Reynaldo’s Cocina 📍
Spicy Honey Garlic Chicken Wings
Crispy chicken wings tossed in a sticky spicy honey garlic glaze and finished with green onions and sesame seeds.
Ingredients
- Chicken Wings
- 3 lbs chicken wings split into drums and flats
- 1 tbsp avocado oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup cornstarch
- For Frying
- Neutral oil
- Spicy Honey Garlic Sauce
- 4 garlic cloves minced
- 1/3 cup honey
- 1/4 cup low sodium soy sauce
- 2 tbsp butter
- 1 tbsp sriracha
- 1 tsp red pepper flakes
- Finish
- Green onion sliced
- Sesame seeds
Equipment
- Deep fryer or heavy pot
- Large mixing bowl
- Small saucepan
- Wire rack
- Tongs
- Measuring cups and spoons
- Cutting board
- Sharp knife
- - Serving platter
Method
- Pat the chicken wings completely dry and place them in a large mixing bowl.
- Add avocado oil, garlic powder, onion powder, paprika, salt, and black pepper. Toss thoroughly to coat.
- Sprinkle cornstarch over the wings and toss until a thin, even coating forms.
- Heat oil to 375 degrees.
- Fry the wings for 8 to 10 minutes until deep golden, crispy, and fully cooked.
- Transfer the wings to a wire rack.
- In a small saucepan, melt the butter over medium heat.
- Add the minced garlic and cook for 30 seconds.
- Add honey, soy sauce, sriracha, and red pepper flakes.
- Simmer for 2 to 3 minutes until slightly thickened.
- Place the hot wings in a large bowl.
- Pour the sauce over the wings and toss until evenly coated and glossy.
- Transfer to a serving platter.
- Top with sliced green onion and sesame seeds.
- Serve immediately.
Notes
• Cornstarch creates a lighter crisp texture and helps the sauce cling better than flour.
• Pat the wings dry before seasoning for maximum crispiness.
• Toss the wings while they are still hot so the glaze coats evenly.
• The sauce should lightly glaze the wings rather than soak them.
• Finish with green onion and sesame seeds for added freshness and texture.
