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Crispy Honey Garlic Chicken Wings

By 80 Comments

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 featured image

Crispy Honey Garlic Chicken Wings

Everybody loves wings, especially me and this is my favourite 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 photo with title text.

Crispy Honey Garlic Chicken Wings

If you liked this recipe and are a fan of glazed crispy chicken wings, especially with a little spicy kick, then you simply have to try our very popular recipe for Crispy Sweet Sticky Spicy Wings!

Crispy Sweet Spicy Sticky Wings

Crispy Honey Garlic Chicken Wings
Yield: 6 or more servings. About 3 pounds of chicken wings

Crispy Honey Garlic Chicken Wings

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
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.

Ingredients

  • 2 tbsp olive oil
  • 4 cloves minced garlic
  • 1 cup honey
  • 1/4 cup soy sauce
  • 1 tsp black pepper
  • 2 cups flour
  • 3 tbsp powdered ginger, to taste
  • 1 tsp cayenne pepper, more or less to taste
  • 1 1/2 tbsp salt
  • 2 tsp black pepper
  • 3 lbs chicken wings
  • 2 eggs
  • 3 tbsp cold water

Instructions

  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.

Notes

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Nutrition Information

Yield

6

Serving Size

g
Amount Per Serving Calories 540 Saturated Fat 6g Cholesterol 148mg Sodium 2397mg Carbohydrates 50g Fiber 1g Sugar 35g Protein 27g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
© Barry C. Parsons

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

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Comments

  3. 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!

    Reply

  4. 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.

    Reply

  8. 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!!!

    Reply

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

    Reply

  12. 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.

    Reply

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

    Reply

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

    Reply

  20. 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

    Reply

  21. 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

    Reply

  25. 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?

    Reply

  26. 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.

    Reply

  30. 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!!!!!

    Reply

  32. 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!

    Reply

  33. 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!

    Reply

  40. 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!

    Reply

  42. 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

    Reply

  43. 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!!

    Reply

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

    Reply

  47. 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?

    Reply

  49. 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! 😉

    Reply

  51. 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?

    Reply

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

    Reply

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

    Reply

  54. 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!

    Reply

  55. 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!!

    Reply


  56. 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?

    Reply


  61. 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.

    Reply

  62. 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!

    Reply


  63. Just made these and they are SOO good! Exactly the flavour I was looking for, and so easy to make! I’ll be making these again soon!

    Reply


  64. Amazing! I never post reviews, ever. However, these were the absolute best wings I’ve ever tasted. We live in MONTREAL and have access to tons of great wings here. My husband is picky when it comes to wings and he says, hands down, these are the best wings he has ever had in his life!!!

    Reply


  65. I am on a low sodium diet, when i made this recipe I had just a few wings so used the recipe as a guide, fried them in peanut oil in a small wok. I did not used salt and egg wash the wings turned out very crispy and delicious.

    Reply


  66. I made a version of this recipe I baked them used white and dark meat and basted every 15 minutes til done my husband declared this as one of his top 5 chicken dishes my two year old had several bites and declared them yummy. I made sure to pin and bookmark the recipe keep up the great work

    Reply


  67. Did some slight changes. Because I was having a football party, like other times when I am frying something, I do the double fry thing. I fry everything up for 1/2 the amount of time, and put in the frig. You can do this the night before if you like.. Then just as the people are arriving I do the 2nd Fry. They turn out really crispy and saves me allot of time and the cooking mess is cleaned up. I only have the fryer, which I just turn off to cool down.
    I also, like someone else on the comments used red pepper flakes and a touch of black pepper. I also didn’t roll the wings in the glaze. I generously drizzled over the wings, then put the remainder of the sauce in a bowl on the plate.
    Everything else I did the same. These are great. Thanks for the recipe!

    Reply

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