Crispy Garlic Soy Chicken Wings the Ultimate Wingman

Recipe Introduction: The Wing Revelation

Fancy a cheeky bit of finger licking goodness? Ever wondered how to make crispy garlic soy chicken wings that'll knock your socks off? Honestly, these wings are a game changer.

Trust me, once you try them, you'll be ditching your usual takeaway.

What's the Hype About These Wings?

These aren’t just any old crispy chicken wings recipe . Inspired by bold Asian flavors, this garlic soy wings recipe delivers a delightful sweet and savory punch that'll have you singing! Think of these as your next level party wings recipe .

These wings take their cues from Asian cooking. The double fried chicken wings technique ensures an outrageously crispy exterior. The marinade and garlic soy chicken glaze makes them sticky, sweet, and totally addictive.

Perfect for a weeknight chicken wings treat or a weekend get-together. This recipe serves 4-6 people as an appetizer.

Why These Wings are the Bees Knees

These wings aren't just delicious, they are relatively healthy too. Chicken is a lean protein. This is the best chicken wing recipe for a protein boost.

These homemade chicken wings are perfect for game night, parties, or a cheeky weeknight treat. What makes them extra special is the garlic soy chicken glaze that clings to the ultra crispy skin.

A combination like no other!

Now, let's gather our ingredients for the ultimate crispy garlic soy chicken wings experience.

Alright, let's talk about what you need to make these Crispy Garlic Soy Chicken Wings . Seriously, these are not your average wings.

They're the kinda wings you dream about. We're talking double fried perfection.

Ingredients & Equipment: Let's Gear Up!

Right, before you start channeling your inner Gordon Ramsay, let's make sure you have all the bits and bobs. I once tried winging it (pun intended) without all the ingredients, and honestly, it was a disaster.

The wings were a soggy mess. Nightmare fuel. So, learn from my mistakes!

Main Ingredients: Winging It Right

Here's the breakdown for the best crispy chicken wings recipe ever:

• Chicken Wings: 1.5 kg or 3.3 lbs . Separate them at the joints. Toss those wing tips nobody wants those.
• Salt: 1 tbsp .
• Black Pepper: 1 tsp . Freshly ground is always better, you know?
• Cornstarch: 1 tbsp . This is key for that extra crispy coating.

For the marinade (the flavour bomb, basically):

• Soy Sauce: 2 tbsp . Use a good quality one; it makes a difference.
• Shaoxing Wine: 1 tbsp . If you haven't got any, dry sherry will do in a pinch.
• Grated Ginger: 1 tbsp . Fresh is best, always!
• Minced Garlic: 2 cloves . More if you're a garlic fiend.
• Sesame Oil: 1 tsp . Just a touch for that nutty aroma.
• White Pepper: 1/2 tsp . It's got a slightly different flavour to black pepper.

For the Garlic Soy Glaze:

• Soy Sauce: 4 tbsp . Yep, more soy sauce. This is the secret sauce of the garlic soy wings .
• Honey: 2 tbsp . Maple syrup works too if you are vegan!
• Rice Vinegar: 1 tbsp . Or white vinegar if that's all you have.
• Brown Sugar: 1 tbsp .
• Minced Garlic: 4 cloves . Told you we love garlic!
• Minced Ginger: 1 tsp .
• Red Pepper Flakes: 1/2 tsp (optional). For a bit of a kick.
• Cornstarch Slurry: 1 tbsp cornstarch mixed with 2 tbsp water. This thickens the glaze beautifully.
• Toasted Sesame Seeds: 1 tbsp (optional). For garnish.
• Green Onions: 2 (optional). Thinly sliced for garnish.

Quality check: For the best chicken wing recipe , always go for fresh ingredients. That's my motto! If your garlic is looking a bit sad, chuck it and get some new stuff.

Seriously, you'll taste the difference.

Seasoning Notes: Flavour Town, Population: You!

Don’t skimp on the seasonings, yeah? The soy sauce, garlic, and ginger are your core asian chicken wings recipe flavour base.

The honey adds sweetness and the red pepper flakes a touch of heat. If you like it sticky chicken wings extra spicy, go wild with the chili flakes.

