Crispy chicken wings tossed in a sweet and savory honey-garlic glaze. This version adds fresh aromatics and a touch of soy for depth, making it perfect for appetizers, parties, or a tasty weeknight snack.
Crispy chicken wings tossed in a sweet and savory honey-garlic glaze. This version adds fresh aromatics and a touch of soy for depth, making it perfect for appetizers, parties, or a tasty weeknight snack.
For the Wings:
2 lbs chicken wings, tips removed
1-inch piece fresh ginger, sliced thin
2 cloves garlic, smashed
1 teaspoon kosher salt
2 large eggs, beaten
1/2 cup cornstarch or potato starch
Vegetable oil, for frying
For the Honey-Garlic Sauce:
3 tablespoons honey
2 tablespoons low-sodium soy sauce
4 cloves garlic, finely minced
1 teaspoon rice vinegar
1 teaspoon cornstarch dissolved in 2 tablespoons water
1 teaspoon toasted sesame seeds
Instructions
In a medium pot, combine chicken wings, sliced ginger, smashed garlic, salt, and enough water to cover. Bring to a boil, then reduce heat and simmer 25–30 minutes until fully cooked. Drain wings and reserve stock if desired for soup.
Let wings cool slightly. Dip each wing in beaten eggs, then coat evenly with cornstarch or potato starch.
Heat vegetable oil in a deep fryer or large pot to 400°F. Fry wings in small batches until golden and crispy, about 4–5 minutes per batch. Keep cooked wings warm in a 200°F oven while frying remaining batches.
In a small saucepan, heat honey, soy sauce, minced garlic, and rice vinegar over medium heat. Stir for 2–3 minutes until garlic is fragrant. Slowly add cornstarch slurry, stirring constantly, and cook until sauce thickens.
Toss hot wings in the honey-garlic sauce until evenly coated. Sprinkle with toasted sesame seeds and serve immediately.
