Honey Garlic wings are divine. If the forbidden fruit were a wing, it would be coated in a sweet, sticky garlic and honey sauce. There’s something instinctively delicious about this combo that is undoubtedly one of my favorites.
If you don’t know what light soy sauce is, I’ll direct you to my article on the subject
Tips for successful honey garlic crispy wings
Don’t fry everything at once if your container is too small. By doing this, you risk cooling the oil and the breading won’t stick. If your concern is keeping everything hot, you can put what’s already fried in the oven at 70 degrees while waiting to finish all the frying.
Serve it all with raw celery, believe me, it changes everything!
If you liked this, you’ll love my garlic wings or my garlic and honey tenders and if you don’t feel like frying, try my caramelized garlic and honey chicken
Ingredients
- 24 chicken wings
- 2 tablespoons light soy sauce
- 2.5 tablespoons of minced garlic
Frying batter
- 60 g cornstarch
- 120 g rice flour
- 2 eggs
- 180 g cold sparkling water
- 2 teaspoons of garlic powder
- 1.5 teaspoon of paprika
- 1 pinch salt
- 1 pinch pepper
Sauce
- 3 tablespoons of minced garlic
- 2 tablespoons of butter
- 3.5 tablespoons of honey
- 2.5 tablespoons light soy sauce
Procédé
- Marinate the chicken for 20 minutes
- In a large bowl, mix the batter
- Mix with the chicken (knead with hands) and let rest for 5 minutes.
- In a pot, add oil for frying. Once the oil reaches 170 degrees, add the chicken wings and fry for 6-7 minutes or until the chicken is golden and crispy.
- In a saucepan, over medium-high heat, add the sauce ingredients
- If you want a thinner consistency, add hot water and simmer until desired consistency is reached.
- Mix the chicken wings with the sauce in a large bowl
