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.
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.