Crispy Soy Honey Garlic Wings
“These wings are all about balance—crispy outside, juicy inside, and coated in a sticky glaze that hits sweet, salty, and tangy all at once. I wanted a wing recipe that wasn’t just game-day food, but something you could plate up and impress with. The kind of wings that look messy, but eat like fine dining when done right.”
Ingredients
- For the chicken
- For the sauce
Directions
- Season 2 pounds of wings with garlic powder, onion powder, ground ginger, salt, and black pepper. Pour over 1 cup buttermilk and marinate at least 30 minutes or up to 2 hours.
- Mix 1 cup flour with ½ cup cornstarch. Dredge the marinated wings until fully coated, shaking off any excess.
- Heat vegetable oil to 350°F. Fry wings in batches for 8–10 minutes until golden brown, crispy, and at least 165°F near the bone. Drain on a wire rack or paper towels.
- For the sauce, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, ground ginger, and garlic in a saucepan. Bring to a simmer.
- Stir in the cornstarch slurry and cook for 2–3 minutes until glossy and slightly thickened.
- Toss the hot wings in the sauce until fully coated, or serve the sauce on the side for dipping.
Chef Moe’s Tip
“Don’t crowd the fryer—cook the wings in batches so the oil stays hot and they crisp up right. For that extra pro touch, drizzle warm honey over the wings before serving for a sweet glossy finish that turns heads.”
