Bonchon Soy Garlic wings have taken the world by storm with their irresistible crispy texture and bold flavors. Originating from Korea, this dish combines perfectly fried chicken with a sticky soy garlic glaze that’s both savory and slightly sweet. It’s no wonder these wings have become a favorite for food lovers everywhere.
We’re excited to share a simple yet authentic recipe that lets you recreate this iconic flavor right in your kitchen. Whether you’re hosting a game day or craving a delicious snack, these wings deliver the perfect balance of crunch and rich taste. Let’s dive into making Bonchon Soy Garlic wings that’ll impress your friends and satisfy your cravings every time.
Ingredients
To create the perfect Bonchon Soy Garlic wings, gathering fresh and precise ingredients is essential. Below we list everything needed to capture the iconic crispy texture and that irresistible soy garlic flavor.
For the Chicken Wings
- 2 pounds fresh chicken wings, split into drumettes and flats, tips removed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup cornstarch or potato starch for the crispy coating
- Vegetable oil, for deep frying (enough for 2-3 inches depth in your frying pan or deep fryer)
For the Soy Garlic Sauce
| Ingredient | Amount | Notes |
|---|---|---|
| Soy sauce | 1/2 cup | Use low sodium for balanced saltiness |
| Brown sugar | 1/3 cup | Adds depth and sweetness |
| Garlic cloves | 4-5 large, minced | Freshly minced for best flavor |
| Water | 1/4 cup | Helps blend and thin the sauce |
| Rice vinegar | 1 tablespoon | Adds tang and brightens flavor |
| Sesame oil | 1 teaspoon | For a subtle nutty aroma |
| Cornstarch | 1 teaspoon | Mixed with 1 tablespoon water to thicken |
Optional Garnishes
- Toasted sesame seeds for a nutty crunch and garnish
- Chopped green onions for freshness and color
- Thinly sliced red chili peppers if you want a spicy kick
We recommend preparing all ingredients before cooking for a smooth and enjoyable Bonchon Soy Garlic wings making experience.
Equipment Needed
To achieve the authentic Bonchon Soy Garlic wings experience, having the right equipment is essential. Each tool plays a vital role in ensuring our wings have that signature crispy texture and perfectly glazed finish.
- Deep Fryer or Large Heavy-Bottomed Pot
We need this for deep frying the wings at a consistent temperature, ideally between 350°F and 375°F. A deep fryer simplifies temperature control, but a heavy pot with a thermometer works just as well.
- Cooking Thermometer
Maintaining the exact frying temperature ensures the wings cook evenly and get that ideal crunch without absorbing excess oil.
- Mixing Bowls
At least two are needed—one for seasoning and coating the wings with cornstarch or potato starch, and another to prepare the soy garlic sauce.
- Wire Rack or Paper Towels
A wire rack helps drain the excess oil after frying, preventing sogginess. Paper towels are an alternative but may cause the wings to steam if stacked.
- Measuring Cups and Spoons
Precise measurements are crucial for balancing the flavors in both the wings and the sauce.
- Large Spoon or Whisk
For mixing the sauce ingredients thoroughly until the glaze is smooth and well blended.
- Tongs
Essential for safely handling wings in and out of hot oil.
- Serving Platter
To present our finished Bonchon Soy Garlic wings beautifully with optional garnishes.
| Equipment | Purpose |
|---|---|
| Deep Fryer / Heavy-Bottomed Pot | Frying wings at controlled high heat |
| Cooking Thermometer | Monitoring oil temperature |
| Mixing Bowls | Coating wings and preparing sauce |
| Wire Rack / Paper Towels | Draining excess oil from fried wings |
| Measuring Cups and Spoons | Accurate ingredient measurement |
| Large Spoon / Whisk | Mixing sauce ingredients |
| Tongs | Handling hot wings safely |
| Serving Platter | Final presentation with garnishes |
With this setup, our kitchen will be ready to bring the irresistible Bonchon Soy Garlic Recipe to life with confidence and precision.
