Fermented Honey Garlic Chicken Wings

These Honey Garlic Chicken Wings are infused with the best of nature's goodness - raw honey & fermented garlic, which give them a bold flavor. Adding ginger, sesame oil, and soy sauce add extra depth and makes an easy appetizer for game day or any time of year. 

Why this recipe works 

The flavor comes from an easy honey garlic sesame sauce made with garlic-infused raw honey that's brushed on before baking.  

You can make these chicken wings with or without bones — whichever you prefer! We like them best with the drumettes removed from the wing tips, so we have more meat on each piece of chicken.

You can save money by trimming your wings yourself. (See photo for the approximate location of where to cut each whole wing). They are a little easier to trim AFTER they've been cooked. Then, immediately freeze the tips to make chicken stock, if desired.

Ingredient Notes

Chicken Wings: This recipe is written for fresh or thawed wings. If you are using frozen wings and can't thaw them ahead of time, add 3-4 minutes to the busy cook time. 

Fermented Garlic Honey: this easy honey ferment is made with raw honey and raw cloves of garlic that can be made a week ahead of time and is a great mix of sweet and savory! If you don't have time to make this infused honey, use whatever honey you have on hand.  Using a garlic honey ferment, measure out honey by straining the honey and reserving your garlic cloves.

Soy sauce: feel free to swap in low-sodium soy sauce if you want to lower your salt content.

Instructions

Season wings with kosher salt and freshly ground black pepper to taste. Place a metal trivet inside a pressure cooker and add one cup of water. Arrange the wings, so they are squarely on the trivet before securing the cover. Turn the on-top vent to seal and set the dial to "Manual" for 8 minutes.

Prepare the sesame honey garlic sauce

While the chicken bakes, it's time to get started on your sauce! Heat the garlic powder in a small saucepan over medium heat. Cook, frequently stirring, until the butter is melted and the mixture is thoroughly combined. Remove from heat and set aside. 

When cook time on your multicooker is done, allow the pressure to release naturally (aka don't remove the cover!) for 10 minutes. After that, turn the nob to quick release until any excess pressure is dissipated.

Remove the lid and move the wings to a large mixing Set aside and cool slightly.

Meanwhile, position the top oven rack in the top position and pre-heat the broiler to high.

Add a layer of aluminum foil to a large, rimmed sheet tray and place a wire cooling rack on top. 

Pour ⅓ of the sesame honey garlic sauce on the wings, and toss with tongs or a gloved hand, so they are completely coated. Place the wings on the prepared baking sheet and cook them under the broiler for 3-4 minutes. You know they are ready when the wings get crispy and develop some color. Turn the wings and repeat on the remaining side. 

Toss Wings in Sauce

Remove from the oven and toss the wings with half the remaining honey garlic sauce. Sprinkle with white sesame seeds and serve immediately with the remaining sauce on the side. Enjoy! 

Storage

Store your leftovers in an airtight container, and keep them in the fridge for a few days.