Crispy Garlic Honey Fried Chicken Wings

Extra-crispy double-fried chicken wings glazed in a sticky, savory-sweet garlic honey reduction and finished with toasted white sesame seeds.

Ingredients

• 1 kg chicken wings
• 1 box milk
• 5 spoonfuls flour
• 5 spoonfuls starch
• 1 head garlic
• 1 spoonful dark soy sauce
• 5 spoonfuls light soy sauce
• 3 spoonfuls honey
• to taste salt
• to taste cooking oil
• to taste white sesame seeds

Instructions

1. 1Wash the chicken wings

   

   Place the chicken wings in a white bowl after washing them thoroughly, ensuring they are clean and prepped for the marinating process.

   Tip: Make sure to drain excess water from the chicken wings before moving on to the next step.
2. 2Pierce the chicken wings

   

   Place a raw chicken wing on a wooden cutting board and use a fork to pierce holes into the surface to help the marinade absorb better.

   Tip: Piercing the meat allows flavors to penetrate deeper during marinating.
3. 3Season with salt

   

   Add an appropriate amount of salt to the raw chicken wings placed inside a white bowl to season them before soaking.

   Tip: Add salt evenly to ensure all pieces are properly seasoned.
4. 4Soak in milk

   

   Pour a box of milk directly into the white bowl containing the seasoned chicken wings, ensuring they are fully submerged, and soak for 4 to 6 hours.

   Tip: Soaking chicken wings in milk helps tenderize the meat and remove any gamey odor.
5. 5Prepare frying powder

   

   Measure flour and starch into a white plate in a 1:1 ratio using spoonfuls to create the custom frying powder blend.

   Tip: Maintaining a 1:1 ratio of flour to starch creates a crispier texture when fried.
6. 6Mix the batter

   

   Take two spoonfuls of the prepared frying powder and add them to a separate plate or bowl, then mix with an equal amount of plain water to create the liquid batter.

   Tip: Ensure the batter is smooth and free of lumps before coating the chicken.
7. 7Mix the liquid batter

   

   Take two spoonfuls of the prepared frying powder and add an equal amount of plain water to the bowl, then mix well to create a smooth batter.

   Tip: Make sure the ratio of powder to water is even to achieve the right consistency for coating.
8. 8Mince the garlic

   

   Place peeled garlic cloves on a wooden cutting board and chop them finely using a cleaver to prepare the aromatic base for the sauce.

   Tip: Chop the garlic uniformly so it browns evenly and releases maximum flavor when stir-fried.
9. 9Coat the chicken wings

   

   Take the chicken wings out of the milk marinade, dip them into the prepared liquid batter, and then coat them thoroughly with a thick layer of dry frying powder.

   Tip: Press the powder gently onto the wings to ensure an even and secure coating that will get extra crispy.
10. 10Start frying the chicken wings

    

    Pour plenty of cooking oil into a metal pan, heat it up, and carefully place the breaded chicken wings into the hot oil using chopsticks.

    Tip: Lower the pieces gently to avoid splashing hot oil.
11. 11First fry the chicken wings

    

    Fry the chicken wings in hot oil for approximately 6 minutes until the surface turns golden brown, then take them out of the pan.

    Tip: Do not overcrowd the pan to ensure all pieces cook evenly.
12. 12Double fry the chicken wings

    

    Heat the oil to 80 percent heat, return the chicken wings to the pan to fry again for 2 minutes for extra crispiness, and then take them out.

    Tip: The second quick fry at a higher temperature helps render excess oil and makes the skin ultra-crispy.
13. 13Sauté the first batch of garlic

    

    Pour a small amount of oil into the wok. Once the oil is hot, add half of the prepared minced garlic and stir-fry until fragrant and lightly golden.

    Tip: Keep the heat at medium so the garlic infuses the oil without burning too quickly.
14. 14Add sauce seasonings

    

    Pour one spoonful of dark soy sauce, five spoonfuls of light soy sauce, and three spoonfuls of honey directly into the wok with the sautéed garlic. Allow the mixture to heat and melt together.

    Tip: Stir continuously after adding honey to prevent it from sticking and scorching at the bottom of the wok.
15. 15Stir in remaining garlic

    

    After the sauce mixture melts and blends together, add the remaining half of the minced garlic into the wok.

    Tip: Adding raw garlic at this stage builds a layered, pungent garlic flavor profile.
16. 16Combine chicken and sauce

    

    Pour the previously fried chicken wings directly into the wok containing the bubbling garlic and soy sauce mixture.

    Tip: Ensure the wok is at a moderate temperature so the honey glaze coats the chicken without burning.
17. 17Toss and coat the chicken wings

    

    Stir-fry and toss the chicken wings continuously in the wok until every piece is evenly coated with the rich garlic honey sauce.

    Tip: Toss quickly to ensure the crispy coating absorbs the flavor while retaining its crunch.

Storage & Reheating

Burn It Off

Frequently Asked Questions