The Best Garlic Soy Wings
These garlic soy wings are tossed in a sticky-sweet glaze with bold garlic, savory umami, dark brown sugar, and a pop of lemon. So cripsy and delicious and super easy to make and better than takeout!
Servings 4 people
Ingredients
For the wings:
- 2 ½ lbs chicken wings cleaned wingettes & drumettes
- ½ cup potato starch
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- Vegetable oil
For the sauce:
- 6 tbsp soy sauce low sodium
- ¾ cup dark brown sugar
- ¾ tsp fish sauce optional
- 2 ½ tbsp minced garlic pre-minced in a jar
- fresh lemon juice add 1-3 tsp of lemon juice **See notes below
For garnish:
- Lemon zest
- Sliced green onions
Instructions
- Mix the coating: Combine potato starch, flour, garlic powder, salt, and pepper in a large bowl.
- Double coat the wings: Toss wings in the dry mixture, shake off excess, then repeat for a second layer. Let rest 5-10 minutes so the coating adheres.
- Fry until golden: Heat oil to 350°F (175°C). Fry wings in batches for 7–8 minutes, or until golden and crispy. Do not overcrowd the pan. Drain on a wire rack or paper towels. *see notes below.
Make the glaze:
- In a small saucepan, add soy sauce, sugar, fish sauce, and minced garlic. Stir to combine. Bring to a boil, then reduce the heat to low and simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce has reduced and thickened slightly.You’ll know it’s ready when it looks glossy and coats the back of a spoon. (Spoon test: dip a spoon into the sauce and run your finger across the back, if it leaves a clean line that doesn’t run back together, it’s done.)Remove from heat and let cool slightly before stirring in the lemon juice at the very end.
- Remove the pan from the heat. Now stir in the lemon juice. Adding it at the end keeps the citrus flavor bright and fresh.
- Toss and serve: Coat wings in sauce, garnish with lemon zest and green onions, and serve hot.
Video
Notes
Recipe Notes
Choose the right pot: Use a heavy 5–6 qt Dutch oven, cast iron or deep pot. Add oil: Pour in neutral, high-heat oil (peanut, canola, or vegetable). Aim for 2–3 inches deep (For most pots, that’s about 6–8 cups. Leave at least 2 inches of empty space at the top so it won’t overflow. Heat the oil:Use a thermometer. Heat to 350°F over medium/medium-high. Prep the wings: Pat wings very dry with paper towels so they don’t splatter. Stabilize the temp: When you add wings, the temp will drop. Adjust the burner to keep the oil between 325–350°F the whole time. Start the sauce first.It takes the longest, so get it going before you fry. By the time the wings are ready, the sauce will be thickened, slightly cooled, and perfect for tossing. Don’t rush the sugar.
Brown sugar burns fast. Bring it to a boil over medium-high, stirring, then drop the heat to low . Simmer on low for 10–15 minutes, until the glaze is thick enough to coat a spoon but still pourable If the sauce sets up too thick:
That’s normal. Just reheat gently over low until pourable again. Add the lemon juice at this point. It brightens the flavor and loosens the glaze. Don’t boil again or you’ll risk bitter lemon and burnt sugar. Add lemon at the end.
Never add it too soon, or it’ll turn bitter. Stir it in right before the sauce is finished for a fresh pop of citrus. How much lemon?
Taste! I like a lot of lemon (I’m a lemon girlie), Start small and adjust. The sauce should taste bright, not sour. Variation: Honey-Soy and Garlic Wings.
Swap the ½ cup brown sugar for ¼ cup honey. The glaze turns lighter and floral, but keep heat moderate and stir often since honey burns quickly.