Perfectly crispy, irresistibly spicy, and downright addictive, these hot wings are about to become your go-to for every gathering. Packed with flavor and fried to golden perfection, they’re guaranteed to disappear faster than you can say ‘more please’.
Why This Recipe Works
- The double-fry method ensures an extra crispy exterior while keeping the inside juicy.
- A well-balanced hot sauce mixture offers the perfect blend of heat and flavor.
- Using a thermometer to monitor oil temperature prevents greasy wings.
- Resting the wings after the first fry allows the moisture to redistribute, enhancing crispiness.
Ingredients
- 2 lbs chicken wings, split at joints, tips discarded
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- Oil for frying (peanut or vegetable oil recommended)
- 1/2 cup hot sauce (like Frank’s RedHot)
- 1/4 cup unsalted butter, melted
- 1 tbsp honey
Equipment Needed
- Deep fryer or large heavy-bottomed pot
- Candy or deep-fry thermometer
- Large mixing bowl
- Wire rack
- Tongs
Instructions
Prep the Wings
Start by patting the wings dry with paper towels to remove excess moisture. In a large bowl, mix flour, salt, pepper, garlic powder, and paprika. Toss the wings in the flour mixture until evenly coated. Let them sit on a wire rack for about 10 minutes to allow the coating to adhere better.
First Fry
Heat oil in your deep fryer or pot to 375°F. Fry the wings in batches to avoid overcrowding, about 6-8 minutes per batch, until lightly golden. Remove and let them rest on the wire rack for at least 10 minutes. This step is crucial for achieving that ultimate crispiness.
Second Fry
Reheat the oil to 375°F. Fry the wings again in batches for another 6-8 minutes until deeply golden and crispy. Drain on the wire rack and immediately toss in the hot sauce mixture.
Make the Hot Sauce Mixture
While the wings are frying the second time, whisk together hot sauce, melted butter, and honey in a large bowl. Adjust the honey if you prefer a sweeter or spicier sauce.
Toss and Serve
Once all wings are fried and drained, toss them in the hot sauce mixture until evenly coated. Serve immediately with celery sticks and blue cheese or ranch dressing on the side.
Tips and Tricks
For those looking to elevate their hot wing game, consider brining the wings overnight in a saltwater solution to enhance juiciness. Experiment with adding different spices to the flour mixture, like cayenne for extra heat or smoked paprika for depth. Always use a thermometer to maintain the correct oil temperature, as fluctuations can lead to uneven cooking. Lastly, letting the wings rest after the first fry is non-negotiable for achieving that perfect crunch.
Recipe Variations
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend or almond flour.
- Add a tablespoon of soy sauce to the hot sauce mixture for an umami kick.
- For a smoky flavor, mix in a teaspoon of chipotle powder with the dry ingredients.
- Replace honey with maple syrup for a different kind of sweetness.
- For an extra crispy coating, add a tablespoon of cornstarch to the flour mixture.
Frequently Asked Questions
Can I bake these wings instead of frying? Yes, you can bake them at 425°F for about 40-50 minutes, flipping halfway through. However, they won’t be as crispy as the fried version.
How can I make the wings less spicy? Reduce the amount of hot sauce and increase the butter and honey to balance the heat. You can also serve them with extra dressing to cool down the spice.
Can I prepare the wings ahead of time? You can coat the wings in the flour mixture and keep them in the fridge for up to 24 hours before frying. However, for the best texture, fry them just before serving.
Summary
This hot wing recipe delivers crispy, flavorful wings that are perfect for any occasion. With a balance of heat and sweetness, and tips for achieving the perfect crunch, these wings are sure to be a hit.
