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.
Why You Will Love This Recipe
If you love Bonchon Chicken soy garlic wings, than you'll love this recipe. Our version tastes just like the popular Korean restaurant's soy garlic chicken wings.
This easy recipe for Bonchon wings recipe is perfect for game days, or as appetizers. Your oven or your air fryer lets you whip these up in a hurry during weeknights when time is precious! Some additional things to LOVE about making this Bonchon wings recipe:
- Crisp, tender, and juicy wings! Use our high temp baking method to get nice crispy wings!
- Baked, not fried! That means less mess, less fat, and less calories!
- The garlic soy sauce is the perfect balance of sweet, salty, and garlicky.
- Mild, Medium, or Spicy. Just like at Bonchon, you get to decide if, or how spicy you make these soy garlic chicken wings!
- You can Air Fry these soy garlic wings also! See out Notes section in the recipe card for those separate instructions.
Jump to:
- Why You Will Love This Recipe
- Ingredients for Bonchon Chicken Soy Garlic Wings
- How to Make Bonchon Chicken Soy Garlic Wings
- Serving Suggestions
- Related Recipes
- Substitutions
- Variations
- Equipment
- Storage and Reheating
- Tips for Success
- Frequently Asked Questions
- Food Safety
- Some Other Recipes We Are Sure You Will Love
- 📖 Recipe
- Connect with Smells Like Delish!
Ingredients for Bonchon Chicken Soy Garlic Wings
Marinate the chicken wings in the garlic, ginger, and soy marinade the day before. This adds incredible flavor to the chicken wings.
The addition of some Gochujang chili powder, or paste, duplicates the spicy Korean flavor used to make the popular Bonchon soy garlic wings. You get to adjust the heat though, just the way you prefer it!
For the Soy Garlic Wings
- Chicken Wings - Trimmed of wing tips and cut into flats and drumettes.
- Baking Powder - This is the secret to super crispy wings!
- Salt
- Black Pepper
- Garlic Powder
- Sesame Seeds - white, for garnish.
- Parsley - Chopped for garnish.
For Soy Garlic Chicken Sauce
- Soy Sauce
- Brown Sugar
- Honey
- Sesame Oil
- Rice Vinegar - you can also use Mirin.
- Ginger - fresh grated ginger.
- Gochujang chili powder or paste - Use just a little for mild, or more if you prefer your soy garlic chicken wings to have a spicy kick!
- Garlic - minced or grated finely.
- Cornstarch
- Water
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Bonchon Chicken Soy Garlic Wings
Not only are these delicious wings going to win over every food-lover in your home, but also pretty easy to make – who said making the best ever chicken wings had to be complicated?
To Make Soy Ginger Chicken Sauce
- Prepare the Soy Garlic Sauce by combining the soy sauce, brown sugar, honey, sesame oil, rice vinegar, grated ginger, Gochujang chili powder or paste, and minced garlic in a saucepan over medium heat.
- 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.
- Remove from heat and cool until ready to use to make soy garlic chicken wings below.
Prepare the Chicken Wings
- Preheat the oven to 400° F. Line a large rimmed baking sheet with aluminum foil.
- Pat chicken wing drumettes and flats dry with paper towels.
How To Cut Chicken Wings
If you are starting from full wings, trim the tips off and separate at the joint so you have a flat and a drumette.
Season and Coat The Chicken Wings
- Place chicken wings in a bowl and add the baking powder, garlic powder, salt, and black pepper. Toss the wings to coat evenly.
Bake Soy Garlic Wings
- 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 Bonchon style 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 Chicken 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.
- Arrange on a platter, garnish with sesame seeds and parsley, or sliced green onion. Serve with remaining half of soy garlic chicken sauce for dipping.
Serving Suggestions
If you're looking for a new way to enjoy chicken wings, these Bonchon soy garlic wings recipe is a must-try. These wings are the perfect combination of crispy and juicy, with a crispy soy garlic sauce.
If you love chicken wings, be sure to see our Honey Lemon Pepper Chicken Wings, Cream Cheese Stuffed Mushrooms, and Instant Pot Buffalo Chicken Wings also!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions
- You can make Soy Garlic Chicken Thighs - simply substitute chicken thighs for the wings in this Soy Garlic soy garlic chicken wing recipe!
- Use real Gochujang chili powder (it's available in the grocery store spice racks now! Or on Amazon). Use 1-2 tablespoons of gochujang or Korean chili paste, adjust for mild, medium, or spicy based on your preferences with this Bonchon wings recipe.
- Make Bonchon Boneless Wings using any brand of meaty chicken nuggets!
Variations
Love chicken wings? Be sure to see our other chicken wings recipes:
- Honey Lemon Pepper Chicken Wings - See our recipe for easy honey lemon pepper chicken wings.
- Instant Pot Buffalo Chicken Wings - Our Instant Pot version of Buffalo Chicken Wings is super fast and easy.
Equipment
Equipment can have a big impact on how this Bonchon wings recipe turns out.
- Large Rimmed Baking Sheet & Cooling Rack set
- Microplane - for grating ginger and garlic.
Storage and Reheating
Store left over soy garlic chicken wings in a covered container in the refrigerator for 3 to 5 days. You can also freeze them for up to 3 months. Reheat chicken wings and serve!
Tips for Success
- 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!
- 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.
Frequently Asked Questions
Baking powder makes these soy garlic chicken wings extra crispy. The honey and brown sugar also crisp up during the final bake time.
Remove from the freezer and lay out on a baking sheet. Reheat the chicken wings in the oven at 350 F for 15 to 20 minutes. You can also use an air fryer at 325 F for 10 minutes.
If you are starting from full wings, trim the tips off and separate at the joint so you have a flat and a drumette.
Yes, prepare the wings and store them in the refrigerator after the first baking. Then, right before ready to serve, coat the in the Soy Garlic Chicken sauce and bake the second time until crispy and sticky. Serve hot with chopped green onion sprinkled on top.
The wings are done when the internal temperature reaches 165 degrees Fahrenheit.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
Some Other Recipes We Are Sure You Will Love
📖 Recipe
Bonchon Chicken Soy Garlic Wings
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.
Leave a Reply