If not use a little less than the amount specified. A simple flavour substitution to achieve that taste.

Pro Tip: Taste the glaze as you go and adjust to your liking. That's what cooking is all about!

Equipment Needed: Keep it Simple

Here's what you'll need:

• Large Bowl: For marinating the wings.
• Large Pot or Deep Fryer: For the double fried chicken wings .
• Slotted Spoon or Spider: For safely removing the wings from the oil.
• Wire Rack: For draining the wings. This is key to crispy skin!
• Paper Towels: For soaking up excess oil.
• Small Saucepan: For making the glaze.

Household alternatives? You can use a large, heavy bottomed pot if you don't have a deep fryer. And if you don't have a wire rack, just use a plate lined with paper towels.

Sorted! I hope you are able to pull through your party wings recipe !

Crispy Garlic Soy Chicken Wings: The Ultimate Wingman

Right then, fancy some proper tasty wings? These crispy garlic soy chicken wings aren't your usual soggy pub snacks. These are the best chicken wing recipe you'll find.

Honestly, they are banging. We're talking crispy skin so good it's almost illegal, slathered in a sticky, savory garlic soy chicken glaze .

Inspired by asian chicken wings recipe , this is your go-to for a party, a weeknight chicken wings indulgence, or just a cracking telly binge.

Achieving proper crispy skin takes a bit of elbow grease with the double fried chicken wings technique. Even a plonker can make this party wings recipe taste wicked, though.

It's a medium difficulty ting. But, trust me, it's worth it.

Prep Steps: The Essential Mise en Place

Before we get going, let's get organised. First, separate your 1.5 kg of chicken wings at the joints. Chuck out those little wing tips nobody wants them.

Then, get all your glaze ingredients measured out. This mise en place malarkey seriously saves time. I always forget something if I don't do this! Safety wise, when frying, keep a lid nearby.

And always use dry wings - This will help with crispness

Let's Cook These Wings: step-by-step

1. Marinate: In a large bowl, mix the chicken wings with 1 tbsp salt, 1 tsp black pepper, and 1 tbsp cornstarch.

   In another bowl, mix 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tbsp grated ginger, 2 minced garlic cloves, 1 tsp sesame oil, and 1/2 tsp white pepper.

   Bung the marinade over the wings, give it a good toss, then refrigerate for at least 30 minutes . Overnight is even better!

2. Glaze Time: While the wings are marinating, get your garlic soy wings glaze sorted. In a small saucepan, whisk together 4 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp brown sugar, 4 minced garlic cloves, 1 tsp minced ginger, and 1/2 tsp red pepper flakes (if you're feeling brave).

3. Cook That Glaze: Simmer the glaze over medium heat, stirring often. Add a slurry of 1 tbsp cornstarch mixed with 2 tbsp water.

   Cook, stirring, until it thickens. Take it off the heat.

4. First Fry (The Gentle Cook): Heat vegetable oil to 160° C ( 320° F) . Fry the wings in batches for about 8- 10 minutes , until cooked through.

   Don't overcrowd the pan, or they'll turn out soggy.

5. Second Fry (The Crisp Master): Crank up the heat to 190° C ( 375° F) . Fry the wings again for another 3- 5 minutes , until they're golden brown and seriously crispy.

   This is where the magic happens!

6. Toss 'Em: Remove the wings and drain on paper towels. While still hot, toss them in the sticky chicken wings garlic soy glaze until they're well coated.

7. Serve: Garnish with toasted sesame seeds and sliced green onions. Serve immediately.

Pro Tips for Wing Perfection

• Double Fry is King: This is non-negotiable for ultimate crispiness. Don't even think about skipping it.

• Dry Those Wings: Pat the wings dry before marinating. This helps them brown properly.

• make-ahead Magic: You can marinate the wings overnight for even more flavour. Honestly, it makes a huge difference. If you want to try a crispy chicken wings recipe , this is it.

  Enjoy!

Recipe Notes for Your Crispy Garlic Soy Chicken Wings

Right, so you're about to embark on the crispy garlic soy chicken wings adventure! Before you get your pinny on, let's chat through some notes to ensure your homemade chicken wings are flipping fantastic.

