Ginger Chicken Wings

Serving Size: 4
Total Time:

Crispy chicken wings get a fun, Asian-inspired twist with this homemade ginger-soy sauce.

  • 4 cloves garlic, minced
  • 0.5 cup butter
  • Vegetable oil (or other high flashpoint oil), for frying
  • 1 cup all-purpose flour, for dredging
  • Fresh cracked black pepper, to taste
  • Kosher or sea salt, to taste
  • 2 Pound chicken wings, split
  • 1 tsp ground ginger
  • 1 Tbsp mustard
  • 0.25 cup honey
  • 0.25 cup soy sauce
  • 2 Tbsp minced or grated fresh ginger, about 2-inch knob
  1. Heat a saucepan over medium heat. Melt the butter and stir in the garlic and ginger. Cook for 1 to 2 minutes, or until the garlic is lightly browned.
  2. Add the soy sauce, honey, mustard and ginger powder. Reduce heat to low and simmer the sauce for about 3 to 5 minutes or until thickened. Set aside.
  3. Rinse the chicken wings and pat them dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside.
  4. In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked.
  5. Toss the wings in the ginger-soy sauce and serve warm.

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Recipe Credit: Todd Porter & Diane Chu
Image Credit: Todd Porter & Diane Chu

  • 0.5 cup butter