With sweet and savory flavor, these Bonchon style Soy Garlic Chicken Wings provide the perfect balance of crunchy and tender that everyone can enjoy. This amazing finger-food is sure to wow every time, making it a go-to favorite.
Why You Will Love This Recipe
This easy recipe for Bonchon style soy garlic chicken wings is perfect for families with busy schedules; it's simple to whip up in a hurry during weeknights when time is precious!
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Ingredients
The marinade of garlic, ginger, soy sauce, and mild heat adds incredible flavor that will have everyone at the dinner table coming back for more.
For the Soy Garlic Chicken Wings
- Chicken Wings - trimmed of wing tips and cut into flats and drumettes.
- Baking Powder
- Salt
- Black Pepper
- Garlic Powder
- Sesame Seeds - white.
- Parsley - chopped for garnish.
For Bonchon Soy Garlic Sauce
- Soy Sauce
- Brown Sugar
- Honey
- Sesame Oil
- Rice Vinegar - you can also use Mirin.
- Ginger - fresh grated ginger.
- Korean Chili Sauce - you can also use Sriracha chili sauce.
- Garlic - minced finely.
- Cornstarch
- Water
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make/Cook
Not only are these delicious wings going to win over every food-lover in your home, but they'll make your kitchen smell amazing too – who said cooking had to be complicated?
Prepare the Chicken Wings
- Preheat the oven to 400° F. Line a large rimmed baking sheet with aluminum foil. Make the Soy Garlic Sauce.
- Pat chicken wing drumettes and flats dry with paper towels.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Season Chicken Wings
- Place chicken wings in a bowl and add the baking powder, garlic powder, salt, and black pepper. Toss the wings to coat lightly.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Bake the Chicken 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 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.
- Arrange on a platter, garnish with sesame seeds and parsley. Serve with remaining half of Soy Garlic sauce for dipping.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving Suggestions
If you're looking for something new and exciting to try, then these Bonchon style soy garlic chicken wings are sure to satisfy. Serve with left over sauce for dipping them at your next dinner or game day gathering.
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!
Substitutions
You can substitute chicken thighs or chicken legs if you prefer larger pieces of chicken with this scrumptious Korean Soy Garlic Bonchon flavor profile!
Variations
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- 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.
- Ranch Chicken Wings - Easy to make, simply shake raw chicken wings in a bag with a packet of dry Ranch Dressing mix, and bake like the recipe here for Soy Garlic Chicken Wings or our Honey Lemon Chicken Wings recipes.
Equipment
Equipment can have a big impact on how a recipe turns out.
Storage
Store left over 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 Sauce recipe included.
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 275 F for 15 to 20 minutes. You can also use an air fryer at 225 F for 10 minutes.
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.
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📖 Recipe
Soy Garlic Chicken Wings
Ingredients
Bonchon style Soy Garlic Chicken Wings
- 2 lbs chicken wings cut and wing tips trimmed off
- 2 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper ground
- 1 teaspoon garlic powder
- 1 tablespoon sesame seeds white
- 1 tablespoon parsley chopped for garnish
Bonchon Soy Garlic Sauce
- ½ cup soy sauce
- 3 tablespoon brown sugar
- 2 tablespoon honey
- 2 teaspoon sesame oil toasted
- 2 tablespoon rice vinegar
- 2 teaspoon ginger fresh grated
- 1 teaspoon Korean Chili sauce or Sriracha chili sauce
- 2 clove garlic minced fine
- 1 tablespoon cornstarch
- 2 tablespoon water
Instructions
- Preheat the oven to 400° F. Line a large rimmed baking sheet with aluminum foil. Make the Soy Garlic Sauce.
- Pat chicken wing drumettes and flats dry with paper towels. Place chicken wings in a bowl and add the baking powder, garlic powder, salt, and black pepper. Toss the wings to coat lightly.2 lbs chicken wings, 2 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon garlic powder, ½ teaspoon black pepper
- 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.1 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.½ cup soy sauce, 3 tablespoon brown sugar, 2 tablespoon honey, 2 teaspoon sesame oil, 2 tablespoon rice vinegar, 2 teaspoon ginger, 1 teaspoon Korean Chili sauce, 2 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.1 tablespoon cornstarch, 2 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 Sauce recipe included.
Nutrition
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