These Korean-style honey soy chicken wings are finger-licking good! They’re sweet, tangy, sticky, and absolutely delicious. Double-fried so they’re perfectly crispy, these wings make for an amazing appetizer or as a main.
Pat dry the chicken wings with a paper towel. Season them generously with salt, pepper, garlic powder, and onion powder. Toss well to combine. For extra crispy wings, set aside the seasoned chicken wings in the fridge for an hour, uncovered.
Combine the potato starch and cornstarch and then coat the chicken wings in the starch.
Prepare a sheet pan lined with a paper towel with a cooling rack on top.
To a Dutch oven, add around 2 to 3 inches of oil and bring it to 345F/174C.
Slowly add in a couple chicken wings at a time. Fry for around 8 minutes, flipping the chicken wings at the halfway mark. Transfer to the cooling rack and repeat until you’ve fried all of the wings.
Increase the temperature of the oil to around 375F/195C and add the cooked chicken back in, again in batches.
Double-fry the chicken wings for around 2 minutes or until golden.
Meanwhile, in a large skillet, combine the soy sauce, mirin, oligo syrup, sugar, honey, apple cider vinegar, and garlic powder. Bring it to a simmer until the sauce has thickened to your liking. (Around 8 to 10 minutes.)
Add the double-fried chicken wings to the sauce and toss until well combined before serving.