Hot Honey Fried Chicken Wings
Hot Honey Fried Chicken Wings
Ingredients
For the Chicken Marinade
- 2 pounds chicken wings
- 1 teaspoon salt
- 1 tablespoon cayenne pepper
- 1 tablespoon hot chili powder
- 1/2 teaspoon mushroom seasoning
- 4 tablespoons Sriracha
- 4 tablespoons hot sauce
For the Breading
- 1 cup all-purpose flour, for first dry coating
- 2 eggs, large
- 1 cup all-purpose flour, for wet batter
- 1 can club soda, or soda water, or sparkling water
- 1/2 teaspoon cayenne pepper, for wet batter
- 1/4 teaspoon mushroom seasoning, for wet batter
- 1 tablespoon hot sauce, for wet batter
- 2 cups all-purpose flour, for seasoned dry coating
- 1 teaspoon salt, for seasoned dry coating
- 1/2 teaspoon cayenne pepper, for seasoned dry coating
- 1/2 teaspoon hot chili powder, for seasoned dry coating
- 1/2 teaspoon dried oregano, for seasoned dry coating
- 1/2 teaspoon dried marjoram, for seasoned dry coating
- 1/2 teaspoon black pepper, freshly ground, for seasoned dry coating
For the Hot Honey Sauce
- 1/2 cup Buffalo sauce
- 1/4 cup sweet chili sauce
- 2 tablespoons Sriracha
- 1/4 cup honey, plus more for drizzling
For Frying
- 4 cups vegetable oil, or other high smoke point oil, as needed for deep frying
Instructions
- 1
Place the 2 pounds of chicken wings in a large bowl. Add 1 teaspoon of salt, 1 tablespoon of cayenne pepper, 1 tablespoon of hot chili powder, 1/2 teaspoon of mushroom seasoning, 4 tablespoons of Sriracha, and 4 tablespoons of hot sauce.
⏱️ 5 min
- 2
Mix the marinade ingredients thoroughly with the chicken wings, ensuring each wing is well coated. Cover the bowl and let the marinated chicken sit in the refrigerator for a minimum of 5 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 5 min
- 3
Prepare the first dry coating by placing 1 cup of plain all-purpose flour in a shallow bowl.
⏱️ 2 min
- 4
In a separate medium bowl, prepare the wet batter. Crack the 2 large eggs, then add 1 cup of all-purpose flour, 1 can of club soda (or soda water, or sparkling water), 1/2 teaspoon of cayenne pepper, 1/4 teaspoon of mushroom seasoning, and 1 tablespoon of hot sauce. Whisk these ingredients together until a smooth batter forms.
⏱️ 5 min
- 5
In a third shallow bowl, prepare the seasoned dry coating. Combine 2 cups of all-purpose flour, 1 teaspoon of salt, 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of hot chili powder, 1/2 teaspoon of dried oregano, 1/2 teaspoon of dried marjoram, and 1/2 teaspoon of freshly ground black pepper. Mix these ingredients well to ensure the seasonings are evenly distributed.
⏱️ 5 min
- 6
To coat the chicken wings, working in batches, first dredge each marinated wing thoroughly in the plain white flour, shaking off any excess. Next, dip the floured wing into the wet batter, allowing any excess to drip off. Finally, coat the wing thoroughly in the seasoned flour, pressing gently to ensure a thick, even coating. Place coated wings on a wire rack set over a baking sheet.
⏱️ 15 min
- 7
Heat approximately 4 cups of vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350°F. Ensure you have enough oil to submerge the wings. Fry the coated chicken wings in batches, being careful not to overcrowd the pot, for 8 to 10 minutes, or until they are golden brown, crispy, and cooked through to an internal temperature of 165°F. Use a thermometer to check the oil temperature and adjust heat as needed.
⏱️ 10 min•🌡️ 350
- 8
While the chicken is frying, prepare the hot honey sauce. In a medium bowl, combine 1/2 cup of Buffalo sauce, 1/4 cup of sweet chili sauce, 2 tablespoons of Sriracha, and 1/4 cup of honey. Whisk until well combined.
⏱️ 3 min
- 9
Once the chicken wings are fried, transfer them to a clean large bowl. Add the hot honey sauce to the bowl with the wings.
⏱️ 1 min
- 10
Toss the wings in the sauce until they are thoroughly coated. Serve the hot honey fried chicken wings immediately in a serving basket or on a platter.
