|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||49%|
|Saturated Fat 10g||49%|
|Total Carbohydrate 99g||36%|
|Dietary Fiber 3g||9%|
|Total Sugars 43g|
|Vitamin C 3mg||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chicken wings are an American tradition, especially at football games and parties. No forks needed, delicious, filling, and the perfect canvas for tons of sticky sauces, wings are classically an appetizer but can also be the main dish when served with other sides such as potatoes and vegetables. Wings have a similar taste to dark meat while being white meat themselves. They are also budget-friendly and are a quick and fairly easy chicken cut to make. Our take on BBQ honey wings brings you a delicious alternative for crisp and juicy wings. You simply need a few ingredients for the best sweet and savory wings you've ever tried.
Find your favorite store-bought barbecue sauce, or make your own. A total of five ingredients and oil for frying and the wings are on the table in less than one hour! Our wings are first fried and then baked, which ensures an extra crunchy exterior. The sauce is added between the fryer and the oven, so this recipe is perfect to make any flavored wings you might like. Simply fry, add the sauce, and bake the wings as directed.
Chicken wings are a great buy at the store. Fresh or frozen, choose from whole wings for better value or cut-up wings for saving time. When on sale, buy in bulk and freeze for later use. Our recipe makes 4 to 6 servings, depending on how are you going to serve them. If other dishes are presented at the table, 2 to 3 whole wings are enough per person, but as a main meal, think of 4 to 6 whole wings. If using frozen wings, be sure they are thoroughly thawed before you start and that all wings are carefully patted dry before going into the fryer.
Vegetable oil, for frying
1 bottle barbecue sauce, plus more to taste
1/4 cup honey, plus more to taste
2 to 2 1/2 cups all-purpose flour
20 cut-up chicken wings, tips removed and discarded
2 to 3 large eggs
1 to 1 1/2 tablespoons water
Fry the Wings
Gather the ingredients.
Heat up the oil up to about 350 F in a deep fryer, heavy skillet, or Dutch oven. You need enough oil to cover several wings lying flat.
Whisk together eggs and water. Set aside.
Mix together the barbecue sauce and honey. Taste test and add more of each sauce to taste to make it as sweet or savory as you want it. Reserve.
Add the flour into a paper food storage bag. Add the wings and shake them vigorously to lightly coat.
Roll the wings in the egg wash, then toss them back into the bag with flour. A fairly heavy coating of flour is needed so the sauce has something to hold on to. Dip in the egg wash and shake from 2 to 3 times, using more flour and eggs as needed. 2 eggs to 1 tablespoon of water is the ratio needed for the egg wash.
Once the oil has reached 350 F, fry the wings in batches until they're golden brown and crispy. Drain chicken wings on paper towels.
Bake the Wings
Preheat oven to 325 F. Once the chicken pieces are browned and drained, dip the wings into the sauce and place onto cookie sheets lined with parchment paper. Make sure the pieces don't touch each other.
Bake for 15 to 20 minutes, or until they no longer look shiny. Test by opening up a wing and checking that juices run clear when poked with a knife.