Little to no oil is used to prepare these vegetables for tempura air frying. As it or with any dipping sauce, simply fantastic. Use 2 to 3 cups of your favorite seasonal or diversified vegetable pieces!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 45 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 4 pounds chicken wings
- 1 ½ tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 (1.41 ounce) package sazon seasoning
- 1 teaspoon cayenne pepper
- 4 cups oil for frying
- cooking spray
- ½ cup butter
- 1 ½ cups hot sauce (such as Frank’s RedHot ®)
- 1 ½ cups maple-flavored syrup
- 3 tablespoons brown sugar
- 1 ½ tablespoons garlic powder
- 1 tablespoon ground cumin
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 tablespoon chili powder
- ¾ teaspoon cayenne pepper
- 2 cups all-purpose flour
Instructions
- Place wings in a large glass bowl. Sprinkle 1 1/2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 1 tablespoon chili powder, 1 tablespoon cumin, sazon seasoning, and 1 teaspoon cayenne pepper over chicken wings and rub spices into wings to coat completely. Cover the bowl with plastic wrap and refrigerate, 1 hour to overnight.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Melt butter in a saucepan over medium heat; whisk hot sauce and syrup into butter. Add brown sugar, 1 1/2 tablespoons garlic powder, 1 tablespoon cumin, 1 tablespoon onion powder, 1 tablespoon paprika, 1 tablespoon chili powder, and 3/4 teaspoon cayenne pepper; whisk until well-combined and the sauce is hot, 2 to 3 minutes. Remove from heat.
- Pour flour into a shallow bowl. Gently press the chicken wings into the flour to coat and shake off any excess.
- Working in batches, cook wings in hot oil until the skin is golden and crispy, the meat is no longer pink at the bone and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer wings to a plate lined with a paper towel to drain excess oil.
- Dip each chicken wing in the hot sauce mixture and place on the prepared baking sheet.
- Bake in the preheated oven until sauce starts to caramelize, about 20 minutes.
- The nutrition data for this recipe includes the full amount of the flour. The actual amount of the flour consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 554 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 2 g |
| Protein | 16 g |
| Saturated Fat | 10 g |
| Sodium | 1640 mg |
| Sugars | 26 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
By far the best wings I’ve had, followed to a t , I love the spice that the wings have from the spices then you have the brown sugar that compliments the heat…I’m a very very picky eater and this was top notch. Well done will be making this recipe to the book!
Of course there are easier hot wing recipes, but they won’t taste the same as this! Yes, this multi-step process takes a little time. But to me, it was worth it. I don’t understand why someone would give this a low rating based on just the complexity alone. I always assumed the rating was for the taste of the food, but to each their own. I used sugar free syrup and brown sugar because that’s what I had. I also pulled back a bit on the syrup because we prefer spicier to sweeter. I googled to find how to make my own Sazón. I mixed 1tbsp of corriander, 1 tbsp of turmeric, 1 tbsp cumin, 1tbsp garlic powder, 1 tbsp kosher salt, 2 tsp oregano,and 1 tsp black pepper together. I put one and a half tbsp of this mixture in the spice rub and I saved the rest for future uses! These wings were delicious and unique compared to other wing recipes I’ve tried.
It’s an all afternoon thing, but they really are delicious!!
I made these wings as close to the recipe as I could. I made a few slight substitutions that should not make much difference in the taste: could not find Sazon so I found a recipe for it on this site; used smoked paprika as that was what I had on hand. Despite the generous use of Cayenne, the wings were not very spicy which could be a plus for some people. The predominant flavor was the chili powder. The reason for my 3-star rating is the baking step to finish them. I will make them again and omit this step. After frying, the wings are actually done. And they come out very crispy which is a plus for me. Since they have been covered in the Rub (overnight in my case) and then floured and deep fried, they should be quite tasty without the baking step. Dipping them in the sauce makes them soggy and the 20-minute baking step did not return their crispiness. If you plan to finish them by baking, I recommend you use a wire rack on the baking sheet to keep them from sitting in the sauce and whatever additional grease that cooks out of them. One final note: the amount of sauce made with this recipe is far more than what is needed since you don’t use it after the baking step. You can make 1/3 as much and save throwing so much away. If I make these again and omit the baking step, I will update my review.
Sooooooo good and worth the work and the wait! I have an addiction for Bonchon chicken and when I cannot get to the restaurant, or tired of wasting money, this is definitely my
I’ve made these wings several times and I love them. A little labor intensive but well worth it. Great recipe!
Instead of deep frying, I baked them, on 200, for 1 hr, then broiled them. I eliminated the flour. They were delicious!!!
very easy to make turned out perfect forgot to take pictures of the finished product but i made it for the Superbowl and it went over very well
Awesome recipe! It may seem like a big process for wings, but believe me, it is so worth it! I didn’t have any sazon seasoning so I made a copycat recipe. I was going to post a pic but they were gone too quick. Nothing but a pile of bones. Will be our go to wing recipe.
This went over great in our house, with a couple changes. The wife liked that they were crunchy and not too spicy. Kids ate them up as well (without sauce). I bumped up the spice for my half of the sauce b/c I like ’em HOT. I omitted the syrup and didn’t bake mine. I followed the rest of the directions, but served them right after tossing in sauce. Really good flavor and an easy recipe to follow. Will definitely add this to our rotation.
The best wings I’ve ever had or made HANDS DOWN!!!
Five stars all the way. I doubled the wings and the ingredients. Followed it to the tee. Let’s just say out all of the wings I cooked, I only got two. SWEET HEAT!! I don’t make my wings any other way.
Perfect! Didn’t change a thing and they came out beautifully.
Looks good, but I am not into ‘double cooking’ foods anymore…first deep fry then bake. Too long to cook and too many dishes to wash. I’m just being honest.
It’s easy peasy!!!
Made these wings for dinner last night and let’s just say, there are no more left. We made 50 wings and everybody loved them. These are officially my family’s new favorite wing recipe. Followed the recipe to a T, well with the exception of the chili powder, we substituted it with chipotle chili powder because we ran out of regular chili powder, plus the chipotle gave it a little more kick, which my family loves. All in all, this is probably the best recipe out there for wings, we will definitely be making these again…
Well, I thought I made this recipe to a T but it turns out I completely overlooked one ingredient which was the maple syrup. Kinda hard to rate this recipe now because my original thought was that these were just way too spicy but clearly they wouldn’t have been if I would have used a cup and a half of maple syrup. Problem is there that I think they would have been too sweet for my liking if I wouldn’t have overlooked that step. I’m going with a 4 and all I can say on that note is use your judgement on the hot sauce syrup ratio. We enjoyed the rub that went on these prior to frying and I will make again.