These Honey Butter Chicken Wings are one of the tastiest wet wings I've made. They're super simple to whip up and make a fine addition to your Superbowl platter. I'm double-frying them, which allows them to retain their crispiness even after they're coated in the sauce.
Can't get enough of Chicken Wings? Try my Salted Egg Chicken Wings next!
🍗 About This Recipe
I've seen honey butter dishes trending on social media, so I wanted to try it on one of my favorite dishes: chicken wings!
These wings are like any good chicken wing you've had. They're crispy and crackly on the outside, juicy on the inside, and have a flavorful sauce to go with them. The key step is double-frying the chicken to give it a long-lasting crunch that doesn't get soft when mixed with the sauce.
🧂 Ingredients
- Chicken wings: You can use the whole wing, flats, or drums. Regular chicken drumsticks will also work, but you'll need to cook them a couple of minutes longer. Try to avoid the small wings, which dry out too much during cooking and, in my opinion, don't taste as good.
- Dry mixture: For the crispiest wings, use a combination of all-purpose flour, cornstarch, baking powder, and salt. I love baking powder here because it creates tiny air bubbles on the surface that expand and crisp up when fried.
- Honey butter sauce (Updated: April 2024): The sauce is made with a combination of honey, butter, garlic, and soy sauce. Initially, I used salt, but I tried regular soy sauce not too long ago, and it's actually way better.
🔪 Instructions
STEP 1: In a large bowl, mix all-purpose flour, cornstarch, baking powder, and salt. Toss chicken wings in the mixture until evenly coated. Arrange coated wings in a single layer on a baking sheet, then refrigerate for 15-20 minutes.
📋 Note
During this time, the salt will help draw out moisture from the wings, allowing the flour coating to hydrate and adhere better.
STEP 2: Heat 1 inch of oil to 375℉. Cook 6-8 chicken pieces at a time until they turn golden brown and crispy. Use a spider to stir them occasionally to ensure even cooking. Flats take about 4-6 minutes, while drums take closer to 6-8 minutes. Place cooked wings on a baking sheet lined with paper towels and let them rest for at least 15 minutes, or refrigerate them for up to 24 hours.
STEP 3: Now, it's time to double fry for an extra crispy crust. Reheat the oil to 400℉ and fry the chicken for 1-2 minutes until brown and super crispy. Transfer to a wire rack to drain.
STEP 4: Melt butter over medium heat in a large nonstick pan. Add honey, garlic, and soy sauce, and cook for two minutes until the sauce reduces to a glaze.
STEP 5: Add the chicken wings and toss to coat them evenly in the sauce. Transfer to a serving dish and serve with wedges of lemon for squeezing at the table. Enjoy!
📋 Recipe
Honey Butter Chicken Wings
Ingredients
Chicken Wings
- 2 pounds chicken wings
- ½ cup all-purpose flour
- ½ cup cornstarch
- ¼ teaspoon baking powder
- ½ teaspoon coarse kosher salt
- neutral oil (for frying)
For serving
Instructions
- In a large bowl, mix all-purpose flour, cornstarch, baking powder, and salt. Toss chicken wings in the mixture until evenly coated. Arrange coated wings in a single layer on a baking sheet, then refrigerate for 15-20 minutes.
- Heat 1 inch of oil to 375℉. Fry 6-8 chicken wings at a time until they turn golden brown. Wingettes take about 4-6 minutes, while drumettes take closer to 6-8 minutes. Transfer cooked wings to a paper towel-lined plate and rest for at least 15 minutes, or refrigerate them for up to 24 hours.
- Meanwhile, make the honey butter sauce. Melt butter over medium heat in a large nonstick pan. Add honey, garlic, and soy sauce, and cook for two minutes until the sauce reduces to a glaze.
- Reheat oil to 400℉ and fry chicken for another 1 minute to make them extra crispy.
- Add chicken wings to the sauce and toss to coat evenly. Serve immediately with lemon wedges for squeezing at the table. Enjoy!
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