Ginger Honey Garlic Wings with French Onion Dip

I’m a little obsessed with balancing differing tastes and textures in my food. I love something that is both spicy and sweet, as well as crispy and creamy. To me, there’s nothing better than snacking on something crispy with a creamy and lavish dip. That melding of flavors, it’s what I love to do. Today I did it again!

Ginger honey garlic wings. I know that doesn’t sound too spicy, but if you look at the ingredient list there’s a hint of spice. There’s depth. There’s also sweet. Gotta keep that balance!

I paired these crispy sweet and savory wings with a creamy French onion dip. The wings definitely have a bit of an Asian flare to them, but I served them with a dip that has a bit of French influence. I know it may seem that they don’t go together, but they do. They so do!

These wings are sticky. And sweet. With a good amount of crisp, thanks to tossing them in seasoned flour and frying them partially before baking them. I love that you can see the little flecks of red pepper flakes, as if to remind you of what you are dealing with. The French onion dip only gets better with time, which is why I recommend making that step the night before, as the flavors meld and combine the longer it sits. You definitely want that!

Love these wings? Chewsy Lovers and I have paired up for a second time to bring you more wings for Game Day. Last week Mandi shared these amazing Spicy Pineapple Garlic Wings and I shared Cajun Buttermilk Fried Wings with Spicy Aioli. Check out our board on Pinterest for a variety of flavors, dips, and techniques. You’re sure to be a wing expert in no time! If you make any of our creations, be sure to tag us and hashtag your photo/recipe with #ChicksWingIt!

Ingredients for French Onion Dip

• 1 tablespoon salted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup sour cream
• 3/4 cup mayonnaise
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• parsley, for garnish

Ingredients for Ginger Honey Garlic Wings:

• 2 lb wingettes and drummettes
• 2 tablespoons flour
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2-3 tablespoons canola oil, for frying
• 1 teaspoon extra virgin olive oil
• 6 cloves garlic, minced
• 2 teaspoons ginger, minced
• 1/3 cup honey
• 1 tablespoon light brown sugar
• 1 tablespoon soy sauce
• 1 teaspoon mustard powder
• 1 teaspoon red pepper flakes
• 2 tablespoons rice vinegar

Directions:

Begin by making the French onion dip at least the day before so the flavors really get a chance to meld together. Heat butter in a skillet over medium/low heat. Once butter is melted, add diced onion. Saute, stirring every so often, allowing the onions to caramelize. They will begin to brown, then caramelize. Don’t rush it. This process takes about 20 minutes or so. About two minutes before you’re ready to remove the onions from the heat, add the garlic. Saute until fragrant. Remove onions and garlic from pan and place in a bowl until cool.

Combine remaining ingredients for dip in a bowl with the cooled onions and garlic.

Stir until smooth. Cover and refrigerate overnight.

In a freezer bag measure out the flour, salt and pepper. Shake until combined, then drop in the chicken pieces and lightly coat with flour and seasoning mixture. Add oil to a cast iron pan over medium/high heat and place chicken in pan, being careful not to overcrowd. You won’t be frying the chicken completely, this is just to begin the crispy skin, and give the process a boost.

Once you’ve cooked the chicken for about 2-3 minutes on each side, transfer to a paper towel lined plate to catch any remaining grease. Line a baking sheet with parchment paper and set the oven for 400 degrees. Bake chicken on each side for 15-20 minutes.

While the chicken is baking, add olive oil to a small saucepan over medium heat. Add garlic and ginger, lightly sauteeing until fragrant. Add remaining ingredients (minus rice vinegar) and stir until combined. Sauce will bubble and thicken, remove from heat once the sauce has thickened.

Add rice vinegar to a large bowl, then add the cooked chicken once it’s done in the oven. Toss the chicken in the rice vinegar.

Then add that delicious, sticky sauce. Be sure to cover all parts of the chicken with sauce, no matter how sticky it is, you can do it!

Place coated chicken back on parchment paper and set the oven to broil.

Allow the chicken  to broil for about 2-3 minutes.

Serve with French onion dip and a tiny garnish of Parsley.

The wings are deliciously sticky, be sure you have a napkin!

Enjoy!

What’s one of your favorite wing recipes we’ve created?