Extra Crispy Chicken Wings with Honey Serrano sauce
These Honey Serrano Pepper chicken wings are the crispiest, crunchiest wings you’ll ever have. Wings are one of those foods that everyone loves. And, kind of like pizza, even when its “bad”, it’s still pretty good.
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Servings: 5
Ingredients
- 25 Chicken Wing Dings (1st and 2nd sections)
- 1 Cup Cornstarch
- 1 Cup Honey
- 1/2 Cup Apple Cider Vinegar
- 1 Whole Serrano Pepper Minced
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
Instructions
- Start by adding vegetable oil to a large pot and preheat to 375 degrees. (See note).
- Chop the serrano pepper with the rib and seeds and set aside. The sauce is supposed to have that kick of heat. If you don’t like spicy food then you can remove some of the seeds and/or ribs.
- Put the chicken wings in a large bowl and sprinkle with salt and pepper. The amount will vary based on how much chicken wings were in the package you purchased. (See note)
- Start with adding a ½ cup of cornstarch to the bowl. You want to completely coat the chicken wings with cornstarch. Add more if needed. Set aside
- Once the oil is heated to 375 add some chicken wings and cook for 8 minutes. About 6 or 7. (See notes)
- While the chicken is cooking take a smaller pot and add the honey, apple cider vinegar and the some of the chopped serrano pepper. (See note) Bring to a boil then lower the heat to low and simmer until sauce starts to thicken. This would take about 5-7 minutes.
- Once the chicken is cooked lay it on a baking sheet lined with paper towel to collect any excess oil. Continue cooking the chicken wings until all are done.
- Now comes the fun part tossing the chicken wings in that delicious sauce that has been simmering. Take a large bowl add the chicken and some of the sauce. Completely coat all the wings. Serve while hot and enjoy!
Notes
- We love using our Dutch oven for frying because it heats up quickly and retains the heat for a long time and it has a large surface when cooking big batches of food. We also recommend that you use a thermometer when cooking. This will confirm the temperature stays at 375. If the oil is too cold you will have oil saturated chicken. If too high the inside will still be raw. No one likes oily or raw chicken. Lol
- We purchased our chicken wings from a warehouse store like Costco. They are already cut and no tips. So you get just the drum and mid-section of the wing.
- Before placing the wings in the pot be sure to tap it against the side of the bowl to remove any excess cornstarch coating.
- You do not want to over crowd the pot or the temperature will drop causing that oily tasting chicken. I recommend cooking about 6 or 7 wing dings at a time. My Dutch oven is big enough. If you are using a small pot start with 4-5 wings at a time. Also set a timer to make sure the chicken cooks for the full 8 minutes.
- Add just one wing at time. Lay the wings in. Do not drop them as this will cause the oil to splatter.
- Start with adding a little bit of the chopped pepper. You can always add more you cannot take it out. Lol if you like heat then you can add all that you chopped and more if you want.
- Chicken wings can be stored in the fridge for 3-4 days.
- To reheat place the wings on a baking sheet and bake at 350 degrees for about 7-10 minutes or until heated through.
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