Fried Soy Garlic Chicken Wings

I don’t say this lightly—but once you make these deep fried soy garlic chicken wings at home, you may never order wings out again. Seriously. They’re crispy, golden, packed with flavor, and tossed in a sticky, garlicky soy glaze that makes your eyes close with every bite.

These wings are everything you want—juicy inside, crunchy outside, and glazed in a savory soy-garlic blend that hits every taste bud just right. 

They’re not complicated to make, and with a few easy tips, you can fry them up like a pro right at home.

These Deep Fried Soy Garlic Chicken Wings Will Ruin All Other Wings for You (In the Best Way)

These wings are crunchy, savory, slightly sweet, and full of umami—that deep, rich flavor you can’t quite describe but can’t stop craving. Think of them as the perfect fusion of Korean-style wings and something your favorite late-night food truck wishes it could serve. 

Whether you’re hosting game night, cooking for your partner, or just treating yourself (because let’s be honest, you deserve it), these wings are a guaranteed crowd pleaser. No fancy tools required—just a love for finger-licking fried chicken.

Let’s talk marinade

These wings get a serious flavor boost from a mix of soy sauce, white wine vinegar, garlic, dried herbs, and a pinch of baking soda. 

The baking soda might sound unusual, but it works wonders—tenderizing the meat and helping create that addictively crispy skin. 

Give your wings at least 15 minutes to a couple of hours in the marinade, or even better, let them sit overnight for maximum depth of flavor.

Now, onto the coating. Cornstarch is your best friend here. It gives the wings a lighter, crunchier texture than flour ever could. Upon the first bite, that signature crackle when you bite in is the cornstarch!

Why Deep Fried Soy Garlic Chicken Wings Deserve the Spotlight

Wings come in all styles—buffalo, lemon pepper, honey BBQ—but soy garlic hits differently. There’s something magical about the combination of salty soy sauce, golden fried garlic, and just a hint of sweetness that clings to the chicken like a flavorful hug.

I’ve made these for potlucks, Sunday dinners, birthdays… and once at 11pm because a craving hit hard. They’re just that good. Plus, frying the wings gives them that irresistible crunch you can’t get from baking alone.

Use neutral oil for frying

Use a neutral oil with a high smoke point like vegetable or canola oil. Heat it to 350–375°F (175–190°C) and don’t overcrowd the pot—frying in batches ensures even crispiness. 

After about 8–10 minutes, the wings should be golden and perfectly cooked through.

Let’s Talk About the Sauce—Because That’s Where the Magic Happens

The soy garlic glaze is where all the flavor lives. It’s salty, sweet, sticky, and balanced with just enough garlic to make you say, “Mmm… what’s in this?” (Spoiler: it’s garlic. A lot of it. And it’s glorious.)

Here’s what makes it work:

Soy sauce: Salty, umami-packed base

Brown sugar or honey: For that perfect hint of sweetness

Fresh garlic (or garlic powder): Fried or simmered until mellow and golden

White wine vinegar: Just a splash for brightness

Sesame oil: A toasty little finishing touch

The result? A sauce you’ll want to drizzle on everything from rice to veggies—and, of course, every last wing.

FAQ – Crispy, Savory Perfection

Crispy Fried Wings 101: My Tried-and-True Tips

Making deep fried soy garlic chicken wings isn’t hard, but there are a few tricks I swear by to get that shatteringly crispy texture every time:

✨ Pat your wings dry. Moisture is the enemy of crispiness. Use paper towels to blot them thoroughly before seasoning or dredging.

✨ Double fry if you can. It’s optional, but frying the wings once at a lower temp and again at a higher temp makes them extra crunchy and golden. It’s how a lot of Korean fried chicken spots do it!

✨ Use a thermometer. For oil and meat. You want your oil around 350–375°F, and your chicken cooked to 165°F inside.

✨ Don’t crowd the pot. Fry in batches so the oil stays hot and your wings don’t steam instead of crisp.

✨ Toss immediately in sauce. Once the wings are done frying, get them into the glaze right away so they soak up all that goodness while they’re still hot.

Serving Ideas: Let’s Make a Whole Moment of It

Sure, these wings can be the star of the show, but here’s how I like to round out the plate:

A cold, crunchy Asian slaw with sesame dressing

Steamed white rice or sticky rice to soak up extra sauce

Ice-cold drinks (sparkling water, ginger beer, or your favorite adult beverage)

A side of pickled radish if you want to channel your favorite Korean fried chicken joint

And if you’re serving these for a party, make double. People will come back for seconds (and thirds).

These soy sauce garlic chicken wings are bold, crispy, and totally irresistible. Serve them up at your next game night, party, or just because—it’s hard to find a reason not to make them.

The Real Secret? They’re Just Fun to Make

There’s something deeply satisfying about frying your own chicken wings at home. Maybe it’s the sizzle of the oil, the smell of garlic in the air, or the moment when you taste your first bite and realize: you nailed it. That’s what Fried Dish is all about—making food that feels good, tastes incredible, and brings people together (even if it’s just you, your couch, and a Netflix binge tonight).

Our step-by-step frying method will help you make this recipe with ease. Tag us on Instagram or Facebook so I can see your beautiful dish.

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Here’s how to make these delicious deep fried soy garlic chicken wings!