• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
Devour.Asia

Devour.Asia

Connie Veneracion explores Asian food, history and culture

  • Tea
  • Kitchen Tales
    • Pantry Staples
    • Kitchen Tools
    • Cooking Techniques
    • Food Trivia
  • Food Tales
  • Travel Tales
  • Search

  • All Recipes
    • Chinese
    • Japanese
    • Korean
    • Taiwanese
    • Thai
    • Vietnamese
    • Asian Fusion
    • Instant Noodles (Ramen)
  • Tea
  • Kitchen Tales
    • Pantry Staples
    • Kitchen Tools
    • Cooking Techniques
    • Food Trivia
  • Food Tales
  • Travel Tales
  • Pop Tales
  • About
  • Privacy
  • All Recipes
  • Chinese
  • Japanese
  • Korean
  • Taiwanese
  • Thai
  • Vietnamese
  • Fusion
You are here: Home / All Recipes / Fried Chicken Wings with Sticky Soy Honey Glaze

Fried Chicken Wings with Sticky Soy Honey Glaze

Connie Veneracion
Chicken wings are dipped in batter and fried, tempura-style, then tossed in a sticky sauce made with honey, soy sauce, chili oil and ginger juice.
How to Cook Fried Chicken Wings with Sticky Soy Honey Glaze
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer, Main Course
Cuisine Chinese
Servings 3 people

Ingredients
  

  • 12 chicken wings
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¾ cup tapioca starch corn or potato starch are fine too
  • oil for deep frying
  • ¼ cup honey
  • ¼ cup soy sauce
  • 1 tablespoon rice vinegar
  • ¼ cup rice wine
  • 1 teaspoon chili oil
  • 1 teaspoon ginger juice grate a piece of ginger, squeeze and save the juice

Instructions
 

  • Pat the chicken wings dry then cut each along the joint that separates the drumette from the wingette.
  • In a bowl, toss the chicken with salt and pepper.
  • Heat enough cooking oil to reach a depth of about three inches.
  • Disperse ½ starch in ¾ cup cold water to make a batter. The consistency should be thinner than pancake batter.
  • Add the remaining starch to the chicken and toss to coat all pieces evenly.
  • Dip each chicken piece in batter then drop in the hot oil.
  • Fry the chicken in batches until golden brown on all sides.
  • Drain the fried chicken on a stack of kitchen paper.
  • Mix together the honey, soy sauce, rice vinegar, rice wine, chili oil and ginger juice in a bowl.
  • Pour off the oil in the frying pan.
  • Pour the sauce into the frying pan and boil gently for about half a minute.
  • Add the chicken to the sauce and toss until each piece is evenly coated with the thick dark sauce.
  • Serve as an appetizer, or as a main dish with hot rice.

Notes

The first time I made this dish, I used chicken thigh fillets. I cut them into strips, breaded them as though I were making ebi furai, deep fried them and then tossed them in the reduced sauce.
When I asked my daughter, Alex, to recreate the dish using chicken wings, she did things differently. She dipped the chicken wings in a batter as though she were making tempura. Because she used corn starch rather than flour for the batter, the surface of the chicken wings retained the crispness even after tossing in the sauce. Wonderful. Truly wonderful.
Keyword Fried Chicken
Looking for Filipino food?Visit CASA Veneracion for modern twists on favorite classics!

If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.

More Asian cooking
Vietnamese Caramel Pork with Eggs and Bamboo Shoots Recipe

Vietnamese Caramel Pork with Eggs and Bamboo Shoots

Chinese-style Pork Liver and Spring Onion Stir Fry

Pork Liver and Spring Onion Stir Fry

Orange Chicken Recipe

Orange Chicken

Inside my Asian kitchen

Stir fried shirataki, chicken, shiitake and vegetables in a bowl

Shirataki is Lovely, Pricey and Nothing Like Pasta

Pork belly with dry spice rub

What is a Dry Rub? Or is it Dry Spice Rub?

Fried empanadas

The Secret to Perfect Fried Empanadas

Asian food tales

How the British Addiction to Tea Shaped Hong Kong

How the British Addiction to Tea Shaped Hong Kong

Mantao with Taiwanese sausage and Taiwan Beer

Where We Stayed in Taipei and Spent Evenings With Taiwan Beer

Dipping paratha in butter chicken sauce

Is Butter Chicken an Authentic Indian Dish?

Explore Asia

Sushi platter, Takao, Taipei

We Discovered Restaurant “Sharing Fee” During the Wan An Air Raid Drill in Taipei

Hand sanitizer and backpack

On Face Masks and Hand Sanitizers: Travel Hygiene Amid the Coronavirus Scare

Carrot cupcake at The Yellow Chair Cafe, Saigon

The Carrot Cupcake at Yellow Chair Cafe in Saigon

September 8, 2019 : All Recipes, Cooking Chinese, Poultry
Previous Post: « Chinese mooncakes and tea: a story about the mid-autumn festival Chinese Mooncake and the Mid-Autumn Festival
Next Post: Taho Hawkers in the Philippines Taho Hawkers in the Philippines »

Sidebar

Asian Pop Tales

"Giri/Haji" | Image credit: Netflix

“Giri / Haji”: Masterful Storytelling, Stunning Visuals and Brilliant Acting

Scene from "Kingdom" | Image credit: Netflix

Sorry, Brother, but “Kingdom” Doesn’t Have a Better Storyline Than “Game of Thrones”

Dumplings and Eleanor's emerald and diamond ring in Crazy Rich Asians | Image credit: Warner Bros. Pictures

“Crazy Rich Asians” Sequel: Is it When or If?

  • About
  • Privacy & Usage
  • Full Archive

Everything © Connie Veneracion. ALL RIGHTS RESERVED.