Crispy Pan Fried Garlic Ginger Chicken Wings


We had extra wings and sauce from last night, so we thought we would give pan frying a try.  It turned out AWESOME!!!!  We loved the wings last night, but these were even better. The crunch from the batter was really awesome along with the taste of that sauce.  The sauce by itself is amazing, and I could really see using it with other meals and experimenting.


  • 5 lbs chicken wings (costco organic)
  • 1/2-3/4 cup tapioca or arrowroot flour
  • 2 eggs, beaten
  • 1 cup lard, duck fat (whole foods) or other paleo approved oil
  • 1/2 cup raw organic honey
  • 4 Tbsp coconut aminos
  • 4×1 inch piece of ginger, peeled and sliced thin
  • 6 large crushed garlic cloves

Heat a skillet over medium-high heat. Add lard or fat to melt. Dredge the chicken wings in egg and then the flour. Add to the skillet and cook 6 minutes on each side.  Insert a thermometer to check for doneness at 165 degrees. When one batch is complete, remove to a rack. While the chicken is cooking, combine the honey, aminos, garlic, and ginger in a small saucepan. Simmer for 10 minutes over medium heat. Strain over a bowl and set aside to cool and thicken. Add the chicken and sauce to a large bowl and toss to coat.  Enjoy!!!


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