Sweet & Salty Crispy Baked Chicken Wings: Homemade Recipe
Chicken Wings Recipe, How to Make Baked Chicken Wings, Fried, Soy Glazed, Chicken Soy Sauce Marinade Recipe
Indulge in the irresistible sweet and salty charm of chicken wings, a favorite for everyone! You can easily recreate the deliciousness of renowned chicken brands like Kyochon right at home with this recipe for crispy yet moist baked chicken wings. Their chewy and tender texture makes them perfect as a side dish for rice or a delightful snack with drinks. This recipe will guide you through achieving that perfect crispy texture by frying them to perfection, then glazing them with a mouthwatering soy sauce marinade for an enhanced flavor. If you’ve been wondering how to make that signature chicken soy sauce marinade, be sure to follow this recipe!
Main Ingredients- Chicken wings (drumettes and flats) 600g
- Cornstarch 4 Tbsp
- Cooking oil, generous amount
- Salt, a pinch
- Pepper, a pinch
- Mirin (rice wine) or cooking wine, a splash
Marinade Ingredients- Soy sauce 4 Tbsp
- Sugar 1 Tbsp
- Oligosaccharide or corn syrup 1 Tbsp
- Mirin (rice wine) or cooking wine 1 Tbsp
- Minced garlic 1/2 Tbsp
- Grated ginger 1 tsp
- Soy sauce 4 Tbsp
- Sugar 1 Tbsp
- Oligosaccharide or corn syrup 1 Tbsp
- Mirin (rice wine) or cooking wine 1 Tbsp
- Minced garlic 1/2 Tbsp
- Grated ginger 1 tsp
Cooking Instructions
Step 1
First, prepare 600g of chicken wings (wingettes and drumettes). This quantity serves about 2 people. To eliminate any gamey odor from the chicken, lightly drizzle with mirin (or cooking wine). Mirin helps to neutralize any unpleasant smell and tenderizes the meat.
Step 2
Lightly season the chicken wings with a pinch of salt and pepper for initial marination. While the seasoning penetrates, let’s prepare the delicious sauce. Allowing the wings to marinate for about 5-10 minutes will enhance the flavor.
Step 3
Now, let’s make the coating for the wings. In a bowl, combine 4 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp oligosaccharide (or corn syrup), 1 Tbsp mirin (or cooking wine), 1/2 Tbsp minced garlic, and 1 tsp grated ginger. Whisk everything together until the sugar is dissolved. Stirring until all ingredients are well combined will result in a delicious chicken soy sauce marinade.
Step 4
Gently pat the marinated chicken wings dry with paper towels. It’s important to remove excess moisture, as it can prevent the cornstarch from adhering properly and might cause oil to splatter during frying.
Step 5
Once the wings are patted dry, evenly coat them with 4 Tbsp of cornstarch. Applying a thin layer of cornstarch will help achieve a crispier texture when cooked.
Step 6
If you want to easily and evenly coat the chicken wings with cornstarch, try using a plastic bag. Place the chicken wings and 4 Tbsp of cornstarch into the bag, then shake it gently. This method allows you to coat the wings thoroughly and quickly without getting your hands messy.
Step 7
Pour a generous amount of cooking oil into a frying pan. You want enough oil to largely submerge the chicken wings, which will help them fry to a crispy golden brown. Heat the oil over medium heat.
Step 8
Once the oil is sufficiently hot, carefully add the cornstarch-coated chicken wings to the pan. Fry them over medium heat until they turn golden brown. Avoid overcrowding the pan, as this can lower the oil temperature. Fry in batches if necessary. Cook for about 5-7 minutes until the exterior is crispy.
Step 9
After one side of the chicken wings has turned golden brown and crispy, flip them over and cook the other side until it’s also golden brown and crisp. Ensure both sides are thoroughly cooked through.
Step 10
Transfer the well-fried chicken wings to a plate lined with paper towels to drain off any excess oil. This step is crucial for maintaining that perfect crispy exterior and moist interior.
Step 11
After allowing the drained wings to cool slightly, place all of them into a pan where you’ll be reducing the sauce. This prepares them for the final glazing step.
Step 12
Pour all of the pre-made, delicious soy sauce marinade into the pan with the chicken wings. Tilt the pan to ensure the sauce evenly coats each wing, allowing it to cling to the chicken.
Step 13
Reduce the heat to medium-low and stir continuously to prevent the sauce and wings from burning. Sauté until the sauce thickens and coats the wings beautifully, giving them a glossy finish. This should take about 3-5 minutes.
Step 14
Turn off the heat once the sauce has fully reduced and coated the chicken wings, leaving only a slight sheen of oil in the pan. Your delicious sweet and salty baked chicken wings are ready! They are best enjoyed immediately while warm.
