Printed July 28, 2026
Fermented Honey-Garlic Glazed Wings
Raw honey and garlic ferment together for weeks to create a sweet, funky elixir that transforms ordinary chicken wings into sticky, probiotic-rich delicacies. The wait is worth every second.
Ingredients
- 3 heads garlic, cloves peeled
- 2 cups raw honey
- 3 pounds chicken wings, separated into drums and flats
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Sesame seeds and sliced scallions for garnish
- Salt and pepper to taste
Preparation
Fermented honey-garlic is one of those preparations that sounds too simple to be special—until you taste it. The garlic's moisture triggers a gentle fermentation in the honey, creating bubbles, deepening flavors, and mellowing the harsh bite of raw garlic into something sweet, complex, and utterly addictive.
This recipe requires planning ahead (the ferment needs at least two weeks, though a month is better), but once you have a jar of this liquid gold in your fridge, you'll find yourself drizzling it on everything. Here, we're using it as a glaze for wings, where the honey caramelizes and the fermented garlic adds savory depth.
Fermenting the Honey-Garlic (2-4 weeks before serving)
- Place peeled garlic cloves in a clean glass jar. They should fill it about halfway.
- Pour raw honey over the garlic, ensuring all cloves are completely submerged. Leave about an inch of headspace.
- Close the jar loosely (gases need to escape) and place on a small plate (in case of overflow).
- Leave at room temperature, flipping the jar daily. You'll see bubbles form—this is good. The garlic will darken.
- After 2 weeks, the ferment is usable. After 4 weeks, it's phenomenal. Once fermentation slows (fewer bubbles), store in the refrigerator where it will keep indefinitely.
Preparing the Wings
- Season wings generously with salt and pepper. Let sit at room temperature for 20 minutes.
- Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
- Arrange wings on rack in a single layer. Bake for 40-45 minutes, flipping halfway, until crispy and golden.
Making the Glaze
- While wings cook, combine 1/2 cup fermented honey-garlic (including some garlic cloves, minced), soy sauce, rice vinegar, and sesame oil in a small saucepan.
- Simmer over low heat for 5 minutes until slightly thickened.
- Toss hot wings in the glaze until fully coated.
- Return glazed wings to the oven for 5 more minutes to caramelize.
- Garnish with sesame seeds and scallions. Serve immediately with extra fermented honey-garlic on the side for dipping.
