Hot Honey Recipe
Make Hot Honey Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Wings
Hot Honey Sauce
Finish & Garnish
Method
Wings
Prep
Pat the wings dry thoroughly with paper towels. Removing surface moisture helps achieve crisp skin.
In a large bowl, toss the wings with kosher salt, black pepper and baking powder until evenly coated. Baking powder helps dry and crisp the skin during cooking.
Arrange a wire rack over a rimmed baking sheet and place the wings on the rack in a single layer. Refrigerate uncovered for 30 minutes to 2 hours if you have time — this further dries the skin (optional).
Heat oil in a heavy Dutch oven or deep pot to 350°F (175°C). Use a thermometer to maintain temperature. If you don't have a thermometer, heat oil until a small piece of bread sizzles and turns golden in about 45–60 seconds.
Working in batches (do not overcrowd), carefully lower wings into the hot oil and fry until deep golden brown and cooked through, about 8–10 minutes per batch depending on size. Internal temperature should reach 165°F (74°C) when measured at the thickest part.
Use a slotted spoon or spider to transfer fried wings to a clean wire rack set over a baking sheet to drain for 2–3 minutes while you finish the remaining wings. Keep cooked wings warm in a 200°F (95°C) oven while finishing batches if desired.
Hot Honey Sauce
In a small saucepan over medium-low heat, combine honey, hot sauce, apple cider vinegar, unsalted butter, red pepper flakes, smoked paprika, garlic powder and kosher salt.
Stir constantly until butter melts and the mixture becomes smooth and slightly thinned, about 2–3 minutes. Do not boil aggressively — you only need a gentle simmer to meld flavors. Taste and adjust heat/sweetness: add more hot sauce for heat or an additional tablespoon honey for sweetness.
Once combined, remove the pan from heat and whisk in the fresh lemon juice to brighten the sauce. Keep warm while tossing wings.
Finish & Garnish
Place a batch of freshly fried wings in a large mixing bowl. Pour about half to three-quarters of the warm hot-honey sauce over the wings (reserve some sauce for serving) and toss gently but thoroughly until each wing is evenly coated.
Transfer sauced wings to a serving platter. Sprinkle with chopped chives or parsley. If you like extra sweetness or shine, drizzle the reserved extra honey over the wings sparingly.
Serve immediately with any remaining hot honey on the side for dipping.