Honey Butter Chicken Wings
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.
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!
Notes
Storage: Store leftover wings in an air-tight container in the refrigerator for up to 3 days.
Nutrition
Calories: 1064kcalCarbohydrates: 89gProtein: 49gFat: 56gSaturated Fat: 22gPolyunsaturated Fat: 9gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 234mgSodium: 1826mgPotassium: 456mgFiber: 1gSugar: 35gVitamin A: 885IUVitamin C: 3mgCalcium: 78mgIron: 4mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!