Prep Work
Before we dive into cooking, let’s ensure everything is ready. Proper Prep Work sets the foundation for perfect Bonchon Soy Garlic Wings that are crispy, flavorful, and irresistible.
Preparing the Chicken Wings
- Rinse 2 pounds of fresh chicken wings under cold water, then pat them dry completely with paper towels. Removing moisture is crucial for a crispy texture.
- Trim any excess skin or wing tips if preferred, for a cleaner presentation.
- Season the wings evenly with 1 teaspoon salt and ½ teaspoon black pepper. This basic seasoning will enhance the flavor beneath the glaze.
- Coat the wings in ½ cup cornstarch (or potato starch). Use a large mixing bowl and toss the wings until they are fully and evenly coated. This starch layer creates the signature crunch.
- Prepare your frying station: a deep fryer or a large heavy-bottomed pot filled with vegetable oil heated to 350°F (175°C). Use a cooking thermometer to maintain this temperature for optimal frying results.
- Set aside the coated wings on a wire rack or parchment paper while you prepare the glaze to avoid sogginess.
| Step | Ingredient/Item | Measurement | Purpose |
|---|---|---|---|
| Rinse and dry wings | Chicken wings | 2 pounds | Remove impurities and moisture |
| Season wings | Salt | 1 teaspoon | Basic seasoning |
| Season wings | Black pepper | ½ teaspoon | Adds subtle spice |
| Coat wings | Cornstarch or potato starch | ½ cup | Creates crispy coating |
Making the Soy Garlic Sauce
- Combine the following ingredients in a medium saucepan:
- ½ cup low-sodium soy sauce
- ¼ cup brown sugar
- 3 tablespoons minced garlic
- ½ cup water
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- Mix everything thoroughly with a whisk over medium heat.
- Bring the mixture to a gentle boil, stirring frequently to dissolve the sugar and marry the flavors.
- In a small bowl, whisk 1 tablespoon cornstarch with 2 tablespoons cold water until smooth.
- Slowly pour the cornstarch slurry into the simmering sauce, stirring constantly to avoid lumps.
- Cook for another 1-2 minutes until the sauce thickens to a glossy, syrupy consistency.
- Remove from heat and set aside. The sauce should be rich, savory, with a subtle sweetness and robust garlic aroma.
Pro tip: Use low-sodium soy sauce to control saltiness and allow the natural sweetness from the brown sugar and tang from rice vinegar to shine.
| Ingredient | Measurement | Function |
|---|---|---|
| Low-sodium soy sauce | ½ cup | Base savory flavor |
| Brown sugar | ¼ cup | Sweetness and caramel notes |
| Minced garlic | 3 tablespoons | Pungent aroma and depth |
| Water | ½ cup | Dilutes and balances sauce |
| Rice vinegar | 2 tablespoons | Adds acidity and brightness |
| Sesame oil | 1 teaspoon | Nutty finish and aroma |
| Cornstarch | 1 tablespoon | Thickens sauce |
| Cold water | 2 tablespoons | Used to create cornstarch slurry |
With all prep work complete we are ready to fry and glaze the wings for that signature Bonchon Soy Garlic experience.
Cooking Instructions
Let’s dive into the heart of our Bonchon Soy Garlic Recipe by mastering the frying and glazing process. Perfect execution here ensures the wings stay crispy while soaking up the bold soy garlic flavors.
Frying the Chicken Wings
- Heat the oil in a deep fryer or a large heavy-bottomed pot to exactly 350°F (175°C). Use a cooking thermometer for accuracy to achieve the perfect crispy crunch.
- While the oil heats, pat dry the coated wings again to remove excess moisture; this step is crucial for crispiness.
- Carefully lower the wings into the hot oil in small batches to avoid overcrowding. Fry for 8 to 10 minutes, turning occasionally until golden brown and cooked through.
- Remove the wings with tongs and place them on a wire rack or paper towels to drain excess oil. Allow them to rest for at least 5 minutes to maintain crispiness.
