Craving those addictive Wingstop Hot Honey wings but don't want to leave the house? This recipe brings that fiery sweet deliciousness right to your kitchen! Forget takeout – get ready to experience the joy of homemade cooking with this easy, healthy-ish (we're aiming for balance!), and incredibly satisfying recipe. It's a quick dinner idea perfect for a weeknight treat or a game-day feast. Get ready to discover the best recipes for crispy, flavorful wings that will have everyone begging for more.
Ingredients:
- 2 lbs chicken wings, separated into drumettes and flats
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- Vegetable oil, for frying
For the Hot Honey Rub:
- 1/2 cup honey
- 1/4 cup red pepper flakes (adjust to your spice preference!)
- 2 tbsp apple cider vinegar
- 1 tbsp soy sauce
- 1 tbsp olive oil
Instructions:
Preparing the Wings:
- Pat them dry: Thoroughly pat the chicken wings dry with paper towels. This crucial step ensures extra crispy skin.
- Season generously: In a large bowl, toss the wings with baking powder, salt, and pepper. Baking powder helps create extra crispy wings, trust us!
- Dust with flour: Add the flour to the wings and toss until evenly coated. Shake off any excess flour.
Making the Hot Honey Rub:
- Simmer the magic: In a small saucepan, combine honey, red pepper flakes, apple cider vinegar, soy sauce, and olive oil.
- Gentle heat: Bring to a simmer over medium-low heat, stirring occasionally, until slightly thickened (about 5-7 minutes). Don't let it boil vigorously; you want a smooth, glossy consistency.
- Cool it down: Remove from heat and let cool completely.
Frying and Finishing:
- Fry to perfection: Heat about 1 inch of vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Carefully add the wings in batches, ensuring not to overcrowd the pot. Fry for about 8-10 minutes, or until golden brown and cooked through.
- Drain and toss: Remove the wings with a slotted spoon and place them on a wire rack to drain excess oil. While still hot, toss the wings in the cooled hot honey rub, ensuring they're evenly coated.
Tips for Wingstop-Level Wings:
- Double fry for extra crispiness: For exceptionally crispy wings, fry them once, let them cool slightly, then fry them again for a few minutes.
- Adjust the spice: Feel free to adjust the amount of red pepper flakes in the hot honey rub to your liking. For a milder flavor, use less; for an extra kick, add more!
- Don't overcrowd the pot: Overcrowding the pot will lower the oil temperature and result in soggy wings. Fry in batches for best results.
- Use a thermometer: An instant-read thermometer is your best friend when frying. This ensures the wings reach a safe internal temperature of 165°F (74°C).
Variations:
- Garlic Parmesan Hot Honey: Add 1-2 cloves of minced garlic to the hot honey rub for an extra layer of flavor. A sprinkle of Parmesan cheese after tossing adds a delightful salty crunch.
- Spicy Mango Habanero: Swap out some of the red pepper flakes for finely chopped habanero peppers and add a splash of mango nectar for a sweet and spicy twist.
Nutritional Information (per wing, approximate):
- Calories: Approximately 100-150 (depending on wing size and oil absorption)
- Fat: 8-12g
- Protein: 8-10g
Enjoy your homemade Hot Honey Rub Wingstop wings! They are a delicious dish, and a perfect example of how easy and rewarding homemade cooking can be. Let us know in the comments how your wing-making adventure went!