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Hot Honey Crispy Chicken Wings
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Hot Honey Crispy Chicken Wings

5 h 30 minServes 6Nutri-Score D€€
from @summers_homemade_meals12 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken wings (cleaned and rinsed)Meat1.5 kg
  • water (for the brine)Beverages1.9 litres
  • pickle juicePantry480 ml
  • salt (for the brine)Spices18 g
  • lemon pepper (for the brine)Spices6 g
  • seasoning salt (for the brine)Spices6 g
  • flour (for the dredge)Grains625 g
  • corn starchPantry120 g
  • Vegeta seasoningSpices12 g
  • lemon pepper (for the dredge)Spices2 g
  • onion powderSpices2 g
  • garlic powderSpices2 g
  • ranch powder (for the dredge)Spices2 g
  • peanut oil (for deep frying)Pantry1.5 litres
  • butterDairy57 g
  • honeyPantry85 g
  • chili flakesSpices2 g
  • garlic (minced)Produce3 g
  • ranch powder (for the sauce)Spices1 g
  • ranch dressing (for serving)Fresh120 ml

per serving

Nutrition

1,027kcal

Carbs
93 g
Proteins
43 g
Fat
53 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Saucepan
  • Deep fryer
  • Baking tray
  • Tongs

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 7
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