Sticky Honey-Soy Chicken Wings
This recipe creates delicious sticky honey-soy chicken wings. Wings are marinated in a flavorful soy-ginger mixture, then pan-fried with butter, olive oil, and honey, reducing into a glossy, sticky glaze.
Equipment
- 1 Cutting Board
- 1 Chef's knife For separating wing pieces
- 1 Shallow Dish or Bowl For marinating
- 1 Large Saute Pan
- 1 Tongs For turning wings while cooking
Ingredients
Main
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 1/2 cup honey
- Sesame seeds for garnish
- 2 pounds chicken wings
- 1 cup low sodium soy sauce
- 1 tablespoon grated fresh ginger
- 2 tablespoons chopped fresh cilantro leaves
- 2 cloves garlic minced
- 1/2 lemon juiced
Instructions
- Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place wings in a shallow dish and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat; marinate, refrigerated, for 2 hours.
- Remove wings from marinade and pat dry; season with salt and pepper. In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.
Notes
Ensure wings are thoroughly patted dry after marinating to achieve a better sear and crispness. Combining butter and olive oil raises the smoke point and adds rich flavor while preventing butter from burning. Monitor heat closely while reducing the glaze to avoid scorching the honey, which can happen quickly as the liquid evaporates. Turn the wings frequently during the reduction to ensure even coating and doneness.