25-Min Honey Butter Fried Chicken Wings
Honey Butter Fried Chicken Wings are crispy, juicy wings with a light, crunchy coating tossed in a glossy sweet-savory butter sauce.
Ingredients
For the chicken
- 2 pounds chicken wing flats
- 2 tablespoons soy sauce
- 2 tablespoons rice wine, or water
- ¼ teaspoon white pepper
- 3 cloves garlic, grated
- 1 large egg,
- ½ cup cornstarch
- 4 cups cooking oil, for frying (use a high-smoking-point oil like avocado, grapeseed, or peanut oil)
For the honey butter sauce
- 2 tablespoons butter, unsalted
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
- To marinate the chicken, in a bowl, poke the chicken wings all over with a fork, then mix the wings with the soy sauce, rice wine, white pepper, and grated garlic and let sit for at least 5 minutes.
- To coat the wings, add the egg and cornstarch to the marinated wings and mix until evenly coated.
- To fry the wings the first time, in a pot over high heat, heat the cooking oil to 325°F (163°C), add the wings one at a time, and fry for about 5 minutes until cooked through and lightly golden, then remove and let rest briefly.
- To fry the wings the second time, increase the oil temperature to 350°F (177°C), return the wings to the oil, and fry for another 2 minutes until deeply golden and crispy, then remove and drain well.
- To make the honey butter sauce, in a pan over low heat, combine the butter, garlic, soy sauce, honey, and brown sugar and let it melt and simmer gently, then stir in the cornstarch slurry (mix the cornstarch with water first), cook until slightly thickened, turn off the heat, and let sit briefly.
- To toss and serve, add the fried wings to the sauce and toss until evenly coated, then serve immediately.
Video
Notes
Poke the wings first: This helps the seasoning absorb quickly and keeps the chicken flavorful throughout.
Light coating is key: A thin layer of cornstarch creates a crisp texture without feeling heavy.
First fry cooks the chicken: This step cooks the wings through and sets the coating.
Second fry for crispiness: Frying again at a higher temperature removes moisture and creates that deep crunch.
Let the sauce rest briefly: Allowing the sauce to sit for a minute helps it thicken so it coats the wings without making them soggy.
Toss right before serving: This keeps the wings crispy while still giving you that glossy coating.
Protein swap: This method also works with drumsticks, boneless chicken, or even shrimp—adjust cooking time as needed.