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Bouchon Soy Garlic Chicken Wings Recipe

Bouchon Soy Garlic Chicken Wings Recipe

Bonchon soy garlic chicken wings are a delicious and easy-to-make dish that will surely please any crowd. The crispy fried wings are coated with a tasty glaze made of light soy sauce, mirin, brown sugar and spices, creating the perfect balance of sweet and savory flavors.
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Author: Lori Walker, MS, RD
Course: Appetizer, Main Course
Cuisine: Asian
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 2 people
Calories: 510kcal



For the Chicken Wings:

  • 1 cup of premium cornstarch creating a crispy and golden coating for the chicken wings, adding a delightful crunch.
  • 12 ounces of tender fresh chicken wings, approximately ¾ lb, ensuring succulent and juicy bites.
  • Salt and freshly ground pepper expertly measured to enhance the natural flavors and add a touch of seasoning perfection.

For the Soy Garlic Glaze:

  • 2 tablespoons of finely chopped red onion adding a mild, sweet note to the glaze.
  • 3 tablespoons of authentic mirin lending a subtle sweetness and depth to the glaze.
  • ¼ cup of light soy sauce crafted for a balanced and savory flavor profile, enhancing the overall taste.
  • teaspoon of garlic powder intensifying the garlic flavor for a bold and aromatic experience.
  • 2 cloves of garlic peeled and finely chopped, infusing the glaze with its aromatic essence.
  • 1 tablespoon of rich brown sugar providing a caramelized sweetness and a delightful hint of molasses.
  • ¼ teaspoon of ginger powder adding a warm and spicy note, elevating the glaze to a delightful balance of flavors.
  • ¼ teaspoon of high-quality cornstarch creating a glossy and velvety texture for the glaze, ensuring perfect coating consistency.


  • White sesame seeds and/or finely chopped chives as desired, for a visually appealing and aromatic finishing touch, elevating the dish to a gourmet level.


  • Preheat your oven to 375°F (190°C).
  • Wash the chicken wings and pat them dry with a paper towel.
  • Sprinkle salt and pepper onto the wings, then evenly coat each in cornstarch.
  • Place the coated wings on a greased or parchment-lined baking sheet and bake for 20 minutes, flipping once halfway through cooking time.
  • Meanwhile, prepare the soy garlic glaze by heating up a small skillet on medium heat and sautéing onion and garlic until fragrant, about 2 minutes.
  • Add light soy sauce, mirin, brown sugar, garlic powder, ginger powder and cornstarch to the pan and stir until combined.
  • Reduce heat to low and stir until the sauce thickens about 5 minutes. Set aside.
  • When the wings are done baking, remove them from the oven and brush each one with soy garlic glaze. Return to the oven for an additional 10 minutes.
  • Remove from oven and garnish with sesame seeds and/or chives before serving.


– If you want extra crunchy wings, double-coat them in cornstarch for a thicker crust!
– Add some red pepper flakes or Korean chili powder to the sauce mixture for a spicier version of this recipe.
– Be sure to use light soy sauce instead of regular soy sauce as it will create a sweeter, more flavourful glaze.
Keyword: Bouchon Soy Garlic Chicken Wings, Bouchon Soy Garlic Chicken Wings Recipe