Crisp yet deliciously succulent, this honey glazed fried chicken wings have an unbeatable taste and will be gone in a flash. Adding baking powder to the flavored flour coating makes them even crispier and truly irresistible. Serve the wings with your favorite dipping sauces and don’t forget to put plenty of napkins on the table.
- 2 lb Chicken Wings
- Salt (to taste)
- Pepper (to taste)
- 1/2 cup Buttermilk (or mix 1/2 cup whole milk with 1 Tbs lemon juice or apple cider vinegar)
- 1/2 cup Mayonnaise
- 1/2 cup Buttermilk
- 1/2 tsp Onion Powder
- 1-2 Tbsp Lemon Juice (to taste)
- 1/2 cup Bleu Cheese (crumbles)
- 3/4 cup Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Mustard Powder
- 1 tsp Celery Salt (optional)
- 1/2 tsp Smoked Paprika (plus an additional generous pinch for wing glaze)
- Sunflower Oil (or grapeseed oil for deep frying)
- 1/3 cup Honey
- 1/4 cup Butter (melted)
- 2 1/2 Tbsp Apple Cider Vinegar
- 3 Tbsp Hot Sauce (or adjust to taste)
Place the chicken in a bowl and season with salt and pepper. Add mustard and buttermilk and mix to coat the wings; set aside.
Whisk all dipping sauce ingredients in a bowl, taste and adjust seasoning. Refrigerate until needed.
Line a baking sheet with kitchen towels and set aside.
Mix well all coating ingredients in a shallow bowl.
Heat the oil in a large skillet over medium high heat. Toss the wings in the flour mixture, shaking off the excess, and deep fry in small batches for about 9 to 10 minutes, or until golden and fully cooked.
Transfer the cooked wings onto the kitchen paper-lined sheet and let drain, then remove and discard the kitchen paper. If you wish, you may transfer the wings to a preheated oven to keep them warm. Recommended 325F oven.
Add all glaze ingredients to a small saucepan and heat over a medium heat until combined, about 1 minute.
Glaze ingredients include: honey, paprika, butter, apple cider vinegar, hot sauce.
Drizzle the cooked wings with the honey mixture and serve immediately with the dipping sauce.