Sometimes you gotta just go wild and do wings a la fried chicken. Or at least, I do. These extra-crunchy honey chipotle wings are the deep-fried wings that I dream about. The coating is perfect. It adheres to the wings, bite after bite. It’s got a tremendous, delicious crunch. I mean crazy crunchy too! And then there’s the sauce. It’s slightly sweet with just the right amount of smokiness and heat. I think it’s fantastic. So fantastic that I doubled the recipe. Why? Because more is better!
This Sauce Is Amazing
I’ve now made the sauce for these extra-crunchy honey chipotle wings several times, and not just for wings. Chicken tenders are great dunked into a bowl of this sauce. Ditto chicken nuggets. It’s good stuff with just the right consistency for just about anything. The balance of sweet and heat is spot-on.
Fry, Baby!
I love deep-fried wings. But it’s usually just me I’m cooking for. So there’s no reason for me to drag out my big deep-fryer that could easily cook for a crowd. No, this calls for my Fry Daddy. Perfect for one-to-four people’s-worth of wings. And it doesn’t use a lot of oil, that’s a major plus. It gets to temperature quickly and maintains it even when I add cold wings. It’s priced right too and lasts forever!
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- FOUR SERVINGS: Makes four servings of french fries…
And whatever you do, don’t go tossing these wings in sauce. You’ve spent all that time getting that wonderful crunchy coating on them. You treated them like they were gold. You watched them fry, waiting for that perfect moment to take them out of the hot oil. The right color, the right crunch. Why in the world would you want to beat them to death in a bowl, tossing them with a sauce? If you gotta sauce them, either do I as I already mentioned and dip them in the sauce on the side or brush the sauce on with a brush. Any no matter what, don’t hit them with a cold, refrigerated sauce. Make sure your sauce is at least at room temperature first. Or even better, warmed slightly on the stovetop!
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Extra-Crunchy Honey Chipotle Wings
Equipment
Ingredients
For the batter
- 1 egg beaten
- ½ cup whole milk
- ½ cup chicken broth
- 1 ½ teaspoons kosher salt
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon garlic powder
- ¾ cup all-purpose flour
For the breading
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons kosher salt
- ¾ teaspoon paprika
- ½ teaspoon fresh ground black pepper
- ½ teaspoon garlic powder
For the wings
- 2 pounds chicken wings flats and drumettes separated, tips saved to make stock
- vegetable oil for frying
For the sauce (double if you like a lot of sauce)
- â…” cup honey
- ¼ cup water
- ¼ cup ketchup
- 1 tablespoon white vinegar
- 2 teaspoons chipotle chili pepper
- ½ teaspoon kosher salt
Instructions
For the sauce
- Place all ingredients in a small saucepan over medium heat.
- Stir and bring to a boil.
- Reduce heat to a simmer and simmer 2-4 minutes or until thickened slightly.
- Remove from heat and set aside until ready to use.
For the batter
- In a shallow bowl or pie plate, combine all of the batter ingredients EXCEPT for the flour. Continue stirring for 30 seconds.
- Whisk or stir in the flour until smooth.
For the breading
- In a shallow bowl or pie plate, combine all of the breading ingredients.
For the wings
- Heat 3" of oil in a deep fryer or Dutch oven to 350 F.
- Working in batches as needed, dip wing pieces into the batter. Shake off any excess.
- Toss the wing pieces in the breading and coat well. Do not shake off any excess.
- Fry wings for about 8 minutes or until golden brown and cooked completely.
- Remove to a paper towel-lined plate.
- Serve wings drizzled with the sauce or serve the sauce on the side for dipping. I do not recommend tossing the wings in the sauce as it'll knock off the delicious crunchy coating.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
- MIld Sauces
- Made for wings and more