Garlic Soy Chicken Wings
These Garlic Soy Chicken Wings are crispy fried wings tossed in a sticky homemade glaze made with soy sauce, dark brown sugar, garlic, lemon, and a touch of fish sauce. They're sweet, savory, garlicky, and finished with fresh green onions and lemon zest.
Ingredients
- 2½ pounds chicken wings separated into wingettes and drumettes
- ½ cup potato starch
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil enough for frying
- 6 tablespoons low-sodium soy sauce
- ¾ cup packed dark brown sugar
- ¾ teaspoon fish sauce optional
- 2½ tablespoons minced garlic
- 1 to 3 teaspoons fresh lemon juice to taste
- 1 to 2 teaspoons fresh lemon zest
- 2 tablespoons sliced green onions for garnish
Instructions
- Pat the chicken wings completely dry with paper towels. Removing excess moisture will help the coating stick and produce crispier wings.
- In a large bowl, combine the potato starch, flour, garlic powder, salt, and black pepper.
- Add the wings and toss until every piece is evenly coated. Shake off any excess starch mixture.
- Add vegetable oil to a deep skillet, Dutch oven, or fryer and heat to 350°F.
- Working in batches, carefully add the wings to the hot oil. Fry for approximately 8 to 10 minutes, depending on their size, until crispy, golden brown, and cooked through. Chicken should reach an internal temperature of at least 165°F. Transfer the cooked wings to a wire rack.
- Add soy sauce, dark brown sugar, fish sauce, and minced garlic to a saucepan or skillet over medium heat. Stir until the brown sugar dissolves and the mixture begins to simmer.
- Lower the heat and simmer for approximately 4 to 6 minutes, stirring frequently, until the sauce begins to thicken into a glossy glaze.
- Stir in 1 teaspoon lemon juice. Taste and add more, up to 3 teaspoons, depending on how much citrus you want.
- Add the crispy wings to the glaze and toss until every wing is completely coated.
- Transfer the wings to a serving platter and finish with fresh lemon zest and sliced green onions. Serve immediately while they're hot and sticky.
Video
Recipe Tips
Don't sauce the wings too early. Let the fried wings drain briefly, then toss them with the glaze immediately before serving. This allows the potato starch coating to stay crisp while still giving the sauce enough texture to cling to every wing.
Also, let the garlic soy sauce simmer until it becomes noticeably syrupy. If the glaze is too thin, it will run off the wings instead of coating them.
