Crispy Soy Garlic Korean Fried Chicken Wings Recipe - with Kikkoman Less Salt
Crispy Soy Garlic Korean Fried Chicken Wings Recipe - with Kikkoman Less Salt is a medium Korean recipe that serves 4. 250 calories per serving. Recipe by ieatishootipost on YouTube.
Prep: 20 min | Cook: 21 min | Total: 51 min
Cost: $9.92 total, $2.48 per serving
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
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
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
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
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
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
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
First Air‑Fry Side
Cook the wings for 8 minutes at 200 °C.
Time: PT8M
Temperature: 200°C
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
Final Crisp
Air‑fry for an additional 3 minutes to achieve deep‑fried colour and crunch.
Time: PT3M
Temperature: 200°C
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
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
Dietary info: Low Sodium, Gluten (contains wheat), Dairy-Free, Nut-Free
Allergens: Egg, Soy, Wheat
Ingredient Substitutions
- Instead of Chicken Wings: Chicken Drumettes
- Instead of Low‑Salt Soy Sauce: Regular soy sauce (use less)
- Instead of Egg White: Aquafaba
- Instead of Potato Starch: Cornstarch
- Instead of Vegetable Oil: Canola oil
- Instead of Sake: Dry sherry
- Instead of Mirin: Rice vinegar + sugar
- Instead of Granulated Sugar: Honey
- Instead of Garlic: Garlic paste, Garlic powder (1 tsp)
- Instead of Black Vinegar: Balsamic vinegar, Rice vinegar
- Instead of Sesame Seeds: Toasted pepitas
- Instead of White Pepper: Black pepper
- Instead of Green Onion: Chives
Equipment Needed
- Air Fryer
- Mixing Bowl
- Whisk
- Oil Sprayer
- Small Saucepan
- Tongs
- Measuring Spoons
- Plate or Tray
Critical Steps — Do Not Skip
- Pat the wings completely dry before marinating.
- Create a thin egg‑white‑starch coating; too much batter will prevent crispness.
- Lightly spray oil on both sides to promote even browning in the air fryer.
- Do not overcrowd the air‑fryer basket; cook in batches if needed.
- Reduce the glaze until it thickens; under‑reduced sauce will be watery.
Chef Tips from the Video
- Use a garlic press for a fine, evenly distributed garlic flavor.
- Toast sesame seeds briefly in a dry pan for extra nuttiness before sprinkling.
- If you prefer extra crunch, dust the wings with a second light coating of potato starch just before the final crisp.
Troubleshooting
Wings are soggy instead of crispy.
Make sure the wings are thoroughly dried, use a thin coating, and spray a little extra oil before the final 3‑minute crisp. Increase the final crisp time by 1‑2 minutes if needed.
Glaze is too thin.
Continue simmering the sauce over medium heat, stirring frequently, until it reduces to a syrupy consistency and coats the back of a spoon.
Wings are undercooked.
Check the internal temperature; if below 165 °F, add 2‑3 more minutes in the air fryer, flipping halfway.
Storage
Refrigerator: Store glazed wings in an airtight container for up to 3 days. Re‑heat in the air fryer for 3‑4 minutes to regain crispness.
Freezer: Not recommended; freezing will soften the crisp coating.
Room temperature: Can sit at room temperature for up to 2 hours; keep covered.
Make-Ahead Tips
- Prepare the soy‑garlic glaze up to 2 days ahead; store refrigerated and re‑heat gently.
- Coat the wings and keep them uncovered in the fridge for up to 30 minutes before air‑frying for extra crispness.
Frequently Asked Questions
What is the cultural significance and history of Tebasaki (Nagoya style chicken wings) in Japanese cuisine?
Tebasaki originated in Nagoya, Japan, as a street‑food snack where chicken wings are deep‑fried, then glazed with a sweet‑savory soy‑garlic sauce. Over time it became a staple of izakaya menus and is celebrated for its crunchy texture and umami‑rich glaze.
How does the Korean‑style air‑fryer chicken wing differ from traditional Korean yangnyeom chicken?
Traditional Korean yangnyeom chicken is double‑fried and tossed in a thick, spicy gochujang sauce. This recipe uses a single air‑fry step, a lighter soy‑garlic glaze, and low‑salt Japanese soy sauce, giving a crisp texture without the deep‑fried oil and without the heat of gochujang.
What are the traditional regional variations of Korean‑style fried chicken wings in Korea?
In Korea, wings are often coated in a sweet‑spicy gochujang glaze (yangnyeom) or served plain (huraideu) with a simple soy‑based sauce. Some regions add honey, mustard, or even cheese powder for a unique twist, but the core technique of double‑frying for crunch remains consistent.
What occasions or celebrations is chicken wing (Tebasaki) traditionally associated with in Japanese izakaya culture?
Tebasaki is a popular accompaniment to drinks in izakayas, especially during after‑work gatherings, festivals, and baseball games. Its salty‑sweet flavor pairs well with beer and sake, making it a go‑to snack for social drinking.
What authentic traditional ingredients are used in Japanese Tebasaki versus acceptable substitutes in this recipe?
Authentic Tebasaki uses Japanese soy sauce, mirin, sake, sugar, garlic, and sometimes rice vinegar. This recipe stays true by using Kikkoman low‑salt soy sauce, mirin, sake, and black vinegar; substitutes like regular soy sauce, dry sherry, or rice vinegar can be used if the original ingredients are unavailable.
What other Japanese or Korean dishes pair well with these soy‑garlic glazed chicken wings?
Serve the wings alongside steamed rice, pickled radish (daikon), a simple cucumber salad, or a bowl of miso soup. In Korean meals, they complement kimchi fried rice or a cold noodle dish like naengmyeon.
How has the air‑fryer version of Korean‑style crispy chicken wings evolved in home cooking trends?
Home cooks have adopted air fryers to achieve the deep‑fried crunch with far less oil, making the dish healthier and quicker. The technique of using egg white and potato starch for a light coating mimics the traditional batter while fitting modern low‑fat preferences.
What are the most common mistakes to avoid when making Air Fryer Korean‑style crispy chicken wings with soy garlic glaze?
Common errors include not drying the wings thoroughly, using too much coating batter, overcrowding the air‑fryer basket, and under‑reducing the glaze. Each of these leads to soggy wings or a watery sauce.
Why does this recipe use egg white and potato starch instead of a traditional flour batter?
Egg white creates a light, airy film that expands during cooking, while potato starch yields a crisp, non‑glutinous crust. This combination gives a crunchy texture similar to deep‑fried batter but with fewer carbs and less oil absorption.
What does the YouTube channel ieatishootipost specialize in?
The YouTube channel ieatishootipost focuses on easy‑to‑follow Asian home‑cooking tutorials, often highlighting Korean, Japanese, and Chinese comfort foods with clear step‑by‑step instructions and practical kitchen hacks.
How does the YouTube channel ieatishootipost's approach to Korean‑style chicken wing recipes differ from other cooking channels?
ieatishootipost emphasizes minimal equipment, such as using an air fryer instead of deep‑frying, and selects low‑sodium Japanese soy sauces to make the dishes healthier while preserving authentic flavors, unlike many channels that stick to traditional deep‑fry methods.
Last updated: September 3, 2026
