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25-Min Soy Garlic Fried Chicken Wings
Soy Garlic Fried Chicken Wings are crispy on the outside, juicy on the inside, and coated in a sticky, glossy glaze that makes you want to lick your fingers clean. The garlic hits first, followed by rich soy flavor and just enough sweetness to balance every bite.
There’s something about biting into a perfectly fried wing — that crackle from the crust, then the tender meat underneath. When the glaze clings just right and your fingers get a little shiny, you know you did it right.
The secret? Double frying. The first fry cooks the wings through. The second fry builds that deep golden crunch that stays crispy even after tossing in sauce. Pair that with a bold soy garlic glaze, and you have something seriously addictive.
In just 25 minutes, these wings will easily beat takeout.
Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes
Why You’ll Love This Recipe
• Ultra crispy from double frying
• Sticky, sweet-savory soy garlic glaze
• Ready in just 25 minutes
• Perfect for gatherings or weeknight cravings
• Fresher and more flavorful than takeout
Let’s Talk Ingredients
Chicken wings
Wings have the ideal balance of skin and meat, making them perfect for frying. Flats or drumettes both work beautifully.
Rice flour
Rice flour creates a light, delicate crust that crisps up beautifully. It’s thinner and crunchier than all-purpose flour and naturally gluten-free.
Garlic
Garlic is the star here. Use finely grated garlic in the marinade rather than minced. Finely grated garlic blends smoothly into the coating and is less likely to burn during frying. Larger minced pieces can brown too quickly in hot oil if exposed on the surface. For the glaze, minced garlic is perfect — just keep the heat low so it turns fragrant and slightly sweet instead of bitter.
Mirin
Adds subtle sweetness and helps create a glossy finish in the glaze.
High-smoking-point oil
Use avocado, grapeseed, or peanut oil for clean frying at high temperatures without bitterness.
Step-by-Step: Let’s Cook!
Step 1: Marinate the wings
Poke the chicken wings all over with a fork or bamboo skewers.
Why this matters: Small holes allow the marinade to penetrate more quickly and help the wings cook evenly.
In a bowl, combine the wings with soy sauce, rice wine, white pepper, and finely grated garlic. Mix well and let marinate for at least 5 minutes. If you have extra time, letting them sit longer will deepen the flavor.
Step 2: Coat the wings
Crack the egg directly into the marinated wings and mix until evenly coated. Add the rice flour and toss until each wing is fully covered.
Why this matters: The egg helps the rice flour adhere evenly, creating a thin, crisp coating instead of a thick batter.
Step 3: First fry
In a pot over high heat, add cooking oil (use a high-smoking-point oil like avocado, grapeseed, or peanut oil). Heat to 325°F (163°C).
Carefully lower the wings into the oil one at a time. Fry for about 5 minutes until cooked through.
Why this matters: The first fry cooks the chicken gently without over-browning the crust.
Remove and let rest briefly.
Step 4: Second fry
Increase the oil temperature to 350°F (177°C). Return the wings and fry for another 2 minutes until deeply golden and crispy.
Why this matters: The second fry removes excess surface moisture and creates that signature crunch without greasiness.
The internal temperature should reach at least 165°F (74°C). Remove and drain well.
Step 5: Make the soy garlic glaze
In a pan over low heat, combine soy sauce, mirin, honey, brown sugar, and minced garlic. Stir gently until the sugar dissolves and the sauce becomes glossy.
Why this matters: Keeping the heat low prevents the garlic from burning and keeps the glaze smooth and balanced.
Step 6: Toss and serve
Add the crispy wings to the glaze and toss until evenly coated.
Serve immediately while the wings are still hot and crisp. These disappear fast.
25-Min Soy Garlic Fried Chicken Wings
Ingredients
For the chicken
- 2 pounds chicken wing flats
- 2 tablespoons soy sauce
- 2 tablespoons rice wine, or water
- ¼ teaspoon white pepper
- 3 cloves garlic, grated
- 1 large egg
- ½ cup rice flour
- 4 cups cooking oil, high-smoking-point
Instructions
- Take your chicken wing flats and poke them all over with bamboo skewers or a fork.
- In a mixing bowl, add the chicken wings, soy sauce, rice wine, white pepper, and grated garlic. Mix well and let them marinate for at least 5 minutes.
- Crack an egg into the marinated chicken wings and add the rice flour. Mix until every wing is evenly coated.
- In a pot over high heat, add cooking oil and heat until 325°F (163°C). Carefully drop in the wings one at a time. Fry for 5 minutes until fully cooked. Remove and drain.
- Raise the oil temperature to 350°F (177°C). Return the chicken wings and deep fry for another 2 minutes until super crispy. Remove and drain.
- In a pan over low heat, combine soy sauce, mirin, honey, brown sugar, and garlic. Stir until glossy and fragrant.
- Add the crispy wings to the glaze and toss until every piece is coated. Serve immediately.
Video
Notes
- Grate the garlic for frying: Finely grated garlic blends into the marinade and is less likely to burn in hot oil than larger minced pieces.
- Double fry for crunch: The first fry cooks the wings; the second fry makes them extra crispy.
- Watch the oil temperature: Keeping steady heat prevents soggy wings.
- Cook the glaze gently: Low heat keeps the garlic fragrant and prevents bitterness.
- Internal temperature: The wings should reach 165°F (74°C) for safe doneness.
- Protein swap: This method works well with drumettes, boneless chicken thighs, or even shrimp — adjust cooking time accordingly.
- Air-fry option: Coat the wings with a second light layer of rice flour and lightly brush or spray with oil. Air-fry at 375°F (190°C) for 18–20 minutes, flipping halfway, until internal temperature reaches 165°F (74°C). Then toss in the soy garlic glaze as usual.