Sticky Soy Garlic Wings
These Sticky Soy Garlic Wings are INCREDIBLE - they're double fried to crispy perfection and covered in a sticky, spicy, sweet sauce that is irresistible! Trust me: when you try one, you won't be able to get enough!
Ingredients
- 2 lbs chicken wings
- 1 tsp salt
- 1/2 tsp white pepper
- 4 cloves garlic (grated)
- 1 inch ginger (grated)
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 cup flour
- 1 cup cornstarch
- 1/2 tbsp kosher salt
- 1/2 tbsp white pepper
- 1/2 tbsp baking powder
- 1/3 cup soy sauce
- 1/4 cup sugar (can sub with corn syrup)
- 2 tbsp brown sugar
- 4 cloves garlic
- 1 tbsp vinegar
- 7-8 dried red chilies (optional)
- 2 tbsp neutral oil
- 1/2 tbsp cornstarch
- 3 tbsp water
Directions
- 1
Marinate chicken wings in salt, white pepper, garlic, ginger, soy sauce, and sesame oil for 1-2 hours or overnight for best results.
- 2
In a large bowl, add flour, cornstarch, kosher salt, white pepper, and baking powder. Mix together until combined, then add any leftover marinade (or 1-2 tbsp of water) into the seasoning mix. With your hands, rub the mix together with the liquid to create craggily bits in the seasoning mix.
- 3
Coat your wings into the seasoning mix, and pack in the dredge well making sure to leave no dry spots. Shake off any excess and let rest on a sheet pan for 5-10 minutes while you heat up your frying oil.
- 4
Fry the wings in batches at 350F for 6-8 minutes. Remove and set on a rack or paper towel to drain while you fry the rest of your wings.
- 5
Fry the wings a 2nd time at 350F for 1-2 minutes. This will get the exterior super crispy.
- 6
In a large wide pan, heat 2 tbsp of neutral oil over medium heat. Add your garlic and chili and fry 30-45 seconds until fragrant, then add soy sauce, sugar, brown sugar, garlic and vinegar. Stir until the sauce bubbles and the sugar is dissolved, about 2-3 minutes. Then add the cornstarch slurry and mix until thickened.
- 7
Add the wings to the sauce and toss to coat. Serve immediately and enjoy!