Crispy Garlic Honey Fried Chicken Wings

Indulge in crispy garlic honey fried chicken wings, featuring a tender milk-soaked interior, a double-fried crunch, and a sticky, aromatic garlic glaze.

Ingredients

• 1 kg chicken wings
• 1 box milk
• 5 tbsp flour
• 5 tbsp starch
• 3 heads garlic
• 3 tbsp honey
• 5 tbsp light soy sauce
• 1 tbsp dark soy sauce
• to taste salt
• to taste white sesame seeds
• as needed cooking oil
• as needed clear water

Instructions

1. 1Prepare Chicken Wings

   

   Place the cleaned raw chicken wings into a white bowlcite: 1 to begin the preparation process.

   Tip: Ensure the chicken wings are thoroughly washed and patted dry before starting.
2. 2Puncture Chicken Wings

   

   Place a raw chicken wing on a wooden cutting board and use a fork to puncture holes into it, allowing seasonings to absorb more deeply.

   Tip: Puncturing the meat allows the marinade to penetrate deeper.
3. 3Season with Salt

   

   Add an appropriate amount of salt to the chicken wings using a small spoon.

   Tip: Season evenly to ensure the base flavor is well-balanced.
4. 4Soak in Milk

   

   Pour milk from a carton into the bowl to completely soak the chicken wings for 4 to 6 hours.

   Tip: Soaking chicken in milk helps tenderize the meat and removes any gamey odors.
5. 5Prepare Frying Flour Mix

   

   Measure flour and starch into a bowl in a 1:1 ratio to prepare the coating mix.

   Tip: Mixing flour and starch provides both crispiness and a light texture.
6. 6Mix the Flour

   

   Use a spoon to thoroughly mix the frying flour ingredients together in the plate.

   Tip: Blend well to ensure an even coating consistency.
7. 7Portion the Frying Flour

   

   Take two spoonfuls of the dry mixed frying flour and transfer them into a separate clean plate to prepare for making the wet battercite: 1.

   Tip: Ensure the plate is dry to prevent the flour from clumping prematurely.
8. 8Add Water for Batter

   

   Add an equal amount of clear water to the portioned flour on the plate to begin creating the wet battercite: 1.

   Tip: Add the water gradually to control the consistency and avoid lumps.
9. 9Mix the Wet Batter

   

   Stir the water and flour mixture thoroughly on the plate using a spoon until it forms a smooth, consistent wet battercite: 1.

   Tip: Mix continuously until no dry pockets of flour remain.
10. 10Mince the garlic

    

    Place the peeled garlic cloves on a wooden cutting board and use a large cleaver to chop and mince them finely.

    Tip: Keep your fingers curled inward to safely and quickly mince the garlic.
11. 11Remove chicken from milk soak

    

    Take the chicken wings out of the milk soak after they have soaked for 4 to 6 hours, and prepare them for coating.

    Tip: Let excess milk drip off slightly before dipping the wings into the batter.
12. 12Coat Chicken in Batter

    

    Take the chicken wings out of the milk soak and submerge them into the prepared wet batter to ensure an even coatingcite: 1.

    Tip: Let any excess batter drip off slightly before moving to the dry flour step.
13. 13Coat with Dry Frying Flour

    

    Take the chicken wings out of the milk soak, submerge them into the liquid batter to coat evenly, and then thoroughly dredge them into a thick layer of dry frying flour.

    Tip: Ensure the chicken wings are fully coated with the dry flour to achieve a crispy outer crust during frying.
14. 14Fry the Chicken Wings

    

    Pour a generous amount of oil into a wok and heat it up. Carefully place the coated chicken wings into the hot oil and fry them for 6 minutes until the surface turns golden brown, then remove them.

    Tip: Fry in batches if necessary to maintain the oil temperature and ensure even browning.
15. 15Remove Golden Fried Wings

    

    Use chopsticks or a slotted spoon to carefully remove the golden brown fried chicken wings from the hot oil after frying for the first 6 minutes.

    Tip: Drain excess oil on a wire rack or paper towels.
16. 16Re-fry for Extra Crispiness

    

    Heat the remaining oil until it reaches 80 percent hot, then re-fry the chicken wings for 2 minutes to make them extra crispy before taking them out.

    Tip: High heat re-frying helps expel excess oil and creates a super crunchy crust.
17. 17Stir-fry the first portion of garlic

    

    Pour a little oil into the wok, heat it up, then add half of the minced garlic and stir-fry until fragrant.

    Tip: Keep the heat moderate so the minced garlic doesnt burn too quickly.
18. 18Add sauce ingredients

    

    Add one spoonful of dark soy sauce, five spoonfuls of light soy sauce, and three spoonfuls of honey into the wok with the fried garlic.

    Tip: Stir well to combine the sauces and honey evenly with the garlic.
19. 19Add the Remaining Garlic

    

    Allow the sauce mixture to bubble and thicken, then add the remaining half of the minced garlic into the wok to build a robust flavor profile.

    Tip: Adding raw garlic at this stage gives the dish a fresh, pungent garlic aroma and flavor profile.
20. 20Coat the fried chicken in sauce

    

    Pour the previously fried chicken wings into the wok and stir-fry evenly so every piece is coated with the thick garlic honey sauce.

    Tip: Toss quickly over high heat so the chicken stays crispy while absorbing the glaze.
21. 21Stir-Fry the Chicken Wings in Sauce

    

    Pour the fried chicken wings into the wok with the bubbling garlic and sauce mixture, and toss them evenly so that every piece is thoroughly glazed.

    Tip: Toss quickly on medium heat to prevent the honey from burning.

Storage & Reheating

Burn It Off

Frequently Asked Questions