Crispy Honey Garlic Chicken Wings

Monday, February 9, 200951comments

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Crispy Honey Garlic Chicken Wings
Crispy Honey Garlic Chicken Wings

Everybody loves wings, especially me and this is my favorite recipe for Honey Garlic wings. They are essentially ginger fried chicken wings which get tossed in the homemade honey garlic sauce afterward and served immediately. The sauce is actually more of a glaze and not like the commercial bottled sauces that so many people buy. This results in crispy, sticky, finger lickin' wings that are irresistible. When I served them at a gathering of friends a little while back there was nothing left but a big platter of bones and some hopeful looks that there were more waiting in the kitchen.

Crispy Honey Garlic Chicken Wings

Recipe by Barry C. Parsons

Crispy Honey Garlic Chicken Wings - Crispy fried wings get tossed in a very easy to make honey garlic sauce just before serving. This method ensures the wings stay super crispy in the sweet sticky, finger licking good glaze.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 3 pounds chicken wings

  • 2 tbsp olive oil
  • 4 cloves minced garlic
  • 1 cup honey
  • 1/4 cup soy sauce
  • 1 tsp black pepper
  • 2 cups flour
  • 3-6 tbsp powdered ginger (to taste)
  • 1 tsp cayenne pepper (more or less to taste)
  • 1 1/2 tbsp salt
  • 2 tsp black pepper
  • 3 pounds chicken wings
Cooking Directions
  1. In a small saucepan over medium heat, heat the olive oil and garlic. Saute to soften the garlic but do not let it brown.
  2. Add the honey, soy sauce, and 1 tsp black pepper.
  3. Simmer together for 5-10 minutes, remove from heat and allow to cool thoroughly. Watch this carefully as it simmers because it can foam up over the pot very easily.
  4. Mix together the flour, ginger, cayenne pepper, salt and 1 tbsp black pepper.
  5. Whisk together the eggs and water to make an egg wash.
  6. Wash the wings, pat dry, trim the tips and cut them into sections.
  7. Dip the wing pieces into the egg wash and then toss in the flour mixture. Drop the coated wings into a preheated 350 degree F deep fryer, filled with canola, peanut, or soy oil.
  8. Fry until golden brown, about 15-20 min depending on the size of the wing pieces. While still hot out of the oil toss the wing pieces in a large bowl with some of the honey garlic sauce. Serve immediately.
Crispy Honey Garlic Chicken Wings
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+ comments + 51 comments

August 27, 2009 at 4:11 PM

I love itttt!!

February 4, 2010 at 2:47 PM

They look pretty good so I'm going to try this recipe tonight! Will let you know how it turns out! :)

February 18, 2010 at 5:01 PM

They were amazing and I am making them again tonight! Thank you so much! The only thing I did differently was to double fry them to give the wings an extra crispiness.. ohh yum!

March 1, 2010 at 9:53 PM

My kids love this chicken they quote "It is so honey and it's so garlic" I love making this for them. I am making it again tonight! My husband and I were eating it for the first time and our breath was kinda smelly i think we put to much garlic LOL.

March 2, 2010 at 6:44 AM

That's great Lesyondra...and as someone who had a roasted garlic and roast potato binge last night, there is no such thing as too much garlic. Spouses may not agree. ;)

June 22, 2010 at 2:41 PM

will it be just as well cooking in a pot of oil? my deep fryer broke on me a while back!

June 22, 2010 at 2:49 PM

Sure. Just be sure be safe and use a thermometer and keep the heat well regulated.

July 10, 2010 at 11:01 AM

These are the best damn wings I've ever had...what a hit!! This recipe will be in the family for a long time!! Amazing!!!

July 28, 2010 at 3:11 PM

Recipe: Is that 3-4 cloves of garlic, 3-4tsps/tbsps? of minced garlic Where does one find cloves of minced garlic?

July 28, 2010 at 3:51 PM

3 to 4 cloves of minced garlic would equal about 3 to 4 tbsp minced garlic. I chop my own but you can buy chopped garlic in jars.

September 13, 2010 at 1:31 PM

These sound great, but I don't own a deep fryer. Can they be baked first?

September 13, 2010 at 4:49 PM

Hi Cindy. Yes you could try baking them on an oiled baking sheet with a little extra oil spayed on top of the wings. I'd recommend that you turn them half way through the cooking time. Alternatively, get a candy/frying thermometer and shallow fry them in about an inch of oil in a heavy bottomed frying pan or skillet. I did this for years. Just adjust your heat to maintain the 350 degrees, turn them over when golden and you should be fine. Barry.

December 7, 2010 at 1:11 AM

if I was to bake this (as I have no deep fryer, how long/at what temp would I do so?

December 10, 2010 at 5:00 PM

Excellent recipe, I added a some fresh ginger to the garlic and a little lemon zest. Thanks for a great Friday night meal.

December 11, 2010 at 7:34 AM

Glad you enjoyed them. It really is a great recipe and the ginger sounds like a nice addition.

July 4, 2011 at 1:17 AM

Great recipe. Had them tonight. Much better than store bought ones!

Thank you very much.

September 16, 2011 at 12:16 AM

Oh I must try this soon...when all my kids in college will be home for the sem break, as I wont enjoy this eating alone... :P

November 16, 2011 at 3:00 AM

My boyfriend doesn't like wings, how would this be if I did it with chicken breasts instead? The marinade sounds delicious. Thanks!

