Smokin Sweet Heat Fried Chicken Wings
Crispy fried chicken wings seasoned before frying with Smokin Sweet Heat, served either dry and savory or tossed in a buttery hot honey glaze.
Servings: 6
Ingredients
- 2 –3 pounds chicken wings flats and drums
- Smokin Sweet Heat seasoning to taste
- Neutral frying oil peanut, canola, or vegetable oil
- 1/4 cup honey
- 1/4 cup melted butter
- 1 teaspoon smoked paprika
- 1 tablespoon Smokin Sweet Heat seasoning
- 1/4 teaspoon kosher salt
- Red chili flakes optional, to taste
Instructions
- Wash wings and pat completely dry. Place in a bowl and season generously with Smokin Sweet Heat. Toss to coat evenly and let rest for 10–12 minutes.
- Heat oil to 350°F. Fry wings in batches for 10–12 minutes until golden brown and crispy, or until internal temperature reaches 165–175°F. Transfer to a wire rack to drain.
- Method 1 – Seasoned Wings (No Sauce)
- Serve wings as-is after draining. Optional: lightly dust with additional Smokin Sweet Heat while hot.
- Method 2 – Hot Honey Wings
- In a saucepan over low to medium heat, combine honey, melted butter, smoked paprika, Smokin Sweet Heat, and kosher salt. Heat gently until combined. Add red chili flakes if desired.
- Toss hot wings in the sauce until evenly coated. Return to wire rack briefly to let excess sauce drip off.
Notes
- Seasoning before frying is key for maximum flavor.
- Always drain wings on a wire rack to keep them crispy.
- Sauce wings while hot for best adhesion.