Sticky Soy Garlic Wings
These Sticky Soy Garlic Wings are fried until crisp, then brushed with a glossy soy garlic glaze instead of being tossed and softened. That little finish keeps the wings crunchy while still giving every bite that sweet, savory, garlicky flavor that makes the plate disappear fast.
Why This Method Works
Brush after frying.
That’s the move.
You keep:
• Crisp texture
• Better sauce control
• Less soggy skin
• Cleaner presentation
Flavor Notes
The glaze hits with:
Rich soy.
Fresh garlic.
Honey sweetness.
Butter for body.
Sesame oil for finish.
Tiny splash of vinegar to balance everything out.
Reynaldo’s Cocina Tip 📍
Let wings cool 2–3 minutes before glazing.
Too hot and the crust softens.
Serve With
• White rice
• Kimchi
• Edamame
• Asian salad
• Pickled vegetables
• Extra sesame seeds
Storage
Best fresh.
Reheat in air fryer or oven.
Avoid microwave if possible.
Sticky Soy Garlic Wings
Ingredients
- 2 lbs chicken wings drums and flats separated
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp paprika
- 1 tsp white pepper
- ¾ cup cornstarch
- Neutral frying oil
- ¼ cup low sodium soy sauce
- 6 cloves garlic minced
- 2 tbsp honey
- 2 tbsp butter
- 1 tsp sesame oil
- 1 tsp rice vinegar
- Sesame seeds optional
- Parsley optional
Equipment
- Large bowl
- Deep fryer or heavy pot
- Wire rack
- Mixing bowls
- Saucepan
- Tongs
- Brush
Method
- Pat wings dry.
- Season wings with garlic powder, onion powder, paprika, and white pepper.
- Toss with cornstarch until evenly coated.
- Rest wings for 15–30 minutes.
- Heat oil to 375°F.
- Fry wings in batches until deep golden and crispy.
- Transfer to wire rack.
- While wings rest, make the sauce.
- Add soy sauce, garlic, honey, butter, sesame oil, and vinegar to saucepan.
- Simmer over medium heat.
- Stir frequently until glossy and slightly thickened.
- Remove from heat.
- Let wings cool 2–3 minutes.
- Using a brush, coat wings lightly.
- Add second coat if desired.
- Garnish.
- Serve immediately.
