Honey-Garlic Chicken Wings Recipe2022-01-12
- Yield: 4
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
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1 People rated this recipe
This information is per serving.
Saturated Fat1.0 g
Trans Fat0 g
Unsaturated Fat0.9 g
Honey-garlic chicken wings recipe. This is the most fantastic recipe for honey-garlic chicken wings that are perfect for any occasion! These are the perfect finger foods for any bonfire or gathering.
You can also prepare chicken wings in an instant pot:
Honey-Garlic Chicken Wings in Instant Pot
Makes four servings
Ingredients: 1½ pounds (720 g) chicken wings, four cloves garlic, peeled and roughly minced, 1/2 shallot, roughly chopped, 1-2 star anise, one tablespoon (15 ml) sliced ginger, one tablespoon (15 ml) clear honey, 1/2 cup (125 ml) warm water, one tablespoon (15 ml) peanut butter, 1½ tablespoons (22 ml) cornstarch, two tablespoons (30 ml) light soy sauce, one tablespoon (15 ml) dark soy sauce, 1/2 oz (15 ml) Shaoxing wine, one teaspoon (5 ml) granulated sugar, 1/4 teaspoon salt
Instructions: In a medium mixing bowl, combine dark soy sauce, light soy sauce, Shaoxing wine, sugar, and salt. Stir well. Place chicken wings in the soy mixture and marinate for at least 20 minutes.
Heat 1 tablespoon (15 ml) of the peanut oil in an electric instant pot turned to the sauté function, ensuring to coat the oil over the whole bottom of the cooker.
Remove wings from the marinade and add to the pot. Brown thoroughly, flipping occasionally, for about 30 seconds on both sides. Remove browned meat from the pot and transfer to a serving plate. Cover, then set aside, and keep hot.
Add the minced shallot, star anise, and sliced ginger to the pot. Cook, stirring, for about 1 minute. Stir in minced garlic and continue cooking for a further 30 seconds.
Combine one tablespoon (15 ml) of honey and warm water in a small mixing bowl. Mix until honey dissolves completely. Add the honey mixture into the pot and deglaze the bottom, scraping up any browned bits with a wooden spoon.
Return chicken wings with any accumulated juices to the pot, then pour reserved soy marinade over the chicken. Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 5 minutes.
Turn the pressure cooker off and carefully open the lid. Season honey garlic chicken wings with salt and stir well. Remove cooked chicken from the pot using tongs and transfer to a serving plate.
Set the pressure cooker to sauté function. Combine cornstarch and one tablespoon of cold running water in a small mixing bowl. Mix until the cornstarch has dissolved completely. Stir it into the honey-garlic sauce, one-third at a time, until desired thickness.
Return the chicken wings to the pot and mix well with the sauce. Serve immediately and enjoy!
Honey-Garlic Chicken Wings Recipe
- 3 pounds (1.44 kg) chicken wings, halved
- 1 cup (250 ml) honey
- 1/2 cup (125 ml) low-sodium soy sauce
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon cornstarch
- salt and freshly ground black pepper, to taste
Season chicken wings with salt and black pepper. Place in the bottom of a 6-quart (6 L) slow cooker.
In a medium mixing bowl, combine honey, soy sauce, minced garlic, ginger, and vegetable oil. Stir well and pour the honey mixture over the chicken.
Close the slow cooker and cook on a low-heat setting for 6-8 hours, or until wings are very tender.
Turn off the slow cooker and open the lid. Since the slow cooker adds moisture, this may thicken the honey-garlic sauce. Pour sauce into a medium saucepan and bring to a boil over medium-high heat. Stir in the cornstarch and continue cooking and stirring until it thickens up.
Pour the sauce back into the slow cooker, and toss wings well to coat. Remove cooked chicken wings from the pot and transfer them to serving plates. Pour the sauce over and serve.