Fried Hot Honey Chicken Wings are little bites of heaven. Hot honey heaven.
I’ve adapted these wings from Chrissy Teigen, and man are they good. I’ve made them for every Super Bowl since 2016 and they’re always a big hit. So naturally, I need to share the wealth here.
They are so crispy and so perfectly balanced between spice and sweet. It’s a masterpiece.
I’ve used various hot sauces for this recipe and I suggest the following; Cholula {which is Chrissy’s favorite}, Sriracha, Red’s Hot Sauce, and Truff Hot Sauce {my personal favorite}.
I really believe the key step in these wings for maximum flavor is the brine. At first I was like, “no way can Lawry’s seasoning be that good in this recipe”, but I was dead wrong, it’s the key ingredient. I’m dead serious.
I usually bake my wings because, let’s be honest, frying a big batch of wings is a little labor intensive, but these wings deserve to be fried. A little time and energy put forth is well worth the effort in the end. Trust me.
Fried Hot Honey Chicken Wings
Use your favorite hot sauce in this recipe, but I highly recommend any of the following sauces; Cholula, Frank's Hot Sauce, Truff Hot Sauce or Sriracha. When frying, always have everything ready and prepared before you begin heating the oil and always always always use a candy/frying thermometer to keep an eye on and regulate your oil temperature. Have your dredging station ready and have a sheet pan fitted with a rack and paper towels ready for draining the fried wings on.
Ingredients
- For Brine:
- 4 tablespoons Lawry's Seasoning Salt
- 1 tablespoon Garlic Powder
- 3 pounds Chicken Wings
- For Breading:
- 4 cups All Purpose Flour
- 2 tablespoons Lawry's Seasoning Salt
- 6 cups Canola Oil, for frying
- For Hot Honey Sauce:
- 1 stick {1/2 cup} Unsalted Butter
- 4 tablespoons Hot Sauce, see note for suggestions
- 2 tablespoons Honey
- 1 teaspoon Kosher Salt
Directions
- Step 1 In a large pot with lid or gallon resealable bag {place on a pan or in a bowl to catch leaks}, combine 8 cups water, Lawry’s seasoning salt, garlic powder and chicken wings. Seal and refrigerate for 4 – 24 hours.
- Step 2 In a heavy bottomed large pot fill with canola oil. Use a candy/frying thermometer and heat oil to 350 degrees F. Make sure to use the thermometer to keep an eye on and regulate how hot your oil is.
- Step 3 While oil heats, in a gallon resealable plastic bag, combine flour and Lawry’s seasoning salt. Work in batches and begin dredging chicken in flour mixture. I like to work in groups of 6, use tongs and transfer the wings from the brine to the flour mixture, seal bag and shake to coat wings in flour mixture. When removing from bag, use the tongs to shake off excess flour, place on a sheet pan and continue dredging the rest of the wings. Have them all ready dredged before you begin frying.
- Step 4 Fry wings in batches until golden and crispy, about 10-12 minutes. Remove fried chicken to a sheet pan lined with paper towels and fitted with a rack to drain while you finish frying the rest of the chicken.
- Step 5 Melt butter in a small saucepan, once melted, remove from heat and whisk in hot sauce, honey, and kosher salt.
- Step 6 Place wings in a large mixing bowl and toss in sauce with tongs to coat. Serve with your favorite wing accompaniment. Enjoy immediately!
Savor and Enjoy!
