Honey Garlic Chicken Wings

Honey Garlic Chicken Wings Recipe

Ingredients for Honey Garlic Chicken Wings

For the Chicken Wings:

  • Chicken Wings: 2 pounds, split into drumettes and flats
  • Salt: 1 teaspoon
  • Black Pepper: ½ teaspoon
  • Garlic Powder: 1 teaspoon
  • Corn starch: 2 tablespoons
  • Vegetable Oil: For frying (or a cooking spray for baking)

For the Honey Garlic Sauce:

  • Honey: ⅓ cup
  • Soy Sauce: ¼ cup
  • Garlic: 4 cloves, minced
  • Butter: 2 tablespoons
  • Corn starch: 1 teaspoon, mixed with 1 tablespoon water (slurry)
  • Red Pepper Flakes: ½ teaspoon (optional, for a spicy kick)

Step-by-Step Instructions

Preparing the Chicken Wings:

  1. Season the Wings: Pat the chicken wings dry with paper towels. In a large bowl, toss the wings with salt, black pepper, garlic powder, and corn starch until evenly coated.
  2. Cook the Wings:
    • For Frying: Heat vegetable oil in a deep pan to 350°F (175°C). Fry the wings in batches for 8-10 minutes or until golden and crispy. Drain on paper towels.
    • For Baking: Preheat your oven to 425°F (220°C). Place the wings on a greased baking rack set over a baking sheet. Bake for 40-45 minutes, flipping halfway through.

Preparing the Honey Garlic Sauce:

  1. Cook the Sauce: In a saucepan over medium heat, melt the butter. Add minced garlic and sauté until fragrant, about 1 minute.
  2. Add Honey and Soy Sauce: Stir in honey and soy sauce. Bring the mixture to a gentle boil, then reduce the heat.
  3. Thicken the Sauce: Add the corn starch slurry and stir until the sauce thickens. Add red pepper flakes if desired.

Combining the Wings and Sauce:

  1. Coat the Wings: Toss the cooked wings in the honey garlic sauce until fully coated.
  2. Serve: Arrange the wings on a platter and garnish with sesame seeds or chopped green onions if desired. Serve hot.

Nutritional Information (Per Serving)

  • Calories: 280 kcal
  • Protein: 18 g
  • Carbohydrates: 16 g
  • Sugar: 12 g
  • Fat: 16 g
  • Saturated Fat: 4 g
  • Cholesterol: 75 mg
  • Sodium: 600 mg
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