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Honey Garlic Chicken Wings

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“When I get the craving for some wings, I make this simple, sweet and sticky sauce - a real crowd pleaser! Even the kids will love it! The extra step of brining the wings will be the big pay-off as the chicken meat will be moist and flavorful right to the bone. Your family will ask you to make these delicious wings again and again.”
READY IN:
6hrs 30mins
SERVES:
4-6
YIELD:
2 pounds wings
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Brine the wings in a covered container by first dissolving kosher salt in cold water. Make sure there is enough water to cover the wings. Refrigerate the wings and salt solution for 4-6 hours maximum.
  2. Meanwhile, make the sauce: Combine the honey, ketchup, dark soy sauce, vinegar, minced garlic, black pepper and cayenne in a small saucepan. Simmer on low for 15 minutes to thicken. Set aside.
  3. After the wings are done brining, heat the oil in a deep fryer to 320°F.
  4. Drain the wings and dry them with paper towel. When the oil reaches the desired temperature, fry the wings a batch at a time (about 10-12 wings together will be best). Depending on the size of your wings, cooking time will vary from 10-15 minutes (check for doneness, even if wings seem pale they may be cooked through).
  5. Remove wings from the fryer and place in a large bowl. Add 2 tbsp of the sauce and toss the wings to coat evenly. Add more sauce if needed, but start with a little at a time. Continue frying up remaining wings and repeat this step.
  6. Serve with napkins, as these get your fingers sticky!

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