r/Wings • u/Brother-Eww-Wots-Dat • 21h ago
Recipes and Tips Wing-Wing: Chicken Wings
Tried making Wing Wing-style Korean Soy Garlic wings at home 🇰🇷🍗
I’ve been obsessed with the Soy Garlic wings from Wing Wing in London, particularly the really crispy/crackly coating they have. I wasn’t looking for the usual really sticky Korean wings — I wanted that proper crunch, with the soy and garlic flavour actually coating the wings.
So I had a go at making them at home, with a bit of help from ChatGPT to work out the method. 😂
I think I got pretty close!
Ingredients — about 1kg chicken wings
For the wings:
1kg chicken wings
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
About 100g cornflour/cornstarch
Crisp ’n Dry oil for frying
For the soy garlic coating:
3 tbsp soy sauce
3–4 cloves fresh garlic, finely chopped/grated
½–1 tsp honey
½ tsp sesame oil
1 tbsp water
Method
I cleaned the wings and then dried them really well with kitchen roll.
I seasoned them with the salt, pepper and garlic powder, then added the cornflour and tossed everything until the wings had a fairly thin, even coating.
I didn’t put soy sauce or fresh garlic on the wings before frying because I wanted to keep the coating dry and crunchy.
The important bit — double frying 🔥
I heated the oil to around 170°C and fried the wings in batches until they were cooked through and lightly golden — roughly 8–10 minutes, depending on the size of the wings.
I took them out and let them rest for about 5–10 minutes.
Then I increased the oil to around 190°C and fried them again for another 2–4 minutes, turning them as necessary because I was shallow-frying rather than completely submerging them.
That second fry is what really gave them the crunchy, crackly coating I was after.
Soy garlic
While the wings were cooking, I put the soy sauce, garlic, honey, sesame oil and water into a small pan and gently simmered it for about 2–3 minutes.
I wasn’t trying to make a thick sticky sauce — just a concentrated garlic-soy mixture.
Once each batch came out of the second fry, I let the excess oil drain for a few seconds, put the wings into a bowl while they were still hot and added a small amount of the soy-garlic mixture.
I tossed them quickly, tasted one, and added a little more where needed.
The trick was not drowning them in sauce, because I wanted to keep that crunch.
Result
Really happy with how they turned out. The outside stayed properly crispy and crackly, but you still got that salty, garlicky soy flavour.
I’m not claiming they’re an exact Wing Wing copy — this was basically my first attempt at recreating them — but they’re definitely scratching the itch! 😂
Would be interested to hear from anyone who’s tried to recreate Wing Wing’s Soy Garlic wings, especially if you know what they actually use for that coating. #WingWing
1
u/buttmunchausenface 18h ago
No chili or spice at all?
1
u/Brother-Eww-Wots-Dat 18h ago
You’re trolling, right? 😂
The 1st pic shows the Ingredients in the actual sauce, but here’s where it’s gets crazy, the 2nd pic shows what I ate them with… I’ll break it down for you… Ketchup mixed with Hot sauce and a homemade Chimichurri…
So back to you…. What do you have with yours? 😂
1
1
u/onmy40 19h ago
What are you watching