I think that this time of year is Mr. Houseful’s most favorite time. Football and the anticipation of the Superbowl and all that it entails. Yelling, touchdowns, trash-talking, and friends who love it just as much as he does. He tends to watch for great games, even though our wonderful Chicago Bears aren’t in the running. I’m not sure who will be paired up this time around, but I will say that there are SOME teams that I don’t want to see there. If I do have to see them, I’ll drown my sorrows in these wonderfully sweet, sticky and spicy Honey Hot Sauce Wings.
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These wings started out mysteriously one day. Mor Mor Houseful (my mom) came home one day and tried a new recipe with her chicken wings. Which, might I add, are delicious in their own right. She created this sauce after having something sort of like it from her place of employment. I like her version of it better. Theirs was good, but there’s something about your mom making something and nailing it. With these she did. She made them so well, that I remember preparing them for a class party in 7th grade. The kids annihilated them.
The key with these is all about the flavoring. You can’t have naked wings and just use the sauce as your flavor. It won’t work well. Balance is key.
To start off I had:
5lb bag of party wings (wings with the tips not included – so you only have the fatty and the flatty, no nubs) rinsed and drained
2 tbsp seasoning salt
1tbsp onion powder
1tbsp garlic powder
pepper to taste
1/2 cup of flower
Sprinkle that onto your chicken and then you can either mix in the bowl and cover, or transfer to a Ziploc bag as seen below.
I find that transferring to the Ziploc bag allows for me to get all of the chicken coated in the spices without getting it all over my hands and having to rinse so often, and you can see that everything has been seasoned evenly. It also eliminates a lot of the water that may have collected in the bowl and makes the flouring process easier.
I then put my chicken into the refrigerator for 30 minutes to an hour so that the spices can permeate to the bone! It’s serious around here, yo!
Remove the chicken from the refrigerator and pour the 1/2 cup of flour right into the bag, close it up and shake. If you find that the walls of the bag are looking a little doughy, add a couple of tbs more of flour, close and shake. The bag should be relatively free of flour.
I fry in a larger type of pot so that I can mimic deep-frying. I do not overcrowd the pot because the chicken will take longer to cook. You know that they are done when they float. I promise. They’ll also finish browning once you take them out of the pot.
You will then fry these babies up in a deep pot that has been heated thoroughly on medium-high.
DO NOT PUT CHICKEN INTO OIL THAT IS NOT HOT! It will soak up the oil and then you’ll have a greasy mess. One great way to check and see if your oil is hot enough is to drop a small bit of flour into it. If it bubbles instantly, you’re ready.
I like to put my chicken into a glass bowl that is lined with paper towels to soak up the rest of the oil.
- 1/2 cup of flour
- 5lb bag of party wings (wings with the tips not included - so you only have the fatty and the flatty, no nubs) rinsed and drained
- 2 tbsp seasoning salt
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp paprika
- pepper to taste
- Season your chicken thoroughly. You can either mix in the bowl and cover, or transfer to a Ziploc bag as seen below.
- Refrigerate chicken for 30 minutes or more to allow the seasoning to permeate to the bone.
- Remove the chicken from the refrigerator and pour the 1/2 cup of flour right into the bag, close it up and shake.
- If you find that the walls of the bag are looking a little doughy, add a couple of tbs more of flour, close and shake. The bag should be relatively free of flour.
- Pour oil into your frying medium of choice - you want to make sure that the oil is deep enough to fry the chicken, but it doesn't need to cover it - if you are air frying you can skip this step.
- Heat oil over medium-high heat. This is important. You don't want to drop your chicken into the cold oil. It doesn't end well.
- Fry for 2-3 minutes on the first side, and 2 minutes on the other. Or, just eye until brown. Chicken is done when it floats.
- Remove chicken and place it on a plate lined with paper towels.
- Toss with honey-hot sauce glaze.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 54 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 1523mg Carbohydrates: 11g Net Carbohydrates: 0g Fiber: 1g Sugar: 0g Sugar Alcohols: 0g Protein: 2g
Honey Hot Sauce Glaze
Bring ingredients to a simmer and immediately toss chicken (minus the paper towels) in the glaze. When I make these I don’t go for wings that have been soaked in the sauce. I want to still have the crispness of fried chicken with the sauce as a type of dressing. So, we eat them hot!
As usual, this is not a recipe set in stone. I ended up measuring for the sake of the blog, but I usual freehand all of my seasoning, including the glaze. And I love it that way. Apparently so do the littles – who I made this for, for the FIRST time. They kept eating my props. Literally. I would set the photo, turn to get the camera, and they would be gone. I count it a great sign though. Hopefully next week, I can have another wing recipe up for you! I hope you enjoy.