Last Updated on February 27, 2024
As a food enthusiast and home cook, I am always on the lookout for new and exciting recipes to try. One dish that has captured my attention and taste buds is the delectable Bonchon Soy Garlic Chicken Wings. The perfect combination of savory, sweet, and garlicky flavors makes this dish a standout choice for any meal or occasion.
What is Bonchon Soy Garlic Chicken Wings?
Bonchon Soy Garlic Chicken Wings are a popular Korean- style fried chicken dish that has gained a cult following around the world. These wings are crispy on the outside and tender on the inside, coated in a sticky and flavorful soy garlic glaze.
The balance of umami from soy sauce, sweetness from brown sugar, and pungent garlic creates an irresistible flavor profile that keeps you coming back for more.
Why You’ll Love This Bonchon Soy Garlic Chicken Wings?
The addictive combination of crunchy texture, juicy meat, and bold flavors makes Bonchon Soy Garlic Chicken Wings a crowd favorite. Whether you’re hosting a game day party, a family dinner, or simply craving a satisfying snack, these wings are sure to impress.
The sticky glaze clings to each wing, ensuring that every bite is bursting with savory goodness.
Ingredients You’ll Need:
- Fresh Chicken Wings: Fresh chicken wings are the main protein component of the dish. They provide juicy and tender meat that absorbs the flavors of the marinade and coating during cooking.
- Cornstarch: Cornstarch is used in the marinade and coating of the chicken wings. It helps to tenderize the meat, create a crispy texture when fried, and also aids in adhering the sauce to the wings.
- Salt and Pepper: Salt and pepper are essential seasoning agents that enhance the flavor of the chicken wings. They add depth and balance to the taste profile, ensuring the wings are well-seasoned and delicious.
- Red Onion: Red onion contributes to the marinade, providing a sweet and slightly pungent flavor. It adds depth to the marinade and complements the other savory and aromatic ingredients.
- Garlic: Garlic is a key ingredient in the marinade and sauce, providing a robust and aromatic flavor. It adds a savory depth to the dish and enhances the overall taste profile of the chicken wings.
- Light Soy Sauce: Light soy sauce adds savory umami flavor to the marinade and sauce. It provides a salty and rich taste, enhancing the chicken wings’ overall flavor and creating a well-rounded taste profile.
- Mirin: Mirin is a sweet rice wine that adds sweetness and depth to the marinade and sauce. It balances the flavors of the other ingredients and contributes to the wings’ glossy appearance when cooked.
- Brown Sugar: Brown sugar adds sweetness and caramelization to the marinade and sauce. It helps balance out the savory and salty flavors, creating a harmonious blend of sweet and savory notes.
- Garlic Powder and Ginger Powder: Garlic powder and ginger powder are additional flavor enhancers that boost the garlic and ginger flavors in the marinade and sauce. They add depth and complexity to the dish, enhancing its overall taste profile.
- Baking Powder: Baking powder is used in the coating of the chicken wings. It helps create a light and crispy texture when fried, resulting in perfectly crispy wings that are irresistible.
- Parsley, White Sesame Seeds, and Chives: These ingredients are used as garnishes to add freshness, color, and texture to the finished dish. They enhance the visual appeal of the chicken wings and provide a flavorful finishing touch.
Step by Step Directions:
Step 1: Prepare the Chicken Wings
- Begin by thoroughly rinsing the chicken wings under cold water and patting them dry with paper towels.
- In a large mixing bowl, combine the cornstarch, salt, and pepper, ensuring an even distribution of the dry ingredients.
- Add the chicken wings to the bowl, one by one, coating them generously with the cornstarch mixture. Ensure each wing is thoroughly coated for maximum crispiness.
Step 2: Deep Fry the Chicken Wings
- Heat vegetable oil in a deep fryer or a heavy-bottomed pot to a temperature of 350°F (175°C).
- Carefully lower the coated chicken wings into the hot oil, working in batches to avoid overcrowding the fryer.
- Fry the wings for approximately 12-14 minutes or until they are golden brown and crispy on the outside, and cooked through on the inside.
- Once fried to perfection, use a slotted spoon to transfer the wings to a plate lined with paper towels, allowing excess oil to drain off.
Step 3: Prepare the Soy Garlic Glaze
- In a saucepan over medium heat, combine the chopped red onion, minced garlic, light soy sauce, mirin, brown sugar, garlic powder, and ginger powder.
