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Sticky Soy Honey Garlic Wings

These sticky soy honey garlic wings are crispy, juicy, and coated in a sweet and savory garlic glaze. An easy chicken wings recipe perfect for dinner, parties, or game nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 3 people
Course: Appetizer
Cuisine: Asian-Inspired
Calories: 320
Ingredients Equipment Method Video Notes

Ingredients
  

Wing Seasoning
  • 1 lb chicken wings (must be patted dry with a paper towel)
  • 2 tsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp cayenne pepper
  • ½ tsp garlic powder
  • ¼ tsp five spice powder
  • ½ tsp brown sugar
  • 2 tsp corn starch
  • 1 tbsp all-purpose flour
For The Sauce
  • 6 cloves garlic
  • 1 tbsp finely chopped chives/ green seasoning
  • ½ tsp soy sauce
  • 1 tbsp honey
  • 1 tsp oyster sauce
  • ¼ tsp ginger finely grated
  • 2 tsp salt
  • 1 tbsp sugar
  • 2 tsp red pepper flakes
  • 1 tsp finely chopped hot pepper (this is optional for more spice)
  • 3 tbsp corn starch slurry
  • ½ cup water

Equipment

  • Mixing Bowl
  • Frying pan
  • Small saucepan (for the sauce)
  • Tongs or spatula
  • Knife (for mincing garlic)
  • Cutting board
  • Measuring spoons
  • Small bowl (for cornstarch slurry)

Method
 

  1. Prep the wings: Pat the chicken wings completely dry with paper towels. Add to a bowl and drizzle with olive oil. Toss to coat.
  2. Season the wings: Add salt, black pepper, cayenne pepper, garlic powder, five spice powder, brown sugar, cornstarch, and flour. Mix until evenly coated.
  3. Heat the oil: In a wide pan, add enough oil to cover the bottom (about 1-2 inches). Heat over medium heat.
  4. Fry the wings: Place wings in the pan in a single layer (don’t overcrowd). Cook for 8–10 minutes per side. Turn occasionally until golden brown, crispy on all sides, and fully cooked through. Work in batches if needed.
  5. Drain: Remove wings and place on paper towels or a rack to drain excess oil.
  6. Make the Sauce: In a bowl or directly in a saucepan, add: minced garlic, chopped chives/green seasoning, soy sauce, honey, oyster sauce, grated ginger, salt, sugar, red pepper flakes, chopped hot pepper (if using), water. Stir everything together until well combined.
  7. Cook the Sauce: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Let it cook for 2–3 minutes, stirring occasionally, until the garlic becomes fragrant and the flavors start to blend.
  8. Finish & Garnish: Add the fried wings to the sauce and toss until fully coated, and garnish with chopped garlic and chives.

Notes

  • Pat wings completely dry before seasoning to ensure a crispy finish. Excess moisture will prevent the wings from browning properly.
  • Do not overcrowd the pan when frying. Cook in batches, if needed, to keep the wings crispy rather than steaming.
  • Adjust the spice level to your preference. Reduce or omit the red pepper flakes and hot pepper for a milder version, or add more for extra heat.
  • Keep the sauce at a gentle simmer. Cooking over medium heat prevents the garlic from burning and keeps the flavors balanced.
  • If the sauce becomes too thick, add a small splash of water to loosen it. If it’s too thin, simmer a bit longer or add a little more cornstarch slurry.
  • Taste and adjust the sauce before adding the wings. You can tweak salt, sweetness, or spice to your liking.