These Soy Garlic Chicken Wings are air-fried to perfection—crispy on the outside and soft and juicy on the inside. These Korean-style wings are the ultimate finger food, tossed in a flavorful soy garlic sauce that’s tangy, spicy, and rich in garlic.
If you love crispy chicken wings, this recipe is for you! You don’t need store-bought wing sauce or an online order to enjoy game-day flavors.
With just an air fryer and a quick soy garlic sauce(inspired by our favorite Bonchon flavors), you can whip up this fantastic appetizer in less than 30 minutes—including 20 minutes of air fryer time.
And let’s talk about that crispy texture. Who says wings have to be deep-fried? Thanks to the convenience of the air fryer(like in this hot honey lemon pepper wings), you can achieve the same crispy crunch with a fraction of the oil.
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Why You'll Love This Recipe
⭐️Crispy and easy to make in the air fryer.
⭐️Coated in a rich, flavorful blend of soy-garlic sauce.
⭐️A crowd-pleaser with adjustable spice levels.
Ingredients
- Chicken wings: You can use fresh or frozen wings. If using frozen, thaw them to room temperature and pat them dry with a kitchen towel. If the wings are whole, split them into drums and flats for even cooking.
- Garlic powder: Adds a nice flavor and helps coat the wings well.
- Baking powder is our main ingredient for the crispy texture. Choose aluminum-free baking powder for the best flavors.
- Vegetable oil: Use any neutral oil, such as peanut or canola, for extra crispiness.
- Soy sauce: I use low-sodium soy sauce. If using dark soy sauce, reduce the amount to half, as it has a stronger flavor.
- Honey gives the sauce a glossy glaze and helps it cling to the wings. Substitute it with brown sugar or maple syrup, or skip using it.
- Garlic: Fresh garlic works best. Crush and mince it finely to release its full flavor.
- Grated ginger: Adds a fresh Asian flavor. You can skip it if preferred. Remove the skin and mince it finely for best results.
- Cornstarch: Helps thicken the sauce, giving it a sticky, glaze-like consistency.
- Sesame seeds: Optional; Adds a nice finishing touch and a slightly nutty flavor.
- Crushed red peppers are optional so you can adjust them to your taste.
How To Make Soy Garlic Chicken Wings
- Pat the wings dry, season with garlic powder, black pepper, baking powder, and salt. Lightly spray the air fryer basket and arrange the wings in a single layer. Cook at 400°F for 18-20 minutes, flipping halfway through, until crispy and golden brown.
- Simmer soy sauce, honey, rice vinegar, vegetable oil, garlic, ginger, and crushed red pepper in a saucepan for 2-3 minutes.
- Stir in a cornstarch slurry and cook for another 1-2 minutes until thick and glossy.
- Toss the crispy wings in the warm sauce, garnish with sesame seeds and green onions, and enjoy!
♨️How To Adjust The Heat Level
- These soy garlic chicken wings have a noticeable kick: Thanks to the crushed red peppers.
- For a milder version: Reduce or skip the crushed red peppers.
- For moderate heat: Increase the amount of crushed red pepper and add a pinch of cayenne pepper for extra warmth.
- For intense heat: Mix in Sriracha, hot sauce, Korean crushed red peppers(Gochugaru).
The Leftovers
- You can store the leftovers in the refrigerator for about four days or in the freezer for up to three months.
- To thaw, place them in the refrigerator overnight or use the microwave’s defrost setting for a quicker option.
- To reheat, use the air fryer at 350°F for about 5 to 10 minutes until they are heated through and the exterior turns crispy.
- If using the microwave, the wings will heat up well, but the outer layer won’t be as crispy as with the air fryer. I prefer reheating in the oven or air fryer for the best texture.
- Once reheated, if you have any leftover sauce, drizzle it over the wings to make them saucy again.
Pro Tips For Best Results
Do not skip the baking powder—this ingredient is essential for achieving extra crispy chicken wings.
FAQ
Yes! It’s the best method when making a larger batch. Arrange the wings in a single layer and bake for 20 minutes on each side in the preheated oven at 355°F until they turn crispy and golden brown.
Marination is not necessary for this recipe. However, marinating enhances the flavor if you have extra time.
Serve these soy garlic wings with pickled radish, kimchi, or steamed rice as a meal. Pair them with a light slaw, edamame(spicy garlic edamame), or crispy fries(like this Chinese French fries or Japanese sweet potato fries). For drinks, iced tea, or soda complements the flavors perfectly!
More Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Soy Garlic Chicken Wings
Ingredients
For the Wings:
- 1.5 lbs chicken wings split into drumettes and flats
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon baking powder
- 1 tablespoon oil if baking/air-frying
For the Soy Garlic Sauce:
- ¼ cup soy sauce
- 2 tablespoons honey /brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon vegetable oil /sesame oil
- 4 garlic cloves minced
- ½ teaspoon grated ginger
- ½ teaspoon crushed red pepper optional, for spice
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 teaspoon sesame seeds for garnish
- 2 tablespoons green onions chopped/for garnish
Instructions
Prep the Wings:
- Pat the chicken wings dry with a paper towel.
- Add the chicken wings to a mixing bowl, and sprinkle garlic powder, black pepper, baking powder, and salt.
- Lightly spray the air fryer basket/tray with oil and place the wings in a single layer.
- Air-fry for 18-20 minutes at 400°F, flipping halfway through, until crispy and golden.
Make the Soy Garlic Sauce:
- Meanwhile, in a saucepan, combine soy sauce, honey, rice vinegar, vegetable oil, garlic, ginger, and crushed red pepper.
- Simmer for 2-3 minutes over medium heat.
- Mix cornstarch with water and stir into the sauce to thicken. Cook for another 1-2 minutes until glossy.
Coat the Wings:
- Now, toss the crispy wings in the warm soy garlic sauce.
- Garnish with sesame seeds and chopped green onions. And Enjoy!!
Notes
- Pat the wings completely dry before seasoning to ensure maximum crispiness.
- Do not skip the baking powder—it helps create a crispy texture without deep frying.
- Toss the wings in the sauce while they’re still warm so they absorb the flavors better.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- To reheat, air fry at 350°F for 5-10 minutes to restore crispiness. The microwave works but won’t keep the wings as crispy.
- Adjust the spice level by reducing or skipping crushed red pepper for mild heat, adding cayenne for moderate heat, or mixing in Sriracha, hot sauce, or gochugaru for intense heat.
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