Honestly, this best chicken wing recipe is pretty straightforward, but a few pointers never hurt, eh?

Level Up Your Plating: Plating and Presentation Ideas

First off, presentation! We eat with our eyes, innit? Pile those garlic soy wings high on a platter. Sprinkle with sesame seeds and finely chopped spring onions makes them look proper fancy! For sides, I love serving these up with a simple Asian slaw.

Think shredded cabbage, carrots, and a light rice vinegar dressing. Cool and refreshing, it cuts through the richness of the sticky chicken wings perfectly.

Some people like serving it with rice and that works too. For drinks? A crisp lager or a refreshing glass of iced green tea is a winner.

Storage Secrets: Keeping Your Wings Fresh

Right, so you've made a batch of these party wings recipe . What if you have some left? Unlikely, but let’s cover it.

For refrigeration, store the crispy garlic soy chicken wings in an airtight container for up to 3 days. Make sure they've cooled down properly first.

Reheating? Oven's best. About 180° C ( 350° F) for around 10 minutes should do the trick, giving them back some of that crisp.

I wouldn't recommend freezing them, as they can get a bit soggy.

Adaptations and Swaps: Mix It Up!

Fancy a tweak? Go for it! For a gluten-free version of these double fried chicken wings , use tamari instead of soy sauce.

Swap out honey with maple syrup. Want to kick up the heat of your asian chicken wings recipe ? Add a good dollop of sriracha to the garlic soy chicken glaze - oof, lovely.

Nutrition Nuggets: Quick and Easy

Okay, so you might be wondering about the healthy stuff. Roughly, each serving of these weeknight chicken wings packs about 550 calories.

It's a good source of protein (around 40g) but also quite high in fat (35g) and sodium (1200mg - largely depends on your soy sauce, use low sodium!).

Of course, it's all approximate. Just remember, moderation is key!

Well, there you have it, then! Your guide to the perfect crispy chicken wings recipe . Now get in that kitchen and make some magic! Don't be afraid to experiment and make it your own, eh? Trust me, once you nail this, you'll be the King or Queen of chicken wings in your circle.

Frequently Asked Questions

How do I get my crispy garlic soy chicken wings actually crispy? I'm tired of soggy wings!

The secret's out! Double frying is the key to achieving that coveted crispy skin. The first fry cooks the wings through, and the second fry at a higher temperature renders the fat and creates that irresistible crunch.

Also, make sure your wings are as dry as possible before frying moisture is the enemy of crispiness, innit?

Can I make these crispy garlic soy chicken wings ahead of time?

You can definitely prep ahead! Marinate the wings earlier in the day (or even overnight) for a more intense flavour. Fry the wings according to the recipe, but only toss them in the glaze right before serving to prevent them from getting soggy.

Keep the cooked wings warm in a low oven, but be aware they're always best fresh out of the fryer!

I'm not a fan of spicy food. Can I still make these crispy garlic soy chicken wings?

Absolutely! The red pepper flakes in the glaze are entirely optional. Simply omit them for a milder flavor. You can also adjust the amount of garlic and ginger to your liking. Remember, cooking is all about making it your own, so don't be afraid to experiment a little!

Is there anything I can serve with these crispy garlic soy chicken wings to make it a full meal?

Crikey, there are loads of options! Steamed rice is a classic choice to soak up that delicious glaze. An Asian inspired slaw with a sesame ginger dressing would add a refreshing crunch. Or, for something simple and healthy, try serving them with steamed edamame sprinkled with sea salt. Sorted!

Help! I don't have Shaoxing wine. What's a good substitute for these crispy garlic soy chicken wings?

No worries, mate! If you don't have Shaoxing wine on hand, dry sherry is a perfectly acceptable substitute. It will provide a similar depth of flavour to the marinade. Just use the same amount as the Shaoxing wine called for in the recipe, and you'll be right as rain.

How long will leftover crispy garlic soy chicken wings last, and what's the best way to store them?

Leftover wings can be stored in an airtight container in the fridge for up to 3 days. However, be aware that they will lose some of their crispiness. To reheat, you can bake them in a preheated oven at 180°C (350°F) for about 10-15 minutes, or until heated through.

Microwaving is an option, but it will make them even softer.