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!
Prep Time10 minutesmins
Cook Time20 minutesmins
Servings: 8servings
Calories: 500kcal
Author: Mella
Ingredients
Chicken:
2lbs/ 1 kg chicken wings (24 to 26 pcs)combination of wingette and drumette
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.
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!
Video
Notes
Soy sauce - for a saltier sauce omit low sodium soy sauce and use 1/2 cup regular soy sauce. My favorite brand is Kikkoman.
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.
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:
Brush the basket with oil. Preheat the air-fryer for 2 minutes at 400f/200c.
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.
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.
Air-fry for 8 minutes then turn the wings to the other side and air-fry for another 8 minutes.
To OVEN-FRY:
Preheat the oven to a high temperature, 250c or 482f.
Line a large baking sheet with aluminum foil. Brush or spray with cooking oil.
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.
Arrange the chicken wings on the baking sheet in a single layer with a little space in between.
Place the baking sheet on the middle rack. Set the oven to CONVECTION MODE (fan on) 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.