarch. Deep-fry, bake, or air-fry.
Crispy Fried Chicken Wings

4. Frying

There are 3 ways to “crispy fry” the chicken wings. The first and the most classic method is deep-frying in hot oil, the second is air-frying using an air-fryer and the last is baking in an oven which is essentially similar to air-frying.

My favorite way of cooking the chicken for soy garlic wings is of course deep-frying. Let’s be honest and just say that deep frying adds a unique flavor to the chicken that is difficult to replicate in air-frying.

What makes the best fried chicken wings?

Double frying is the secret to making extra crispy chicken wings. Yes, it requires a little bit more effort but it is worth it!

How to double fry?

Let the chicken rest and cool after the first fry. Re-fry in hot oil until completely brown and crispy. Even if coated in a sauce after frying, the skin remains crisp.

Tips for Deep Frying

To prevent the chicken from having a greasy taste, make sure the oil is hot enough before adding the chicken.

chicken wings deep fried in oil

The easiest way to check if the oil is at the right temperature is to stick a wooden chopstick or the end of a wooden spoon into the oil. If it’s bubbling (see picture above), then it’s ready. If it’s bubbly too rapidly then it’s too hot and will burn the chicken. Let it cool a bit then test again.

Tips for Air Frying

Place the chicken wings in the air-fryer basket in a single layer half an inch apart. Do not overcrowd the basket. Cook in batches if necessary.

To prevent floury patches, brush both sides with oil. Do it generously. I don’t recommend using conventional cooking spray/ chemical-based cooking spray as it may break down the coating.

chicken wings cooked in an air-fryer

Air Fryer Cooking temperature

The best temperature for air frying chicken wings is 200c or 400f. It will cook and brown the chicken with a total cooking time of 15 minutes. There’s no need to use two different temperatures because chicken drumettes and wingettes aren’t as thick as chicken thighs or breasts.

Tips for Oven Frying

Cooking the chicken in the oven is essential the same as air-frying. The only difference is that is spacious and bigger in capacity.

Here are my tips on how to get a perfectly crispy chicken in an oven:

  • Line a large baking sheet with aluminum foil. Brush or spray with cooking oil.
  • Arrange the chicken wings on the baking sheet in a single layer with a little space in between.
  • Preheat the oven at a high temperature, 250c or 482f.
  • Place the baking sheet on the middle rack. Set the oven to convection mode and lower the temperature to 425f or 220c.
  • Bake the chicken wings for 30 to 40 minutes until brown and crispy. Rotate after 20 minutes of cooking.

5. Toss in Sauce

And now, my favorite part.

To make sure that every wing is evenly covered in soy garlic sauce, throw the wings in a big stainless bowl. Now pour the sauce then shake the bowl. This shaking will make sure that the sauce will be evenly distributed on all the wings.

chicken wings glazed in soy garlic sauce

Way better and faster than brushing every individual wing, right?

Serve and Enjoy

Enjoy it on its own with beer or your favorite refreshment served with pickled radish just like in Bonchon!

I often eat this with warm rice and Spaghetti Aglio Olio (olive oil pasta).

hands holding chicken wings

Variation– Make spicy soy garlic chicken wings

Add some chopped red chilies to the sauce. You can also add 2 to 3 teaspoons of gochujang (Korean red chili paste). It will make the sauce a little bit thicker and add a splash of water as needed.

Frequently Asked Questions

How to Make Ahead?

To make ahead, make the sauce one day before you need it. Partially fry the chicken wings on the day you’re serving it. Re-fry an hour before serving. Soy garlic wings are best served warm and freshly cooked.

What is a good substitute for cornstarch?

A good substitute for cornstarch is potato starch.

Watch How to Make It

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Fried Chicken Wings glazed in sweet soy sauce Korean Style

Soy Garlic Crispy Chicken Wings (Bonchon Chicken)

5 from 4 votes
A simplified recipe of Bonchon's famous soy garlic chicken wings. Crispy chicken wings tossed in a savory, sweet, and flavorful sauce. Deep fry, air fry, or bake in an oven. All tips and instructions are here!
Servings8 servings
preparation time10 minutes
Total cooking time20 minutes

Ingredients
 

Chicken:

  • 2 lbs / 1 kg chicken wings (24 to 26 pcs) (combination of wingette and drumette)
  • ½ tsp salt
  • 1 tsp garlic powder

Dry Batter:

Sweet Soy Garlic Glaze:

  • ¼ cup soy sauce (note 1)
  • ¼ cup less-sodium soy sauce (note 1)
  • ½ cup mirin
  • 3 tbsp brown sugar (add more if preferred)
  • ¼ cup onion (minced)
  • 4 cloves garlic (minced)
  • 1 teaspoon ginger (grated)
  • 1 to 2 pcs red chili (slice or minced, optional)

To Fry:

Optional Garnish:

Instructions

Sweet Soy Garlic Glaze

  • Combine all ingredients of the sauce in a small pot. Stir well.
    1/4 cup less-sodium soy sauce, 1/4 cup soy sauce, 1/2 cup mirin, 3 tbsp brown sugar, 1/4 cup onion, 4 cloves garlic, 1 teaspoon ginger
  • Bring to a boil. Lower the heat and simmer until the onions become translucent and until the sauce is slightly reduced. Do a taste test. Add more sugar or chilies if desired. If you want it less salty, add water one tablespoon at a time. Remove from heat and set aside.

