Honey Black Pepper Chicken Wings

Honey Black Pepper Chicken Wings

8 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    55 m
Recipe by  Yusryna

“Chicken wings marinated in a spicy, flavorful honey soy mixture, then deep fried.”

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Adjust Servings

Original recipe yields 8 servings



  1. Place wings in a nonporous glass dish or bowl. Blend onions, 4 cloves garlic and 1 slice ginger in a blender, adding water as needed to dilute; rub this mixture into the chicken pieces.
  2. In a small bowl, combine the sesame seeds, sesame oil, soy sauce, wine, oyster sauce, lemon juice, honey and salt. Mix well, then stir in 1 slice ginger, 4 cloves garlic and ground peppercorns. Add mixture to chicken and turn to coat; cover dish and refrigerate to marinate for about 30 minutes.
  3. Heat oil in a deep skillet or deep fryer; fry chicken in hot oil for about 10 to 15 minutes, or until cooked through and juices run clear.

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Reviews (8)

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My husband and I love our local Chinese Buffets Black Pepper Chicken. We have tried to duplicate it but with no luck. When I saw this recipe I thought I'd give it a shot. WoW!! It was very close. I did make some changes. I used chicken breasts and I marinated them 4 hours. Instead of deep frying them I first cut them into bite size pieces and then sauteed them in about 1/2 cup of veg. oil. After they were close to done I drained the oil and added the marinade, some water chestnuts and some rather large slices of onion (that is how it is done at the buffet). I thicked the sauce with Wondra. I will use this recipe again and again. Thanks!



I was disappointed in this recipie's instructions. They were okay deep fried, but they weren't spectacular. When the wings are deep fried, they lose any sort of flavor they were marinated in. I did throw a couple in the oven to bake after I didn't like them fried, and those were good. I'd like to throw them on the grill too. I'm sure they'd be good that way as well. Fried just doesn't work with this recipie, all the good bits of onion, garlic, and ginger fall off when stuck in a pot of oil.



The flavor of this marinade is really good - too bad it gets fried to smithereens. I made the wings as directed, but agree with others that these should be baked in order to keep the flavor. By the time my wings were done, the marinade had gotten kinda "burny" looking and tasting. They are still good - but I think they could be great if they were cooked differently. Thanks!

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Amount Per Serving (8 total)

  • Calories
  • 205 cal
  • 10%
  • Fat
  • 15.8 g
  • 24%
  • Carbs
  • 13.1 g
  • 4%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 336 mg
  • 13%

Based on a 2,000 calorie diet



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Restaurant-Style Buffalo Chicken Wings


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Buffalo-Style Chicken Wings