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Ginger Chicken Wings
© Todd Porter & Diane Cu

Ginger Chicken Wings


Crispy chicken wings get a fun, Asian-inspired twist with this homemade ginger-soy sauce.


  1. 1/2 cup butter
  2. 4 cloves garlic, minced
  3. 2 tablespoons minced or grated fresh ginger, about 2-inch knob
  4. 1/4 cup soy sauce
  5. 1/4 cup honey
  6. 1 tablespoon mustard
  7. 1 teaspoon ground ginger
  8. 2 pounds chicken wings, split
  9. Kosher or sea salt, to taste
  10. Fresh cracked black pepper, to taste
  11. 1 cup all-purpose flour, for dredging
  12. Vegetable oil (or other high flashpoint oil), for frying
  1. Heat a saucepan over medium heat. Melt the butter and stir in the garlic and ginger. Cook for 1 to 2 minutes, or until the garlic is lightly browned.
  2. Add the soy sauce, honey, mustard and ginger powder. Reduce heat to low and simmer the sauce for about 3 to 5 minutes or until thickened. Set aside.
  3. Rinse the chicken wings and pat them dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside.
  4. In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked.
  5. Toss the wings in the ginger-soy sauce and serve warm.