Soy Garlic Chicken Wings (Korean Style)
Soy garlic chicken wings bake up crisp with a lighter oven-baked coating, then get tossed in a sticky Korean-style glaze. A quick second bake helps the sauce caramelize without deep frying. They have Bonchon-inspired flavor with easier cleanup and more chicken flavor in every bite.
Servings: 6 - 8 servings
Calories: 256kcal
Equipment
- Large Rimmed Cookie sheet with cooling racks
- Microplane
Ingredients
- 2 lbs chicken wings flats and drums separated
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Soy Garlic Sauce
- 3 tablespoon butter
- 4 cloves minced garlic
- 1 inch grated ginger root fresh
- 3 sliced green onions divided: white for sauce, green tops for garnish
- 1 teaspoon Gochugaru chile powder or crushed red pepper flakes
- ½ cup honey
- ⅓ cup soy sauce
- ¼ cup water
- 2 teaspoons cornstarch
- 1 tablespoons water mixed with the cornstarch to make a slurry
- sesame seeds for garnish
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or foil and set a wire rack on top.
- Prepare the Chicken: Cut the wings into flats and drumettes if the are not already separated and pat them dry.
- Place the wings in a large bowl. Sprinkle with cornstarch, baking powder, garlic powder, salt, and black pepper. Toss until the wings are evenly coated.2 lbs chicken wings, 1 tablespoon cornstarch, 1 teaspoon baking powder, ½ teaspoon salt, 1 teaspoon garlic powder, ½ teaspoon black pepper
- Arrange the coated wings in a single layer on the prepared baking sheet. Bake for 25 minutes. Turn the wings over and continue baking for another 20 to 25 minutes, or until the skin is golden and crisp.
- Make the Korean style Soy Garlic Sauce: While the wings bake, melt the butter in a small saucepan over medium heat. Add the minced garlic, grated ginger, and the white portion of the scallions. Cook for 1 to 2 minutes until just soft and fragrant.3 tablespoon butter, 4 cloves minced garlic , 1 ½ sliced green onions, 1 inch grated ginger root
- Stir in the Gochugaru chile powder, honey, soy sauce, and water. Bring the sauce to a simmer, then add the cornstarch and water slurry. Cook and stir for 1 to 2 minutes on medium heat until the sauce looks glossy and has thickened.1 teaspoon Gochugaru chile powder, ½ cup honey, ⅓ cup soy sauce, ¼ cup water, 2 teaspoons cornstarch, 1 tablespoons water
- Remove the chicken wings from the oven and transfer to a large mixing bowl. Pour the sauce over the wings and toss until each piece is coated. Place the sauced wings back on the baking sheet. Pour any remaining sauce onto the chicken wings.
- Return the wings to the oven for 7 to 10 minutes so the sauce caramelizes, turning halfway through.
- Transfer the wings to a serving platter and sprinkle with sesame seeds and the green portion of the green onions.1 ½ sliced green onions, sesame seeds
Notes
- Pat the wings dry: Removing surface moisture helps the coating cling and gives the skin a better chance to crisp.
- Use baking powder, not baking soda: Baking powder helps the skin brown and crisp, while baking soda can leave a bitter taste.
- Do not crowd the rack: Leave space between the wings so hot air can move around each piece.
- Thicken the glaze before tossing: The sauce should look glossy and lightly thickened before it goes on the wings.
- Bake again after saucing: The final bake helps the glaze caramelize so it clings to the wings instead of staying wet.
Nutrition
Calories: 256kcal | Carbohydrates: 21g | Protein: 13g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 822mg | Potassium: 159mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 304IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg
