Crispy Honey Garlic Chicken Wings

Posted on Feb 9 2009 - 8:00am 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.

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.

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Crispy Honey Garlic Chicken Wings

Crispy Honey Garlic Chicken Wings


4.8 from 4 reviews
Crispy Honey Garlic Chicken Wings
Prep time
Cook time
Total time
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.
Recipe type: Party Food
Serves: About 3 pounds of chicken wings
  • 2 tbsp olive oil
  • 4 clovesminced garlic
  • 1 cup honey
  • ¼ cup soy sauce
  • 1 tsp black pepper
  • 2 cupsflour
  • 3-6 tbsp powdered ginger (to taste)
  • 1 tspcayenne pepper (more or less to taste)
  • 1½ tbspsalt
  • 2 tsp black pepper
  • 3 poundschicken wings
  • 2 eggs
  • 3 tbsp cold water
  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.



71 Comments so far. Feel free to join this conversation.

  1. Anonymous August 27, 2009 at 6:11 pm - Reply

    I love itttt!!

  2. Anonymous February 4, 2010 at 5:47 pm - Reply

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

  3. Anonymous February 18, 2010 at 8:01 pm - Reply

    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!

  4. Lesyondra March 2, 2010 at 12:53 am - Reply

    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.

  5. Barry C. Parsons March 2, 2010 at 9:44 am - Reply

    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. 😉

  6. Anonymous June 22, 2010 at 4:41 pm - Reply

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

  7. Barry C. Parsons June 22, 2010 at 4:49 pm - Reply

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

  8. Anonymous July 10, 2010 at 1:01 pm - Reply

    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!!!

  9. Anonymous July 28, 2010 at 5:11 pm - Reply

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

  10. Barry C. Parsons July 28, 2010 at 5:51 pm - Reply

    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.

  11. Cindy September 13, 2010 at 3:31 pm - Reply

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

  12. Barry C. Parsons September 13, 2010 at 6:49 pm - Reply

    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.

  13. Anonymous December 7, 2010 at 4:11 am - Reply

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

  14. Anonymous December 10, 2010 at 8:00 pm - Reply

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

  15. Barry C. Parsons December 11, 2010 at 10:34 am - Reply

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

  16. Anonymous July 4, 2011 at 3:17 am - Reply

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

    Thank you very much.

  17. Amity September 16, 2011 at 2:16 am - Reply

    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… 😛

  18. Nicole November 16, 2011 at 6:00 am - Reply

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

  19. Barry C. Parsons November 16, 2011 at 7:35 am - Reply

    Sure Nicole.

  20. Anonymous December 15, 2011 at 3:17 am - Reply

    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

  21. Anonymous January 15, 2012 at 12:14 am - Reply

    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 agree…best EVER. Thanks Barry

  22. Anonymous January 16, 2012 at 10:56 pm - Reply

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

  23. StarDust January 21, 2012 at 1:27 pm - Reply

    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

  24. StarDust January 21, 2012 at 1:28 pm - Reply

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

  25. Anonymous January 23, 2012 at 1:44 am - Reply

    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?

  26. Anonymous January 23, 2012 at 2:20 pm - Reply

    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.

  27. Barry C. Parsons January 23, 2012 at 2:29 pm - Reply

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

  28. BRAD PLOUGHMAN January 26, 2012 at 4:02 am - Reply


  29. BRAD PLOUGHMAN January 26, 2012 at 5:40 am - Reply


  30. Anonymous February 8, 2012 at 1:52 pm - Reply

    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!!!!!

  31. Barry C. Parsons February 12, 2012 at 9:04 am - Reply

    Same as soy sauce. You will love these!

  32. Marta February 26, 2012 at 3:28 am - Reply

    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!

  33. Marta February 26, 2012 at 3:30 am - Reply

    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!

  34. Anonymous February 27, 2012 at 9:51 pm - Reply

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

  35. kcnoa March 7, 2012 at 4:34 pm - Reply

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

    • Barry C. Parsons March 7, 2012 at 6:11 pm - Reply

      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.

  36. Kellie March 15, 2012 at 11:21 am - Reply

    Can’t wait to try this recipe. Many Thanks for sharing 🙂

  37. kelly5150rn March 24, 2012 at 3:56 am - Reply

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

  38. kelly5150rn March 24, 2012 at 3:58 am - Reply

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

  39. Allison Mills April 17, 2012 at 6:38 pm - Reply

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

  40. Anonymous April 29, 2012 at 7:53 pm - Reply

    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!

