Delicious Honey Garlic Chicken Wings Recipe, crispy fried chicken wings tossed with sweet, sticky garlicky honey sauce. You can deep fry, bake, or air-fry them. A perfect crowd-pleasing appetiser for any party or game day. It is easy to make at home with cupboard-friendly ingredients!
Who doesn't love homemade sweet and sticky crispy Asian chicken wings? When you can easily make it at home, skip ordering from takeaway and make your own! It's so much healthier and tastier than takeout.
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These homemade honey garlic chicken wings are crowd-pleasing party food that kids and adults love. They're incredibly tasty and budget-friendly!
Pair it with Salt and Pepper Chicken Wings and Spicy Thai Wings for your next party!
Ingredients
- Chicken Wings
- Cornstarch or potato starch: Suggest using potato or corn starch to create airy, crispy, and non-greasy fried chicken wings. Cornstarch absorbs more moisture than all-purpose flour (plain flour), giving them extra crunch.
- Neutral oil for frying or cooking oil spray if you are baking or air frying.
Chicken Wing Marinade
- Soy sauce: regular soy sauce or light soy sauce
- Sugar
- Baking soda
- Black pepper
Honey Garlic Wing Sauce
- Garlic cloves
- Lemon juice & lemon zest
- Honey
- Cornstarch & water: Add cornstarch slurry to the glossy sticky sauce.
Variations
Make it spicy: This honey sauce is a basic sauce that you can use in many different recipes, like hot honey garlic wing sauce. Add two tablespoons of hot chilli sauce to the wing sauce mix.
Other protein choices: You can also toss honey garlic sauce with fried fish fillets, squid, chicken pieces, or beef strips too!
Top Tips
To make the best extra crispy chicken wings:
- Pat dry the chicken wings with a paper towel to remove excess moisture, which helps them crisp up and allow them to absorb more flavour from the marinade. Moist wings can have a steamy effect, which leads to a soggy texture.
- Frying with high-temperature oil is essential to prevent the chicken wings from becoming greasy.
- The temperature should be around 350°F; you can test with a wooden chopstick or spoon. If the oil bubbles fast and steadily, it's ready to fry.
- Make sure the chicken wings are fully coated evenly but not cakey.
- Place the fried wings over the wire rack to allow the excess oil to drain and the steam to escape before tossing with the sauce.
Instructions
- First, pat dry the chicken wings with a paper towel. Season the wings with soy sauce, sugar, baking soda, and black pepper. Mix It well, set aside and marinate for at least 30 minutes.
- To make the wing sauce, combine the sauce ingredients—honey, soy sauce, lemon juice, cornstarch, and water—in a small bowl. Whisk it well and set it aside.
- Dredge each of the chicken wings well with the cornstarch. Toss the excess flour out before frying.
- Heat the oil to about 350 F. Add the coated wings and deep fry for 8-10 minutes until crispy and golden brown.
- Remove the wings from the oil and transfer them to a cooling rack or paper towel.
- Heat a pan to medium heat, drizzle oil, and saute minced garlic until fragrant. Pour in the prepared sauce. Reduce the heat to low. Add lemon zest and stir well until the sauce is glossy.
- Turn off the heat, add the fried wings to the pan and mix well with the sauce.
- Sprinkle toasted sesame seeds. Toss well to combine all the ingredients.
Frying Options
To Air Fry: Fry the chicken wings in the preheated air fryer at 200C/400F for 15-20 minutes or until crispy. Turn the sides halfway through and spray cooking oil over the wings before frying.
To Bake in the Oven: Place the chicken wings over the wire rack and spray cooking oil. Bake in the preheated oven at 200C/400F for 40-45 minutes or until crispy. Flip halfway through.
Pairing Suggestions
Pair it with steamed rice, Egg Drop Soup, Spicy Peanut Noodles or Spam Fried Rice and make it a complete delicious meal!
For a fun party, consider these appetisers alongside with these honey garlic wings: Spring Rolls, Chicken Satay Skewers, and Taiwanese Fried Chicken.
