Honey Garlic Chicken Wings
Honey Garlic Chicken Wings 🍗🥵🔥 is a easy Korean‑American recipe that serves 4. 420 calories per serving. Recipe by Chef Chris Cho on YouTube.
Prep: 15 min | Cook: 15 min | Total: 40 min
Cost: $5.80 total, $1.45 per serving
Ingredients
- 1 pound Chicken Wings (fresh, skin on, bone in)
- 0.5 teaspoon Salt (kosher or table salt)
- 0.25 teaspoon Black Pepper (freshly ground)
- 0.25 teaspoon Paprika (sweet paprika)
- 0.25 teaspoon Garlic Powder
- 0.25 teaspoon Onion Powder
- 0.25 cup Potato Starch (for coating, can substitute cornstarch)
- 0.125 cup Water (to make slurry)
- 2 cups Vegetable Oil (high smoke point oil for deep frying)
- 2 tablespoons Honey (raw or clover honey)
- 2 tablespoons Garlic (minced fresh garlic)
- 2 tablespoons Soy Sauce (low‑sodium)
- 0.5 tablespoon Mirin (Japanese sweet rice wine)
- 3 tablespoons Unsalted Butter (cut into cubes)
Instructions
Season the Wings
Pat the chicken wings dry, then sprinkle with salt, black pepper, paprika, garlic powder, and onion powder. Toss in the large mixing bowl until evenly coated.
Time: PT5M
Prepare Starch Slurry
In the small bowl, combine potato starch with water, stirring until a smooth, thin slurry forms. Add the wings to the bowl and coat them lightly.
Time: PT3M
Heat Oil
Fill the deep pot with vegetable oil to a depth of about 2 inches and heat over medium‑high heat until it reaches 350°F.
Time: PT5M
Temperature: 350°F
First Fry
Carefully lower half the wings into the hot oil using tongs. Fry for about 6 minutes, until they turn light golden. Remove and place on paper towels to drain.
Time: PT6M
Temperature: 350°F
Rest
Let the wings rest for 2 minutes while you finish frying the remaining batch.
Time: PT2M
Second Fry
Return all wings to the oil and fry for an additional 3 minutes, or until deep golden‑brown and crisp.
Time: PT3M
Temperature: 350°F
Make Honey Garlic Sauce
In a saucepan over medium heat, combine honey, minced garlic, soy sauce, mirin, and butter. Stir continuously until the butter melts and the sauce thickens, about 4 minutes.
Time: PT4M
Toss Wings in Sauce
Transfer the double‑fried wings to a large bowl, pour the hot sauce over them, and toss quickly until every wing is glossy and coated.
Time: PT2M
Serve
Arrange the honey garlic chicken wings on a serving plate and enjoy while hot.
Time: PT0M
Nutrition Facts
- Calories
- 420
- Protein
- 22g
- Carbohydrates
- 22g
- Fat
- 24g
- Fiber
- 0g
Dietary info: Gluten-Free (use gluten‑free soy sauce), Nut-Free
Allergens: Honey, Soy, Dairy
Ingredient Substitutions
- Instead of Chicken Wings: Chicken Drumettes
- Instead of Black Pepper: White Pepper
- Instead of Paprika: Smoked Paprika
- Instead of Garlic Powder: Granulated Garlic
- Instead of Onion Powder: Dried Onion Flakes
- Instead of Potato Starch: Cornstarch
- Instead of Vegetable Oil: Canola Oil, Peanut Oil
- Instead of Honey: Maple Syrup
- Instead of Garlic: Garlic paste
- Instead of Soy Sauce: Tamari
- Instead of Mirin: Sake + sugar
- Instead of Unsalted Butter: Margarine
Equipment Needed
- Large Mixing Bowl
- Small Bowl
- Whisk
- Deep Pot or Fryer
- Tongs
- Paper Towels
- Saucepan
- Serving Plate
Critical Steps — Do Not Skip
- Seasoning the chicken evenly
- Creating a smooth starch slurry
- Maintaining oil temperature at 350°F for double frying
- Thickening the honey garlic sauce without burning
Chef Tips from the Video
- Use a kitchen thermometer for precise oil temperature.
- Pat the wings completely dry with paper towels before seasoning.
- For extra shine, finish with a drizzle of sesame oil.
