19/10/2025
Honey Garlic Glazed Wings
Light, crispy, and flaky crust, with a moist and flavorful meat, then glazed with a butter-based honey and garlic sauce. Stays crispy for several hours even after getting glazed!
Ingredients
Crispy Wings:
-1kg chicken wings
-1/2 tbsp salt
-1 tbsp patis/fish sauce
-1 tsp pepper
-1 tsp "lihim na paraan" (vetsin/msg), optional
Breading (for Wet and Dry)
-1 cup all-purpose flour/cake flour
-1 cup cornstarch or potato starch
-1-2 tsp coarse salt
-2 tsp "lihim na paraan" (vetsin/msg), optional
-2 tsp baking powder
-1 tsp black pepper
-1 medium/large egg
-1/4 cup cold water
Honey Garlic Glaze:
-80g of butter/margarine
-about 1 to 1.5 cups of honey(or something that has the word "honey"), you can use less or more depending on your preference
-6 cloves of garlic, minced
-1 tbsp of liquid seasoning
-1 tbsp of vinegar
-1 tbsp hot sauce, optional
-1 tbsp chili garlic flakes, optional
Procedure:
1.) Season wings with salt, fish sauce, pepper. You may add any additional seasonings if you wish.
2.) Combine flour, cornstarch/potato starch, salt, pepper and baking powder. Mix well, ideally with a whisk.
3.) In a separate bowl, crack open egg, add about 1/4 cup of cold water to it, and whisk well together.
4.) Add the egg mixture to the marinated chicken, then add about 1/8 cup of the flour-cornstarch mixture, mix well until combined. Add more of the flour-cornstarch mixture, about a spoonful at a time, as needed until a slightly thick batter consistency is achieved. Mix together until the batter has completely coated all of the chicken pieces.
5.) Coat the battered chicken pieces in the flour-cornstarch mixture, making sure that all nooks and crannies are coated. Pack the breading well into the chicken, then shake off excess breading. Arrange the breaded chicken pieces into a rack or tray prior to frying.
6.) Preheat your pan, add your choice of oil, and get oil preheated. For extra flavor, add some oil that has been previously used for frying chicken, or use it exclusively as it will impart better flavor and aroma to your chicken.
7.) Fry the chicken the first time at a low/medium temperature of 300F. This low and slow cooking helps ensure that the chicken will be cooked through properly to an internal temperature of at least 165F.
***Make sure to fry in batches, keeping ample space in between chicken pieces to maintain proper frying temperature and even cooking.
8.) Fry a 2nd time at a higher temp of 350 to 375F for about a minute or two, in order to further crisp up the breading and allow it to retain its crispiness for a longer period of time. Set aside wings on a paper towel to wick excess oil, before allowing to cool down on a wire rack to allow proper air circulation. This prevents your breading from getting wet and lose it crispiness.
9.) In a pan, heat up some oil and carefully fry up your garlic until it gets just about light brown. Immediately turn off the heat and add your butter/margarine and allow it to melt. Turn the fire back on at low, but DO NOT allow your butter/margarine to boil so that the butter's oil and solids do not separate.
10.) Add your honey, liquid seasoning, vinegar and mix well. This glaze may appear a little thin, but this will thicken up again once it cools down.
11.) Glaze your wings in the honey garlic mixture.
12.) Serve and enjoy!
