Seriously, right!? These wings have it all – heat, sweet, char, stickiness, and tonnes of intense flavour – what more could a wing lover ask for? I’m giving you wings with everything in the title – chili, ginger, garlic, and honey!
I really don’t get to cook with chicken very often, but when I do, I usually turn to recipes that are tried and true, and are favourites of mine. This particular chicken wing recipe was something I had invented in a hurry a few years back. It was my first official Oscar night get together – I had watched the Oscars before, but never in a party setting. At first, I thought it weird, but it was actually quite nice. I loved the playful banter and competition. And, with a crowd, there’s actually someone to talk with during those long Oscar night commercial breaks!
That particular night, it was announced without warning that a few friends were coming over to watch the awards. Being the OCD hostess that I am, I knew chips and dip would not cut it. In a panic, I looked in the refrigerator and saw the package of wings. With no time to shop on a Sunday evening, these wings came together quite nicely with the ingredients that I had on hand. Since that evening, I’ve made these wings numerous times, so it was quite nice to revisit this recipe after a long four of five years.
Now, Dear Reader, I’m sharing my recipe with you. You won’t believe how easy this recipe is to make. It does take a little time, and you will need to employ two cooking methods, (which I tend to do with most chicken recipes) but the results are worth it. These wings are perfect and with just a little heat, everyone (even those heat-haters like me) will gobble them up!
Chili Ginger Garlic Honey Wings
- 16 chicken wings, tips removed and discarded
- 3/4 cup honey
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/2 teaspoon dried red chili flakes
- 2 tablespoons white vinegar
- 1 tablespoon lemon juice
- vegetable oil for frying
- green onions, thinly sliced, for garnish
Heat enough vegetable oil in a skillet to cover the wings. I used a 12" cast iron skillet filled half way up with vegetable oil. Be sure to heat the oil to optimum chicken-frying temperature. Using a cooking thermometer, try to keep the oil between 350-375 degrees.
Meanwhile, in a large bowl, combine all of the ingredients (not the actual chicken wings) and set aside.
Line a baking sheet with parchment paper and set aside.
Preheat the oven to 350 degrees.
When the oil is hot enough, carefully place the chicken wings (one by one) into the oil. Fry each wing for 3-4 minutes per side. Remove the wings to the baking sheet once the wings are slightly golden brown. You will need to fry the wings in batches.
Next, when all the wings have been fried, toss the wings into the bowl of sauce you prepared earlier. Be sure to coat each wing.
Remove each wing from the sauce using tongs and place on the baking sheet. DO NOT discard the remaining sauce.
Bake the wings for 20 minutes.
Remove the wings from the oven. Toss once more into the remaining sauce, and again, using tongs place each wing back onto the baking sheet.
Return the wings to the oven for 10 more minutes.
Place the wings on a serving platter and garnish with freshly sliced green onions, or if you prefer, add more heat - fresh, thinly sliced chilies would work very well! Serve immediately.