This Honey Garlic Chicken Wings recipe is one of the easiest ways to take your chicken wings game up a notch!
We all love crispy fried chicken wings, but sometimes, we just want to switch things up. This honey garlic sauce recipe is probably one of the easiest sauces to make since the ingredients can be easily found in your pantry. The result will be finger-licking wings you will keep looking for!
The Honey Garlic Chicken Wings Sauce
Disclaimer: I get a small commission at no additional cost to you when you make a qualified purchase under the affiliate links.
The wing sauce simply uses honey, garlic, soy sauce, and mirin. But the true secret of making this really good is to let the sauce simmer in butter. As you simmer, the flavor will come together and develop so it becomes rich, sweet, and savory. Perfect for appetizers, snacks, or game-day munchies! If you want to turn this into a meal, you can easily replace wings with thighs, use the sauce, and serve with rice. Oooh!
As soon as you finish frying the chicken, toss them quickly in the sauce, and consume it right away. These are definitely kid-friendly, and they’ll beg you for more!
Other fried chicken flavors you might also love: Sriracha Chicken Wings, Soy Garlic Chicken Wings, Yangnyeom Korean Fried Chicken, and Spicy Garlic Fried Chicken!
Deep Frying Chicken FAQ:
What oil do you use for frying chicken?
For frying, make sure to use a neutral oil with a high smoking point like vegetable, canola, grapeseed, etc. In medium-high heat, it takes about 15-20 minutes to heat it to 350 degrees Fahrenheit before it is ready to be used.
To check if it’s ready, you can use a thermometer, but you can also use a wooden spoon or wooden chopsticks. Just stick those in the middle of the pot and if you see the bubbles around it, it’s ready to go.
Make sure that there is no white smoke coming from the heated oil. That means the oil has gone too hot and that will immediately burn the outer part of the chicken but remain raw inside. Once you see white smoke, turn off the heat, let the temperature come down, then heat it again to the right temperature.
How to fry chicken with no deep fryer?
To make a DIY fryer, use a deep pot and fill it up with oil until half of the pot. That should be enough to deep-fry food.
As a general rule for frying, always place any food you are frying gently into the oil. Never dump or throw them in because that will only splash and burn your skin.
If you’re afraid of the heat and the oil, you can use a frying basket or tongs to place the items in the oil. Do it as gently as possible, so it doesn’t splash.
Why are my chicken wings soggy?
Maintaining the temperature is necessary for frying. If you’re ever wondering why they sometimes turn soggy, it only means the temperature of your fryer is not right. When you put the chicken without heating the oil, it will take longer for the batter to crisp up which means it will absorb more oil and turn the chicken greasy and soggy.
This happens not only during the first batch but also during the remaining batches of frying. When you put the chicken in the hot oil, the temperature goes down, so after removing the first batch of fry, let it heat up again before putting in the second batch.
Fry in batches and don’t crowd your fryer. That can also cause a drop in the temperature of the oil which can make your chicken wings soggy.
Can I reuse the oil?
Oils for frying can be reused if stored properly. The first thing you need to do is to let it cool down. Afterward, strain any floating bits of batter and meat to keep the oil clean. Then, store the oil in a clean container or bottle. You can reuse them for about 3-4 times as long as they have not yet turned dark.
When reusing oil, make sure to separate the oil that was used for different meats and fish, which can have a different odor.
When the oil has been used up, do not throw them in the sink. Make sure to place them in a container and throw them in the trash.
Other things to remember as you fry:
Make sure to never splash water in the oil because that will make the hot oil pop. Keep your distance while frying to avoid getting burned by splashing oil. If you really want to get that perfectly crispy fried chicken, then you have to be more cautious than anxious.
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Honey Garlic Chicken Wings
Equipment
- Deep Pot For frying
- Wire Rack For cooling
- Large Bowl For tossing the sauce
Ingredients
- 1 lb Chicken Wings
- Vegetable Oil Enough to fill half your pot for deep frying
Chicken Seasoning
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Paprika
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
Chicken Batter
- 1/4 cup Potato Starch
- 1/6-1/4 cup Water
Honey Garlic Sauce
- 2 tbsp Honey
- 2 tbsp Garlic
- 2 tbsp Soy Sauce
- 1/2 tbsp Mirin
- 3 tbsp Butter
Instructions
- In a bowl, combine salt, black pepper, paprika, garlic powder, and onion powder.
- Season the wings with the combined seasonings. Let sit in the fridge for an hour to 24 hours for best taste.
- After brining the chicken, add the potato flour and water. Mix thoroughly until all the wings are evenly coated.
- Heat up the oil. After a few minutes, stick a wooden spoon or chopstick. Once the oil is bubbling up, the oil is ready for frying.
- Gently place the chicken wings one by one in the oil and fry it for 5-6 minutes.
- While frying, in a seperate bowl, combine honey, garlic, soy sauce, and mirin.
- In a seperate pan, melt the butter, add the honey garlic sauce, and let it simmer. Turn off the heat after a couple of minutes.
- Remove the chicken from the oil and let it rest for a 2 minutes.
- After 2 mintues, in high heat, fry the chicken again for another two minutes.
- Remove the chicken from the oil and toss it quickly in the sauce.
- Garnish with sesame seeds, serve, and enjoy!
Never tried the double fry method – loved it 👌
Love the way you make the different flavors of the wings and other stuff would like to learn how to make ramen pasta.
Thankyou so much for your yummy recipe. My hubbie and I tried it for dinner and it was one of the best chicken dishes we’ve made and had in a long time. I really recommend this recipe. It’s quick, easy and super delicious. Chef Chris Cho your a culinary legend.
So glad you guys enjoyed the recipe!! Appreciate the kind words~~~
Your recipe is the bomb! 🙂 question about frying: will they turn out much different, if i would airfry?
I will usually fry them 90% of the way, let them drain & then finish in the air fryer…
Hello, I have recently gotten into cooking, and i have seen two of your recipes on facebook. This one and the Dakdoritang. I would love it if you added the recipe like this one for the dakdoritang, because it looks super delicious. I would love to try it. All the best.
What’s Marin? let me know thank you I know it goes with the recipe
Hi Question, what can i use instead of potato starch?
He said on FB we could substitute with flour and cornstarch.
WOW WOW i can only say wow
I looked it up it’s an asian rice wine similar to Sake but sweeter
I just love everything you cook.
Thank you so much~~
I use my air fryer instead of oil and it still came out crispy and delicious. Thank you so much for sharing your recipes.
I’m glad you liked it! Thanks for your support!
Karen, can you share what temp and time you used for your air fryer? Thanks!
Oh man those wings looks so delicious. I’m trying them for sure. Hope I can find the mirin when I figure out what that is. I enjoy watching you cook because everything you make looks so delicious. 👌…
mirin is near the sesame oils aisle in any grocery store! It’s just fancy for rice wine~
what brand of soy sauce do you use? can you post a picture of it?
You can try Kikkoman or Sempio~ Those are good brands!