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Recipe photo for Hawaiian Garlic Chicken Wings

Hawaiian Garlic Chicken Wings

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Hawaiian Garlic Chicken Wings

Crispy fried wings tossed in a sticky shoyu garlic glaze, a beloved Hawaiian plate-lunch favorite loaded with garlic and sweet-salty flavor.

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🇺🇸 United States ·Oceania · $
Prep
Cook
Total
4 portions
Hawaiian garlic chicken wings are a plate-lunch staple found at local spots and drive-ins across the islands. The wings get a light flour and cornstarch coating, then they are deep-fried until golden and crispy with a shatteringly crunchy exterior. Once fried, they are tossed in a sticky soy-garlic glaze built from shoyu, sugar, a generous amount of fresh garlic, ginger, green onion, and a touch of sesame oil. The dish is savory and sweet rather than spicy, though a small pinch of chili flakes can be added for gentle warmth. The glaze clings to every wing, giving that signature glossy, garlicky finish. Serve it the classic Hawaiian way with two scoops of white rice and a scoop of macaroni salad.

Ingredients

Ingredients

1 kg chicken wings about 24 pieces, separated into flats and drumettes, tips removed
1 tsp salt for seasoning the wings
0.5 tsp black pepper

Coating

1 cup all-purpose flour
0.5 cup cornstarch
1 l vegetable oil for deep frying, enough for 5 cm depth

Garlic glaze

0.75 cup soy sauce shoyu, Japanese-style; Aloha Shoyu recommended
0.75 cup sugar
12 clove garlic finely chopped or crushed, roughly half a cup
1 tbsp ginger grated
0.25 cup green onion thinly sliced, plus extra for garnish
1 tbsp sesame oil
0.5 tsp red chili flakes for mild heat (optional)

Ingredients

4 portions

Ingredients

1 kgchicken wings about 24 pieces, separated into flats and drumettes, tips removed
1 tspsalt for seasoning the wings
0.5 tspblack pepper

Coating

1 cupall-purpose flour
0.5 cupcornstarch
1 lvegetable oil for deep frying, enough for 5 cm depth

Garlic glaze

0.75 cupsoy sauce shoyu, Japanese-style; Aloha Shoyu recommended
0.75 cupsugar
12 clovegarlic finely chopped or crushed, roughly half a cup
1 tbspginger grated
0.25 cupgreen onion thinly sliced, plus extra for garnish
1 tbspsesame oil
0.5 tspred chili flakes for mild heat (optional)

Instructions

Make the garlic glaze

  1. 1

    Combine the shoyu and sugar in a small saucepan and bring to a gentle boil over medium heat, stirring so the sugar dissolves.

    ~3 min
  2. 2

    Lower the heat and add the garlic, ginger, green onion, sesame oil, and chili flakes if using. Simmer until the sauce thickens slightly and turns glossy, then remove from the heat and set aside.

    ~6 min

Coat and fry the wings

  1. 1

    Pat the chicken wings very dry with paper towels and season all over with salt and pepper.

    ~5 min
  2. 2

    In a shallow dish, whisk together the flour and cornstarch. Dredge each wing in the mixture, pressing so it adheres in an even, light coating, and shake off the excess.

    ~8 min
  3. 3

    Heat the oil in a deep pot to about 350 to 375 F. Fry the wings in batches without crowding until deep golden, crispy, and cooked through to an internal temperature of 165 F, about 8 to 10 minutes per batch. Drain on a wire rack or paper towels.

    ~18 min

Toss and serve

  1. 1

    Warm the garlic glaze briefly if it has cooled. Add the hot fried wings to a large bowl, pour over the glaze, and toss until every wing is evenly coated and sticky.

    ~2 min
  2. 2

    Pile the wings onto a platter, scatter with extra sliced green onion, and serve right away with white rice and macaroni salad for a classic plate lunch.

    ~1 min

Credits & Inspiration

  • HI COOKERY

    Local Hawaiian-style garlic chicken detailing the shoyu-sugar-garlic glaze and the crisp flour-cornstarch fry.

  • Hawaiian Electric

    A wings-specific island recipe that dredges seasoned wings in flour, fries them crisp, and finishes them in a shoyu, ginger, and garlic glaze.

  • Foodland Super Market

    Foodland's classic Hawaiian garlic chicken with a flour-and-cornstarch coating, deep-fried then tossed in an Aloha shoyu and garlic sauce.

  • Soul & Streusel

    A step-by-step take on the crispy fried garlic chicken, with measurements for the soy-garlic glaze and the crunchy coating.

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