Skip to content
Menu
Hot Honey Crispy Chicken Wings
Hoofdgerecht

Hot Honey Crispy Chicken Wings

5 u 30 minVoor 6Nutri-Score D€€
van @summers_homemade_meals12 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

6 personen
  • chicken wings (cleaned and rinsed)Vlees1,5 kg
  • water (for the brine)Dranken1,9 liter
  • pickle juiceVoorraadkast480 ml
  • salt (for the brine)Kruiden en specerijen18 g
  • lemon pepper (for the brine)Kruiden en specerijen6 g
  • seasoning salt (for the brine)Kruiden en specerijen6 g
  • flour (for the dredge)Granen625 g
  • corn starchVoorraadkast120 g
  • Vegeta seasoningKruiden en specerijen12 g
  • lemon pepper (for the dredge)Kruiden en specerijen2 g
  • onion powderKruiden en specerijen2 g
  • garlic powderKruiden en specerijen2 g
  • ranch powder (for the dredge)Kruiden en specerijen2 g
  • peanut oil (for deep frying)Voorraadkast1,5 liter
  • butterZuivel57 g
  • honeyVoorraadkast85 g
  • chili flakesKruiden en specerijen2 g
  • garlic (minced)Groente en fruit3 g
  • ranch powder (for the sauce)Kruiden en specerijen1 g
  • ranch dressing (for serving)Vers120 ml

per portie

Voedingswaarden

1.027kcal

Koolhydraten
93 g
Eiwitten
43 g
Vetten
53 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom ×2
  • Steelpan
  • Frituurpan
  • Bakplaat
  • Keukentang

stap voor stap

Bereiding

  1. Brine the chicken

    • Clean the chicken wings and rinse them well.
    • Mix the water, pickle juice, salt, lemon pepper and seasoning salt in a large bowl.
    • Submerge the wings in the brine and refrigerate for at least 4 hours, ideally overnight.
    Stap 1

  2. Make the flour dredge

    • Combine the flour, corn starch, Vegeta, lemon pepper, onion powder, garlic powder and ranch powder in a bowl.
    • Whisk until evenly mixed; make extra if needed for the second dredge.
    Stap 2

  3. First coating

    • Remove the wings from the brine and coat them thoroughly in the dry dredge.
    • Place the coated wings on a tray and let them rest.
    Stap 3

  4. Second coating

    • Dip each wing back into the brine, then coat again in the dredge.
    • Refrigerate or freeze the coated wings before frying.
    Stap 4

  5. Deep fry the wings

    • Heat the peanut oil in the fryer to 350 °C.
    • Deep fry the wings until golden and cooked through.
    • Drain on a rack or paper towels.
    Stap 5

  6. Make the hot honey sauce

    • Melt the butter, honey, chili flakes, garlic and ranch powder together in a small saucepan over low heat.
    • Stir until smooth and warmed through.
    Stap 6

  7. Coat and serve

    • Toss the wings in the hot honey sauce immediately after they come out of the fryer.
    • Serve with a side of ranch dressing.
    Stap 7
Download Mezze