- Repeat with remaining wings adjusting oil temperature as needed to stay consistent at 350°F.
| Step | Action | Temperature/Time |
|---|---|---|
| 1 | Heat oil | 350°F (175°C) |
| 2 | Dry coated wings | Pat dry before frying |
| 3 | Fry wings in batches | 8-10 minutes, turn occasionally |
| 4 | Drain excess oil | Wire rack or paper towels, 5 min |
| 5 | Maintain oil temperature | Keep steady 350°F during frying |
Tossing Wings in Soy Garlic Sauce
- While wings are frying, warm the prepared soy garlic sauce in a saucepan over low heat. Stir gently until it thickens and simmers.
- Transfer the drained wings to a large mixing bowl.
- Pour the warm soy garlic sauce over the wings immediately, using tongs or a large spoon to toss them thoroughly and coat each wing evenly.
- Toss gently but quickly to maintain the crispy exterior while ensuring every wing is glazed with that signature sweet-savory sauce.
- For an extra touch of authenticity, sprinkle toasted sesame seeds, chopped green onions, and if desired, sliced red chili peppers over the wings.
- Serve immediately on a platter to enjoy the perfect balance of crunch and bold soy garlic flavor.
| Step | Action | Notes |
|---|---|---|
| 1 | Warm sauce | Low heat, stir till thickened |
| 2 | Add wings to large bowl | Use drained wings only |
| 3 | Toss wings with sauce | Coat evenly, use tongs or spoon |
| 4 | Add garnishes (optional) | Sesame seeds, green onions, chili |
| 5 | Serve immediately | Preserve crispiness and flavor |
Serving Suggestions
To elevate our Bonchon Soy Garlic wings experience, we recommend pairing them with complementary sides and beverages that highlight their bold, savory flavor and irresistible crunch.
Pairing with Side Dishes
For a balanced and satisfying meal, serve the wings alongside fresh, light sides that offset their richness and enhance the overall texture:
- Steamed White Rice: A classic base that absorbs the flavorful soy garlic glaze, providing a neutral backdrop.
- Pickled Vegetables: Crisp and tangy kimchi or quick-pickled cucumbers cut through the savory sweetness.
- Asian Slaw: Shredded cabbage, carrots, and scallions tossed in a light sesame dressing add a refreshing crunch.
- French Fries or Sweet Potato Fries: For a more indulgent option that complements the crispy wings.
Garnishing for Visual Appeal and Flavor
Before serving, enhance the wings with these final touches:
| Garnish | Purpose | Amount |
|---|---|---|
| Toasted sesame seeds | Adds nutty flavor and crunch | 1 tablespoon |
| Chopped green onions | Freshness and color contrast | 2 tablespoons |
| Sliced red chili peppers | Adds heat and vibrant color | As desired |
“A sprinkle of toasted sesame seeds and fresh green onions makes the flavor pop and the presentation irresistible.”
Beverage Recommendations
Our Bonchon Soy Garlic wings pair excellently with beverages that balance their saltiness and bring a refreshing contrast:
- Cold Beer: Light lagers or pilsners cut through the sauce’s richness.
- Iced Green Tea: Offers a clean palate cleanser with subtle earthy notes.
- Sparkling Water with Lime: Refreshing and citrusy to balance the wings’ bold flavors.
Serving Temperature and Presentation Tips
- Serve the wings immediately after tossing in the sauce to maintain the signature crispiness.
- Arrange wings neatly on a large platter, layering garnishes over the top for an inviting look.
- Place small bowls of your chosen dipping sauces like spicy mayo or extra soy garlic sauce on the side to personalize each bite.
By combining these serving suggestions with our authentic Bonchon Soy Garlic recipe, we ensure a memorable dining experience that celebrates the crispy texture and bold flavors we love.
Make-Ahead Tips
To enjoy Bonchon Soy Garlic wings anytime without compromising on freshness or crunch, we’ve gathered essential make-ahead tips. Follow these steps to prep smartly for a quick and flavorful cooking experience.
1. Prepare and Freeze Wings Ahead
- Trim and pat dry your chicken wings thoroughly.
- Season and coat them in cornstarch as per the recipe.
