- 1/2 cup butter
- 4 cloves garlic, minced
- 2 tablespoons minced or grated fresh ginger, about 2-inch knob
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 tablespoon mustard
- 1 teaspoon ground ginger
- 2 pounds chicken wings, split
- Kosher or sea salt, to taste
- Fresh cracked black pepper, to taste
- 1 cup all-purpose flour, for dredging
- Vegetable oil (or other high flashpoint oil), for frying
How to make this recipe
- 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.
- 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.
- 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.
- 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.
- Toss the wings in the ginger-soy sauce and serve warm.