These wings are fried in a flour-cornstarch coating, then tossed in a quick honey garlic glaze made with soy sauce, butter, and a splash of rice vinegar. The whole thing comes together in under an hour, and the sauce is mild enough for kids but has enough depth that adults will keep reaching back into the bowl.
Ingredient notes
- Buttermilk: Whole buttermilk gives the best result here. If you don’t have any, stir 1 tablespoon of white vinegar or lemon juice into 1 cup of regular whole milk and let it sit for 5 minutes — it works well as a substitute.
- Cornstarch: This is the ingredient that actually creates the crackly crust. Don’t skip it or swap it for more flour — the ratio matters.
- Rice vinegar: It cuts through the sweetness of the honey and keeps the sauce from tasting flat. Plain white vinegar works in a pinch, but use slightly less since it’s sharper.
- Chili flakes: These are marked optional for a reason — leave them out entirely if you’re feeding kids or anyone heat-sensitive. The sauce is well-balanced without them.
- Neutral oil: Vegetable or canola oil both work. Avoid olive oil, which has too low a smoke point for frying at 350°F.
Why this recipe works
Two things make this recipe reliable. First, the buttermilk soak: the acidity tenderizes the meat slightly and gives the dry coating something to grip, so you get an even crust rather than patchy spots. Second, the cornstarch-to-flour ratio in the dredge — cornstarch doesn’t absorb moisture the way flour does, which means the coating stays crisp for longer after frying, giving you a real window to toss the wings in sauce without them going limp immediately. The sauce is reduced just enough to cling without pooling at the bottom of the bowl, so every wing gets coated rather than just the ones on top.
Troubleshooting
- Coating falls off during frying: The wings are probably going into the oil too wet. Let the dredged wings rest on a rack for 5 minutes before frying — the coating sets and sticks much better.
- Wings are cooked through but pale, not golden: Oil temperature dropped, most likely from adding too many wings at once. Fry in smaller batches and give the oil 2–3 minutes to come back up to 350°F between rounds.
- Sauce is too thin and slides right off: Keep cooking it. It needs a full 2–3 minutes of gentle simmering after the honey goes in to thicken enough to coat a spoon. Skip the garnish — not worth the extra dish — and spend that time watching the sauce instead.
- Wings are soggy after saucing: Don’t let them sit in the sauce. Toss and serve immediately. If you’re making these ahead for a party, hold the fried wings on a wire rack in a 200°F oven and sauce them right before serving.
- Crust is thick and doughy in spots: Too much dry mix is clumping. Shake each wing firmly after dredging and press the coating on lightly rather than packing it.
Keeping and reheating
Leftover wings keep in an airtight container in the fridge for up to 3 days. To reheat, skip the microwave — it makes the coating rubbery. Spread the wings on a baking sheet and bake at 375°F for 10–12 minutes until heated through and the skin has crisped back up. For longer storage, freeze the fried-but-unsauced wings in a single layer, then transfer to a freezer bag once solid; they’ll keep for up to 2 months. Reheat from frozen at 400°F for 18–20 minutes, then toss in freshly made sauce.
Crispy Honey Garlic Chicken Wings
Equipment
- Deep fryer or heavy-bottomed pot
- Mixing bowls
- Whisk
- Tongs
- Paper towels
- Wire rack or baking sheet
Ingredients
For the Chicken Wings:
- 2 pounds chicken wings preferably organic, split at joints, tips removed
- 1 teaspoon kosher salt or to taste
- 1 teaspoon freshly ground black pepper
- 1 cup buttermilk whole buttermilk preferred for richer texture
- 1 cup all-purpose flour
- ½ cup cornstarch adds extra crispiness
- 1 teaspoon baking powder helps with crisping
- 3 cups neutral oil for frying vegetable or canola oil
For the Honey Garlic Sauce:
- ⅓ cup honey local raw honey for best flavor
- 3 cloves garlic finely minced
- 2 tablespoons soy sauce low-sodium preferred
- 1 tablespoon unsalted butter
- 1 teaspoon rice vinegar add tang to balance the sweetness
- 1 teaspoon chili flakes optional, for heat
Instructions
- Marinate the Wings: In a large mixing bowl, combine chicken wings with buttermilk, salt, and pepper. Cover and refrigerate for 20 minutes to tenderize and lightly season.
- Prepare the Dredge: In a separate bowl, whisk together flour, cornstarch, and baking powder. Remove wings from the marinade and allow excess buttermilk to drip off. Dredge each wing evenly in the dry mixture until fully coated. Shake off excess.
- Heat the Oil: In a deep fryer or heavy-bottomed pot, heat oil to 350°F (175°C). Use a kitchen thermometer to get an accurate reading.
- Fry the Wings: Fry the wings in batches for about 10–12 minutes until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack layered over paper towels to keep them crispy.
- Make the Honey Garlic Sauce: In a saucepan over medium heat, melt the butter. Add garlic and sauté until fragrant (about 30 seconds). Stir in honey, soy sauce, rice vinegar, and chili flakes. Simmer for 2–3 minutes until slightly thickened.
- Glaze the Wings: Toss the freshly fried wings in the warm honey garlic sauce until generously coated. Serve immediately.
Notes
- For extra crispiness, double-fry the wings: first at 325°F (160°C) for 6 minutes, rest for 5 minutes, then fry again at 375°F (190°C) until golden.
- To make it gluten-free, substitute the flour with a gluten-free all-purpose blend.
- Try swapping honey for maple syrup for a deeper, earthy sweetness.
Nutrition
Your questions, answered
Can I bake these instead of frying them?
Yes, though the crust won’t be quite as crisp. Arrange the dredged wings on a wire rack set over a baking sheet, spray lightly with oil, and bake at 425°F for 40–45 minutes, flipping once halfway through, until the internal temperature hits 165°F.
How do I keep the wings crispy after adding the sauce?
Toss them in the sauce right before serving and work quickly — the longer they sit, the softer the coating gets. If you’re serving a crowd, sauce them in two batches so the first round doesn’t go soggy while you’re still plating.
Can I marinate the wings longer than 20 minutes?
Up to 4 hours in the fridge is fine and will give you slightly more flavor. Don’t go beyond that — the buttermilk will start to break down the texture of the meat and you’ll end up with a mushy crust.
More recipes to try
- Authentic Japanese Chicken Teriyaki
- Sizzling Street-Style Grilled Chicken Tacos
- Quick and Delicious Homemade Chinese Fried Rice
- Classic Mexican Guacamole
