Skillet Korean Honey Garlic Chicken Wings
Pan-fried Korean-style honey garlic chicken wings glazed in a sticky soy-garlic sauce. A lighter, skillet version ready in under 30 minutes.
Whenever I crave chicken wings but don’t want to pull out the deep fryer, I make this skillet version instead. The wings crisp up in their own fat and then get coated in a glossy honey garlic glaze, all in one pan. It’s the kind of weeknight recipe I rely on when I want bold flavor without the mess.
In Korea, chicken wings are more than just finger food — they’re part of chimaek (치맥), the pairing of chicken and beer that’s a staple of casual gatherings. These honey garlic wings give you that same sweet-savory satisfaction at home without the deep-frying mess.
If you’re craving extra crunch, you can always try my Korean fried chicken with sticky glaze. But for everyday cooking, and the easy clean-up I love, this skillet recipe is my go-to.
Step-by-Step: Skillet Honey Garlic Wings
Start by trimming any loose skin from the chicken wings. This is optional, but I find it makes the wings cook up cleaner and less greasy. A quick toss with ginger, salt, and pepper helps season the meat and takes away any heavy chicken aroma.
While the wings rest, whisk together the honey garlic sauce. I always use plenty of fresh garlic here, it’s the backbone of the flavor, and a splash of Korean sweet rice wine (mirim) gives the glaze that signature shine. If you like heat, chop up a fresh red or green chili to stir in later.
Brown the wings in a skillet until they take on a golden crust, then let them finish cooking gently under a lid. This two-step approach keeps the meat juicy while still building flavor on the outside.
Before adding the sauce, wipe out the excess fat. It’s a small detail, but it ensures the glaze clings beautifully instead of turning oily. Pour in the sauce and let it bubble until sticky and glossy.
Finish with a sprinkle of sesame seeds and black pepper. If you added fresh chili, this is the time to toss it in so it stays bright and aromatic.
How to Serve (Korean Style)
These honey garlic wings are the kind of food I’ll put out when friends come over. In Korea, it’s common to enjoy wings with a favorite cold drink — beer for many, but soda or sparkling water works just as well.
At home, I’ll sometimes keep it simple with a bowl of steamed rice for dinner, and other times pair them with drinks for that casual chimaek feel.
If you’re in the mood for something with extra crunch, you might also enjoy my dakgangjeong (Korean crispy sweet and spicy chicken bites). It’s a deep-fried classic often shared at gatherings, and a perfect contrast to these sticky skillet wings.
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Skillet Korean Honey Garlic Chicken Wings
Recipe Video
Ingredients
For chicken wings
- 2 1/2 lb (1 kg) chicken party wings
- 1 tsp (5 g) ginger paste
- 1 pinch salt
- 1 pinch pepper
- 1 tbsp (15 ml) oil
- 1 tbsp (10 g) toasted sesame seeds
- 1-2 fresh chili, sliced, optional
- 1 tsp (5 ml) sesame oil, optional
For honey garlic sauce
- 3 cloves garlic, finely minced
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 g) honey
- 2 tbsp (30 ml) sweet rice wine (mirim), or dry sherry
Equipment
Instructions
- Trim loose skin from the wings if desired. Place in a bowl, add ginger, salt, and pepper; toss well.
- In a small bowl, mix garlic, soy sauce, honey, and mirim. Set aside.
- Heat oil in a large shallow skillet over medium-high heat. Add the wings and brown them, about 2 minutes on each side. Reduce heat to low, cover, and cook until the wings are cooked through, about 5 minutes.
- Uncover and carefully blot excess fat from the pan with a paper towel held by tongs.
- Raise heat to medium-high. Pour in the sauce and cook, tossing, until thickened into a sticky glaze, 2–3 minutes.
- When the sauce thickens into a sticky glaze and coats the chicken, remove the skillet from heat. Sprinkle chicken wings with sesame seeds and fresh chili (if using). Add a drizzle of sesame oil before serving. Serve warm as an appetizer or with rice.
I love how you’ve made these chicken wings healthier by cooking them in a pan with just the minimum of oil needed Holly. I’m a huge fan of chicken wings and often order them as a starter if I see them on a restaurant menu. Can’t wait to make these healthier ones at home myself!
Thank, Neil.
It tastes really awesome and you don’t miss the deep-fried wings with this recipe.
Ah, we love Korean wings at our favorite neighborhood pub! I’ve made wings at home before, but I’ve never attempted Korean wings at home – this definitely needs to happen. And thanks for sharing the tidbit about Chimak – it’ll be fun to add that to my vocabulary!
Yum! This look incredibly tasty. Super nice recipe– thanks.
These chicken wings look incredible and so full of flavour! Yum! My kids would love these!
They look lipsmackingly delicious! I have been eating lots of wings and can’t wait to make this one!