Description
These Crispy Honey Garlic Chicken Wings are the perfect combination of sweet, savory, and crispy! Double-fried to golden perfection and coated in a sticky honey garlic sauce, these wings make an irresistible appetizer or game-day snack.
Ingredients
Units
Scale
For the Chicken Wings:
- 2 lbs chicken wings (split into drumettes and flats)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp baking powder (for extra crispiness)
- Oil for deep frying
For the Honey Garlic Sauce:
- 1/3 cup honey
- 1/4 cup soy sauce
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp rice vinegar
- 1/2 tsp red pepper flakes (optional, for heat)
- 1 tsp cornstarch + 1 tbsp water (for thickening)
Instructions
- Prepare the Chicken Wings:
- Pat dry the wings with paper towels.
- In a bowl, mix flour, cornstarch, salt, black pepper, garlic powder, paprika, and baking powder.
- Toss the wings in the dry mixture until fully coated.
- Fry the Wings:
- Heat oil in a deep fryer or large pan to 350°F (175°C).
- Fry the wings in batches for about 7-8 minutes until golden brown.
- Remove and let rest for 5 minutes.
- Increase the oil temperature to 375°F (190°C) and fry the wings again for 2-3 minutes until extra crispy.
- Make the Honey Garlic Sauce:
- In a saucepan over medium heat, melt butter and sauté garlic and ginger until fragrant.
- Add honey, soy sauce, rice vinegar, and red pepper flakes. Stir well.
- Mix cornstarch and water, then add to the sauce to thicken. Simmer for 1-2 minutes.
- Coat the Wings:
- Toss the crispy wings in the honey garlic sauce until fully coated.
- Garnish with sesame seeds and chopped green onions.
Notes
- Double-frying makes the wings extra crispy—don’t skip this step!
- You can bake or air-fry the wings at 400°F (200°C) for 40 minutes, flipping halfway.
- Adjust the spice level by adding more or less red pepper flakes.
