Detroit Hot Honey Wings
This recipe works for delicious fried hot wings! I am not a big fan of HOT, but these were good. More of a "kick" than hot for the sake of hot.
Like others, I added garlic powder and I upped the cayenne. For 8 lbs of chicken, I used the following mix: 2 tbsp black pepper, 2 tbsp salt, 2 tbsp garlic powder and 4 tsp of cayenne. Tip - mix the seasoning in a salt shaker and dispense from there.
I heavily seasoned the wings with the spices and let them sit in the refrigerator for about 5 hours. Then we dredged them in flour seasoned with the same seasoning and deep fried them. We let them sit on paper towels for a couple of minutes until they were free of the excess grease, before dunking them in the sauce.
Because I didn't pay close enough attention to the amounts called for in the original recipe, MY sauce ended up being a 50/50 mixture of the honey and hot sauce (2 cups honey/2 cups hot sauce - Texas Pete) along with the called for butter. Because the wings were dipped in the sauce after cooked, it was safe to put out the remaining sauce so that those who wanted to could spoon it over their wings.
I prepard the wings for a Super Bowl party, so I placed them in a crock pot to keep them warm. As time passed, they lost some of their crispiness, but they were still delicious!
4 users found this review helpful
Feb. 10, 2012