Juicy Chicken Wings with Spicy Honey
A simple snack with a golden crust and a bright sweet-and-piquant flavour. The wings first marinate with spices, then fry to a golden colour; the spicy honey is added at the end, so it doesn't burn, keeps its chilli aroma and coats the hot chicken in a glossy sticky glaze. The heat level is easy to choose — from mild piquancy to a truly fiery version.
Preparation
- 1
Blot the wings; optionally split each at the joint into two parts, keeping the tips for stock.
- 2
Transfer to a large bowl, add salt, spices and 1–2 tbsp oil and toss thoroughly by hand.
- 3
Marinate for 15–20 minutes.
- 4
Pour 0.5–1 cm of oil into a pan and heat well over medium.
- 5
Lay the wings in a single layer with gaps and fry ~18–25 minutes, turning occasionally, to a golden crust (in batches if needed).
- 6
Check doneness at the bone (clear juices, ≥74°C).
- 7
Rest on a rack or paper towel for 1–2 minutes.
- 8
Transfer the hot wings to a clean bowl, drizzle with spicy honey and toss quickly to coat each piece thinly (2 tbsp for mild, 3–4 for a stickier glaze).
- 9
Plate them, optionally sprinkle sesame, green onion or chilli flakes and serve immediately while the crust is crisp.
Chef's tips
- —Dry the wings well — excess moisture prevents a golden crust.
- —Don't add honey to the marinade before frying — it can burn quickly.
- —Don't crowd the pan, or the wings start to steam.
- —Turn the wings several times for an even crust.
- —Add the spicy honey to the hot chicken — the heat thins it so the glaze spreads evenly.
- —For a crisper crust add 1 tbsp cornstarch to the spices.
