Chicken wings are the ultimate game-day food. No football party is complete without a basket of wings—saucy, flavorful, and sticky in the best way.
There are endless wing flavors, but honey garlic is a classic in my house. These wings are meant to be sticky and richly coated in sauce—the stickier, the better.
Like ribs, wings should be generous with sauce. These honey garlic wings are tossed in a glossy, savory-sweet glaze that clings to every piece.
For years I bought bottled honey garlic sauce from the supermarket. Once I started making my own, I never went back. The homemade sauce is quick to prepare, uses common pantry ingredients, and tastes far better than store-bought.
Ingredients for the Honey Garlic Sauce
The sauce is surprisingly simple and relies on everyday ingredients.
- butter
- minced garlic (lots — I use 8 cloves)
- soy sauce
- honey
- corn starch
- water
I make the sauce before frying the wings. Once it has simmered and thickened, I turn off the heat and let it rest while the wings cook.
How to Make the Sauce
- Place the butter in a medium saucepan. Choose a pan that gives you room to whisk comfortably.
- Melt the butter over medium-low heat and add the minced garlic. Sauté gently until fragrant; keep the heat low to avoid burning the garlic.
- Stir in the soy sauce and honey once the garlic is softened.
- Increase to medium heat and bring the mixture to a gentle boil. Let it simmer for about 5 minutes.
- Whisk the corn starch into the water to make a slurry, then pour it into the saucepan and whisk until smooth.
- Lower the heat and simmer until the sauce thickens, about 5–10 minutes. Remove from heat and set aside.
Desired Sauce Consistency
Corn starch is the thickener that gives this sauce its glossy, sticky finish. Aim for a consistency slightly thicker than turkey gravy: it should coat a spoon, remain pourable, and not be clumpy or gluey. That balance makes the wings sticky but still silky.
Oil and Frying Temperature
I like to heat the oil to 350°F (about 175°C) for frying wings. Use an oil with a high smoke point—peanut oil is excellent if available, but vegetable oil is a reliable, economical option. Avoid olive oil for deep frying.
How Long to Deep Fry Wings
Coating the wings lightly in flour before frying is optional but creates extra crispness. Fry in small batches so the oil temperature stays steady—about 8–9 wing portions per batch depending on your fryer size. Do not overcrowd the fryer; pieces should be able to move freely.
Fry for 8–10 minutes, or until the wings are cooked through and golden. Remove and drain briefly on paper towels to absorb excess oil.
Transfer the hot wings to a large bowl and pour over the honey garlic sauce. Toss thoroughly so each wing is evenly coated in the sweet, savory glaze. Serve immediately while the wings are still crisp.
Variation Ideas
I rarely make just one flavor of wings. If you want variety, try buffalo, honey sriracha, a Cajun dry rub, or Thai red curry—each brings a different profile to a wing spread.
Honey Garlic Chicken Wings
Ingredients
Honey Garlic Sauce
- 1/3 cup butter
- 8 garlic cloves , minced
- 1/4 cup soya sauce
- 1/2 cup honey
- 1/2 cup water
- 1 1/2 tbsp corn starch
Wings
- 2 pounds chicken wings
- 1 cup flour
Instructions
Honey Garlic Sauce
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Melt butter in a saucepan with the minced garlic. Cook over medium heat for a few minutes to release the flavor.
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Add the soy sauce and honey, bring to a boil, then lower the heat and simmer for 5 minutes.
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Whisk the corn starch into water in a separate bowl, pour into the saucepan, and whisk until combined.
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Simmer until the sauce thickens, about 5–10 minutes. Set aside.
Wings
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Cut the wings into two pieces (drumette and two-bone section), removing the wing tip.
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Rinse and dredge the wings in flour, shaking off the excess. Deep fry at 350°F for 8–10 minutes until cooked through.
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Drain on paper towels to remove excess oil, then toss with the honey garlic sauce.
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