Copycat KFC Honey BBQ Wings
These are finger-licking good wings if ever there were any!
Servings 4
Calories 825kcal
Ingredients
For the wings
- 2 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 2 ¾ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1 cup buttermilk
- vegetable oil for frying
For the sauce
- 1 cup bottled hickory smoked BBQ sauce I used Sweet Baby Rays Hickory Brown Sugar
- ¼ cup water
- 2 tablespoons honey
- 1 tablespoon ketchup
- 1 teaspoon liquid smoke
Instructions
For the sauce (make first)
- Combine all ingredients in a medium saucepan over low heat. Bring to a simmer and continue simmering for 20 minutes, stirring often.
- Keep sauce warm until ready to use.
For the wings
- Pre-heat oven to 350 F. Lightly spray a baking sheet with non-stick spray.
- Pre-heat oil in a deep fryer or Dutch oven to 350 F.
- In a medium bowl, combine the flour, salt and pepper.
- Place the buttermilk in a separate bowl.
- Coat the wings in the flour mixture. Shake off any excess and transfer to the buttermilk.
- Coat the wings in the buttermilk. Shake off any excess then return to the flour mixture.
- Shake off any excess flour. Working in batches if needed, fry the wings 10-12 minutes or until golden brown. Remove to a paper towel-lined plate to drain.
- Brush the wings with the BBQ sauce. You can also gently toss the wings in the sauce, but I prefer to brush the sauce onto the wings.
- Place wings on the baking sheet and place in the oven for 10 minutes to 'set' the sauce.
- Serve hot and enjoy!
Notes
Serve your wings with extra sauce on the side for dipping!
Nutrition
Calories: 825kcal | Carbohydrates: 65g | Protein: 52g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 181mg | Sodium: 848mg | Potassium: 473mg | Fiber: 9g | Sugar: 8g | Vitamin A: 509IU | Vitamin C: 4mg | Calcium: 153mg | Iron: 5mg