Crispy Honey Garlic Chicken Wings
Crispy, golden chicken wings coated in a luscious honey garlic sauce, offering a perfect blend of sweet, savory, and aromatic flavors.
Equipment
- Deep Pot for frying (enough oil to fill half the pot)
- Wire Rack for cooling
- Large Bowl for tossing the sauce
- Saucepan for honey garlic sauce
- Measuring Spoons for precise seasoning
Ingredients
Chicken Wings & Seasoning
- 1 lb Chicken Wings
- ½ tsp Salt
- ¼ tsp Black Pepper
- ¼ tsp Paprika
- ¼ tsp Garlic Powder
- ¼ tsp Onion Powder
Chicken Batter
- ¼ cup Potato Starch
- ⅙ –1/4 cup Water
- Honey Garlic Sauce
- 2 tbsp Honey
- 2 tbsp Garlic minced
- 2 tbsp Soy Sauce
- ½ tbsp Mirin
- 3 tbsp Butter
Instructions
- Seasoning the Wings: Begin by combining salt, black pepper, paprika, garlic powder, and onion powder in a small bowl. Rub this seasoning mixture generously over each chicken wing, ensuring every surface is coated evenly. Place the seasoned wings in the refrigerator and allow them to brine for at least one hour, or up to 24 hours for maximum flavor infusion.
- Preparing the Batter: In a medium bowl, mix the potato starch with 1/6 to 1/4 cup of water until it forms a smooth, slightly thick batter. Toss the brined wings in this mixture, making sure each wing is fully coated with the batter for a crispy finish when fried. This step is essential to achieving the perfect golden texture.
- Heating the Oil: Pour vegetable oil into a deep pot, filling it to about halfway, and place it over medium-high heat. Test the oil by inserting a wooden spoon or chopstick; when bubbles form around it, the oil has reached the right temperature. Proper oil temperature is crucial to ensure wings cook evenly without absorbing excess oil.
- First Frying: Carefully lower the wings into the hot oil, one by one, to avoid splattering. Fry them for 5–6 minutes until the exterior is light golden and slightly firm, then remove the wings and let them rest on a wire rack for two minutes. This brief rest allows the wings to finish cooking internally while maintaining a crisp surface.
- Making the Sauce: While the wings are frying, combine honey, minced garlic, soy sauce, and mirin in a separate small bowl. Melt butter in a saucepan over low-medium heat, then add the honey mixture and allow it to simmer gently for a few minutes, stirring occasionally, until it becomes aromatic and slightly thickened.
- Second Frying: Return the wings to the hot oil for an additional 2 minutes of frying over high heat. This double-frying technique ensures an ultra-crispy exterior while keeping the interior juicy and tender.
- Tossing in Sauce: Immediately transfer the wings to a large bowl, pour the warm honey garlic sauce over them, and toss thoroughly until each wing is evenly coated in the glossy, flavorful sauce. The quick tossing locks in the flavor while keeping the wings perfectly crispy.
- Serving and Garnishing: Arrange the coated wings on a serving platter and optionally sprinkle with sesame seeds for extra crunch and visual appeal. Serve immediately while hot for the best texture and taste, and enjoy these irresistibly sweet, savory, and crispy wings.
Notes
- For maximum flavor, brine the wings for 12–24 hours; even one hour will add noticeable taste.
- Adjust honey or soy sauce to your preferred sweetness or saltiness.
- Use a thermometer to monitor oil temperature for perfect crispiness and safe frying.
- Double-frying is essential to achieve a crunchy exterior while keeping the meat juicy.
- Serve immediately after tossing in sauce for best texture; wings can get soggy if left too long.
- Optional garnishes like sesame seeds, chopped green onions, or chili flakes enhance flavor and presentation.
