Crispy Honey Butter Soy Garlic Wings Tips, FAQ & printable recipe

Tips for success

To achieve an extra level of crunch, you can double-fry the wings. Fry them at 325°F (163°C) for 7 minutes, remove them, let them rest for 10 minutes, and then fry again at 375°F (190°C) for 3 minutes until golden brown. This technique draws out more moisture from the crust, resulting in an even lighter and crunchier texture that holds up better against the glaze.

If the glaze seems too thin, let it simmer for an extra minute in the skillet before adding the chicken. The honey and butter will naturally thicken as the water content evaporates. Always add the wings at the very last moment so that they remain crisp; the sugar in the honey will soften the crust if the wings sit in the sauce for too long before serving.

Variations

• Spicy Honey Wings: Add 1 tablespoon of red chili flakes or a dash of sriracha to the butter and honey mixture to introduce a spicy kick that cuts through the richness of the butter.
• Ginger-Infused Glaze: Incorporate 1 tablespoon of freshly grated ginger into the sauce during the glazing step to add a warm, zesty brightness that pairs perfectly with the soy and garlic profile.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days.

Freezer

Freezing is not recommended as the crust will lose all its texture upon thawing.

Reheat

Reheat in a 375°F (190°C) oven or air fryer for 5-8 minutes until hot and slightly crisp again.

If you have leftovers, allow them to cool completely at room temperature for no more than 2 hours. Place the wings in an airtight container to prevent them from absorbing fridge odors.

Note that the crispy texture will diminish significantly when stored, as the moisture from the sauce will soften the crust over time. Consume refrigerated leftovers within 2 days for the best quality.

You can prepare the chicken wings by dredging them in the batter up to 30 minutes before frying; however, do not let them sit for too long, or the flour will absorb the moisture from the eggs and become gummy.

The glaze ingredients can be measured and kept in a small bowl, but it is best to cook the sauce fresh just before you are ready to toss the wings for the best flavor and consistency.

Serving ideas

Serve these wings immediately while they are hot and the glaze is still sticky and fragrant. The contrast between the crunchy exterior and the warm, savory sauce is at its peak right after the tossing phase.

Place them on a large platter and serve alongside fresh vegetable crudités like celery or carrot sticks to help cleanse the palate between bites of the rich, sweet-savory wings.

For a more complete meal, consider serving the wings over a bed of steamed jasmine rice or with a simple side of sesame-dressed cucumber salad.

The light, refreshing nature of these side dishes complements the intense flavors of the honey-butter-soy glaze. Ensure everyone has plenty of napkins, as these wings are best enjoyed by hand to fully appreciate the delicious, sticky glaze coating.

Frequently asked questions

Recipe card

Crispy Honey Butter Soy Garlic Wings

Prep 15 minCook 25 minRest 5 minTotal 45 minServes 4

Ingredients

• 2 lb chicken wings
• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• 1 tsp baking soda
• 2 egg whites, beaten
• 4 tbsp salted butter
• 1/3 cup wildflower honey
• 3 tbsp soy sauce
• 5 garlic cloves, minced

Instructions

1. Combine the cornstarch, all-purpose flour, and baking soda in a large bowl. Dip the chicken wings into the beaten egg whites to coat them thoroughly, then dredge each wing in the flour mixture until evenly covered. Ensure the crust is light and uniform to achieve the best texture during frying.
2. Heat the frying oil to 365°F (185°C). Carefully lower the wings into the hot oil in batches to avoid crowding the pan. Fry the wings for 11 minutes until they reach a pale golden color and a light, crispy shell. Remove the wings using tongs and drain them on a wire rack to ensure the crust remains crisp while you prepare the glaze.
3. In a large skillet over medium heat, add the salted butter and allow it to foam. Stir in the wildflower honey, soy sauce, and minced garlic. Once the mixture is bubbling and fragrant, toss the fried chicken wings into the skillet. Coat the wings thoroughly in the honey-butter-soy mixture until the glaze clings to every part of the crust and the garlic bits are caramelized.

Contains: gluten, eggs, soy, milk

Estimated nutrition per serving

Calories

480

Protein

28 g

Carbohydrates

32 g

Fat

26 g

Fiber

0.5 g

Sugar

18 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.