Storage & Reheating
- Leftover fried honey garlic chicken wings can be stored in an airtight container in the fridge for up to 3-4 days. Make sure to cool them down before adding them to the container.
- To freeze, place the chicken wings in the freezer-safe bag or container. They can be frozen for up to 3 months.
- To reheat, use a 350°F (175°C) preheated air fryer or oven for 5-7 minutes to achieve a crispy coating texture. Reheating in a microwave might cause the coating to lose its texture.
FAQS
Neutral flavours with high smoke point oil like sunflower, canola, grapeseed, peanut, or vegetable oil are best for deep frying wings.
Yes, I do reuse the leftover frying oil. To reuse the frying oil, strain the oil with a fine-mesh strainer and remove all the crumbs and crusts. Let it cool down completely and store it in an air-tight container.
Do not recommend reusing the oil if the fried oil is too cloudy or dark.
Keep the fried chicken wings and honey garlic sauce separate in the fridge. Just before serving, reheat the chicken wings by frying them again in the oil or the air fryer/oven. Then, toss with the sauce.
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📖 Recipe
Honey Garlic Chicken Wings
Ingredients
Ingredients
- 500 g Chicken wings
- 1-2 cup Cornstarch Or potato starch, add more if needed
- 3 cloves Garlic Minced
- Oil for frying ( vegetable or any neutral flavour oil )
- 1 tsp Lemon zest
Marinate for Chicken
- 1 tbsp Soy sauce regular all-purpose soy sauce
- 1 tsp Sugar
- ½ tsp Baking soda
- ½ tsp Black pepper
Wing Sauce
- 3 tbsp Honey
- 3 tbsp Lemon juice
- 2 tbsp Soy sauce Regular soy sauce
- ½ tsp Corn/Potato flour
- 4 tbsp Water
Garnish
- Toasted sesame seeds
Instructions
- Place chicken wings in a large bowl, add all the ingredients from the marinate list. Mix all the ingredients well with the chicken wings. Set aside and marinate at least 30 mins.
- Mix all ingredients from the honey garic wing sauce in a bowl and set aside.
- In a large bowl, add the cornstarch. Coat each of the marinated chicken wings well with the flour. Toss the excess flour out before frying.
- Heat the oil into high heat about 350° F./180℃ Add the coated wings and deep fry for 8-10 mins until crispy golden brown. Remove from oil and transfer to a cooling rack or paper towel.
- Heat a pan, drizzle 2 tsp of oil, add the garlic and stir for a few seconds until fragrant, then add the prepared sauce mix. Bring the heat and stir for a few seconds until the sauce is thicken and glossy.
- Turn off the heat and add the fried wings in the pan. Stir and combine the wings and sauce together well.
- Transfer to a serving plate and garnish with toasted sesame seeds.
Notes
-
- Pat dry the chicken wings with a paper towel to remove excess moisture. This helps them crisp up and allows them to absorb more flavour from the marinade. Moist wings can have a steamy effect, leading to a soggy texture.
- Frying with high-temperature oil is essential to prevent the chicken wings from becoming greasy.
- The temperature should be around 350°F; you can test with a wooden chopstick or spoon. If the oil bubbles fast and steadily, it's ready to fry.
- To Air Fry: Fry the chicken wings in the preheated air fryer at 200C/400F for 15-20 minutes or until crispy. Turn the sides halfway through and spray cooking oil over the wings before frying.
- To Bake in the Oven: Place the chicken wings over the wire rack and spray cooking oil. Bake in the preheated oven at 200C/400F for 40-45 minutes or until crispy. Flip halfway through.
Naima says
Thanks for wonderful recipe
Tina says
Made this tonight was yummy but all I could taste was lemon where you have wing sauce does not have soy sauce listed but has it on the video might of been why it tasted like lemon
Khin says
Thank you for trying out and sharing feedback, Tina. I've edited the recipe card.
Jan says
Hi just wondering if you can bake the wings instead of deep frying thanks ✨
Khin says
Hi Jan, definitely yes! Spray or brush a bit of oil on the coated wings, then you can bake or air fry the wings until crispy.