It is winter here in USA. Usually we try to grill as much as we can in summer. What to do when it is too cold to grill out? Let’s fry them! These Fried Chicken Wings in Sticky Honey Soy Garlic Sauce are crispy, sticky, sweet, salty and a little spicy. It is simple and I promise, everyone will love them.
And if you like chicken wings, I have a couple recipes that I posted on www.letscooksomefood.com. Here they are.
Grilled Rosemary Sweet Chicken Wings
Let’s cook some food!
Pat chicken wings with paper towels. Make sure they are completely dry. Sprinkle salt and garlic powder on the wings. Let them rest. Make sure to wash your hands after handling raw chicken.
In a small pot, add Golden Mountain Seasoning Sauce
Cook the sauce on medium heat. Once it comes to a boil, 4-5 minutes, turn down the heat to the lowest setting. Let it simmer, it should reduce by almost half. Turn off the heat.
In another pot, heat up vegetable oil, medium heat. If you have a thermometer, it should be about 350˚–375˚ Fahrenheit, or 175˚–190˚ Celsius. If you do not, to test if the oil is hot enough, stick a wooden spoon in the pot slowly, if the oil steadily bubbles around the stick, it’s ready for frying. Or you can use a deep fryer if you have one.
Do not crowd the pot, fry 3-4 at a time. Cook them until they are golden brown (4-5 minutes on each side). Use tongs to flip them and be very careful of oil splash.
Put them on a plate lined with paper towels to soak up some grease.
Put them in the sauce pot and make sure all wings are coated by the sticky sauce.
Plate them, sprinkle with fresh chopped cilantro and sesame seeds (optional).
I hope you give this Fried Chicken Wings in Sticky Honey Soy Garlice Sauce a try, the recipe is below.
- 12 chicken wings (wingettes and drumettes)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 cup vegetable oil (depends on how big your pot is, it should be about an inch from the bottom)
- 2 tablespoons light soy sauce or Golden Mountain Seasoning Sauce
- Couple dashes Fish Sauce (optional)
- 2-3 cloves minced garlic
- ½ teaspoon cayenne pepper
- 2 tablespoons honey or agave
- 1 teaspoon Oyster Sauce (optional)
- Couple springs of chopped cilantro
- Sesame seeds (optional)
- Pat chicken wings with paper towels. Make sure they are completely dry.
- Sprinkle salt and garlic powder on the wings. Let them rest.
- In a small pot, add light soy sauce, Fish Sauce, garlic, cayenne pepper, honey and Oyster sauce.
- Cook the sauce on medium heat. Once it comes to a boil, about 4-5 minutes, turn down the heat to the lowest setting. Let it simmer, it should reduce by almost half.
- Turn off the heat.
- In another pot, heat up vegetable oil, medium heat. If you have a thermometer, it should be about 350˚–375˚ Fahrenheit, or 175˚–190˚ Celsius. If you do not, to test if the oil is hot enough, stick a wooden spoon in the pot slowly, if the oil steadily bubbles around the stick, it's ready for frying. Or you can use a deep fryer if you have one.
- Do not crowd the pot, fry 3-4 at a time. Cook them until they are golden brown (4-5 minutes on each side). Use tongs to flip them and be very careful of oil splash.
- Put them on a plate lined with paper towels to soak up some grease.
- Put them in the sauce pot and make sure all wings are coated by the sticky sauce.
- Sprinkle with fresh chopped cilantro and sesame seeds (optional).
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