Description
Gold fever chicken wings bring crispy, glazed perfection to your table with a sticky-sweet sauce that coats each piece just right. Getting these wings from oven to plate takes about an hour, and once you taste that caramelized coating, you’re hooked.
Ingredients
Scale
Main ingredients:
- 8 pounds fresh whole chicken wings
- 6 tablespoons melted butter
- vegetable oil, to fry the chicken wings
Sauce and seasonings:
- 1 cup honey mustard
- 0.25 cup to 0.5 cup Frank’s RedHot Original Cayenne Pepper sauce
Dry seasonings:
- 1.5 teaspoons ground cumin
- 0.5 teaspoon white pepper
Instructions
- Heat your oven to 250 degrees F so it’s ready to keep the wings warm as you cook each batch.
- Line a sheet tray with foil and set it near your cooking station.
- Position a large strainer over a bowl or pan to drain your cooked wings.
- Have a large mixing bowl standing by for tossing the wings with sauce.
- Remove the wing tips from your 8 pounds of chicken wings and freeze them for making stock later.
- Separate each wing into two pieces by holding both ends, finding the joint where the drumette meets the wingette, then sliding a sharp knife straight down through that joint to split them apart.
- Combine 1 cup honey mustard, 1 1/2 teaspoons ground cumin, 1/2 teaspoon white pepper, and 6 tablespoons melted butter in a medium bowl, whisking them together thoroughly.
- Stir in 1/4 cup Frank’s RedHot sauce to your sauce mixture, then taste and add more of the remaining hot sauce if you prefer more heat.
- Heat 4-5 inches of vegetable oil in your large heavy pot or wok to 375 degrees F, checking the temperature with a candy or meat thermometer.
- Pat your chicken pieces completely dry with paper towels before frying.
- Gently place one quarter of your wings into the hot oil, adding the drumettes first and waiting about one minute before dropping in the wingettes to ensure even cooking.
- Use tongs or a spider skimmer to move the pieces around occasionally so they don’t stick to the bottom.
- Cook for 8-10 minutes until all the pieces float and are golden brown, then transfer them to your strainer using the spider or tongs.
- Pour the drained wings directly from the strainer into your large bowl and toss them with one quarter of your prepared sauce until fully coated.
- Spread this batch onto your foil-lined sheet tray and place it in the 250 degree F oven to keep warm.
- Check that your oil has returned to 375 degrees F before cooking the next batch.
- Repeat steps 11 through 15 for your remaining three batches, skimming any floating bits from the oil between each round.
- After the last batch finishes cooking and gets sauced, remove all the wings from the oven and add them to the bowl with any leftover sauce, tossing everything together.
- Transfer your finished wings to a serving platter and serve them right away.
Notes
- Start with a quarter cup of hot sauce in your sauce mixture, then taste it and add more if your family prefers extra heat.
- Pat your chicken completely dry before frying since any moisture will cause dangerous oil splattering and prevent proper crisping.
- Stagger adding the drumettes and wingettes by one minute so both pieces cook evenly and finish at the same time.
- Check that your oil returns to 375 degrees between batches because cooler oil will make the wings greasy instead of crispy.
- Keep the finished batches warm in a low oven so they stay hot and the coating stays intact until everything is ready to serve together.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: More Fried Chicken
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 301
- Sugar: 3 g
- Sodium: 332 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 7 g
- Fiber: 0.3 g
- Protein: 23 g
- Cholesterol: 95 mg