Honey Garlic–Glazed Chicken Wings
with Crispy Fried Onion Petals & Tangy Coleslaw
- Wheat
- Eggs
- Milk
- Soy
For this messy, irresistible pub-style dinner, crispy-skinned chicken wings are glazed with sticky honey garlic sauce and served with show-stopping tempura-panko onion petals—crunchy outside, tender inside. Finish it all with cool tangy coleslaw to balance the sweet heat.
Ingredients
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tablespoon
Fry Seasoning
1 unit
Onion
½ tablespoon
Baking Powder
1 unit
Chicken Wings
5 teaspoon
White Wine Vinegar
1 unit
Ketchup
4 tablespoon
Mayonnaise
(Contains: Eggs)
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
8 tablespoon
Honey Garlic Sauce
(Contains: Soy)
8 ounce
Coleslaw Mix
Not included in your delivery
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
1 teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Halve, peel, and slice onion into 1-inch wedges; separate layers to create onion petals.
-
Reserve 2 TBSP honey garlic sauce (4 TBSP for 4 servings) in a small bowl. Set aside.
-
Thoroughly pat chicken wings* dry with paper towels and toss in a large bowl with baking powder, half the Fry Seasoning (you’ll use the rest later), salt, and pepper.
-
Place wings on a wire rack on a baking sheet. Roast on top rack until chicken is lightly crisped and cooked through, 40-50 minutes. TIP: If you don’t have a wire rack, use aluminum foil lightly coated with nonstick cooking spray.
-
Place coleslaw mix, mayonnaise, vinegar, and 1 tsp sugar (2 tsp for 4 servings) in a medium bowl; toss to combine. Season with salt and pepper.
-
Refrigerate until ready to serve.
-
In a second medium bowl, combine tempura batter mix, remaining Fry Seasoning, ½ cup cold water (1 cup for 4 servings), salt, and pepper; whisk until smooth.
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Place panko in a third medium bowl.
-
Add onion petals to bowl with batter; stir until evenly coated.
-
Working a few pieces at a time, remove onion petals from batter, letting any excess drip off, and transfer to bowl with panko; gently toss to evenly coat. TIP: Don’t worry if you run out of panko—batter-only fried onion petals are still delicious!
- Transfer coated petals to a plate. Wash out bowl used for panko.
-
Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to pan, add coated onion petals in an even layer. TIP: Don’t overcrowd the pan! You may need to work in batches.
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Cook until petals begin to brown, 1-3 minutes. Flip and cook until golden brown all over, 1-2 minutes more. TIP: Lower heat if petals begin to brown too quickly.
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Transfer fried onion petals to a paper-towel-lined plate. Season with salt.
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When wings have 10 minutes remaining, remove sheet from oven and carefully brush reserved honey garlic sauce all over wings.
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Return to top rack and roast until cooked through, 10 minutes more.
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Once wings have finished cooking, transfer to bowl used for panko. Add remaining honey garlic sauce and toss until evenly coated.
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Divide wings, coleslaw, and fried onion petals between plates. Serve with ketchup on the side for dipping.