- Place wings in a single layer on a baking sheet.
- Freeze uncovered for 1 to 2 hours until firm.
- Transfer frozen wings to an airtight container or freezer bag and store up to 1 month.
This method helps lock in crispiness and prevents wings from sticking together.
2. Sauce Storage and Reheating
We recommend preparing the soy garlic sauce in advance to deepen the flavors.
- Cool the sauce completely after cooking.
- Store in a sealed glass container in the fridge for up to 1 week.
| Sauce Storage Tips | Details |
|---|---|
| Container type | Airtight glass recommended |
| Refrigeration period | Up to 7 days |
| Reheat method | Warm gently on stove or microwave |
| Avoid overboiling sauce | To preserve garlic flavor and thickness |
3. Frying Fresh vs. Frozen Wings
We prefer frying wings fresh or directly from frozen for optimum crunch.
- For frozen wings, fry at 350°F (175°C) increase frying time by 2 to 3 minutes.
- Avoid thawing wings before frying to retain the signature crisp.
4. Tossing Wings in Sauce Just Before Serving
To keep wings crispy and perfectly coated:
- Toss wings in warmed soy garlic sauce immediately after frying.
- Avoid pre-coating wings hours in advance as the sauce will soften the crust.
“A key to retaining that iconic Bonchon crunch is to fry wings frozen or fresh and coat them moments before serving.“
By integrating these make-ahead tips into your Bonchon Soy Garlic recipe routine, we ensure every bite remains irresistibly crispy and packed with bold soy garlic flavor.
Conclusion
Making Bonchon Soy Garlic wings at home is a rewarding way to enjoy that perfect crunch and bold flavor anytime. With the right ingredients, equipment, and techniques, we can recreate this iconic Korean favorite without stepping out. Whether it’s for a casual snack or a special gathering, these wings bring excitement to the table.
By following the tips for preparation, frying, and saucing, we ensure every bite is crispy and flavorful. Plus, the make-ahead options give us flexibility without sacrificing quality. Let’s keep experimenting and sharing this delicious recipe with friends and family to savor the authentic taste of Bonchon right in our own kitchens.
Frequently Asked Questions
What makes Bonchon Soy Garlic wings so popular?
Bonchon Soy Garlic wings are loved for their unique crispy texture paired with a savory, slightly sweet soy garlic glaze. This bold flavor combination creates a delicious snack perfect for any occasion.
What are the key ingredients for Bonchon Soy Garlic wings?
You need fresh chicken wings, salt, black pepper, cornstarch or potato starch, vegetable oil, low-sodium soy sauce, brown sugar, minced garlic, water, rice vinegar, sesame oil, and optional garnishes like sesame seeds and green onions.
How do you achieve the crispy texture on these wings?
Coating the wings in cornstarch or potato starch before deep frying at 350°F (175°C) in small batches ensures a golden, crunchy exterior.
What equipment is necessary to make these wings at home?
You’ll need a deep fryer or heavy-bottomed pot, cooking thermometer, mixing bowls, wire rack or paper towels, measuring cups/spoons, a whisk or spoon, tongs, and a serving platter.
How long should I fry the wings?
Fry the wings for 8 to 10 minutes per batch at 350°F until they turn golden brown and crispy.
When should the wings be tossed in the soy garlic sauce?
Toss the wings in warm, thickened soy garlic sauce immediately after frying to maintain their crispiness and evenly coat the flavor.
Can I prepare Bonchon wings ahead of time?
Yes. You can freeze uncooked wings and store the sauce in the fridge. Fry wings from frozen and toss with sauce just before serving for best results.
What are good side dishes to pair with these wings?
Steamed rice, pickled vegetables, Asian slaw, or fries complement the bold flavors. Cold beer, iced green tea, or sparkling water with lime also pair well.
How do garnishes enhance the wings?
Toasted sesame seeds, chopped green onions, and sliced red chili peppers add extra flavor, color, and an authentic touch to the dish.
Why is it important to serve the wings immediately?
Serving immediately after saucing preserves the wings’ signature crunch and ensures the best eating experience.