Crispy chicken wings with honey sauce

A classic Asian dish, these honey chicken wings are a favourite on most Chinese restaurant menus. Recreate this delicious chicken dish for your family and friends for dinner.

  • 30 mins cooking
  • Serves 4
  • Print


  • 1.5 kilogram chicken wings
  • 1 cup (150g) cornflour
  • 1 teaspoon chinese five spice powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • peanut or vegetable oil, for deep-frying
  • 1 teaspoon cornflour, extra
  • 2 tablespoon light soy sauce
  • 1/4 cup water
  • 1/2 cup (175g) honey
  • toasted sesame seeds, for serving


  • 1
    Cut chicken wings through joints into 3 pieces. Reserve the tips for use in stock or discard.
  • 2
    In a large bowl, combine corn flour, five spice, garlic powder, salt and pepper. Toss the chicken pieces in the flour mixture; shake away excess flour.
  • 3
    Heat the oil in a large pan or deep fryer to 180°C. Fry the chicken in two batches, for about 6 minutes or until browned and cooked through. Drain on absorbent paper. Transfer to an oven tray; place in slow oven to keep warm.
  • 4
    Meanwhile, blend the extra corn flour with soy sauce until smooth. Place in a pan with 1/4 cup water and honey; cook, stirring, until boiling. Remove from the heat.
  • 5
    Arrange the chicken on a platter, pour over the honey sauce; sprinkle with sesame seeds. Serve with steamed rice and Asian greens.


Not suitable to freeze or microwave.

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