Crispy Soy Garlic Korean Fried Chicken Wings Recipe - with Kikkoman Less Salt

Ingredients

• 1 kg Chicken Wings (frozen, thawed and patted dry)
• 3 Tbsp Low‑Salt Soy Sauce (Kikkoman less‑salt soy sauce, for marinating)
• 2 large Egg White (lightly beaten, helps create airy crust)
• 3 Tbsp Potato Starch (creates thin, sticky coating)
• 2 Tbsp Vegetable Oil (for light spray before air‑frying)
• 2 Tbsp Sake (adds depth to the glaze)
• 2 Tbsp Mirin (sweet Japanese rice wine for glaze)
• 1 Tbsp Granulated Sugar (helps caramelize the glaze)
• 3 cloves Garlic (minced or pressed)
• 1 tsp Black Vinegar (adds subtle acidity to glaze)
• 1 tsp Sesame Seeds (toasted, for garnish)
• 0.25 tsp White Pepper (for garnish)
• 1 stalk Green Onion (chopped, optional garnish)

Instructions

1. Thaw and Dry Wings

   Remove frozen chicken wings from the freezer, place them in a bowl of cold water for 10‑15 minutes or thaw in the refrigerator, then pat completely dry with paper towels.

   Time: PT5M

2. Marinate with Soy Sauce

   Place the dried wings in a large bowl, drizzle 3 Tbsp low‑salt soy sauce over them and massage the sauce into the meat until evenly coated.

   Time: PT5M

3. Prepare Coating Mixture

   In a separate bowl whisk together 2 large egg whites, 2 Tbsp vegetable oil, and 3 Tbsp potato starch until a smooth, thin batter forms.

   Time: PT5M

4. Coat the Wings

   Add the wings to the coating bowl, toss gently until each piece is lightly covered with the egg‑white‑starch mixture.

   Time: PT5M

5. Preheat Air Fryer

   Set the air fryer to 200 °C (390 °F) and let it preheat for about 3 minutes.

   Time: PT3M

   Temperature: 200°C

6. Arrange and Lightly Oil Wings

   Place the coated wings in a single layer, skin side down, in the air‑fryer basket. Lightly spray the exposed side with oil.

   Time: PT2M

7. First Air‑Fry Side

   Cook the wings for 8 minutes at 200 °C.

   Time: PT8M

   Temperature: 200°C

8. Flip and Cook Second Side

   Turn the wings over, spray the newly exposed side, and air‑fry for another 5 minutes.

   Time: PT5M

   Temperature: 200°C

9. Final Crisp

   Air‑fry for an additional 3 minutes to achieve deep‑fried colour and crunch.

   Time: PT3M

   Temperature: 200°C

10. Make Soy‑Garlic Glaze

    While the wings finish, combine 2 Tbsp sake, 2 Tbsp mirin, 2 Tbsp low‑salt soy sauce, 1 Tbsp sugar, and minced garlic in a small saucepan. Bring to a gentle simmer, then add 1 tsp black vinegar. Reduce until the sauce thickens and bubbles become small.

    Time: PT5M

11. Glaze and Garnish

    Transfer the cooked wings to a large bowl, pour the hot glaze over them, and toss to coat evenly. Sprinkle with toasted sesame seeds, a pinch of white pepper, and chopped green onion.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

10 g

Fat

15 g

Fiber

0 g