Reynaldo’s Cocina 📍
Sticky Soy Garlic Wings
Crispy fried chicken wings finished with a glossy soy garlic glaze brushed on at the end to preserve texture.
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
SAUCE:
- ¼ cup low sodium soy sauce
- 6 cloves garlic minced
- 2 tbsp honey
- 2 tbsp butter
- 1 tsp sesame oil
- 1 tsp rice vinegar
GARNISH:
- 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.
Notes
• Brush instead of tossing to preserve crispiness.
• Cornstarch gives lighter crunch than flour.
• Let wings rest before frying.
• Sauce thickens more as it cools.
• Avoid overheating sesame oil.
• Double fry for extra crisp.
• Sauce can be made ahead.
• Do not glaze too early.
• Wings are best immediately after brushing.
• Great for meal prep and reheating in air fryer.
