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!
- 16 chicken wings pieces, tips removed and discarded
- Vegetable oil for frying
- ¾ cup honey
- 1 tablespoon grated fresh ginger
- ½ teaspoon dried chili flakes
- 2 cloves garlic, minced
- 2 tablespoons white vinegar
- 1 tablespoon fresh lemon juice
- 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.