Deep Fried Soy Garlic Chicken Wings

Crispy, deep fried soy sauce garlic chicken wings packed with bold flavor. Juicy wings with a perfect golden crust.

Course Appetizer, Dinner

Cuisine American, Asian

Prep Time 20

Cook Time 15

Total Time 35

Servings Servings

Calories 347kcal

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 sugar
3 tsp dried oregano
1 tsp ground black pepper
1½ tsp garlic powder
1 tsp onion powder
1 tsp baking soda
2 tbsp white wine vinegar
½ tsp cayenne pepper
Stir 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.

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.

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Calories are estimated per serving.