November 16, 2011 at 4:35 AM

Sure Nicole.

December 15, 2011 at 12:17 AM

Instead of using black pepper in the sauce, use 1 tsp (or to taste) of crshed red pepper flakes. It gives it that slightly spicy sweet taste

January 14, 2012 at 9:14 PM

Ok, all you people who don't own a deep fryer...get over to Walmart and get one for $18. You can even do that in the dead of night so no one can see your shame. We are a family of slow food (google it if need be), grow-our-own, organic healthy food eaters and I'm telling you that this recipe has become our guilty pleasure. This recipe is so good that you may faint from delight! The only problem is that you just might want to eat them every night (my motto: you can never be too rich, too thin or have to much garlic). I have recommended this recipe to at least a dozen people and they all EVER. Thanks Barry

January 16, 2012 at 7:56 PM

Just made a batch of these and it won't be the last batch I make either! yummo!

January 21, 2012 at 10:27 AM

Made this for dinner tonight-and even though I don't have a deep fryer, they turned out absolutely brilliant! Thanks for all the sharing

January 21, 2012 at 10:28 AM

Thanks for sharing. Made them for dinner last night - and were they a hit!!!

January 22, 2012 at 10:44 PM

Made the sauce tonight and it was very good and eliminates a dilemma my boyfriend and I always have...he likes his wing sauce spicy and I prefer mine to be on the sweeter side. I added red pepper flakes and problem solved! We both really enjoyed it. The only issue we had was we always use pre-frozen wings because they are more convenient and we have LOTS of sauce left that we do NOT want to throw out. Do you have any tips for storing?

January 23, 2012 at 11:20 AM

Just wondering I have chicken wings and my hubby wants battered shrimp too Do you think this sauce would possibly be good on fried shrimp too? or maybe just leave the sauce to the side for dipping the shrimp in. thanks!
loved this recipe btw, this would be my 3rd time making it again.

January 23, 2012 at 11:29 AM

I would use it as a dipping sauce for shrimp. I've also frozen extra sauce on occasion.

January 26, 2012 at 1:02 AM


January 26, 2012 at 2:40 AM


February 8, 2012 at 10:52 AM

this is probably a really dumb question but what is soya sauce? I wasn't sure if it was a typo and should just be soy sauce? from the rave reviews I cannot wait to make these!!!!!

February 12, 2012 at 6:04 AM

Same as soy sauce. You will love these!

February 26, 2012 at 12:28 AM

Drooling ........can,t wait to make these.Had honey garlic chicken at Canton Restaurant in Miami 15 years ago and still pine for them...Tomorrow may be my lucky day! Wish me luck!

February 26, 2012 at 12:30 AM

drooling....can't wait to make these tomorrow! had these 15 years ago in Miami and still pine for them! wish me luck! Hope its a match!

February 27, 2012 at 6:51 PM

These look & sound AWESOME! Can't wait to try these!!

March 7, 2012 at 1:34 PM

Please join Pinterest so I can share your recipes.thanks Cheryl

March 7, 2012 at 3:11 PM

We are on Pinterest, Cheryl! There is also a PIN button above the photo in every single post on this blog. So get PINNING!Copy and paste the URL below into your browser or follow the link above to the left to get to the Rock recipes board.

March 15, 2012 at 9:21 AM

Can't wait to try this recipe. Many Thanks for sharing :)

March 24, 2012 at 1:56 AM

OMG! Sitting here eating these as I type. Ended up making double the sauce though cause it was SOOO good.

March 24, 2012 at 1:58 AM

OMG! Sitting here eating these as I type. SOOO good. I ended up making double the sauce though.

Allison Mills
April 17, 2012 at 4:38 PM

My batch is cooking right now! Can't wait to try these!!

April 29, 2012 at 5:53 PM

I would like to make these for a graduation party...can they be done in a crock pot? Or at least served from one after cooking? They sound amazing!

May 5, 2012 at 12:33 PM

I don't see how it's possible to fry in a crock pot.

June 17, 2012 at 5:32 PM

get a pot and just use oil and a fryer basket check temperature with a cooking thermometer

August 16, 2012 at 11:40 PM

shake wings in flour first, then dip in buttermilk.Then shake wings in mixture in bowl.Deep frie at 300 for 10 min. Can't wait to try sauce receipt. Meater

January 6, 2013 at 8:31 PM

This recipe is amazing! Every time I make these wings they're a hit, and everyone asks for more! Def will be making these at the next gathering!!

January 13, 2013 at 4:51 PM

This recipe was excellent. Instead of frying, I use the honey garlic glazed while cooking the chicken on my grill. Came out wonderfully! Thanks!!

April 24, 2013 at 11:29 AM

it was sooo delicious!! my husband loved it:) (thats important lol)

July 26, 2013 at 3:53 PM

its really delicious looking recipe. i chicken recipes.

February 2, 2014 at 12:12 AM

I am going to be making this recipe tomorrow for the Super Bowl, but I can't wrap my brain around the 6 tbsp. of ginger powder. I feel it might be too strong... Is there a definite ginger kick?

February 2, 2014 at 9:06 AM

A definite ginger kick yes. That's the way I like them but cut it in half if you like.

Erika Lynn
March 21, 2014 at 3:02 AM

I have been cooking for my boyfriend for almost three years... He told me after eating these.... That it's the best thing I've ever cooked for him! Thank you for posting this!! I even went out to buy a fryer just to make this..... And yes it was a lil awkward! Haha! ;)

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