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These honey hot fried wings were absolutely incredible. They’re deep-fried. The result is a crunchy skin and batter flavored with one of my favorite things, Old Bay seasoning. The sauce is a combination of honey, hot sauce and sesame oil. It’s a different taste that is amazing. Sweet, heat and umami in each and every bite. What started out as a shrimp recipe ended up being some of the best wings I’ve ever had. I cannot say enough how wonderful these were.
I didn’t sauce these honey hot fried wings like I would my traditional deep fried wings. The sauce is full of flavor. Use it sparingly. The wings are ‘kissed’ with the sauce. Not drowned in it. It’s ok to double to sauce portion of the recipe if you prefer more sauce.
If I’m cooking for a crowd, I’ll break out my big deep fryer to make wings like these. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Honey Hot Fried Wings
Ingredients
- 2 pounds wings flats and drumettes separated, tips saved to make stock
- 1 cup all-purpose flour
- 2 eggs
- 1 tablespoon Old Bay seasoning
- 1 tablespoon seasoned salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoon unsalted butter
- 2 tablespoons your favorite hot sauce
- 1 tablespoon honey
- 2 teaspoon sesame oil
- parsley chopped, for garnish
- vegetable oil for frying
Instructions
- Heat 3″ oil in a Dutch oven or deep fryer to 350 F.
- In a small saucepan melt the butter over medium low heat.
- Add the hot sauce, honey and sesame oil.
- Bring to a simmer and let simmer until thickened.
- Reduce heat to low and keep warm until ready to use.
- In a large bowl combine the flour, Old Bay, seasoning salt and pepper.
- In another bowl beat the eggs with a tablespoon of water.
- Dredge the wings in the flour.
- Shake off excess and dip in the egg mixture.
- Shake off excess and coat in flour again.
- Fry 8-10 minutes until golden brown and they measure 165 F.
- Transfer to a paper towel-lined plate or wire rack to drain.
- Transfer wings to a large bowl.
- Drizzle with the sauce.
- Toss gently to coat.
- Serve wing garnished with parsley.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