⏱️ 1 min
- 11
Drizzle additional honey on top of the wings before serving for an extra touch of sweetness and shine.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hot Honey Fried Chicken Wings
For the Chicken Marinade
- 2 pounds chicken wings
- 1 teaspoon salt
- 1 tablespoon cayenne pepper
- 1 tablespoon hot chili powder
- 1/2 teaspoon mushroom seasoning
- 4 tablespoons Sriracha
- 4 tablespoons hot sauce
For the Breading
- 1 cup all-purpose flour, for first dry coating
- 2 eggs, large
- 1 cup all-purpose flour, for wet batter
- 1 can club soda, or soda water, or sparkling water
- 1/2 teaspoon cayenne pepper, for wet batter
- 1/4 teaspoon mushroom seasoning, for wet batter
- 1 tablespoon hot sauce, for wet batter
- 2 cups all-purpose flour, for seasoned dry coating
- 1 teaspoon salt, for seasoned dry coating
- 1/2 teaspoon cayenne pepper, for seasoned dry coating
- 1/2 teaspoon hot chili powder, for seasoned dry coating
- 1/2 teaspoon dried oregano, for seasoned dry coating
- 1/2 teaspoon dried marjoram, for seasoned dry coating
- 1/2 teaspoon black pepper, freshly ground, for seasoned dry coating
For the Hot Honey Sauce
- 1/2 cup Buffalo sauce
- 1/4 cup sweet chili sauce
- 2 tablespoons Sriracha
- 1/4 cup honey, plus more for drizzling
For Frying
- 4 cups vegetable oil, or other high smoke point oil, as needed for deep frying
Instructions
- 1
Place the 2 pounds of chicken wings in a large bowl. Add 1 teaspoon of salt, 1 tablespoon of cayenne pepper, 1 tablespoon of hot chili powder, 1/2 teaspoon of mushroom seasoning, 4 tablespoons of Sriracha, and 4 tablespoons of hot sauce.
⏱️ 5 min - 2
Mix the marinade ingredients thoroughly with the chicken wings, ensuring each wing is well coated. Cover the bowl and let the marinated chicken sit in the refrigerator for a minimum of 5 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 5 min - 3
Prepare the first dry coating by placing 1 cup of plain all-purpose flour in a shallow bowl.
⏱️ 2 min - 4
In a separate medium bowl, prepare the wet batter. Crack the 2 large eggs, then add 1 cup of all-purpose flour, 1 can of club soda (or soda water, or sparkling water), 1/2 teaspoon of cayenne pepper, 1/4 teaspoon of mushroom seasoning, and 1 tablespoon of hot sauce. Whisk these ingredients together until a smooth batter forms.
⏱️ 5 min - 5
In a third shallow bowl, prepare the seasoned dry coating. Combine 2 cups of all-purpose flour, 1 teaspoon of salt, 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of hot chili powder, 1/2 teaspoon of dried oregano, 1/2 teaspoon of dried marjoram, and 1/2 teaspoon of freshly ground black pepper. Mix these ingredients well to ensure the seasonings are evenly distributed.
⏱️ 5 min - 6
To coat the chicken wings, working in batches, first dredge each marinated wing thoroughly in the plain white flour, shaking off any excess. Next, dip the floured wing into the wet batter, allowing any excess to drip off. Finally, coat the wing thoroughly in the seasoned flour, pressing gently to ensure a thick, even coating. Place coated wings on a wire rack set over a baking sheet.
⏱️ 15 min - 7
Heat approximately 4 cups of vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350°F. Ensure you have enough oil to submerge the wings. Fry the coated chicken wings in batches, being careful not to overcrowd the pot, for 8 to 10 minutes, or until they are golden brown, crispy, and cooked through to an internal temperature of 165°F. Use a thermometer to check the oil temperature and adjust heat as needed.
⏱️ 10 min•🌡️ 350 - 8
While the chicken is frying, prepare the hot honey sauce. In a medium bowl, combine 1/2 cup of Buffalo sauce, 1/4 cup of sweet chili sauce, 2 tablespoons of Sriracha, and 1/4 cup of honey. Whisk until well combined.
⏱️ 3 min - 9
Once the chicken wings are fried, transfer them to a clean large bowl. Add the hot honey sauce to the bowl with the wings.
⏱️ 1 min - 10
Toss the wings in the sauce until they are thoroughly coated. Serve the hot honey fried chicken wings immediately in a serving basket or on a platter.
⏱️ 1 min - 11
Drizzle additional honey on top of the wings before serving for an extra touch of sweetness and shine.
⏱️ 1 min