TGI Friday's Copycat Traditional Wings with Signature Glaze
Copycat of TGI Friday's traditional wings: extra-crispy baked or fried chicken wings tossed in a sweet-and-savory signature honey-soy glaze with ginger, garlic and a touch of heat. Serves 4-6, total time about 50 minutes. (In the source this recipe was labeled 'Glaze Sauce'.)
⏱️ Prep: 15 min🍳 Cook: 50 min
Nutritionper 100 g›
255
Calories
18g
Protein
13g
Carbs
14g
Fat
Ingredients
| 3 lbs (1.35 kg) | chicken wings, separated into drumettes and flats |
| 2 tablespoons | baking powder |
| 1 teaspoon | garlic powder |
| 1 teaspoon | onion powder |
| 1 teaspoon | paprika |
| to taste | salt and black pepper |
| as needed | vegetable oil for frying (if frying) |
| 1/2 cup (120 ml) | honey |
| 1/4 cup (60 ml) | soy sauce |
| 1/4 cup (60 ml) | ketchup |
| 2 tablespoons | brown sugar |
| 2 tablespoons | apple cider vinegar |
| 1 tablespoon | Worcestershire sauce |
| 2 cloves | garlic, minced |
| 1 teaspoon | fresh ginger, grated |
| 1/2 teaspoon | red pepper flakes |
| 1/4 teaspoon | sesame oil |
| 2 teaspoons + 2 tablespoons water | cornstarch mixed with water |
| 2 tablespoons | sesame seeds, toasted |
| 2 | green onions, thinly sliced |
| for serving | ranch or blue cheese dressing |
| for serving | celery and carrot sticks |
Instructions
- In a medium saucepan, combine the honey, soy sauce, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, minced garlic, grated ginger, red pepper flakes and sesame oil. Bring to a boil over medium-high heat, stirring frequently, then reduce to medium-low and simmer 5 minutes. Stir in the cornstarch slurry and cook 2-3 minutes until the glaze thickens and turns glossy. Remove from heat and set aside.
- Pat the chicken wings completely dry with paper towels (crucial for crispy skin). Place in a large bowl and toss with the baking powder, garlic powder, onion powder, paprika, salt and pepper until evenly coated.
- For oven-baked wings, preheat the oven to 220°C (425°F). Line a baking sheet with foil and set a wire rack on top. Arrange the wings in a single layer, not touching, and bake 45-50 minutes, flipping halfway, until golden and crispy. For fried wings, heat 8 cm (3 inches) of vegetable oil to 190°C (375°F) and fry in batches 10-12 minutes until golden and cooked through (74°C / 165°F internal). Drain on paper towels.
- Place the hot crispy wings in a large bowl. Pour over about three-quarters of the glaze and toss vigorously until every wing is coated in the sticky, glossy sauce; add more glaze as needed for full coverage.
- Transfer the glazed wings to a platter and drizzle with any remaining glaze. Sprinkle generously with toasted sesame seeds and sliced green onions. Serve hot with ranch or blue cheese dressing and celery and carrot sticks on the side.