These just might be my favorite way to serve chicken wings. They are super crispy thanks to a coating of smoky seasonings and the sauce is sweet and spicy at the same time. They have every everything you want in a great game-day wing.
Technique tip: Glaze can be made 1 day in advance. Cover with plastic wrap and keep in the refrigerator. Rewarm in a saucepan before using.
- 1 cup store-bought chipotle hot sauce, such as Cholula
- 1/2 cup honey
- 6 tablespoons unsalted butter
- 1/4 cup cilantro, finely chopped
- canola or vegetable oil, for frying
- 2 teaspoons Spanish paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 24 chicken wings split at the joint, wing tips removed and discarded
- kosher salt and freshly ground black pepper
- Chipotle-Honey Glaze (recipe above)
- cilantro leaves, for garnish
- 1 lime, cut in half
For the Chipotle-Honey Glaze:
Combine the hot sauce, honey and unsalted butter in a small saucepan and cook over a medium heat until the butter is melted and the mixture comes together, about 5 minutes. Stir in the chopped cilantro. Keep warm over low heat while you prepare the wings.
For the chicken wings:
1. Heat 2 to 3 inches of oil in a large, high-sided pan until it reaches 365 F on a deep-fry thermometer.
2. Stir together the paprika, cumin, coriander in a large bowl. Season the wings with salt and pepper and place in the bowl with the spice rub and toss to evenly coat.
3. Add the wings to the oil in batches and cook until golden-brown and cooked through, about 6-8 minutes. The spices will become a crust on the wings. Remove the wings with a slotted spoon and place on a plate lined with paper towels to drain for a few seconds. Season with a pinch of salt.
Transfer the Chipotle-Honey Glaze to a large bowl. Toss the freshly fried wings in the glaze. Transfer the wings to a platter and garnish with cilantro and a squeeze of lime. Serve immediately.