Description
Golden crispy chicken wings coated in a sticky honey garlic sauce that balances sweetness and savory flavors. Perfect for parties, game day, or anytime you crave a deliciously crunchy and flavorful appetizer.
Ingredients
Chicken Wings
- 1 kg chicken wings
- 1/2 cup cornstarch
- Salt and pepper to taste
- Oil for frying (enough for deep frying)
Honey Garlic Sauce
- 1/4 cup honey
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon butter
Instructions
- Prepare the Wings: Pat the chicken wings dry thoroughly using paper towels to remove any moisture. This helps achieve crispiness. Season the wings evenly with salt and pepper to taste.
- Coat Wings: Place the cornstarch in a shallow dish and dredge each seasoned wing evenly in the cornstarch, shaking off the excess to ensure a light but thorough coating.
- Fry the Wings: Heat oil in a deep fryer or large deep skillet to 350°F (175°C). Carefully add the coated wings into the hot oil in batches to avoid overcrowding. Fry the wings for about 8-10 minutes or until they are golden brown, crispy, and fully cooked inside, with an internal temperature of 165°F (74°C). Remove wings and drain on paper towels. For extra crispiness, you can double fry by frying a second time for 2-3 minutes.
- Make the Sauce: In a separate pan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant and slightly golden, about 1-2 minutes. Be careful not to burn the garlic.
- Add Honey and Soy Sauce: Pour in the honey and soy sauce, stirring to combine. Allow the mixture to simmer gently for 2-3 minutes until it thickens slightly into a sticky glaze.
- Toss Wings in Sauce: Add the fried chicken wings to the pan with the sauce. Toss well to ensure every wing is evenly coated with the sticky honey garlic glaze.
- Serve: Transfer the coated wings to a serving platter. Serve immediately while hot and crispy for best flavor and texture.
Notes
- Double frying the wings gives them an extra crispy texture.
- Add chili flakes or fresh chopped chilies to the sauce for a spicy kick.
- To make a lighter version, bake the wings in the oven at 425°F (220°C) for about 40-45 minutes, turning halfway through.
- Make sure to fully dry the wings before coating to get the crispiest results.
- Use neutral oil with a high smoke point like vegetable or canola oil for frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
