Hot Honey Chicken Wings (CRISPY!)
My Hot Honey Chicken Wings are everything you want in a wings - juicy, crispy and full of that sweet and spicy hot honey flavor! These are perfect for a party or game day appetizer!
Servings: 6
Ingredients
Seasoning Mix
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Chicken bouillon powder
- ½ tablespoon Smoked paprika
- ½ tablespoon White pepper
Chicken
- 2 pounds chicken wings wings tips removed, and wings cut into drumettes and flats
- Half of Seasoning Mix
- ¼ cup Louisiana hot sauce can sub Frank’s red hot
- 1 large egg
Frying mix
- 1 cup all purpose flour
- 1 cup cornstarch
- Half of Seasoning Mix
- ½ tablespoon baking powder
- 2 quarts neutral oil for frying
Hot Honey Sauce
- 1 cup hot sauce
- ¼ cup honey
- 1/2 tsp garlic powder
- 2 tablespoons unsalted butter
- 2 star anise pods
Instructions
- In a small bowl, mix together the garlic powder, onion powder, chicken bouillon powder, smoked paprika, and white pepper.
- In a large bowl, add the chicken wings and half of the seasoning mix. Add the hot sauce and eggs, then mix until combined and marinate for 1 hour or up to overnight.
- Dredge the Wings: In another large bowl, add the flour, cornstarch, the remaining half of the Seasoning mix, and baking powder. Whisk together to combine the dry ingredients.
- Dredge the marinated chicken into the bowl with the dry ingredients and use your hands to pack the coating into the chicken. Place the wings on a tray and allow them to sit for 5 minutes while you heat the oil.
- Line a tray with foil and a wire rack. In a large heavy bottomed pot, add the neutral oil and heat over medium high heat until the oil reaches 350F. Fry half of the wings for 6-8 minutes until golden brown, then remove them to the wire rack to drain. Repeat the frying process with the other half of the wings and place them on the tray.
- Allow the oil to return to 350F, then place all the wings in the oil. Fry them for 1-2 minutes until a deep golden brown and remove them to the wire rack.
- In a small saucepan, add the hot sauce, honey, garlic powder and butter over medium heat. Mix with a spatula until the honey is dissolved and the sauce is smooth. Bring the mixture to a boil, then add the star anise pods and turn off the heat. Let the star anise pods steep for 4-5 minutes before removing them.
- Add the chicken wings to a bowl and pour over the sauce. Toss until coated and enjoy!
Video
Notes
- chicken bouillon powder - I love adding chicken bouillon powder to my chicken marinades to really reinforce the chicken flavor! Many chicken bouillon powders already include salt, hence why there is no added salt in the recipe. If your chicken bouillon powder is salt-free, add ½ tablespoon of kosher salt to the seasoning mix.
- chicken wings - you can use drumettes, flats, or both. Make sure the wings tips are removed.
- unsalted butter - use unsalted butter to avoid the sauce being too salty.
Nutrition
Calories: 435kcal | Carbohydrates: 51g | Protein: 18g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 1427mg | Potassium: 263mg | Fiber: 2g | Sugar: 12g | Vitamin A: 589IU | Vitamin C: 31mg | Calcium: 87mg | Iron: 3mg
