Crispy Garlic Soy Wings with a Sticky Sweet Glaze

All right, guys, you've seen that title in the thumbnail and you already know it's wing time. Matter of fact, nah, it ain't Wednesday. I thought it was wing Wednesday. It ain't Wednesday, but you know over here, any day is a good day to cook some wings. I'm gonna show you guys how to make these soy garlic chicken wings. Man, delicious. Get in your kitchen, let's go. All right, let's quickly go over these ingredients. They can also be found on my website, Ijustcookalot.com or allwingseverything.com. Right here we have our chicken wings, some cornstarch, some light brown sugar here. Now, I typically use dark brown sugar, but I don't have any dark brown sugar, so I'm gonna use this light brown sugar. It's still gonna work out. Soy sauce, black pepper, chopped garlic, flour, lemon zest, salt, lemon juice, some garlic powder, and some fish sauce. That's all you're gonna need. Let's get into it. All right, so the first thing I'm gonna do is season my wings. I always like to season my wings, regardless of the sauce that I'm putting on it, just to give it that extra flavor. I'm gonna add a light season on it, and I'm gonna hit it with a little pepper. I don't know something about that pepper on them wings, man, that just gives it a little justice. And we're just gonna mix this in like this as well. All right, so it looks like we are good right here. We're just gonna set this aside, smooth some of this stuff around, and we're gonna get a bowl. So now we're gonna prepare our breading mixture. We're gonna add our cornstarch here, our flour, some garlic powder, salt, and our black pepper. And we're just gonna take a little whisk, and we're gonna whisk this up like this. Guys, you can also test your flour. I know some people do that, like myself. I like to test my flour, just to make sure that it's to my liking, that it just has a little seasoning in it. Throw a little bit of seasoning salt in here, because I want to. All right, so we should be good right there. So now let's move over to our cooktop and start heating up our oil. So once we finish seasoning the wings, we're gonna dip it, wedge it in our flour really lightly. And this can become a little messy, but hey, we gotta do it, all right? And with this particular recipe, we like the light coating, the thick coating. So like this, we're not really looking for like that crispy crust like which flour gives you. That's why we're using more cornstarch than we're using flour. We just want that thin layer of crust. And that's what corn flour typically gives it, all right? So as you can see like this, we're just gonna shake off the excess. We're gonna sit it here on a resting rack, all right? And we're gonna let this rest for 10 minutes. And what this does, it allows the coating to adhere to the chicken. So let's give it 10 minutes and we're gonna come back. All right guys, so we've let our chicken rest for about 10 minutes. So now our oil is heating up. We had that heating up while our chicken was resting. So it's time to go ahead and drop these babies in there. I think our oil is good. Oh yeah, we're good. Guys, you wanna cook these in batches too. You don't want to drop the temperature of your oil by adding too many of them. So we'll probably do half of them, all right? And we're gonna cook these babies for about seven to 10 minutes. It all depends on how big your chicken pieces are. But you know, once they started flowing to the top, you know your chicken is done pretty much. Now this is beautiful, man. These wings are beautiful. They are cooking beautifully. I can already see that nice thin crispy crust on it. Man, that's what we're looking for. All right guys, we are getting there. Couple more minutes. I like my chicken fried hard. So I usually keep it in there one or two minutes or so after. All right, so it looks like we are there. We've got our warming rack here. Yeah, I still use timers sometimes. We're gonna pull our wings out. Man, ain't about to mind if I try one right now before quality control. Let me know, it looking so good. All right, so we're gonna go ahead and go in with our last batch. All right, so we're gonna let these babies cook as well for about seven to 10 minutes while we add this to our warmer and keep it warm while the others are cooking. All right guys, so we're finishing up our last batch here. We're gonna take our chicken pieces. We'll add them right here. Turn that heat off real quick. I don't wanna burn our grease. I may wanna use that again. Add it here. I look like I got a nice little, I fried these right here harder than I did the last one. I like that too, man. I love it when they look like that. So I'm gonna place these in our warmer and we'll come back and make our sauce. All right, so now we're gonna start making our sauce and we're gonna start by adding our soy sauce here, our fish sauce. Now, if you don't like fish sauce, you can definitely leave that out. I'm not a big fan of fish sauce. As long as I don't have to taste it, but it does add a unique flavor to it. We'll add our brown sugar and our garlic and we're just gonna get this mixed in here. We're gonna bring it to a slight boil and then once it comes to that slight boil, we're gonna turn that heat down about 12 to 15 minutes. You'll notice when the sauce starts to thicken up. So now I'm gonna let it simmer for the next 12 minutes. All right guys, it looks like we are good right here. It took me about 15 to 16 minutes and now what we're gonna do, you can either put your chicken into a bowl and pour the sauce over, but you know what? I'm not doing that. I'm gonna drop these babies right in here, salt just like this and we're gonna make it happen just right here. All right, we're gonna turn this sauce off, the heat off rather than not turn the sauce off and we're gonna get these babies mixed up in here like this until they're fully coated in that good sauce. And guys, take a look at this right here. This here is exceptional. Well, we should've added this lemon juice earlier to the mix, but hey, whatever. Let's mix it again. I forgot it was sitting over there. Again, guys, I told you, I'm not a chef. I just cook a lot. Man, this smells good. And we're just gonna finish this off with some green onions. I know I didn't add that in the shot, but we're gonna do it anyway. Some lemon zest. We in the game. Let's get these babies plated up so we can get in the quality control. And that's what we looking for, that sticky, icky. Oh man. Man, this looks beautiful, beautiful. We're gonna go back over there with some green onions. We're gonna just let them ambalance all down on the floor. That's fine. But we're gonna pick them up and we're gonna hit it with some lemon zest like that. Guys, that's beautiful. Work of art. I don't even know if I wanna eat it. Let's go ahead and jump into quality control. Guys, take a look at that right there. This baby looking sticky, icky, icky, man. Ooh, that's, that's me right there. Oh man, you hear a crunch? Oh man. Mm, mm. Mm. Oh man. And this baby about to cloud attack. Mm. Oh man. This is it. Oh God. You already know I'm the wing king. Go ahead, put this on the menu. And until then, y'all already know who I am. Always everything. And remember, you're not chef, you just cook a lot. And now I'm out. Peace.