Crispy Honey Hot Wings
Equipment
Ingredients
Wings
chicken wings (raw)
1075 g
Tony’s Creole Seasoning
2 tsp
black pepper
0.5 tsp
roasted garlic powder
0.5 tsp
paprika
0.5 tsp
Wet Mix
eggs
2 piece
buttermilk
120 ml
Breading
all-purpose flour
120 g
cornstarch
60 g
Hot Honey Sauce
honey
240 ml
hot sauce
75 ml
butter
28 g
red pepper flakes
1 tsp
roasted garlic powder
0.5 tsp
Instructions
Season the wings
Season wings evenly with Tony’s Creole Seasoning, black pepper, roasted garlic powder, and paprika.
Prepare wet mix
Whisk eggs and buttermilk together in a bowl.
Prepare breading mixture
Mix flour and cornstarch together in another bowl.
Coat the wings
Dip wings into wet mix, then coat in breading mixture. Press coating firmly into wings.
Rest coated wings
Let coated wings rest 10–15 minutes.
Heat the oil
Heat 2 cm oil in pan to 170–175°C.
Fry the wings
Shallow fry wings 6–8 minutes per side until crispy, golden brown, and fully cooked.
Drain the wings
Drain on a wire rack.
Prepare hot honey sauce
Warm honey, hot sauce, butter, red pepper flakes, and roasted garlic powder on low heat for 2–3 minutes.
Coat wings in sauce
Toss wings lightly in sauce or drizzle over top.
Original recipe
Storage
Best enjoyed fresh. Store leftover sauce separately.
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