Honey Garlic Chicken Wings
These split chicken wings have a rough, golden coating beneath a glossy honey garlic glaze. A light flour-egg-flour dredge creates the crisp ridges; frying the wings before glazing keeps the honey from scorching. Toss them with the warm sauce just before serving so the minced garlic clings to the wings without hiding the coating.
Ingredients for Honey Garlic Chicken Wings
Makes 4 main-dish servings or 6 appetizer servings. Prep takes 20–25 minutes, and cooking takes about 40–55 minutes, depending on the number of batches.
- 2 1/2 pounds split chicken wings, flats and drumettes, thawed if frozen (about 1,150g)
- 1 teaspoon kosher salt, or to taste depending on the brand
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups all-purpose flour (180g)
- 2 large eggs
- Neutral frying oil, such as canola or vegetable oil, enough to reach 2 inches deep in the pot (approximately 2 quarts; most remains in the pot)
- 1/2 cup honey (170g)
- 1/4 cup low-sodium soy sauce (60g)
- 5 garlic cloves, finely minced (about 20g)
- 1 tablespoon rice vinegar
How to Fry and Glaze the Wings
- Dry and season: Pat the wings thoroughly dry with paper towels, then season with the salt and pepper. Set a wire rack over a baking sheet for draining.
- Set up the coating and oil: Put the flour in one shallow bowl and beat the eggs in another. Pour about 2 inches of oil into a heavy 5- to 6-quart Dutch oven or deep pot, keeping the oil well below halfway up the pot. Heat it to 350°F (175°C), using a frying thermometer to monitor the temperature.
- Coat the wings: Dredge each wing lightly in flour, dip it in egg, then return it to the flour. Press flour onto a few spots to form uneven ridges, and shake off loose excess. Avoid thick pockets of dry flour.
- Fry in batches: Carefully lower a few wings into the oil, leaving room for them to move freely. Fry uncovered, turning gently with tongs occasionally, until deeply golden and crisp, about 12–16 minutes per batch. Start checking a thick wing after about 12 minutes. An instant-read thermometer inserted into the thickest meat, away from the bone, must read at least 165°F (75°C). Transfer cooked wings to the rack. Let the oil return toward 350°F before adding the next batch; expect roughly 3–4 batches.
- Make the glaze: While the wings fry, combine the honey, soy sauce, garlic, and rice vinegar in a small saucepan. Stir over medium-low heat for 3–5 minutes, until the garlic is aromatic and the glossy sauce lightly coats a spoon. Keep it at a gentle simmer; a hard boil can make the honey sauce too thick or scorch it.
- Glaze just before serving: Let the wings drain briefly, then gently toss them with enough warm glaze to coat while leaving some crisp ridges visible. Spoon any remaining glaze and garlic pieces over the plated wings as desired, or serve the extra alongside.
How to Keep the Coating Crisp
Surface moisture can loosen the coating and cause splattering, so dry the wings before dredging. Frying a few at a time helps keep the oil hot; a crowded pot can leave the coating greasy. Drain the wings on a rack rather than a plate, and wait until serving to add the glaze. The coating will soften as it sits in the sauce.
Frying Temperature and Doneness
Wing size, batch load, and oil temperature all affect frying time. If the oil cools substantially, let it recover before starting another batch. If the coating browns before the center is done, keep cooking and check the temperature again. Golden coating alone cannot confirm that the meat has reached 165°F.
Can You Bake These Wings Instead?
For an uncoated version, pat the wings dry and space them on a rack or baking sheet. Bake in a preheated 425°F (220°C) oven for about 35–40 minutes, turning during cooking, until the thickest part reaches at least 165°F. Glaze after baking. These wings will not have the craggy fried coating; for a separate oven-wing recipe, see these crispy oven-baked chicken wings.
Storing and Reheating Leftover Wings
Refrigerate cooled wings promptly in an airtight container for up to 3 days. The glaze can be made 2–3 days ahead and refrigerated separately; warm it gently before use. Keeping extra glaze separate helps protect the wings’ texture.
Reheat already-glazed wings in a 300°F (150°C) oven until hot, watching the honey coating closely. They will not be as crisp as freshly fried wings. If freezing, freeze cooked, unglazed wings individually before packing airtight for up to 3 months. Thaw in the refrigerator, reheat, and glaze afterward.
Nutrition
Approximate nutrition per main-dish serving, based on 4 servings: 780 calories, 37g protein, 43g fat, and 60g carbohydrates. Per 100g of edible prepared wings: approximately 260 calories, 12g protein, 14g fat, and 20g carbohydrates. These estimates vary with the amount of coating retained, glaze used, and oil absorbed during frying.
Equipment
- Dutch oven or deep pot
- Frying thermometer
- Instant-read thermometer
- Shallow bowls
- Wire rack
- Baking sheet
- Tongs
- Small saucepan
Ingredients
For the Wings
- 2 1/2 pounds split chicken wings, flats and drumettes, thawed if frozen (about 1,150g)
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups all-purpose flour (180g)
- 2 large eggs
- Neutral frying oil, such as canola or vegetable oil, enough to reach 2 inches deep in the pot (approximately 2 quarts; most remains in the pot)
For the Honey Garlic Glaze
- 1/2 cup honey (170g)
- 1/4 cup low-sodium soy sauce (60g)
- 5 garlic cloves, finely minced (about 20g)
- 1 tablespoon rice vinegar
Instructions
- Pat the wings thoroughly dry with paper towels, then season with the salt and pepper. Set a wire rack over a baking sheet.
- Put the flour in one shallow bowl and beat the eggs in another.
- Pour about 2 inches of oil into a heavy 5- to 6-quart Dutch oven or deep pot, keeping the oil well below halfway up the pot. Heat to 350°F (175°C), monitoring with a frying thermometer.
- Dredge each wing lightly in flour, dip it in egg, then return it to the flour. Press flour onto a few spots to form uneven ridges and shake off loose excess.
- Carefully lower a few wings into the oil, leaving room for them to move freely. Fry uncovered, turning gently from time to time, until deeply golden and crisp, about 12–16 minutes per batch.
- Check a thick wing after about 12 minutes. Use an instant-read thermometer in the thickest meat, away from the bone, to confirm it has reached at least 165°F (75°C). Transfer cooked wings to the rack.
- Let the oil return toward 350°F (175°C) before frying the next batch. Expect roughly 3–4 batches.
- While the wings fry, combine the honey, soy sauce, garlic, and rice vinegar in a small saucepan. Stir over medium-low heat for 3–5 minutes, until aromatic and glossy and the sauce lightly coats a spoon. Keep it at a gentle simmer.
- Let the wings drain briefly, then gently toss with enough warm glaze to coat while leaving some crisp ridges visible. Spoon remaining glaze and garlic over the wings or serve it alongside.
Tips
- Dry the wings thoroughly before dredging to help the coating adhere and reduce splattering.
- Fry a few wings at a time so the oil stays hot and the coating does not turn greasy.
- Let the oil recover toward 350°F (175°C) between batches.
- Drain the wings on a wire rack rather than a plate.
- Toss the wings with glaze just before serving to help preserve the crisp coating.
- Use a thermometer to verify the thickest part of the meat reaches at least 165°F (75°C).
Variations
- Oven-Baked Uncoated Wings: Bake dried, uncoated wings on a rack or baking sheet at 425°F (220°C) for about 35–40 minutes, turning during cooking, until the thickest part reaches at least 165°F; glaze after baking.