Korean Ganjang Dak-nalgae, Soy-Garlic Glazed Wings

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Andong Hahoe Village

📍 Where this dish comes from: Andong · Andong Hahoe Village
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Korean Ganjang Dak-nalgae, plated and ready to serve

Soy-garlic wings are the savory, sticky, garlicky side of Korean fried chicken, and a favorite for anyone who prefers flavor without the heat. Crispy baked wings are tossed in a glossy glaze of soy sauce, garlic and ginger. They are impossible to stop eating.

Per serving: 590 calories · 3.2 g net carbs · 51 g protein · 39 g fat (calculated from the ingredients)

What You’ll Need

Ingredients for Korean Ganjang Dak-nalgae

Korean Ganjang Dak-nalgae, plated and ready to serve

Korean Ganjang Dak-nalgae, Soy-Garlic Glazed Wings

Soy-garlic wings are the savory, sticky, garlicky side of Korean fried chicken, and a favorite for anyone who prefers flavor without the heat. Crispy baked wings are tossed in a glossy glaze of soy sauce, garlic and ginger. They are impossible to stop eating.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Main Course
Cuisine: Korean
Servings: 4 servings
Calories: 590kcal

Ingredients

  • 2 1/2 pounds chicken wings patted very dry
  • 1 1/2 teaspoons baking powder (aluminum-free)
  • 1 teaspoon salt
  • Glaze: 1/4 cup soy sauce, 1/4 cup allulose, 8 cloves garlic minced, 1 teaspoon grated ginger, 1 tablespoon rice vinegar, 1 tablespoon butter, 1/4 teaspoon xanthan gum
  • 1 scallion thinly sliced, and 1 teaspoon sesame seeds, for garnish

Instructions

  • Heat the oven to 425°F (220°C) and set a wire rack on a foil-lined baking sheet.
  • Toss the wings with the baking powder and salt. Arrange on the rack without touching and bake for 40 to 45 minutes, turning once, until deeply golden and crisp.
  • Meanwhile, melt the butter in a large skillet over low heat. Add the garlic and ginger and cook gently for 1 minute.
  • Add the soy sauce, allulose and vinegar and simmer for 2 minutes. Sprinkle in the xanthan gum while whisking and cook until syrupy.
  • Toss the hot wings in the glaze and garnish with scallions and sesame seeds.

Notes

Cook the garlic gently over low heat so it turns sweet, not bitter. If the glaze gets too thick, loosen it with a teaspoon of water.
Chef's Tip: For extra-crunchy garlic, fry a few thinly sliced garlic cloves in oil until golden and scatter them over the finished wings.
Keto Swap: Corn syrup and sugar are replaced with allulose, and a pinch of xanthan gum gives the glaze its sticky body.
Success Tip: This is the most kid-friendly chicken in the book. Serve with cucumber sticks and pickled daikon.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 590kcal | Protein: 51g | Fat: 39g | Fiber: 0.5g
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Cooking Korean Ganjang Dak-nalgae in the kitchen

About This Dish

Ganjang means soy sauce, and soy-garlic chicken became hugely popular through chains like Kyochon, founded in 1991, which made it their signature. Korean fried chicken chains have since spread to the United States, Southeast Asia and beyond. Korean chicken is famous for its thin, crackly crust, which comes from frying twice. Many Korean families order chicken for delivery during big sporting events, especially soccer matches. Delivery drivers on motorbikes can bring chicken to parks, riverbanks and even beaches.

Pairs Well With

This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 5: Chicken (Andong Hahoe Village). See all Korean recipes

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