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–+ servings

Asian Honey Garlic Chicken Wings

Crispy chicken wings tossed in a sticky, glossy honey garlic sauce with soy, ginger, and a touch of sesame. Perfect for game day, parties, or a fun dinner.
Amanda
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serving Size 4 serving

Equipment

  • Deep fryer or large heavy pot (for frying)
  • Cooking thermometer (recommended)
  • Slotted spoon or spider strainer
  • Paper towels
  • Large mixing bowl
  • Small saucepan
  • Whisk or wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons
  • Serving platter and tongs

Ingredients

  • 2 pounds chicken wings split into drumettes and flats
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon vegetable oil to toss wings before cooking (optional)
  • neutral frying oil enough for about 2 inches depth in pot (if frying)
  • 1 tablespoon butter for the sauce
  • 1/3 cup honey
  • 1/4 cup soy sauce low-sodium if preferred
  • 6 cloves garlic minced
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon fresh ginger grated
  • 1/2 teaspoon red pepper flakes optional
  • 1 tablespoon cornstarch
  • 2 tablespoons water for cornstarch slurry
  • 2 tablespoons green onions sliced, for garnish
  • 1 tablespoon sesame seeds for garnish

Instructions

  • Pat the chicken wings very dry with paper towels (this helps them get crispy). Season with salt and black pepper. If you like, toss with 1 tablespoon vegetable oil for more even browning.
  • Heat about 2 inches of frying oil in a large pot or deep fryer to 375°F (190°C).
  • Fry the wings in batches (don’t crowd the pot) for 8–10 minutes per batch, flipping halfway, until golden and cooked through (165°F / 74°C). Drain on paper towels.
  • Make the sauce: melt butter in a small saucepan over medium heat. Add minced garlic and cook 30–60 seconds until fragrant.
  • Stir in honey, soy sauce, rice vinegar, sesame oil, ginger, and red pepper flakes (if using). Simmer 2–3 minutes.
  • Whisk cornstarch and water into a smooth slurry. Pour into the sauce and simmer 1–2 minutes, stirring, until glossy and slightly thickened.
  • Add wings to a large bowl, pour the warm sauce over, and toss until well coated.
  • Serve immediately, garnished with sliced green onions and sesame seeds.

Notes

For extra flavor, you can refrigerate the seasoned wings overnight before cooking (pat dry again before frying). The sauce thickens as it cools—if it seems thin at first, it will cling better after tossing. Leftovers keep up to 3 days refrigerated; reheat at 375°F (190°C) for about 10 minutes to bring back crispiness.

Nutrition

Calories: 520kcal | Protein: 32g | Saturated Fat: 7g | Cholesterol: 170mg | Sodium: 1180mg