Hot Honey Barbecue Wings

Name: Hot Honey Barbecue Wings
Cook time: 50 min
Total time: 50 min
Ingredients: 0.3 lb Chicken Wing, split into flats and drumettes; 1/6 tbsp Baking Soda, for dry brine; 1/24 cups White Vinegar, for dry brine; 1/6 tsp Salt, for dry brine; 1/12 cups All-purpose Flour; 1/12 cups Cornstarch; 2/3 cups Neutral Oil, for deep frying; vegetable or canola; 1/12 cups Barbecue Sauce; 1/24 cups Honey; 1/4 tbsp Hot Sauce, adjust to heat preference; 1/3 tbsp Unsalted Butter; 1/3 tbsp Kewpie Mayo, for drizzling; 1/3 tbsp Fresh Chives, finely chopped

These wings are given an overnight salt-and-dry brine for exceptionally crisp skin, then coated and double-fried until deeply crunchy. A glossy hot honey barbecue sauce adds sweet heat, while a drizzle of Kewpie mayo and a shower of fresh chives finish them with a rich, fresh contrast.

These wings are given an overnight salt-and-dry brine for exceptionally crisp skin, then coated and double-fried until deeply crun... Show more

By Sara - Nutrient Matters · Original recipe

Health Grade

D · Occasional

Time

50 min

Price

0,92 €

Calories

713 kcal

high protein

comfort food

american

appetizer

Method

Soak the wings

In a large bowl, combine the Chicken Wings with Baking Soda and White Vinegar, then pour in enough cold water to fully submerge the wings. Give everything a quick stir so the baking soda dissolves and the wings are evenly exposed, then let them soak for 10 minutes.

Rinse and dry

Drain the wings, then rinse them under cold running water until the water runs clear and the surface no longer feels slippery. Pat them very dry with paper towels, taking your time to blot into all the nooks and around the joints so you remove as much moisture as possible.

Salt and chill

Arrange the wings in a single layer on a wire rack set over a baking sheet. Season them lightly all over with Salt, then refrigerate them uncovered for at least 8 hours or overnight so the skin can dry out thoroughly.

Chop the chives

Finely chop the Fresh Chives and set them aside for garnish later. Keep the pieces small so they sprinkle evenly over the finished wings instead of clumping.

Coat the wings

In a large bowl, whisk together the All-Purpose Flour and Cornstarch until evenly combined. Add the chilled wings and toss well so every piece is lightly and evenly coated, then shake off any excess coating before frying.

Heat the oil

Pour the Neutral Oil into a deep, heavy pot, filling it deep enough for the wings to fry safely without crowding. Heat the oil to 325° F over medium to medium-high heat, using a thermometer to keep an eye on it.

Fry the first round

Carefully lower the coated wings into the 325° F oil in batches. Fry them for 6 to 8 minutes, turning occasionally, until the coating looks set and pale golden and the chicken is cooked through. Transfer each batch back to a wire rack to rest while you finish the remaining wings.

Make sauce and refry

Increase the oil temperature to 375° F. Fry the wings a second time in batches for 2 to 4 minutes until they are deeply golden, very crisp, and audibly crackly. While the last batches are frying, set a small saucepan over medium heat and stir together the Barbecue Sauce, Honey, and Hot Sauce. Bring the mixture to a gentle simmer, then whisk in the Unsalted Butter until the sauce is smooth and glossy. Remove it from the heat once the butter is fully melted and the sauce looks shiny and cohesive.

Sauce and serve

Place the hot crispy wings in a large bowl and pour the warm hot honey barbecue sauce over them. Toss until every piece is fully coated, then arrange the wings on a serving platter. Drizzle with Kewpie Mayo and finish with the chopped chives before serving right away while the coating is still at its crunchiest.

Ingredients

Method

Servings:

0.5

Chicken Wings

0.7 lb Chicken Wing, split into flats and drumettes
1/3 tbsp Baking Soda, for dry brine
1/12 cups White Vinegar, for dry brine
1/3 tsp Salt, for dry brine

Coating And Frying

1/6 cups All-purpose Flour
1/6 cups Cornstarch
1 1/4 cups Neutral Oil, for deep frying; vegetable or canola

Hot Honey Barbecue Sauce

1/6 cups Barbecue Sauce
1/12 cups Honey
1/2 tbsp Hot Sauce, adjust to heat preference
2/3 tbsp Unsalted Butter

Toppings

2/3 tbsp Kewpie Mayo, for drizzling
2/3 tbsp Fresh Chives, finely chopped

Nutrition

Per Serving.

Calories

713 kcal

36% of Daily kcal

Protein

36 g

73% RDI

Fat

49 g

12g sat fat

Carbs

33 g

12% RDI

Sugar

20 g

40% RDI

Fiber

0.5 g

2% RDI

Salt

2.3 g

47% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

D · 4.7 / 10

What others say

Click to rate

spice_and_dice

3 hours ago

The dry brine and double-fry technique is essential for achieving that shatter-crisp skin. I'd suggest adding a pinch of smoked paprika to the dredge for a bit more complexity, but otherwise, a very solid recipe. Definitely worth the effort.