Talk about finger-licking delicious! These pan-fried Korean honey garlic chicken wings are a party winner. They are much healthier than deep-fried wings. In 30 minutes or less, you can make these healthy and delicious chicken wings with just a few ingredients.
If you like those sticky party wings to munch on, you need to try my recipe for pan-fried Korean honey garlic chicken wings. These wings not only taste great, but they are soooooooo simple and quick to make.
You will love the combination of soy sauce, garlic, and honey. As a Korean, I couldn’t resist adding some fresh chilies to give a spicy kick to the chicken wings. However, you can totally omit the chilies and enjoy the mild honey garlic chicken as is.
I like recipes that I can prepare simply without losing flavors. I also want to avoid making a big mess with many kitchen pots or utensils.
If you are like me, you will find that pleasure in this recipe. These Korean honey garlic chicken wings make a great Korean appetizer, or a simple meal to serve with rice. It only takes 30 minutes or less from start to finish.
What’s Great About Korean Honey Garlic Chicken Wings?
Healthier: 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.
Simpler: 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.
I also have shared a couple of Korean fried chicken recipes that have been loved by many of my followers. Check these recipes below. 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 “Chimak (치맥)”. You should feel very happy if someone invites you to hang out with them and “Chimak.”
How to make Pan-Fried Honey Garlic Chicken
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.
- 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.
Want to see how to make this recipe from start to finish? Check my YouTube video tutorial.
More Chicken Wings Recipes
- Taiwanese Three Cup Chicken (San Bei Ji)
- Baked Sweet & Spicy Sticky Chicken Wings
- Spicy Korean Fried Chicken
- Honey Balsamic Chicken Wings
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Korean Honey Garlic Chicken Wings
For chicken wings
- 2 1/2 lb chicken party wings
- 1 tsp ginger puree
- 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 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.