Savory & Sweet Soy Glazed Chicken Wings
Homemade Crispy Chicken Wings with Soy Sauce Glaze Recipe
A universally loved snack! Learn how to easily make crispy on the outside, juicy on the inside, sweet and savory soy-glazed chicken wings at home. They’re so delicious that everyone from kids to adults will devour them. Perfect for kids’ snacks or as a delightful accompaniment to beer.
Chicken Wings Preparation & Marinade Ingredients- 24 chicken wings
- 1 cup milk (enough to cover the wings)
- Potato starch (enough to coat the wings evenly)
Delicious Soy Sauce Glaze Ingredients- 100ml water (1/2 cup)
- 1 piece dried kelp (5x5cm)
- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (like mirin or sake)
- 1 tsp hot sauce
- 100ml water (1/2 cup)
- 1 piece dried kelp (5x5cm)
- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (like mirin or sake)
- 1 tsp hot sauce
Cooking Instructions
Step 1
First, thoroughly wash the chicken wings under running cold water to remove any impurities. To eliminate any gamey or fishy odors, submerge the washed chicken wings in milk and let them soak for about 30 minutes. (If you don’t have enough milk, you can add a little water to ensure the wings are covered. This step effectively removes the unique odor of chicken.)
Step 2
After soaking in milk, rinse the chicken wings again under running water and pat them completely dry with paper towels. Thoroughly drying the wings prevents oil splattering during frying and ensures a crispier result.
Step 3
Place a generous amount of potato starch in a large resealable plastic bag. Add the dried chicken wings and seal the bag. Shake the bag vigorously to ensure the potato starch evenly coats each wing with a thin layer, preventing clumps. Let the wings sit for about 10 minutes to allow the starch to absorb sufficient moisture, which will make the coating extra crispy.
Step 4
Pour cooking oil into a deep pan, enough to fry the wings, and heat it to the appropriate temperature (around 170-180°C or 340-350°F). Carefully add the starch-coated chicken wings and fry for about 9 minutes, or until they turn a golden brown and are cooked through. Turning them halfway through ensures even cooking.
Step 5
Once the chicken wings are nicely fried, transfer them to a wire rack lined with paper towels to drain excess oil. These fried wings are delicious tossed in the soy glaze immediately, but you can also dip them in honey mustard sauce or your favorite sauce for a different flavor. Freshly fried wings are wonderful on their own.
Step 6
Now, let’s make the delicious soy sauce glaze for tossing the fried chicken wings. In a saucepan, combine 100ml of water (1/2 cup), 1 piece of dried kelp, 1 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 Tbsp sugar, 1 Tbsp minced garlic, 1 Tbsp cooking wine, and 1 tsp hot sauce. Bring the mixture to a boil over medium-high heat and let it simmer until it thickens slightly. Remove the kelp once the sauce starts boiling.
Step 7
Once the sauce is ready, turn off the heat. Add the fried chicken wings to the saucepan and toss them quickly. The key is not to over-mix! A light toss ensures that not all wings are completely coated, allowing some parts to remain extra crispy for a delightful contrast of textures. This method results in a savory and crispy chicken wing experience reminiscent of popular Korean fried chicken chains. Arrange the finished chicken wings on a plate and enjoy!
