Skillet Korean Honey Garlic Chicken Wings
Crispy pan-fried chicken wings coated in a glossy honey garlic glaze. This Korean-style recipe is cooked entirely in one skillet for less mess and bold flavor.
Equipment
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
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.
Video
Nutrition
Calories: 742kcal | Carbohydrates: 15g | Protein: 54g | Fat: 51g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 218mg | Sodium: 1038mg | Potassium: 531mg | Fiber: 1g | Sugar: 11g | Vitamin A: 524IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 4mg