    • Barry C. Parsons May 5, 2012 at 2:33 pm - Reply

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

  41. Anonymous June 17, 2012 at 7:32 pm - Reply

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

  42. Anonymous August 17, 2012 at 1:40 am - Reply

    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

  43. Anonymous January 6, 2013 at 11:31 pm - Reply

    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!!

  44. Kimmy January 13, 2013 at 7:51 pm - Reply

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

  45. Anonymous April 24, 2013 at 1:29 pm - Reply

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

  46. chef zakir July 26, 2013 at 5:53 pm - Reply

    its really delicious looking recipe. i chicken recipes.

  47. Anonymous February 2, 2014 at 3:12 am - Reply

    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?

  48. Barry C. Parsons February 2, 2014 at 12:06 pm - Reply

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

  49. Erika Lynn March 21, 2014 at 5:02 am - Reply

    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! 😉

  50. Sharon July 1, 2014 at 12:49 am - Reply

    Made this tonight and the family loved it…even my 4 year old! Thank you! It was perfect!

    • Barry C. Parsons July 1, 2014 at 9:16 am - Reply

      Thanks for the feedback Sharon. This one is a favorite in a lot of families now.

  51. kelly October 14, 2014 at 1:55 am - Reply

    Hi! I gonna try this recipe for tonight, before that can i check will it be spicy for the kids because of the ginger powder?

    • Barry C. Parsons October 16, 2014 at 7:25 pm - Reply

      I don’t consider giner to be spicy myself but I’d try it with half this time and see what you think. There will be a next time…trust me.

  52. Natalie Jurrius October 31, 2014 at 9:15 pm - Reply

    I forgot about these….I’m SOOO doing these again!! They I were a perfectly awesome!!! Thanks for the recipe! Mmmmmmmmmmmmmm mmmmmmmmm good!!

  53. Natalie Jurrius October 31, 2014 at 9:20 pm - Reply

    I forgot how awesome these were….I’m so doing these puppies tonight. They were perfect!! Thank you for the recipe!!! Mmmm mmmm good!

  54. Anonymous February 5, 2015 at 4:33 am - Reply

    I messaged almost exactly a year ago wondering about the amount of ginger powder. I decided to follow your exact recipe and I can tell you that many children, as young as 3 and 4 even, have eaten these wings and all adore them! The ginger must mellow out in the deep frying process and makes them something very special. I have had to fight people off to keep this “secret recipe” to myself. Everyone swears they’ve never, nor will ever eat another chicken wing like these! Your recipes are superb, Barry!

    • Barry C. Parsons February 7, 2015 at 8:17 am - Reply

      Thank you very much. I do think you are right about the ginger mellowing. It goes perfectly with the honey garlic sauce.

  55. Angel September 24, 2015 at 8:45 pm - Reply

    Made these tonight for my family. Everyone loved them and said don’t loose this recipe! Can’t wait to try the cause on boneless wings and at parties! Thanks for the recipe!!

  56. Maggie February 5, 2016 at 12:11 am - Reply

    Thank you!!!! I can’t believe how simple yet how delicious these are. I will have to try it with the ginger powder next time since I didn’t have any handy. Do you have any other flavors for the glazes?

    • Barry C. Parsons February 8, 2016 at 10:30 am - Reply

      Just search wings on the site. There are several varieties.

  57. Raevyn April 24, 2016 at 9:02 pm - Reply

    Tried this recipe on a whim. Made for some of the best wings I ever had.

  58. Chuck October 18, 2016 at 9:03 pm - Reply

    Th best ever

  59. Kay Marie October 19, 2016 at 8:40 pm - Reply

    These wings are so delicious! The flavors are all perfect with a good, sticky crunch. Thanks for the recipe.

    • Barry C. Parsons October 20, 2016 at 8:29 am - Reply

      One of my favourite wings. You have to make a big batch, there never seems to be enough of them.

  60. Harold Ramis November 10, 2016 at 3:24 pm - Reply

    How long does the sauce keep in the fridge?

  61. Charmaine April 13, 2017 at 8:12 am - Reply

    An easy and delicious recipe that my family loves to have. Flavours are just right for the kids. I double-fry to add to the crispiness of the chicken.

  62. Angelina April 25, 2017 at 9:05 pm - Reply

    I just made this recipe tonight for the first time and my son love it. I was surprise to have all the ingredient in my kitchen actually. Thank you for sharing i will surely cook it again!

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