Honey Soy Chicken Wings | Soooo Juicy & Sticky If Pan Fried Like This!

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup offers similar sweetness with fewer calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos are often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickening agent.

Buy whole chicken wings from the butcher and separate them at the joints into drumlets and tips.

Soak the chicken wings in water for about 30 minutes to remove any frozen smell.

Chop 2-3 cloves of garlic finely.

Strain and rinse the soaked chicken wings, then dry them with a kitchen towel.

Season the wings with 1 teaspoon of salt and 1 teaspoon of black pepper, then massage the seasoning into the wings and let them sit for 15 minutes.

Heat a non-stick pan over low medium heat without adding oil, then lay the chicken wings skin side down in the pan.

Cook the wings for about 5 minutes until golden brown, then turn them over and cook the other side for another 5 minutes.

Add the chopped garlic to the pan and toss to coat the wings with the garlic flavor.

Add 1.5 tablespoons of light soy sauce and mix well until the wings change color.

Add half a cup of water to the pan and mix to create a base for the sauce.

Add 2 tablespoons of honey to the pan and mix to combine.

Increase the heat to medium-high to reduce the sauce until it becomes sticky, which should take about 1-2 minutes.

Once the sauce reaches the desired consistency, remove from heat and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens