Bonchon Chicken Soy Garlic Wings
Our Bonchon Chicken Soy Garlic Wings are delicious and easy-to-make, perfect as a snack or appetizer. Oven baked for less fat, you'll never know it with their crispy, sticky soy garlic coating that's simply amazing.
Servings: 6
Calories: 397kcal
Ingredients
Bonchon style Soy Garlic Chicken Wings
- 3 lbs chicken wings cut and wing tips trimmed off
- 3 teaspoon baking powder
- 1½ teaspoon salt
- ¾ teaspoon black pepper ground
- 1½ teaspoon garlic powder
- 1½ tablespoon sesame seeds white
- 1 tablespoon parsley chopped for garnish or chopped green onion
Bonchon Soy Garlic Chicken Sauce
- ⅔ cup soy sauce
- 4 tablespoon brown sugar
- 3 tablespoon honey
- 3 teaspoon sesame oil toasted
- 3 tablespoon rice vinegar
- 3 teaspoon ginger fresh grated
- 1½ teaspoon Gochujang chili powder or paste
- 3 clove garlic minced fine
- 1½ tablespoon cornstarch
- 3 tablespoon water
Instructions
- Preheat the oven to 400° F. Line a large rimmed baking sheet with aluminum foil. Make the Soy Garlic Chicken Sauce.
- Pat chicken wing drumettes and flats dry with paper towels. If you are starting from full wings, trim the tips off and separate at the joint so you have a flat and a drumette.
- Place chicken wings in a bowl and add the baking powder, garlic powder, salt, and black pepper. Toss the wings to coat evenly.3 lbs chicken wings, 3 teaspoon baking powder, 1½ teaspoon salt, ¾ teaspoon black pepper, 1½ teaspoon garlic powder
- Place the chicken wings on the baking sheet rack and put in the preheated oven and bake for 15 minutes.
- Remove from oven and turn the wings. Return to the oven and back for another 15 minutes. Make the Soy Garlic Sauce while wings are cooking during this 15 minutes.
- Transfer the wings from the baking sheet to a large glass bowl and pour half of the Soy Garlic Sauce on them, tossing to coat with the sauce. Lay on the baking sheet again and return to the oven for an additional 5 to 7 minutes to crisp up again.1½ tablespoon sesame seeds, 1 tablespoon parsley
- Arrange on a platter, garnish with sesame seeds and parsley. Serve with remaining half of Soy Garlic sauce for dipping.
For the Bonchon style Soy Garlic Sauce
- Prepare the Soy Garlic Sauce by combining the soy sauce, brown sugar, honey, sesame oil, rice vinegar, grated ginger, Korean chili sauce, and minced garlic in a saucepan over medium heat.⅔ cup soy sauce, 4 tablespoon brown sugar, 3 tablespoon honey, 3 teaspoon sesame oil, 3 tablespoon rice vinegar, 3 teaspoon ginger, 1½ teaspoon Gochujang chili powder, 3 clove garlic
- Mix the water and cornstarch in a small bowl to create a slurry. Stir the slurry into the sauce and cook until thickened, approximately 4 to 5 minutes.1½ tablespoon cornstarch, 3 tablespoon water
- Remove from heat and cool until ready to add to the baked chicken wings.
Notes
- If you are on a time crunch you can also use a soy garlic Korean BBQ sauce in place of the Soy Garlic Chicken Sauce recipe included.
- Use freshly grated ginger. A trick my mother taught me is to freeze the freshly purchased hunk of ginger in 2" pieces. When I need ginger, I pull it out of the freezer and grate it frozen on a fine grater or a microplane. It's SO much easier to grate frozen ginger than fresh!
- AIR FRYER INSTRUCTIONS: If you air fry your wings, be sure to only make a single layer. Air fry at 400F for 15 minutes, checking to see if the chicken wings need flipped half way through. Coat with sauce and return to the air fryer until the coating is slightly caramelized on the outside, about 5 minutes.
Nutrition
Calories: 397kcal | Carbohydrates: 22g | Protein: 26g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 2336mg | Potassium: 308mg | Fiber: 1g | Sugar: 17g | Vitamin A: 386IU | Vitamin C: 2mg | Calcium: 172mg | Iron: 3mg