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CRISPY FRIED CHICKEN WINGS WITH HOT HONEY SAUCE

Print Recipe
Author Jehan Powell

Ingredients

  • 3-4 lbs chicken wing segments
  • Buttermilk brine:
  • 2 tbsp garlic powder
  • ¼ tsp cayenne powder
  • ½ tsp paprika
  • ½ sp black pepper
  • ½ tsp ground thyme
  • ½ tsp dried oregano
  • 1 tsp salt
  • 1 cup buttermilk
  • Seasoned Cornstarch/Flour Mix:
  • 1 cup Argo® Cornstarch
  • 1 cup flour
  • ½ tsp paprika
  • ½ tsp dried parsley
  • 1 tsp salt
  • Corn oil
  • Hot Honey Sauce:
  • ¼ cup honey
  • ¼ cup hot sauce

Instructions

  • Place chicken wing segments in a bowl then add garlic powder, cayenne, paprika, black pepper, thyme, oregano and salt and mix to coat. Pour buttermilk and stir to coat all of the chicken. Cover and refrigerate for at least 4 hours.
  • Mix Argo® Cornstarch, all purpose flour, paprika, dried parsley and salt and shake to combine. Add oil for frying to a large pot and heat over medium heat.
  • Place chicken wings about 3 or 4 at a time, in the bag with cornstarch/flour mix and shake to coat. Repeat this process in batches. Place chicken on a rack until ready to fry.
  • When oil is hot fry the chicken in batches until golden brown and crispy, about 10 minutes.
  • Place on lined paper towel to remove excess oil.
  • To make the hot honey sauce, combine honey and hot sauce in small sauce pot and mix to combine. Over a medium fire, heat until the sauce just starts to bubble and then remove from heat. Toss fried chicken wings with honey hot sauce and serve immediately.