- Stir the mixture continuously until the sugar has completely dissolved, and the sauce begins to simmer gently.
- In a small bowl, mix the cornstarch with a small amount of water to create a slurry.
- Slowly pour the cornstarch slurry into the simmering sauce, stirring constantly to prevent lumps from forming.
- Allow the sauce to thicken to a glossy consistency, then remove it from the heat.
Step 4: Coat the Chicken Wings with the Glaze
- Transfer the fried chicken wings into a large mixing bowl.
- Pour the warm soy garlic glaze over the wings, ensuring they are evenly coated.
- Gently toss the wings in the glaze until they are fully coated, absorbing the delicious flavors of the sauce.
Step 5: Garnish and Serve
- Arrange the glazed chicken wings on a serving platter, ensuring they are arranged neatly.
- Garnish the wings with a sprinkle of chopped parsley or sliced green onions for a vibrant touch.
- Optionally, sprinkle white sesame seeds over the wings to add a nutty flavor and visual appeal.
- Serve the Bonchon-inspired soy garlic chicken wings immediately while they are still hot and crispy, alongside your favorite dipping sauce or as part of a delicious meal.
Notes:
– For extra crispiness, you can double fry the wings by frying them once, letting them rest, and then frying them again.
– Adjust the sweetness or saltiness of the glaze according to your preference by tweaking the amount of brown sugar or soy sauce.
– To make a spicier version, add a dash of chili flakes or sriracha to the glaze.
– Serve the wings with a side of pickled radishes or kimchi for a refreshing contrast.
– Experiment with different garnishes like fried garlic chips or sliced green onions for added texture and flavor.
Storage Tips:
To store any leftover Bonchon Soy Garlic Chicken Wings, place them in an airtight container and refrigerate for up to 3 days. For longer storage, freeze the wings in a freezer-safe bag for up to a month. Reheat in the oven or air fryer to maintain their crispy texture.
Nutrition Information:
– Calories: 300 per serving
– Fat: 15g
– Carbohydrates: 20g
– Protein: 25g
Serving Suggestions:
– Pair the wings with steamed rice and pickled vegetables for a complete meal.
– Serve the wings as an appetizer with a dipping sauce like sweet chili or gochujang mayo.
– Create a loaded chicken wing platter with different glazes like buffalo, honey garlic, and teriyaki.
– Slice the wings and toss them in a salad with mixed greens, cucumbers, and a sesame dressing.
– Make a Korean-inspired taco by stuffing the wings in a corn tortilla with slaw and kimchi.
What Other Substitute Can I Use in Bonchon Soy Garlic Chicken Wings?
– Substitute chicken wings with tofu cubes for a vegetarian version of the dish. Press the tofu to remove excess moisture before coating and frying.
– Swap cornstarch with potato starch or gluten-free flour for a crispy coating if you have dietary restrictions.
– Use boneless chicken thighs or drumsticks instead of wings for a heartier option. Adjust cooking time accordingly.
– Replace mirin with rice vinegar or apple cider vinegar mixed with a pinch of sugar for a similar sweet and tangy taste.
– Experiment with different glazes like honey soy, spicy garlic, or Korean bbq for a twist on the classic soy garlic flavor.
Bonchon Soy Garlic Chicken Wings Recipe
Equipment
- Large mixing bowl
- Deep fryer or heavy-bottomed pot
- Slotted spoon
- Saucepan
- Small bowl
- Serving platter
Ingredients
- ⅔ tsp garlic powder
- ½ tsp ginger powder
- Garnish with White Sesame Seeds and/or chives
- 2 cups cornstarch
- salt and pepper to taste
- 1 tablespoon parsley chopped for garnish or chopped green onion
- ⅓ cup mirin
- ¼ small red onion chopped
- 2 teaspoon baking powder
- 2 tbsp brown sugar
- 4 cloves garlic peeled and chopped
- ½ tsp cornstarch
- ½ cup light soy sauce
- 1½ lb fresh chicken wings
- Soy Garlic Glaze
Instructions
Step 1: Prepare the Chicken Wings
- Begin by thoroughly rinsing the chicken wings under cold water and patting them dry with paper towels.
- In a large mixing bowl, combine the cornstarch, salt, and pepper, ensuring an even distribution of the dry ingredients.
- Add the chicken wings to the bowl, one by one, coating them generously with the cornstarch mixture. Ensure each wing is thoroughly coated for maximum crispiness.
