Crispy Honey Garlic Chicken Wings

  • 30 May - 05 Jun, 2020
  • Mag The Weekly
  • Cookery


· 2 tablespoons olive oil

· 4 cloves garlic

· 1 cup honey

· ¼ cup soy sauce

· 2 teaspoons black pepper

· 2 cups flour

· 3 tablespoons ginger powder

· 1 teaspoon cayenne pepper

· 1 tablespoon salt

· 1 kg chicken wings

· 2 eggs

· 3 tablespoons cold water


In a saucepan over medium heat, heat the olive oil and garlic. Saute to soften the garlic but do not let it brown. Add the honey, soy sauce, and a teaspoon black pepper. Simmer together for 10 minutes, remove from heat and allow it to cool thoroughly. Watch this carefully as it simmers because it can foam up over the pot very easily. Mix together the flour, ginger, cayenne pepper, salt and remaining black pepper. Whisk together the eggs and water to make an egg wash. Wash the wings, pat dry, trim the tips and cut them into sections. Dip the wing pieces into the egg wash and then toss in the flour mixture. Drop the coated wings into a deep fryer, filled with canola oil. Fry until golden brown, about 15-20 minutes. While still hot out of the oil toss the wing pieces in a bowl with some of the honey garlic sauce. Serve immediately.