Hot Honey Wings
Hot Honey Wings
Ingredients
For the Wings
- 2.37 pounds chicken wings
- 2 teaspoons Tony’s Creole Seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon roasted garlic powder
- 1/2 teaspoon paprika
For the Wet Mix
- 2 eggs
- 1/2 cup buttermilk
For the Breading Mix
- 1 cup Sylvia’s Restaurant Crispy Fried Chicken Mix
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
For the Hot Honey Sauce
- 1 cup honey
- 5 tablespoons Sylvia’s Restaurant Hot Sauce
- 2 tablespoons butter
- 1 teaspoon red pepper flakes, optional
- 1/2 teaspoon roasted garlic powder
For Frying
- 3 cups vegetable oil, or enough to reach 3/4 inch depth in your pan
Instructions
- 1
In a large bowl, season the chicken wings evenly with 2 teaspoons of Tony’s Creole Seasoning, 1/2 teaspoon of black pepper, 1/2 teaspoon of roasted garlic powder, and 1/2 teaspoon of paprika. Ensure all wings are well coated.
⏱️ 5 min
- 2
In a separate shallow bowl, whisk together the 2 eggs and 1/2 cup of buttermilk until thoroughly combined.
⏱️ 2 min
- 3
In another shallow bowl, combine 1 cup of Sylvia’s Restaurant Crispy Fried Chicken Mix, 1/2 cup of all-purpose flour, and 1/4 cup of cornstarch. Mix well to ensure an even distribution of ingredients.
⏱️ 2 min
- 4
Dip each seasoned chicken wing into the wet egg and buttermilk mixture, allowing any excess to drip off. Then, transfer the wing to the breading mixture, pressing the coating firmly into the wing to ensure it's fully covered.
⏱️ 6 min
- 5
Place the coated wings on a wire rack set over a baking sheet and let them rest for 10-15 minutes. This allows the breading to adhere better, resulting in a crispier crust.
⏱️ 15 min
- 6
While the wings are resting, heat approximately 3/4 inch of vegetable oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat until it reaches a temperature of 340-350°F. Use a thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 340
- 7
Carefully place the coated wings into the hot oil, ensuring not to overcrowd the pan. Fry the wings for 6-8 minutes per side, or until they are crispy, golden brown, and fully cooked through (internal temperature of 165°F). You may need to work in batches.
⏱️ 16 min•🌡️ 340
- 8
Once cooked, remove the wings from the oil and place them on a clean wire rack set over a baking sheet to drain any excess oil. This helps maintain their crispiness.
⏱️ 1 min
- 9
In a small saucepan, combine 1 cup of honey, 5 tablespoons of Sylvia’s Restaurant Hot Sauce, 2 tablespoons of butter, 1 teaspoon of red pepper flakes (if using), and 1/2 teaspoon of roasted garlic powder. Warm the mixture over low heat for 2-3 minutes, stirring occasionally, until the butter is melted and the sauce is well combined and slightly warmed.
⏱️ 3 min
- 10
In a large bowl, toss the fried wings lightly in the prepared hot honey sauce to coat them evenly, or simply drizzle the sauce generously over the top of the wings just before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hot Honey Wings
For the Wings
- 2.37 pounds chicken wings
- 2 teaspoons Tony’s Creole Seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon roasted garlic powder
- 1/2 teaspoon paprika
For the Wet Mix
- 2 eggs
- 1/2 cup buttermilk
For the Breading Mix
- 1 cup Sylvia’s Restaurant Crispy Fried Chicken Mix
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
For the Hot Honey Sauce
- 1 cup honey
- 5 tablespoons Sylvia’s Restaurant Hot Sauce
- 2 tablespoons butter
- 1 teaspoon red pepper flakes, optional
- 1/2 teaspoon roasted garlic powder
For Frying
- 3 cups vegetable oil, or enough to reach 3/4 inch depth in your pan
Instructions
- 1
In a large bowl, season the chicken wings evenly with 2 teaspoons of Tony’s Creole Seasoning, 1/2 teaspoon of black pepper, 1/2 teaspoon of roasted garlic powder, and 1/2 teaspoon of paprika. Ensure all wings are well coated.
⏱️ 5 min - 2
In a separate shallow bowl, whisk together the 2 eggs and 1/2 cup of buttermilk until thoroughly combined.
⏱️ 2 min - 3
In another shallow bowl, combine 1 cup of Sylvia’s Restaurant Crispy Fried Chicken Mix, 1/2 cup of all-purpose flour, and 1/4 cup of cornstarch. Mix well to ensure an even distribution of ingredients.
⏱️ 2 min - 4
Dip each seasoned chicken wing into the wet egg and buttermilk mixture, allowing any excess to drip off. Then, transfer the wing to the breading mixture, pressing the coating firmly into the wing to ensure it's fully covered.
⏱️ 6 min - 5
Place the coated wings on a wire rack set over a baking sheet and let them rest for 10-15 minutes. This allows the breading to adhere better, resulting in a crispier crust.
⏱️ 15 min - 6
While the wings are resting, heat approximately 3/4 inch of vegetable oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat until it reaches a temperature of 340-350°F. Use a thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 340 - 7
Carefully place the coated wings into the hot oil, ensuring not to overcrowd the pan. Fry the wings for 6-8 minutes per side, or until they are crispy, golden brown, and fully cooked through (internal temperature of 165°F). You may need to work in batches.
⏱️ 16 min•🌡️ 340 - 8
Once cooked, remove the wings from the oil and place them on a clean wire rack set over a baking sheet to drain any excess oil. This helps maintain their crispiness.
⏱️ 1 min - 9
In a small saucepan, combine 1 cup of honey, 5 tablespoons of Sylvia’s Restaurant Hot Sauce, 2 tablespoons of butter, 1 teaspoon of red pepper flakes (if using), and 1/2 teaspoon of roasted garlic powder. Warm the mixture over low heat for 2-3 minutes, stirring occasionally, until the butter is melted and the sauce is well combined and slightly warmed.
⏱️ 3 min - 10
In a large bowl, toss the fried wings lightly in the prepared hot honey sauce to coat them evenly, or simply drizzle the sauce generously over the top of the wings just before serving.
⏱️ 2 min