Chicken wings are shallow-fried until golden all over, and then tossed in a homemade honey barbecue sauce for a finger-lickin’ main or appetizer. While you can certainly use your favorite store-bought barbecue sauce, this homemade version is deliciously sweet and incredibly easy to prepare. Keep a watchful eye while it’s on the stove to minimize splatters. To make this recipe go faster, prep your ingredients while the oil is heating up. Serve with a side salad or roasted vegetables to make it a meal.
Storage: Refrigerate leftovers for up to 4 days. Leftover sauce can be refrigerated for up to 2 months.
From staff writer Aaron Hutcherson.
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Ingredients
measuring cupServings: 4 (makes about 20 wings and 1 cup sauce)
For the wings
For the honey barbecue sauce
Directions
Time Icon Total: 35 minsStep 1
Make the wings: In a medium or large heavy-bottomed skillet or Dutch oven over medium-high heat, add enough oil to come 1/2 inch up the sides of the skillet or Dutch oven and heat until an instant-read thermometer registers 350 degrees. (If you don’t have an instant-read thermometer, there should be a steady sizzle when you add your first wing. If it’s too quiet, the oil is not hot enough yet; if it sounds like a fireworks demonstration, the oil is too hot and needs to cool down.) Place a wire rack over a large sheet pan or line a tray with towels and set it near your work area.
Step 2
Pat the wings dry and lightly season them with salt and pepper. In batches so as not to crowd the pan, fry the wings, flipping and adjusting the heat as needed to keep the oil at a steady temperature, until golden all over, about 10 minutes. (Note that the oil will initially drop in temperature when you add the wings.) Using tongs, transfer the wings to the prepared wire rack or tray. Repeat with the remaining wings.
Step 3
Make the sauce: Meanwhile, in a small saucepan over medium-high heat, stir together the ketchup, honey, vinegar, molasses, garlic powder, smoked paprika and cayenne pepper, if using, until evenly combined. Bring to a simmer and cook, stirring regularly and adjusting the heat as necessary to keep a gentle simmer, until the sauce thickens, 7 to 10 minutes.
Step 4
In a large bowl, toss the wings with as much sauce as desired until evenly coated. (You may have leftover sauce; see Storage.) Transfer to a platter and serve right away.
Variations
To make these in an air fryer, set to 400 degrees and preheat until the appliance signals it’s ready. Place the wings in a large bowl and pat dry. Sprinkle with 2 teaspoons baking powder, lightly season with salt and pepper, and toss until evenly coated. Once the fryer is ready, arrange the wings in the basket in a single layer evenly spaced out. The wings can touch, but don't overcrowd them; you may need to cook them in batches. Close the basket and air fry for 25 minutes, or until browned and crisp, turning the wings halfway through. Toss with the sauce and serve as instructed.
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Nutritional Facts
Due to frying, a reliable nutritional analysis is not available.
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From staff writer Aaron Hutcherson.
Tested by Aaron Hutcherson and Joan Niesen.
Published January 30, 2024
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