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Honey BBQ Wings

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Course: Appetizer, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Wings
  • 3-3.5 lb wings (about 30) drumette and wingette
  • 1 pint buttermilk
  • 1 tsp seasoned salt
  • 1 tsp Kosher salt
  • 1/2 tsp pepper
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1/4-1/8 tsp cayyan pepper
  • 64 oz vegetable oil
Flour Mixture
  • 2 Cups All purpose flour
  • 1/4 Cup cornstarch
  • 1 tsp Kosher salt
  • 1/2 tsp pepper fresh cracked
  • 1 tsp seasoned salt
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1/4-1/8 tsp cayyan pepper
Honey BBQ Sauce
  • 1 1/4 Cup Your favorite BBQ sauce
  • 1/2 Cup Honey
  • 1/2 tsp Mustard
  • 1/4 tsp Garlic powder

Method
 

  1. Rinse each chicken wing under cold water, pat dry, and place them in a large mixing bowl. Season the wings evenly and generously with kosher salt, black pepper, seasoned salt, garlic powder, paprika, and cayenne (optional)
  2. Next, add buttermilk and season again with the same spices, giving everything a good, even stir. Cover the bowl and refrigerate overnight or for a few hours before cooking. Do not exceed more than 24 hrs.
  3. Prep the flour in a separate bowl (big enough to hold and fully coat all of your wings). Add the same spices used in the buttermilk to the flour, along with a bit of cornstarch for extra crispiness. Whisk everything together to ensure that the seasoning is evenly distributed throughout the flour.
  4. Take each wing out of the buttermilk bath, let the excess drip off (do not rinse!) and dredge in the flour mixture - generously and evenly coating each wing. Shake off any loose flour and place on a wire rack to rest, about 10 min, until ready to fry — this helps the coating stick once it hits the oil.
  5. In a dutch oven, or whatever you prefer to fry in, turn heat on at medium high and let oil come to 350°F. Carefully add one wing at a time in batches of 5-10 wings, depending on how much room you have in your fryer.
  6. Remove cooked wings and set aside on a cooling wire rack.
Honey BBQ Sauce
  1. In a sauce pan add your BBQ sauce, honey, mustard and garlic powder and stir all together on medium low heat. Cook until the edges start to slightly bubble and turn off heat.
  2. In a separate mixing bowl, spoon in the honey BBQ sauce, add some wings and toss until fully coated. Repeat until all wings are coated in the sauce.
  3. Plate and serve hot.

Notes

Mona's Tip: I recommend Sweet Baby Ray's Original BBQ Sauce  for these wings. I always use this BBQ sauce and recommend it for anything BBQ. 
Mona's Tip: I prefer to marinate in the buttermilk and spices the night before, so it's one less thing to do on game day. 
Mona's Tip: I think the buttermilk is the key here. I have tried the traditional method of frying chicken with an egg wash, but this buttermilk method is easier to deal with (less mess) and really helps maintain the moistness of each wing.
Mona's Tip: Fry the wings in batches before guests arrive and keep them on a wire rack in a low oven (not stacked!) — then sauce right before serving to keep the crunch intact 
Mona's Tip: If you are team ranch dip for your wings, I recommend using Ranch dip mix for great flavor. Follow the directions on the package.