Crispy Honey Garlic Chicken Wings

Elijah Grounds

This Crispy Honey Garlic Chicken Wings recipe is the perfect fusion of East and West—bringing together the succulent, juicy texture of classic American fried wings and the deep, flavorful tang of Asian-inspired sauces. Originally inspired by Korean-style fried chicken and infused with garlicky sweetness and a sticky honey glaze, it’s a crowd-pleaser ideal for parties, game nights, or indulgent dinners. The balance of sweet, salty, spicy, and umami makes every bite of these wings unforgettable.

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Prep Time 20

Cook Time 35

Total Time 55

Course Appetizer

Cuisine Fusion / Other

Servings servings

Calories 2051 kcal

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

Calories: 2051kcalCarbohydrates: 67gProtein: 29gFat: 188gSaturated Fat: 33gPolyunsaturated Fat: 98gMonounsaturated Fat: 46gTrans Fat: 1gCholesterol: 108mgSodium: 1140mgPotassium: 375mgFiber: 1gSugar: 26gVitamin A: 518IUVitamin C: 2mgCalcium: 161mgIron: 3mg

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