Crispy Honey Garlic Chicken Wings with Fried Onion Petals and Tangy Coleslaw

These honey garlic-glazed chicken wings are the ultimate crowd-pleaser. Crispy-skinned wings are roasted until golden, then brushed with a sticky-sweet honey garlic sauce that caramelizes beautifully. Served alongside show-stopping tempura-panko onion petals-crunchy on the outside, tender inside-and a cool, tangy coleslaw, this dish is perfect for game day or a fun weeknight dinner.

The combination of textures and flavors is irresistible: the savory crunch of the wings, the sweet heat of the glaze, the crispy onion petals and the refreshing coleslaw that balances it all. Best of all, this recipe uses simple ingredients and straightforward techniques to create a restaurant-quality meal at home.

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Ingredients

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Baking PowderView ingredient guideLike ingredientDislike ingredient

1 unit Chicken WingsView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

8 tablespoon Honey Garlic SauceView ingredient guideLike ingredientDislike ingredient

8 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat oven to 425°F. Wash and dry all produce. Halve, peel and slice onion into 1-inch wedges; separate layers to create onion petals. Reserve 2 tablespoons of honey garlic sauce (4 tablespoons for 4 servings) in a small bowl for brushing later.
2. Pat chicken wings dry with paper towels. In a large bowl, toss wings with baking powder, half of the fry seasoning (you’ll use the rest later), salt and pepper. Place wings on a wire rack set on a baking sheet. Roast on top rack until lightly crisped and cooked through, 40-50 minutes. (If you don’t have a wire rack, line baking sheet with foil and lightly coat with nonstick spray.)
3. In a medium bowl, combine coleslaw mix, mayonnaise, white wine vinegar and 1 teaspoon sugar (2 teaspoons for 4 servings). Toss to combine. Season with salt and pepper. Refrigerate until ready to serve.
4. In a second medium bowl, whisk together tempura batter mix, remaining fry seasoning, ½ cup cold water (1 cup for 4 servings), salt and pepper until smooth. Place panko in a third medium bowl. Add onion petals to batter and stir until evenly coated. Working a few at a time, lift petals from batter, letting excess drip off and transfer to panko; gently toss to coat. Place coated petals on a plate. (If you run out of panko, batter-only petals are still delicious.)
5. Heat a ⅓-inch layer of oil in a large pan over medium-high heat. When oil sizzles when a drop of batter is added, add coated onion petals in a single layer (work in batches to avoid overcrowding). Cook until petals begin to brown, 1-3 minutes. Flip and cook until golden brown all over, 1-2 minutes more. (Reduce heat if browning too quickly.) Transfer to a paper-towel-lined plate and season with salt.
6. When wings have 10 minutes remaining, remove baking sheet from oven and carefully brush reserved honey garlic sauce over wings. Return to top rack and roast until cooked through, about 10 minutes more. Transfer cooked wings to the bowl used for panko. Add remaining honey garlic sauce and toss to coat evenly. Divide wings, coleslaw and fried onion petals among plates. Serve with ketchup on the side for dipping.

Recipe Tips

FAQ

Can I use chicken drumsticks instead of wings?

Yes, drumsticks work well too. Adjust cooking time as needed-they may take a few minutes longer to cook through.

What if I don't have tempura batter mix?

You can substitute with a mixture of all-purpose flour, cornstarch and a pinch of baking powder. Use about 1/2 cup flour and 1/4 cup cornstarch for a similar texture.

Can I bake the onion petals instead of frying?

Frying gives the best crunch, but you can bake them at 425°F on a parchment-lined sheet for 10-15 minutes, flipping halfway, until golden and crisp.