Chicken Wings (see notes for air-frying or oven frying)

  • Pat dry chicken wings with a paper towel. Place in a large bowl. Season with salt and garlic powder. Set aside.
  • Place dry batter ingredients in a large resealable bag. Seal and shake to combine. Set aside.
    1 cup cornstarch, 2 tsp garlic powder, 2 tbsp baking powder
  • Add oil to a deep wide pot or a deep pan. Heat oil over medium heat.
  • Add 6 to 8 chicken pieces to the bag and shake until all sides are coated. Tap excess flour using a kitchen tong.
  • FIRST FRY: When the oil is hot enough (see note 1), fry the chicken wings for about 6 minutes until lightly golden brown. Do not overcrowd the pot. Transfer to a wire rack. Do this in batches.
  • SECOND FRY: After all the wings are fried, return in batches and fry again until crispy and deep brown all over.

Toss in sauce:

  • Immediately transfer to a stainless bowl, drizzle with the sauce and toss to coat all sides. Repeat with the remaining chicken. Serve immediately and sprinkle with more sauce! Enjoy!

Recipe Notes & Tips:

  1. Soy sauce – for a saltier sauce omit low sodium soy sauce and use 1/2 cup regular soy sauce. My favorite brand is Kikkoman.
  2. Oil temperature – test the oil with the stick end of a wooden spoon or a wooden chopstick. The oil is ready when bubbles form around. If it’s bubbly too rapidly then it’s too hot and will burn the chicken. Let it cool a bit then test again.
  3. Nutrition: 3 pcs of chicken wings per serving assuming each piece absorbs 2 teaspoons of oil. It is impossible for me to determine exactly how much oil is absorbed during frying.
 To AIR-FRY:
  1. Brush the basket with oil. Preheat the air-fryer for 2 minutes at 400f/200c.
  2. After dredging the wings in flour, brush both sides with oil. Do it generously. I don’t recommend using conventional cooking spray/ chemical-based cooking spray as it may break down the coating.
  3. Place the chicken wings in the air-fryer basket in a single layer with a small space in between. DO NOT OVERCROWD. Cook in batches if necessary.
  4.  Air-fry for 8 minutes then turn the wings to the other side and air-fry for another 8 minutes.
 To OVEN-FRY:
  1. Preheat the oven to a high temperature, 250c or 482f.
  2. Line a large baking sheet with aluminum foil. Brush or spray with cooking oil.
  3. After dredging the wings in flour, brush both sides with oil. Do it generously. I don’t recommend using conventional cooking spray/ chemical-based cooking spray as it may break down the coating.
  4. Arrange the chicken wings on the baking sheet in a single layer with a little space in between.
  5. Place the baking sheet on the middle rack. Set the oven to CONVECTION MODE (fan on) and LOWER the temperature to 425f or 220c.
  6. Bake the chicken wings for 30 to 40 minutes until brown and crispy. Rotate after 20 minutes of cooking.
Jump to Video
Author : Mella
Course : Appetizer, Main Course
Cuisine : Asian, Korean
Keyword : Asian style chicken wings, Bonchon chicken,, Korean soy garlic wings
Nutrition Facts
Soy Garlic Crispy Chicken Wings (Bonchon Chicken)
Serving Size
 
3 pcs of wings
Amount per Serving
Calories
500
% Daily Value*
Fat
 
37
g
57
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
18
g
Monounsaturated Fat
 
10
g
Cholesterol
 
47
mg
16
%
Sodium
 
1328
mg
58
%
Potassium
 
175
mg
5
%
Carbohydrates
 
29
g
10
%
Fiber
 
1
g
4
%
Sugar
 
8
g
9
%
Protein
 
13
g
26
%
Vitamin A
 
91
IU
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
197
mg
20
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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13 Comments

    1. Yes! I’ve stored it in the fridge for up to two weeks and it was still fine. It has onions so it’s important to keep it refrigerated.

      Glad you enjoyed this 🙂
      – Mella

  1. Great recipe! This’ll now be our go-to for fried chicken. Really yummy! Overcooked the sauce though so can’t wait to try it again.

    1. I don’t recommend doing this as you might end up with a dry chicken. You can extend the cooking time a little bit more though.

  2. 5 stars
    Made this after having Bonchon a few days earlier…and the wife loved them! Plus she could add as much sauce as she wanted. Great recipe!!

    1. I do that too! Since the sauce is not too salty, you can add as much sauce as you want to the wings. Glad you and your wife enjoyed this, Gerald.
      – Mella

  3. 5 stars
    Tried this recipe in an air-fryer! Turned out really good.
    The sauce is immaculate with the perfect combination of salty and sweet! Perfect with rice or just by itself! Will make this again!