25-Min Honey Butter Fried Chicken Wings
25-Min Honey Butter Fried Chicken Wings
Ingredients
For the Chicken Wings
- 2 pounds chicken wings, pat dry
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable oil, for frying
For the Honey Butter Glaze
- 1/2 cup unsalted butter
- 1/4 cup honey
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
For Garnish (Optional)
- 1 tablespoon sesame seeds, toasted
- 2 green onions, sliced
Instructions
- 1
In a large bowl, combine the cornstarch, garlic powder, paprika, salt, and black pepper. Add the patted dry chicken wings and toss until evenly coated.
⏱️ 5 min
- 2
Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350°F. Carefully add the chicken wings to the hot oil, ensuring not to overcrowd the pot. Fry in batches if necessary.
⏱️ 3 min•🌡️ 350
- 3
Fry the chicken wings for 6-8 minutes per batch, or until golden brown and cooked through, reaching an internal temperature of 165°F. Remove the wings from the oil and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
⏱️ 7 min
- 4
While the wings are frying, prepare the honey butter glaze. In a small saucepan, melt the unsalted butter over medium heat. Add the honey, soy sauce, and minced garlic. Bring to a gentle simmer and cook for 1-2 minutes, stirring occasionally, until slightly thickened.
⏱️ 5 min
- 5
Once all the wings are fried, transfer them to a large bowl. Pour the warm honey butter glaze over the wings and toss gently until they are thoroughly coated.
⏱️ 3 min
- 6
Serve immediately, garnished with toasted sesame seeds and sliced green onions, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
25-Min Honey Butter Fried Chicken Wings
For the Chicken Wings
- 2 pounds chicken wings, pat dry
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable oil, for frying
For the Honey Butter Glaze
- 1/2 cup unsalted butter
- 1/4 cup honey
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
For Garnish (Optional)
- 1 tablespoon sesame seeds, toasted
- 2 green onions, sliced
Instructions
- 1
In a large bowl, combine the cornstarch, garlic powder, paprika, salt, and black pepper. Add the patted dry chicken wings and toss until evenly coated.
⏱️ 5 min - 2
Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350°F. Carefully add the chicken wings to the hot oil, ensuring not to overcrowd the pot. Fry in batches if necessary.
⏱️ 3 min•🌡️ 350 - 3
Fry the chicken wings for 6-8 minutes per batch, or until golden brown and cooked through, reaching an internal temperature of 165°F. Remove the wings from the oil and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
⏱️ 7 min - 4
While the wings are frying, prepare the honey butter glaze. In a small saucepan, melt the unsalted butter over medium heat. Add the honey, soy sauce, and minced garlic. Bring to a gentle simmer and cook for 1-2 minutes, stirring occasionally, until slightly thickened.
⏱️ 5 min - 5
Once all the wings are fried, transfer them to a large bowl. Pour the warm honey butter glaze over the wings and toss gently until they are thoroughly coated.
⏱️ 3 min - 6
Serve immediately, garnished with toasted sesame seeds and sliced green onions, if desired.
⏱️ 2 min