Korean Soy Garlic Wings
Crispy baked wings coated in a savory soy garlic glaze with a hint of sweetness. These wings are sticky, bold, and impossible to stop eating.
Crispy wings glazed in a rich Korean soy garlic sauce.
Nutrition per serving
Ingredients
wings
sauce
garnish
Instructions
Prep and Dry the Wings
Pat chicken wings completely dry with paper towels. Toss with baking powder and salt until evenly coated. Place on a wire rack over a baking sheet.
Bake the Wings
Bake wings at 425F for 45 minutes, flipping halfway through, until golden brown and crispy.
Make the Soy Garlic Sauce
Combine soy sauce, honey, minced garlic, sesame oil, and rice vinegar in a small saucepan over medium heat. Mix cornstarch with one tablespoon of water and stir into the sauce. Cook until thickened, about 3 minutes.
Glaze the Wings
Transfer crispy wings to a large bowl. Pour warm sauce over wings and toss until every wing is fully coated in the glaze.
Garnish and Serve
Sprinkle sesame seeds over the wings and serve immediately while hot and sticky.
Substitutions
Common mistakes
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