Honey Chicken Wing Recipe

Prep wings

Pat the 8 chicken wings dry with paper towels. Removing excess moisture helps achieve a crisper exterior.

Place wings in a bowl. Add 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1/2 tsp garlic powder and 2 tbsp vegetable oil. Toss thoroughly to coat each wing evenly. Let rest 10 minutes at room temperature while you prepare the coating and glaze (or refrigerate up to 1 hour).

In a shallow bowl combine 3 tbsp cornstarch, 1 tbsp all-purpose flour and 1/2 tsp baking powder. Toss each seasoned wing in the mixture to lightly coat, shaking off any excess. This light dredge creates a thin crisp crust when cooked. If you prefer no coating, skip this section and proceed to cooking.

Pan-fry method (recommended for 8 pieces)

Heat a large skillet over medium-high heat. Add 1–2 tbsp vegetable oil and swirl to coat. When the oil shimmers, arrange the wings in a single layer, leaving space between pieces. Cook 4–5 minutes without moving until the underside is golden and crisp. Flip and cook another 4–5 minutes. Reduce heat to medium, cover loosely and cook 5–7 more minutes, turning occasionally, until an instant-read thermometer inserted into the thickest part reads 74°C (165°F). Total cook time ~12–17 minutes depending on wing size.

Alternative: Oven-baked method

Preheat oven to 220°C (425°F). Place wings on a wire rack set over a baking sheet lined with foil. Bake for 25–30 minutes, flipping once halfway, until skin is golden and internal temperature reaches 74°C (165°F). For extra crisp, broil 1–2 minutes at the end, watching carefully.

Alternative: Deep-fry method

Heat 4 cups neutral oil in a deep pot to 180°C (350°F). Fry wings in batches 6–8 minutes until crisp and cooked through. Drain on a wire rack or paper towels.

While wings are finishing, prepare the glaze. In a small bowl whisk together 4 tbsp honey, 1.5 tbsp soy sauce, 1 tbsp rice vinegar, 1 minced garlic clove, 1/2 tsp grated fresh ginger, 1/2 tsp sesame oil, 1/4 tsp chili flakes (if using) and 2 tbsp water.

Pour the glaze into a small saucepan and heat over medium-low. Bring to a gentle simmer, stirring. Mix 1/2 tsp cornstarch with 1 tsp cold water to make a slurry, then whisk the slurry into the simmering glaze. Continue to simmer for 1–2 minutes until slightly thickened and glossy. Remove from heat.

If you prefer a thicker sticky coat, reduce the glaze another 1–2 minutes; for a thinner sauce, remove earlier. Taste and adjust: add a pinch of salt if needed or another 1/2 tsp rice vinegar for more tang.

Place the cooked wings in a large bowl. Pour the warm honey glaze over the wings and toss gently but thoroughly to coat each piece. Work quickly so glaze adheres while warm.

Transfer glazed wings to a serving plate. Sprinkle 1 tsp toasted sesame seeds and 1 tbsp thinly sliced green onions over the top. Serve immediately with lemon wedges on the side, if desired.