Korean Honey Garlic Chicken Wings
These pan-fried Korean honey garlic chicken wings are finger-licking delicious and a guaranteed party favorite! Ready in 30 minutes or less, this easy recipe uses just a few simple ingredients, making it perfect for any gathering or quick meal.
If you love sticky chicken wings, you have to try my pan-fried Korean honey garlic chicken wings. They’re quick, easy, and packed with flavor.
The mix of soy sauce, garlic, and honey creates an irresistible glaze. As a Korean, I like to add fresh chilies for a little spicy kick, but you can leave them out for a milder version.
I’m all about simple recipes that don’t sacrifice flavor or create a big mess in the kitchen. If that sounds like you, this recipe is perfect.
These Korean honey garlic wings are great as an appetizer or served with rice for a simple meal. Best of all, they’re ready in 30 minutes or less!
Why You Should Try Korean Honey Garlic Chicken Wings?
- Less fat: I cooked the wings in a pan with a minimum amount of additional fat. The chicken cooks on its own fat and any extra fat will be wiped off easily with a paper towel later.
- Simple: You will see the cooking process is super quick and easy. Cook chicken in a pan. Mix the sauce, then pour over chicken, and thicken it. That’s all. You only need to spoil one pan. Clean up is super easy.
- Tasty Sauce: The combination of soy sauce, garlic, honey, and rice wine makes the flavor. Just combine and pour over the cooked chicken wings.
- Optional step: I like to cut off the extra skin hanging loose from the wings. A pair of scissor comes handy for this job. It only takes extra 5 minutes in prep time but worth it for me. It’s a personal choice and you can skip this step if you prefer.
Korean style chicken wings are world-side popular. If you like crunchy style deep-fried chicken wings, I have introduced a couple of insanely delicious recipes in my cookbook, Korean Cooking Favorites.
I also have shared a recipe for the world famous Korean fried chicken recipe that have been loved by many of my followers. They are great for Friday night party with your families and friends.
In Korea, people like to munch chicken wings with a cold beverage, such as beer. The whole experience is called “Chimaek (치맥)”. You should feel very happy if someone invites you to hang out with them and “Chimaek.”
How to make Pan-Fried Honey Garlic Chicken Wings
If you prefer, cut off the loose skin from the wings with a pair of scissors. Season wings with ginger, salt, pepper, and toss together; set aside for 10 minutes.
Meanwhile mix garlic, soy sauce, honey, and rice wine in a small bowl. If you are adding the fresh chilies, remove the seeds, and finely chop them; set aside.
Heat oil in a non-stick pan over medium-high heat. Brown the wings for 3 minutes on each side. Reduce the heat to low, cover with a lid and simmer for 5 minutes to cook the wings thoroughly.
Wipe off some extra fat in the pan with a paper towel held by tongs. Increase the heat to medium high, add the prepared sauce. Let it bubble and thicken.
If using fresh chilies, add at the end and toss. Sprinkle toasted sesame seeds and freshly cracked black pepper. Serve hot.
Serving Suggestions
Korean honey garlic chicken wings are great to eat as an appetizer or snack. They make a perfect party dish. They are also great to eat with rice to serve as a meal.
Korean Honey Garlic Chicken Wings
Recipe Video
Ingredients
For chicken wings
- 2 1/2 lb (1 kg) chicken party wings
- 1 tsp ginger paste
- 1 pinch salt
- 1 pinch pepper
- 1 tbsp oil
- 1 tbsp toasted sesame seeds
- 1-2 fresh chili, sliced, optional
- 1 tsp sesame oil, optional
For honey garlic sauce
- 3 cloves garlic, finely minced
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp sweet rice wine (mirim)
Equipment
Instructions
- For the chicken wings, if you prefer, trim-off the extra loose skin from the wings with a pair of kitchen scissors. Place the wings in a mixing bowl. Add ginger, salt and pepper; toss well and set aside
- For the honey garlic sauce, combine all the ingredients in a small mixing bowl and mix well; 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. Cover the skillet with a lid and reduce the heat to low. Cook for 5 minute or until the chicken wings are fully cooked.
- Open the lid and wipe the excess oil and fat on the bottom of skillet with a piece of paper towel held by a kitchen tong.
- Raise the heat to high. Pour the honey garlic sauce over the chicken and let the sauce bubble and thickens; about 2-3 minutes as you toss the chicken with the sauce.
- 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). Drizzle sesame oil over the chicken, if you wish. 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!