Honey Garlic Wings
Yummy Honey Garlic Wings! Choose your preferred way of cooking the Chicken Wings, Dusted or Naked, and Coat them in a Quick Honey Garlic Sauce or serve the Honey Garlic Sauce on the side for dipping.
Make Wings a Thing for Wednesday Night Wings.
Portion the Wings out to about 1 lb of Chicken Wings per person.
Pick up a box of these at your local Cash & Carry. Which are usually a lot cheaper than buying a package of maybe 1-2 lb at the grocery store.
I usually source mine from a Local Meat Shop that has these on sale frequently for 1.99 CAD per lb and sometimes at .99 CAD per lb.
Dusted Chicken Wing
For each 1 lb of fully thawed Chicken wings, toss with 1 tsp of each of the below to dust the chicken wings and refrigerate for 30 minutes or more. This allows for the dusting to get fully absorbed in and affect the skin for better crisping.
- Kosher Salt
- Baking Powder
Naked Chicken Wings
Naked Chicken Wings have no dusting or special coating of any kind. Cook as is. Optionally marinate or brine prior to cooking.
Breaded Chicken Wings
For Breaded Chicken wings, my go-to is JFC Breading. Either plain or tossed in some sauce, like below which is JFC Honey Garlic Wings.
Deep Frying Wings
I have a double basket Deep Fryer, so I do 1 lb per basket. Deep-Fried at 350 F for 10 – 12 minutes. Shake the Basket when you place them in and again after a few seconds to ensure separation of the wings.
Honey Garlic Sauce
The Sauce used for the Wings is JAH Quick Honey Garlic Sauce. Made up in as little as 5 minutes. Simply combine all the ingredients and bring to a boil. Set aside and allow to cool while the chicken is marinating.
With this Honey Garlic Sauce, I usually include 1 -2 tsp of Rice Flour. Just to thicken it somewhat for a good coating on the wings. You could double or triple this for a thicker sauce. Depending on how thin or thick you like it.
Honey Garlic Ginger Sauce
The Quick Honey Garlic sauce already contains a pinch of Ginger. To elevate the Ginger note, add minced Ginger to the Sauce or more Ginger Powder.
Spicy Honey & Garlic Sauce
Add a bit of Chili Oil, Sriracha, or other hot sauce.
Rotisserie Seasoned Wings
- Deep Fryer
- 2 lb Chicken Wings
Chicken Wing Dusting per 1 lb of Wings
- 1 Tbl JAH Rotisserie Seasoning
- 1 tsp Baking powder
- 1 tsp Cornstarch
- Combine the dusting ingredients and sprinkle over the Wings in a large pot and toss really well. Ensure that each piece is evenly coated and that all of the dusting has been picked up by the wings.
- Refrigerate the Wings for 30 minutes or longer.While the Wings are resting, prepare any dipping Sauces and set aside.
- Deep Fry the Wings at 350 F for 10 – 12 minutes. Let rest and serve with dipping sauce.