Bonchon Soy Garlic Chicken Wings Recipe
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.
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
Calories: 510kcal
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