Asian Soy Garlic Wing Sauce
Sticky, bold, and deeply umami — this Asian soy garlic wing sauce coats every wing in a glossy Korean-inspired glaze that beats any takeout order.
Ingredients
- ⅓ cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 4 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 teaspoon cornstarch
- 2 tablespoons cold water
Instructions
- In a small saucepan over medium heat, combine the soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Stir to combine.
- Bring to a gentle simmer and cook for 3 minutes, stirring occasionally, until the garlic softens and the sugar dissolves.
- In a small bowl, whisk together the cornstarch and cold water until smooth. Pour into the saucepan and stir immediately.
- Continue cooking for 2 more minutes, stirring constantly, until the sauce thickens to a glossy, sticky consistency.
- Remove from heat and let cool for 2 minutes before tossing with wings or storing.
Notes
The cornstarch slurry is key — don't skip it or the sauce won't cling to the wings properly.
For a spicier version, add ½ teaspoon of chili flakes or a drizzle of sriracha at the end.
Store in an airtight jar in the fridge for up to 1 week. Reheat gently before using.
For a spicier version, add ½ teaspoon of chili flakes or a drizzle of sriracha at the end.
Store in an airtight jar in the fridge for up to 1 week. Reheat gently before using.