| Total: | 1 hr 35 min |
| Prep: | 30 min |
| Inactive: | 20 min |
| Cook: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 quarts vegetable shortening, for frying
- 24 whole chicken wings (about 6 pounds)
- 4 eggs
- 1/4 cup heavy cream
- 2 tablespoons cayenne pepper
- 2 tablespoons salt
- 1 tablespoon freshly ground black pepper
- 2 cups all-purpose flour
- 1 cup cornstarch
- 2 cups ketchup
- 1/2 cup dark brown sugar
- 3 tablespoons creamed honey
- 2 tablespoons yellow mustard
- 2 cloves garlic, minced
- 4 teaspoons turmeric
- 1/2 teaspoon chili powder
- Salt
- 1 cup hot sauce (recommended: Frank’s Red Hot)
- 1 cup (2 sticks) butter
- 1 lemon, juiced
- 1 small bunch basil
- Salt
- 1 lemon, zested
- 1 lime, zested
Instructions
- In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 375 degrees F. Line a sheet tray with a wire rack.
- Using kitchen shears or a sharp knife, separate the chicken wings into the drummettes and wings, discarding the wing tip joint.
- In a large bowl, whisk together eggs, cream, cayenne, 1 tablespoon salt and black pepper. In a paper bag, shake together flour, cornstarch and 1 tablespoon salt. Place chicken in egg mixture and toss well to coat. Place chicken in batches in the bag of flour mixture. Shake well to coat. Set on wire rack to let coating set, 20 minutes.
- Meanwhile make the Honey BBQ Sauce and the Spicy Butter Sauce. In a small saucepan, bring the ingredients for the Honey BBQ Sauce to a simmer over medium-high heat. Reduce heat and cook until sauce has reduced by half, about 12 minutes, stirring frequently. In another saucepan, bring the ingredients for the Spicy Butter Sauce to a simmer. Remove from heat and let basil infuse in butter for at least 15 minutes. Remove basil.
- When oil is at the right temperature, add chicken, working in batches, and fry until cooked through and crispy, about 13 minutes. Season chicken with salt then immediately toss, taking turns with batches, in the Honey BBQ sauce, or the Spicy Butter Sauce or sprinkle with the lemon and lime zest.
- Serve immediately.
Reviews
Sunny I have tried most of your chicken recipe I watch you every chance I get I live in Dallas Texas and we do love our BBQ.. I’m not a red meat eater very much as a kid my mother used to tell everyone if it’s swins or flies SHE WILL EAT IT.. but honestly speaking is my favorite color but all of your recipes for chicken is off the chart
Carol Brown, Dallas
Carol Brown, Dallas
My family has never had wings prepared this way and we LOVED it!!! I picked this recipe because of the sauces, never imagining how much we would inhaled the 24 wings for 4 people. My petite little mother ate 8 on her own! The crunch of the wings was amazing and the sauces out of this world.We’re never going back and I encourage you to come with us. Thanks Sunny!
Best wing recipe ever! Will definitely do them again.
I loved it! The sauces are amazing and the wings are crispy.
Love recipe for SPICY WINGS … just a little more butter. It solidifies too quick.
Amazing! I fried them in veg oil for two minutes or so just to get the outside crispy then put them in the oven at 350 for about 30 minutes to have it cook all the way through. Worked out fine. The honey bbq sauce and the hot butter sauce was brilliant and did not need any modification. (didnt have turmeric so used dry mustard) didnt try the lemon/lime zest topping sauce but everything else was fab!!!!! DEF going to be my go to forever more
My new #1 wing recipe. My better half is a wing nut, thus hard to please, and these babies hit the mark. The combo of flour and cornstarch make for a crispy coating, which is also perfect any type of fried chicken (legs, wings, breasts & thighs. For additional flavor, I use and recommend adding 1/2 Tbsp onion and garlic powder. When cooking for my grandkids or folks prefer less heat, I reduce the cayenne to 1/2 a Tbsp. I have yet to try the Spicy Butter and the Zest Mix sauces because I and my entire family are hooked on the Honey BBQ Sauce– on a scale of 1 to 10, this stuff is a 20. Hands down, one of the best wing recipes I’ve tried.
I went crazy over the honey BBQ sauce–couldn’t stop eating them. I served them with the Neely’s Pimento Cheese Cakes and a salad. We had huge platters of deep fried wings everywhere smothered with the fabulous sauce–YUM!!!
soooooooo good – what makes these so great is that they remain crispy even when dousing them in sauce. I soak the chicken in buttermilk, salt, and hot sauce for a few hours and it makes them that much more juicy and flavorful. I use Frank’s Buffalo Sauce and cut down the butter to 1/4 cup. Don’t need to fry them for the whole 13 minutes – it only takes about 6 or 7 minutes, tops, for chicken wings & drumsticks. I crave these on game days.
I made these with the buffalo sauce and I also made spicy peach wings (Neely’s recipe for a football game. I love how these ones turned out compared to the peach wings! Tasted much better too! Will make them again, just might at a little more flavor to the flour mixture.