Prep 6 hrs
Cook 30 mins
When I get the craving for some wings, I make this simple, sweet and sticky sauce - a real crowd pleaser! Even the kids will love it! The extra step of brining the wings will be the big pay-off as the chicken meat will be moist and flavorful right to the bone. Your family will ask you to make these delicious wings again and again.
- 2 lbs chicken wings (split, tips removed, towel-dried)
- 1⁄2 cup kosher salt
- vegetable oil (for frying)
- 1⁄2 cup honey
- 1⁄4 cup ketchup
- 1⁄3 cup dark soy sauce
- 3 tablespoons apple cider vinegar
- 5 garlic cloves, minced
- 1⁄4 teaspoon ground black pepper
- 1⁄8 teaspoon cayenne pepper (optional)
- Brine the wings in a covered container by first dissolving kosher salt in cold water. Make sure there is enough water to cover the wings. Refrigerate the wings and salt solution for 4-6 hours maximum.
- Meanwhile, make the sauce: Combine the honey, ketchup, dark soy sauce, vinegar, minced garlic, black pepper and cayenne in a small saucepan. Simmer on low for 15 minutes to thicken. Set aside.
- After the wings are done brining, heat the oil in a deep fryer to 320°F.
- Drain the wings and dry them with paper towel. When the oil reaches the desired temperature, fry the wings a batch at a time (about 10-12 wings together will be best). Depending on the size of your wings, cooking time will vary from 10-15 minutes (check for doneness, even if wings seem pale they may be cooked through).
- Remove wings from the fryer and place in a large bowl. Add 2 tbsp of the sauce and toss the wings to coat evenly. Add more sauce if needed, but start with a little at a time. Continue frying up remaining wings and repeat this step.
- Serve with napkins, as these get your fingers sticky!
The sauce was great. I brined for 4 hrs but way, way too salty. I'm not a big salt person but my 20 yr old son who has his fair share of fast food thought they were too salty for him. I'll make these again but cut down on the brining time. These probably won't get eaten, sadly. It must come down to your tolerance for salt. Thanks for the recipe and I'll adjust the brining time and maybe find perfection.
These were excellent, i never would have thought of brining first. Made for PAC 2009