These pan-fried Korean honey garlic chicken wings are a party winner. They are healthier than the deep-fried wings. Making these is super easy and simple, with just a few ingredients.
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.