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Honey Garlic Korean BBQ Chicken Wings Recipe with crispy glazed wings topped with sesame seeds and green onions
Olivia

Honey Garlic Korean BBQ Chicken Wings Recipe

Make Honey Garlic Korean BBQ Chicken Wings Recipe 4 ways. Get crispy wings with a sticky glaze. Try the recipe today!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: Korean-inspired
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Wings
  • 2 pounds chicken wings separated into flats and drumettes
  • 1 cup potato starch
  • ½ cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Neutral frying oil
For the Honey Garlic Sauce
  • ⅓ cup honey
  • ¼ cup soy sauce
  • 6 garlic cloves grated
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons mirin
  • 2 tablespoons unsalted butter
  • 1 tablespoon rice vinegar
Optional Garnishes
  • Sesame seeds
  • Sliced green onions
  • Red chili slices

Method
 

Step 1: Prepare the Wings
  1. Pat the wings completely dry using paper towels.
  2. Season with salt and black pepper.
  3. Mix potato starch, cornstarch, and baking powder in a large bowl.
  4. Coat the wings evenly in the starch mixture.
Step 2: Cook the Wings
    Double-Fry Method
    1. Heat oil to 350°F.
    2. Fry wings for 8 to 10 minutes.
    3. Transfer to a wire rack and rest for 5 minutes.
    4. Increase oil temperature to 375°F to 400°F.
    5. Fry again for 1 to 2 minutes until golden and crispy.
    Air Fryer Method
    1. Spray the basket lightly with oil.
    2. Arrange wings in a single layer.
    3. Cook at 400°F for 18 to 20 minutes.
    4. Flip halfway through cooking.
    Oven Method
    1. Place wings on a wire rack over a foil-lined baking sheet.
    2. Bake at 425°F for 35 to 40 minutes.
    3. Broil for 2 to 3 minutes at the end for additional crispness.
    Skillet Method
    1. Brown wings over medium-high heat.
    2. Cover and cook until fully cooked.
    3. Remove excess rendered fat before adding sauce.
    Step 3: Make the Sauce
    1. Melt butter in a saucepan over medium-low heat.
    2. Add grated garlic and ginger.
    3. Cook for 30 seconds until fragrant.
    4. Stir in honey, soy sauce, mirin, and rice vinegar.
    5. Simmer for 4 to 5 minutes until glossy.
    Step 4: Toss and Serve
    1. Transfer hot wings to a large bowl.
    2. Pour the warm sauce over the wings.
    3. Toss until evenly coated.
    4. Garnish with sesame seeds and green onions.
    5. Serve immediately.
    Notes
    1. Potato starch creates a lighter and longer-lasting crunch than flour.
    2. Hot wings absorb glaze better than cooled wings.
    3. Do not overcrowd the fryer, air fryer basket, or baking sheet.
    4. Chicken is fully cooked when it reaches an internal temperature of 165°F.

    Notes

    Nutrition Information (Per Serving)
    Nutrient
    		 Amount
    Serving Size
    		 4 to 5 wings
    Calories
    		 520 kcal
    Protein
    		 31 g
    Total Fat
    		 33 g
    Saturated Fat
    		 8 g
    Cholesterol
    		 145 mg
    Sodium
    		 890 mg
    Total Carbohydrates
    		 24 g
    Dietary Fiber
    		 1 g
    Total Sugars
    		 17 g
    Added Sugars
    		 14 g
    Potassium
    		 420 mg
    Calcium
    		 35 mg
    Iron
    		 2 mg
    Nutrition values are estimates and may vary based on ingredients and cooking method.