Troubleshooting
Wings are not crispy after the second fry.
Make sure the oil stays at 350°F; if it drops, increase heat briefly. Also, dry the wings thoroughly before coating.
Sauce is too thin and does not coat the wings.
Add an extra tablespoon of butter or simmer a few seconds longer to reduce the sauce.
Wings become soggy after tossing in sauce.
Toss quickly while the sauce is hot and serve immediately; avoid letting the wings sit in the sauce for too long.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in a hot oven to regain crispness.
Freezer: Not recommended, as freezing makes the coating soggy.
Room temperature: Best served hot; can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Seasoned wings can be refrigerated for up to 12 hours before frying.
- The honey garlic sauce can be prepared a day ahead and reheated gently.
Frequently Asked Questions
What is the cultural significance and history of honey garlic chicken wings in Korean‑American cuisine?
Honey garlic chicken wings are a modern Korean‑American street‑food favorite that blends traditional Korean sweet‑savory flavors with the American love of fried chicken. The glaze’s honey, garlic, soy, and mirin echo classic Korean sauces, while double‑frying gives the crisp texture popular in U.S. wing joints.
What are the traditional regional variations of honey garlic chicken wings in Korean cuisine?
In Korea, a similar dish called "yangnyeom chicken" uses gochujang for heat. Some regions add toasted sesame seeds or a splash of rice wine. The version on Chef Chris Cho’s channel omits gochujang for a milder, sweeter profile.
How is honey garlic chicken wings traditionally served in Korean street food stalls?
They are usually served hot on a paper tray, sprinkled with toasted sesame seeds and thinly sliced green onions, and eaten with a side of pickled radish to cut the sweetness.
What occasions or celebrations is honey garlic chicken wings traditionally associated with in Korean‑American gatherings?
The wings are a popular party snack for birthdays, sports gatherings, and Korean‑American barbecues because they are easy to share and combine sweet, salty, and umami flavors that please many palates.
What authentic traditional ingredients are used in honey garlic chicken wings versus acceptable substitutes?
Authentic ingredients include Korean mirin (or sweet rice wine), soy sauce, and potato starch for coating. Substitutes can be regular rice vinegar with a pinch of sugar for mirin, cornstarch for potato starch, and low‑sodium soy sauce if needed.
What other Korean‑American dishes pair well with honey garlic chicken wings?
They pair nicely with kimchi fried rice, Korean corn salad (maeuntang), or a simple cucumber‑soy dressing side. A cold barley tea or light lager also complements the sweet‑savory glaze.
How does the honey garlic chicken wings recipe from Chef Chris Cho differ from typical American buffalo wing recipes?
Chef Chris Cho’s version uses a sweet honey‑garlic glaze and a double‑fry technique for extra crunch, whereas classic buffalo wings rely on a hot pepper‑based sauce and a single fry. The Korean‑inspired glaze adds depth with mirin and soy sauce.
What are the most common mistakes to avoid when making honey garlic chicken wings?
Common errors include frying at too low a temperature, which yields soggy wings; overcrowding the pot, which drops oil temperature; and over‑cooking the sauce, which can become bitter. Follow the double‑fry method and keep the sauce at a gentle simmer.
Why does this honey garlic chicken wings recipe use a potato starch slurry instead of regular flour?
Potato starch creates a light, crisp coating that stays crunchy after the second fry, whereas flour can become gummy. The thin slurry also helps the sauce cling without making the wings heavy.
Can I make honey garlic chicken wings ahead of time and how should I store them?
Yes. Season and coat the wings, then refrigerate up to 12 hours before frying. After cooking, store in an airtight container in the refrigerator for up to 3 days and reheat in a hot oven (375°F) to restore crispness.
What does the YouTube channel Chef Chris Cho specialize in?
The YouTube channel Chef Chris Cho focuses on approachable Asian‑inspired home cooking, especially Korean and fusion dishes, with clear step‑by‑step video tutorials that emphasize technique and flavor balance.
How does the YouTube channel Chef Chris Cho's approach to Korean cooking differ from other Korean cooking channels?
Chef Chris Cho blends traditional Korean flavors with Western cooking tools and shortcuts, such as using a deep pot for double frying instead of a professional fryer, making the recipes more accessible for home cooks in the U.S.
Last updated: August 28, 2026
