• 1/2 cup of water
  • 1/2 kg of chicken wings
  • 1 tablespoon of paprika
  • 1 cup of corn flour
  • 1 tablespoon of fresh ginger
  • 2 tablespoons of coriander
  • 2 tablespoons of soy sauce
  • 3 freshly squeezed lemons
  • 6 cloves of garlic
  • 8-10 tablespoons of honey
  • Salt
  • Black pepper
  • Chili flakes/fresh chillies
  • Rosemary
  • Vegetable oil to deep fry


1. Season the wings generously with salt and black pepper. To marinate the wings, add in the;coriander, paprika, chili flakes, rosemary, 1 tablespoon of soy sauce, 1 freshly squeezed lemon, 2 tablespoons of honey, 3 cloves of minced garlic, 1/2 tablespoon of ginger. Mix and massage the marinade into the wings and cover. Let this sit for about 1 hour to 24 hours depending on how much time you have. The longer it seats, the more the flavors intensify. Remove the wings from the marinade and toss them into the cornflour. Save the marinade, you’ll use it in the sauce.

2. Heat the frying oil on medium heat. Ensure the wings are well coated in the flour and dust off the excess. Place the wings into the heated oil and let them cook until they’re golden brown. Do not overcrowd the pan, it brings down the temperature of the oil and the coating will end up being soggy. Repeat the frying until the whole batch is done. Taste to ensure they are well cooked and well seasoned before working on the sauce. Adjust the seasoning as preferred. Begin working on the sauce. Grease a sauce pan with about 1/2 tablespoon of vegetable oil and add in the remaining ginger and garlic(3 cloves).

3. Cook them until they become fragrant. Add in 1/2 cup of water to the saved marinade. Add this into the cooked ginger and garlic. Next in, add the remaining honey and 1 tablespoon of soy sauce. Allow this to boil and thicken up significantly. Finish off with some more chili flakes(depending on how much chili you can handle) and black pepper. Taste to adjust the salt before adding in the wings.Add the wings back in, toss them around and ensure all the wings are well coated. Turn off the heat and let this cool for a short while before serving.

**As it cools, the wings get stickier and devilishly delicious!!


Recipe by: Kanes Kitchen Affair

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