Bonchon-Style Soy Garlic Twice-Fried Wings

Why You’ll Love This Recipe

• Authentic crackly crunch from a potato-starch dredge and true double-fry technique.
• Glassy, lacquered soy–garlic glaze that clings beautifully without sogging the crust.
• Make-ahead friendly: cook once, refry and sauce when guests arrive.
• Balanced flavor—sweet, salty, garlicky, and gently gingery—with a sesame finish.

Grocery List

• Produce: Garlic, fresh ginger, scallions
• Dairy: None
• Pantry: Chicken wings, potato starch, cornstarch, baking powder, kosher salt, white/black pepper, neutral frying oil, light brown sugar, low-sodium soy sauce, honey, mirin, rice vinegar, light corn syrup or rice syrup (optional), toasted sesame oil, toasted sesame seeds

Full Ingredients

Chicken & Dry Brine

• 2 1/2 lb chicken wings, separated into flats and drumettes, patted dry
• 1 1/2 tsp kosher salt
• 1 tsp granulated sugar
• 1/2 tsp baking powder
• 1/2 tsp ground white or black pepper

Crispy Dredge

• 3/4 cup potato starch
• 1/4 cup cornstarch
• 1 tsp baking powder

Frying

• 6 cups neutral oil (canola or peanut), enough for ~2 inches depth

Soy–Garlic Glaze

• 1/2 cup packed light brown sugar
• 1/4 cup low-sodium soy sauce
• 1/4 cup water
• 6 garlic cloves, minced (about 2 tbsp)
• 1 tbsp finely grated fresh ginger
• 2 tbsp honey
• 1 tbsp mirin
• 1 tbsp rice vinegar
• 1 tbsp light corn syrup or rice syrup (optional, for extra glassy sheen)
• 1 tsp cornstarch mixed with 1 tsp cold water (slurry)
• 1 tsp toasted sesame oil

To Finish

• 2 tsp toasted sesame seeds
• 2 scallions, thinly sliced

Step-by-Step Instructions

Step 1: Dry-brine the wings for deep seasoning and better crunch

Add wings to a bowl and toss with kosher salt, sugar, baking powder, and pepper until evenly coated. Spread on a wire rack set over a sheet pan and refrigerate uncovered for 30 minutes (up to 24 hours for best flavor and dryer skin). This draws out surface moisture and jumpstarts the shatter-crisp texture.

Step 2: Make the soy–garlic glaze

In a small saucepan over medium heat, combine brown sugar, soy sauce, water, garlic, ginger, honey, mirin, rice vinegar, and corn/rice syrup (if using). Bring to a gentle simmer and cook for 4–5 minutes, stirring, until the sugar dissolves and the mixture slightly reduces. Stir in the cornstarch slurry and simmer 30–60 seconds more until the glaze turns glossy and lightly syrupy, coating the back of a spoon. Remove from heat and stir in sesame oil. Keep warm over the lowest heat or rewarm before tossing.

Step 3: Dredge the wings in starch

Mix potato starch, cornstarch, and baking powder in a shallow dish. Pat wings dry again, then toss in the starch mixture, pressing to adhere a thin, even coat. Shake off excess—too much starch can form clumps. Arrange coated wings back on the rack while you heat the oil.

Step 4: First fry at 325°F to cook through

Pour oil into a large, heavy pot to about 2 inches depth and heat to 325°F. Fry wings in batches without crowding for 7–8 minutes, turning once, until pale golden and about 160°F internal. Transfer to a clean rack to drain and rest 10 minutes. This rest lets steam escape so the second fry crisps instead of softening.

Step 5: Second fry at 375°F to shatter-crisp

Increase oil to 375°F. Fry wings again, in batches, for 2–3 minutes until deep golden brown with a craggy, bubbly crust and an internal temperature of 175–185°F. Drain well on the rack.

Step 6: Glaze and garnish

Pour warm glaze into a large mixing bowl. Add a batch of hot wings and toss 15–30 seconds to coat in a thin, shiny layer—don’t over-saturate. Sprinkle with toasted sesame seeds and sliced scallions. Repeat with remaining wings, adding glaze as needed.

Step 7: Serve immediately

Plate the wings while they’re still glassy and crisp. Pair with crisp pickled radish and cold beer or sparkling water. Enjoy the crackly bite and sticky, garlicky finish.

Pro Tips

• Potato starch is key to a thin, glassy crust; cornstarch alone won’t shatter the same way.
• Keep oil temperatures honest—use a thermometer and let the oil recover between batches.
• For ultra-gloss, add the optional corn or rice syrup to the glaze.
• Toss wings with just enough glaze to coat; excess will soften the crust.
• Dry-brine overnight (uncovered) for the crispiest skin and deeper seasoning.

Variations

• Spicy Soy-Garlic: Whisk 1–2 tsp gochujang or 1/2 tsp gochugaru into the glaze for gentle heat.
• Gluten-Free: Use certified gluten-free tamari and check your mirin brand.
• Air Fryer: Cook dredged wings at 400°F for 18–22 minutes, flipping at 12 minutes; spritz lightly with oil; glaze and garnish.

Storage & Make-Ahead

Fry once, cool, and refrigerate wings (unglazed) up to 2 days or freeze up to 1 month. Recrisp from cold at 375°F in oil for 2–3 minutes or in a 425°F oven/air fryer for 8–10 minutes, then toss in warm glaze. Leftover glazed wings keep 2 days; reheat at 400°F for 8–10 minutes. For best crunch, always glaze just before serving.

Nutrition (per serving)

Approx. 560 calories; 31 g fat; 43 g carbohydrates; 27 g protein; 980 mg sodium; 21 g sugars. Values are estimates and will vary with oil absorption and glaze usage.