Sticky Deep Fried Honey Garlic Chicken Wings
These sticky deep fried honey garlic chicken wings are the perfect blend of sweet and savory flavors, with a crispy exterior and a delicious garlic glaze.
Equipment
- 1 Deep fryer or heavy-bottomed pot
- 1 Mixing bowl
- 1 saucepan
Ingredients
Chicken Wings
- 2 lbs chicken wings cleaned and patted dry
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
Honey Garlic Sauce
- 1/2 cup honey
- 4 cloves garlic minced
- 1/4 cup soy sauce
- 1 tbsp vinegar
Instructions
Preparation
- Clean and pat dry the chicken wings. Season with salt, pepper, and garlic powder. Coat the wings evenly with flour.
- Heat oil in a deep fryer or heavy-bottomed pot to 350°F.
- Fry the wings in batches, ensuring not to overcrowd the pot. Cook each batch for 10-12 minutes until golden brown and crispy. Drain on paper towels.
- In a saucepan, combine honey, minced garlic, soy sauce, and vinegar. Simmer until slightly thickened.
- Toss the fried wings in the sauce until they are fully coated.
Serving
- Transfer the coated wings to a serving plate. Garnish with sesame seeds and chopped scallions if desired.
Storage
- Place any leftover wings in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F for 10 minutes.
Notes
Pro Tips: Ensure the oil is at the right temperature to achieve crispy wings.
Ingredient Substitutions: Use gluten-free flour for a gluten-free option.
How to Serve: Serve with celery sticks and blue cheese dip.
Storage & Freshness: Store in an airtight container for up to 3 days.
Make-Ahead Tips: Prepare the sauce in advance and refrigerate for up to a week.
Ingredient Substitutions: Use gluten-free flour for a gluten-free option.
How to Serve: Serve with celery sticks and blue cheese dip.
Storage & Freshness: Store in an airtight container for up to 3 days.
Make-Ahead Tips: Prepare the sauce in advance and refrigerate for up to a week.