Ingredients
Chicken Wings
- 2 lbs chicken wings
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne
- 1/4 cup flour, optional
- 1/4 cup cornstarch, optional
- neutral oil, peanut, canola, vegetable, etc.
Hot Honey Buffalo Sauce
- 3 tablespoons unsalted butter
- 1/3 cup hot sauce
- 1/4 cup hot honey
- 1 pinch salt
Instructions
Chicken Wings
- Pat chicken wings dry. Mix seasonings together, then season each side of the wings.
- Add 1-2 inches of oil to a large deep skillet, or fill a deep fryer to the minimum line. Heat the oil to 375F. Move on to the next step while it comes to temperature.
- (Optional step for extra crisp.) Add cornstarch and flour to a mixing bowl and stir with a whisk or fork until well combined. Lightly press each side of chicken wings into the mixture. Set aside until oil is ready.
- Once oil is at temperature, fry the chicken wings in batches for 8-10 minutes until light brown and crispy. (It is important to fry in batches because overcrowding your fryer will drop the temperature too quickly - resulting in soggy wings.)
- When a batch comes out of the fryer, place it on a baking sheet with a wire rack and keep at 200F in the oven until ready to sauce and serve.
Hot Honey Buffalo Sauce
- Add all the ingredients to a saucepan and bring to a low boil. Reduce to a simmer and cook for 2 minutes.
- Remove from heat and toss with wings in a large metal mixing bowl. Serve with blue cheese or ranch dressing.
Notes
Oven Baked Instructions
Place seasoned wings on an oven-safe cooling rack on top of a baking sheet. Bake at 425F for 30-40 minutes, until the skin has browned and is crispy.
Air Fryer Instructions
Cook wings in batches in the air fryer at 400F for 25-30 minutes, until skin is golden brown.