Honey Garlic Soy Wings

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These Honey Garlic Soy Wings are our latest obsession. I've made these 4 times within 2 weeks because we can't get enough of the perfect balance of sweet & savory.  And, these wings stay crispy. I SAID, THEY STAY CRISPY! REPEAT, THEY STAY CRISPY!!! They are super easy to make and come out perfect every time. 

I know I'm not the only out there that will admit that they like cold leftover chicken. But leftover wings in the refrigerator are usually soggy. I never enjoyed leftover wings......until now! These wings stay crispy in the refrigerator! If you like cold chicken, pull these out the next day and snack away. They will be crispy and super delicious. My husband eats them for breakfast :) and if I can ever get to them before him, I would too! No microwave needed here :)

Ya'll this is a must try! Don't miss out on something so darn good!

Watch the full method here. https://youtu.be/4byV2JAINys

This recipe is dedicated to my little bro who loves a good wing!
📸 The Recipe Sherpa
Prep Time:    20 mins (10 mins if your wings are already separated)
Cook Time: 25 mins
Makes 24 wings

Ingredients: The ingredients are grouped to make the cooking process easier. Links are provided for quick access to purchase pantry items.

Protein & Marinade*  - Mix and set aside to marinate. Do not marinade over night.
Wing Batter - Mix and set aside. Should be runny, not thick.
Wing Sauce - Mix and set aside.
  • Brown sugar - 1/2 tbs
  • Ginger powder - 1/4 tsp (or equal amt of fresh, minced ginger)
  • Garlic - 1 tbs, minced (about 4 med cloves) Please use fresh garlic, not powder.
  • Honey - 1/8 cup
  • Soy Sauce - 2 tbs
  • Mirin - 1/4 cup https://amzn.to/3eLvKTW
  • Water - 3 tbs
Method - Refer to tips regarding the frying process. It will be helpful. 
  • Use a large, heavy bottom pot or deep fryer. Heat oil to 350 d
  • Give the wing batter another quick stir and pour it over the wings and mix. It should be a runny batter. The goal is to coat the wings, NOT bread the wings.
  • Fry the wings for 8-10 mins, until lightly browned and mildly crisp. Be sure to coat each wing in the batter then place in the oil. Do not overcrowd the pot or the wings will remain soggy. I fry in 2 batches. Remove the wings and set them in a strainer to drain the excess oil
  • After all the wings are fried, increase the oil temperature to 360 degree.
  • Add all the wings back into the oil for a 2nd fry. This is when they will get extra crispy. You can add all the wings at once for this step. Fry until they are crispy and golden brown. This should not take more than 5 mins. Remove and set aside in a strainer / colander. (Watch for oil overflow. If you have too much oil, don't put all the wings in at once)
  • Heat up a large pan (wok ideal) to medium high heat. Stir the sauce and pour it into the hot pan. Let the sauce simmer until it thickens. Stir constantly to ensure the sauce is moving around for even thickening and to avoid burning. It should end up as thick as maple syrup. 
 
Real time caramelizing process - Watch here   https://youtu.be/NFAWiA7yuC4
  • Once the sauce is thickened, toss the wings into the sauce. TURN OFF THE HEAT and begin tossing quickly. Ensure all the wings are getting coated and all the sauce is used up. And DONE!!!       
                                       

Tips 
  • Do not shallow fry. The wings should be floating for an even, light crisp. A shallow fry will result in dense, hard skin that has been cooked by the hot pan. 
  • Use a high smoke point oil such as Peanut or Safflower Oil. I prefer Safflower oil. It is a healthier option and has a higher smoke point than Peanut Oil. https://amzn.to/3jwkApR
  • You can reuse the oil multiple times. After making these wings, you will make them again....very soon :) I let my oil cool off then pour it back into the empty oil jug and store for reusing. 
  • Do not over crowd the pan during the 1st fry. The wings will not crisp up. 
  • During the 2nd fry, it is OK to fry all the wings at once. ***make sure the oil level will not overflow when you add the wings in***
  • Stir the batter and sauce before you use it. The ingredients tend to settle as they sit idle. 
  • Use 2 sauté spoons or spatulas for flipping the wings in the sauce. It is helpful to toss with 2 hands so you can do this quickly and get all the wings coated evenly.
Ingredients 411 
Buy in bulk and save money! These ingredients last a very long time and won't go to waste. 
  • Fish sauce can be stored in the pantry for a year. It will get darker in color and more concentrated. I recommend storing it in the refrigerator to minimize darkening. It will last over a year in the refrigerator if you don't use it up first! If you're not used to using fish sauce, once you do, you will use it often. Warning, it smells awful. But trust me, it does not taste the way it smells when you cook / marinade with it. It will change your life! Don't let the smell scare you!!! https://amzn.to/3ks2WE7
  • Rice flour is a must have pantry staple if you like to fry. This is the secret to making anything crispy. I also use it for fried chicken or French fry batter. Be sure to distinguish between "Rice Flour" and "Sweet Rice Flour". They are not the same. You can store this just like you would regular All Purpose Flour. Use an airtight container to retain freshness. https://amzn.to/3ks2Tbp
  • Mirin can be stored in the pantry for at least a year. I have been using the same bottle for over a year now. Most of my recipes use a little bit of mirin at a time. This wing recipe is the only one, thus far, that uses this large of a quantity. I'm due for restocking :) https://amzn.to/2XKgAsk

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