Garlic Hot Honey Chicken Wings (Extra Crispy)
There are a million wing recipes out there. But this Garlic Hot Honey Chicken Wings recipe is the one you make when you want them crispy—like, actually crispy—and coated in a sauce that is buttery, garlicky, spicy-sweet, and a little sticky in the most satisfying way. You will want to drink the sauce. Don’t. (Okay, maybe a little.)
- Yield: Makes enough for 4 people, or 2 people who eat wings like they mean it.
Ingredients
The Wings
2 lbs chicken wings, flats and drums separated
1/3 cup cornstarch
1 tsp baking powder
1 tsp garlic powder
1 tsp Cajun seasoning (or whatever seasoning you like that’s salty and a little spicy)
1 tsp smoked paprika
Neutral oil, for frying (I used avocado oil – but you can use peanut or canola as well)
The Sauce
3 tbsp unsalted butter
4 garlic cloves, minced
1/4 cup Mike’s Hot Honey (or honey + red pepper flakes or cayenne)
2 tsp hot sauce (Frank’s is good. Don’t overthink it.)
Salt and pepper, to taste
Instructions
- Dry wings = crispy wings. Take a paper towel and pat them like you’re blotting oil off your face in high school. No moisture left behind.
- In a large bowl, mix the cornstarch, baking powder, garlic powder, Cajun seasoning, and smoked paprika. Toss the wings in the mixture until they’re evenly coated and look like they’ve been lightly dusted with magic. Let them hang out while you heat the oil.
- Pour oil into a Dutch oven or deep pot. At least 2 inches. Heat to 350°F. Use a thermometer if you have one. If you don’t, throw in a pinch of cornstarch—if it sizzles, you’re good.
- Work in batches. Do not crowd the pot. Fry for about 8–10 minutes per batch, until golden and crispy and beautiful. Transfer to a wire rack or paper towel-lined plate and keep going until all wings are done.
- While the last batch fries, melt the butter in a small pan. Add garlic. Cook until just fragrant, about 30 seconds—don’t brown it, don’t walk away. Add the hot honey and hot sauce. Season with salt and pepper. Stir, taste, adjust. You want it bold.
- Put your hot, crispy wings in a big bowl. Pour the sauce over and toss to coat. Serve immediately.
Notes
Store any leftover hot honey wings in an airtight container in the refrigerator for up to 3 days. But let’s be honest – leftovers are rare with these!
To maintain crispiness, reheat in a 375°F oven on a wire rack for about 10-15 minutes. Avoid the microwave, which will turn your once-crispy wings soggy and sad.
Find it online: https://thebuttertable.com/garlic-hot-honey-chicken-wings/