Step 2: Deep Fry the Chicken Wings
- Heat vegetable oil in a deep fryer or a heavy-bottomed pot to a temperature of 350°F (175°C).
- Carefully lower the coated chicken wings into the hot oil, working in batches to avoid overcrowding the fryer.
- Fry the wings for approximately 12-14 minutes or until they are golden brown and crispy on the outside, and cooked through on the inside.
- Once fried to perfection, use a slotted spoon to transfer the wings to a plate lined with paper towels, allowing excess oil to drain off.
Step 3: Prepare the Soy Garlic Glaze
- In a saucepan over medium heat, combine the chopped red onion, minced garlic, light soy sauce, mirin, brown sugar, garlic powder, and ginger powder.
- Stir the mixture continuously until the sugar has completely dissolved, and the sauce begins to simmer gently.
- In a small bowl, mix the cornstarch with a small amount of water to create a slurry.
- Slowly pour the cornstarch slurry into the simmering sauce, stirring constantly to prevent lumps from forming.
- Allow the sauce to thicken to a glossy consistency, then remove it from the heat.
Step 4: Coat the Chicken Wings with the Glaze
- Transfer the fried chicken wings into a large mixing bowl.
- Pour the warm soy garlic glaze over the wings, ensuring they are evenly coated.
- Gently toss the wings in the glaze until they are fully coated, absorbing the delicious flavors of the sauce.
Step 5: Garnish and Serve
- Arrange the glazed chicken wings on a serving platter, ensuring they are arranged neatly.
- Garnish the wings with a sprinkle of chopped parsley or sliced green onions for a vibrant touch.
- Optionally, sprinkle white sesame seeds over the wings to add a nutty flavor and visual appeal.
- Serve the Bonchon-inspired soy garlic chicken wings immediately while they are still hot and crispy, alongside your favorite dipping sauce or as part of a delicious meal.
Notes
- For extra crispiness, you can double fry the wings by frying them once, letting them rest, and then frying them again.
- Adjust the sweetness or saltiness of the glaze according to your preference by tweaking the amount of brown sugar or soy sauce.
- To make a spicier version, add a dash of chili flakes or sriracha to the glaze.
- Serve the wings with a side of pickled radishes or kimchi for a refreshing contrast.
- Experiment with different garnishes like fried garlic chips or sliced green onions for added texture and flavor.
Nutrition
Frequently Asked Questions:
Q: Can I bake the wings instead of frying them?
A: While frying the wings gives them a crispy exterior, you can bake them in a preheated oven at 400°F for about 30-40 minutes until they are cooked through. Brush with the glaze halfway through baking for flavor.
Q: What can I serve with Bonchon Soy Garlic Chicken Wings?
A: You can pair the wings with steamed rice, kimchi fried rice, or a side of Asian slaw for a well-rounded meal. For a lighter option, serve with a cucumber salad or pickled vegetables.
Q: How can I make the wings spicier?
A: Add chopped jalapenos, chili paste, or sriracha to the glaze to kick up the heat. You can also sprinkle the wings with cayenne pepper or red pepper flakes before serving for an extra fiery touch.
Q: Can I make a larger batch of wings for a party?
A: Yes, you can scale up the recipe by doubling or tripling the ingredients based on the number of servings you need. Fry the wings in batches to ensure they cook evenly and maintain their crispiness.
Q: Can I use frozen chicken wings for this recipe?
A: While fresh chicken wings are preferred for optimal texture, you can use thawed frozen wings as well. Make sure to pat them dry thoroughly before seasoning and coating to prevent excess moisture.
Q: How can I make the wings gluten-free?
A: To make the wings gluten-free, use tamari or coconut aminos instead of soy sauce, and substitute cornstarch with arrowroot powder or rice flour for coating. Ensure that all ingredients, including the baking powder, are gluten-free.
Conclusion:
In conclusion, Bonchon Soy Garlic Chicken Wings are a delightful and flavorsome dish that is perfect for any occasion. With a crispy exterior, succulent meat, and a sticky soy garlic glaze, these wings are a treat for your taste buds.
By following the simple steps and tips provided, you can recreate this restaurant favorite in the comfort of your own kitchen. Whether you’re a fan of Korean cuisine or simply looking for a new wing recipe to try, this dish is sure to impress your family and friends.
So, roll up your sleeves, gather your ingredients, and get ready to enjoy a finger-licking good meal with Bonchon Soy Garlic Chicken Wings.
