If you’re craving deep fried soy garlic chicken wings that are golden, crispy, and bursting with flavor, you’re in for a treat.
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.
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!
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.
FAQ – Crispy, Savory Perfection
Yes, but adjust the cook time. Drumsticks work well, but wings deliver the best meat-to-crust ratio.
It helps tenderize the chicken and enhances browning for extra crispiness.
You can, but you won’t get the same deep, golden crunch as traditional frying. Still tasty, though!
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.
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!
Deep Fried Soy Garlic Chicken Wings
Equipment
- Whisk
Ingredients
- 18 chicken winglets; washed and patted dry
- ½ cup soy sauce; I used the Kikkoman brand
- ⅓ cup brown sugar
- 3 tsp. dried oregano
- 1 tsp. ground black pepper
- 1½ tsp. garlic powder
- 1 tsp. baking soda
- 1 tsp. onion powder
- 2 tbsp. white wine vinegar
- ½ tsp. cayenne pepper
- ¼ cup cornstarch
- oil for frying
- dipping sauce; optional
Instructions
- Prep the Chicken:Start by washing and patting dry your 18 chicken winglets. This step helps the marinade stick better and ensures crispier wings when fried.
- Make the Marinade:In a large bowl, whisk together:½ cup soy sauce (Kikkoman recommended)⅓ cup brown sugar3 tsp dried oregano1 tsp ground black pepper1½ tsp garlic powder1 tsp onion powder1 tsp baking soda2 tbsp white wine vinegar½ tsp cayenne pepperStir until the sugar and cornstarch has dissolved and the mixture is well combined.Marinate the Wings:Add the chicken winglets to the bowl and toss to coat every piece in the marinade. Cover and refrigerate for at least 2 hours, or overnight for the most flavor.
- Heat the Oil:In a deep, heavy-bottomed pot, heat vegetable or canola oil to 350–375°F (175–190°C). Use enough oil to fully submerge the wings and monitor the temperature with a thermometer if possible.Fry the Wings:Working in batches, carefully lower the wings into the hot oil. Fry for 8–10 minutes or until golden brown and fully cooked (internal temp should be 165°F). Don’t overcrowd the pot.Drain and Serve:Transfer the wings to a paper towel–lined tray or wire rack to drain excess oil. Let them rest for a couple of minutes before serving.Optional: Sprinkle with chopped scallions or sesame seeds for a pop of color and added flavor. Serve with extra soy sauce or your favorite dipping sauce on the side.
Notes
Tips for Perfect Deep Fried Chicken Wings:
- Double-fry for extra crunch: Fry once, let them rest, then give them a quick second fry for that restaurant-quality crisp.
- Test oil temperature: A kitchen thermometer keeps your oil at the right heat for even frying.