Hot Honey Crispy Chicken Wings
Hot Honey Crispy Chicken Wings
Ingredients
For the Brine
- 5 pounds chicken wings
- 1/2 gallon water
- 2 cups pickle juice
- 1 tablespoon salt
- 1 tablespoon lemon pepper
- 1 tablespoon seasoning salt
For the Flour Dredge
- 5 cups all-purpose flour
- 1 cup corn starch
- 1 tablespoon vegeta or seasoning salt
- 1 teaspoon lemon pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ranch powder
For Frying
- as needed peanut oil, vegetable oil, or canola oil, for deep frying
For the Hot Honey Sauce
- 1/4 cup butter
- 1/4 cup honey
- 1 teaspoon chili flakes
- 1 teaspoon garlic, minced
- 1/2 teaspoon ranch powder
For Serving
- as needed ranch dressing
Instructions
- 1
Thoroughly wash the chicken wings under cold running water. In a large container, combine the water, pickle juice, 1 tablespoon salt, 1 tablespoon lemon pepper, and 1 tablespoon seasoning salt. Mix well until the salt dissolves. Add the chicken wings to the brine, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or preferably overnight (up to 12 hours).
⏱️ 5 min
- 2
In a large bowl, combine the 5 cups of all-purpose flour, 1 cup of corn starch, 1 tablespoon vegeta or seasoning salt, 1 teaspoon lemon pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon ranch powder. Whisk all the dry ingredients together thoroughly to create the flour dredge.
⏱️ 5 min
- 3
Wearing gloves, remove the chicken wings from the brine, allowing excess liquid to drip off. Do not rinse the chicken. Coat each chicken wing thoroughly with the prepared dry flour mixture, ensuring an even layer. Place the first-coated chicken wings on a clean tray or baking sheet. Let the chicken sit for about 10 minutes to allow the coating to adhere.
⏱️ 15 min
- 4
For the second coating, dip each first-coated chicken wing back into the brine briefly, allowing excess liquid to drip off. Immediately coat the brined chicken wing with the dry dredge once more, pressing gently to ensure it is thoroughly covered. Place the double-coated chicken wings back on the tray. If needed, replenish the flour dredge with additional flour and seasonings to maintain sufficient quantity. Refrigerate or freeze the chicken for at least 30 minutes to 1 hour to help the coating set.
⏱️ 5 min
- 5
While the chicken is chilling, thoroughly clean and sanitize all surfaces and utensils that came into contact with raw chicken or flour using hot soapy water.
⏱️ 5 min
- 6
Preheat a deep fryer or a large heavy-bottomed pot with at least 3 inches of peanut, vegetable, or canola oil to 350°F. Maintain a frying temperature between 325-350°F throughout the cooking process. Fry the chicken wings in batches, being careful not to overcrowd the fryer, until they are cooked through, golden brown, and crispy (approximately 8-12 minutes per batch, depending on size). The internal temperature should reach 165°F. Remove the fried wings and place them on a wire rack set over a baking sheet to drain excess oil.
⏱️ 20 min•🌡️ 350
- 7
While the chicken is frying, prepare the hot honey sauce. In a small saucepan, combine the butter, honey, chili flakes, minced garlic, and 1/2 teaspoon ranch powder. Melt the ingredients together over low heat, stirring constantly until well combined and smooth. Do not boil.
⏱️ 5 min
- 8
Immediately after the chicken wings are removed from the fryer, transfer them to a large mixing bowl. Pour the hot honey sauce over the fried chicken wings and toss to coat them completely and evenly. Serve the hot honey crispy chicken wings immediately with a side of ranch dressing for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hot Honey Crispy Chicken Wings
For the Brine
- 5 pounds chicken wings
- 1/2 gallon water
- 2 cups pickle juice
- 1 tablespoon salt
- 1 tablespoon lemon pepper
- 1 tablespoon seasoning salt
For the Flour Dredge
- 5 cups all-purpose flour
- 1 cup corn starch
- 1 tablespoon vegeta or seasoning salt
- 1 teaspoon lemon pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ranch powder
For Frying
- as needed peanut oil, vegetable oil, or canola oil, for deep frying
For the Hot Honey Sauce
- 1/4 cup butter
- 1/4 cup honey
- 1 teaspoon chili flakes
- 1 teaspoon garlic, minced
- 1/2 teaspoon ranch powder
For Serving
- as needed ranch dressing
Instructions
- 1
Thoroughly wash the chicken wings under cold running water. In a large container, combine the water, pickle juice, 1 tablespoon salt, 1 tablespoon lemon pepper, and 1 tablespoon seasoning salt. Mix well until the salt dissolves. Add the chicken wings to the brine, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or preferably overnight (up to 12 hours).
⏱️ 5 min - 2
In a large bowl, combine the 5 cups of all-purpose flour, 1 cup of corn starch, 1 tablespoon vegeta or seasoning salt, 1 teaspoon lemon pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon ranch powder. Whisk all the dry ingredients together thoroughly to create the flour dredge.
⏱️ 5 min - 3
Wearing gloves, remove the chicken wings from the brine, allowing excess liquid to drip off. Do not rinse the chicken. Coat each chicken wing thoroughly with the prepared dry flour mixture, ensuring an even layer. Place the first-coated chicken wings on a clean tray or baking sheet. Let the chicken sit for about 10 minutes to allow the coating to adhere.
⏱️ 15 min - 4
For the second coating, dip each first-coated chicken wing back into the brine briefly, allowing excess liquid to drip off. Immediately coat the brined chicken wing with the dry dredge once more, pressing gently to ensure it is thoroughly covered. Place the double-coated chicken wings back on the tray. If needed, replenish the flour dredge with additional flour and seasonings to maintain sufficient quantity. Refrigerate or freeze the chicken for at least 30 minutes to 1 hour to help the coating set.
⏱️ 5 min - 5
While the chicken is chilling, thoroughly clean and sanitize all surfaces and utensils that came into contact with raw chicken or flour using hot soapy water.
⏱️ 5 min - 6
Preheat a deep fryer or a large heavy-bottomed pot with at least 3 inches of peanut, vegetable, or canola oil to 350°F. Maintain a frying temperature between 325-350°F throughout the cooking process. Fry the chicken wings in batches, being careful not to overcrowd the fryer, until they are cooked through, golden brown, and crispy (approximately 8-12 minutes per batch, depending on size). The internal temperature should reach 165°F. Remove the fried wings and place them on a wire rack set over a baking sheet to drain excess oil.
⏱️ 20 min•🌡️ 350 - 7
While the chicken is frying, prepare the hot honey sauce. In a small saucepan, combine the butter, honey, chili flakes, minced garlic, and 1/2 teaspoon ranch powder. Melt the ingredients together over low heat, stirring constantly until well combined and smooth. Do not boil.
⏱️ 5 min - 8
Immediately after the chicken wings are removed from the fryer, transfer them to a large mixing bowl. Pour the hot honey sauce over the fried chicken wings and toss to coat them completely and evenly. Serve the hot honey crispy chicken wings immediately with a side of ranch dressing for dipping.
⏱️ 5 min