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Quick Summary
In This Recipe
Crispy buttermilk-brined whole wings finished with a sweet, spicy jalapeño honey glaze.
Category: Appetizers, Chicken Recipes, Game Day | By: Matt Price, Mr. Make It Happen
These crispy fried chicken wings soak in a tangy buttermilk-and-pickled-jalapeño brine, get a craggy seasoned-flour crust, and finish with a brush of jalapeño honey glaze. You get a crunchy bite first, then a sweet, peppery kick.
Why this method works
The brine uses 2 cups buttermilk, 1 cup pickled-jalapeño liquid, 2 tablespoons Italian herb blend, 1 tablespoon chicken bouillon, 2 tablespoons hot sauce, 1 tablespoon all-purpose seasoning, and 2 tablespoons brown sugar. The buttermilk and jalapeño liquid bring tang while the seasonings flavor the four whole wings. Brine for 12 to 24 hours when possible; four hours is the shortcut from the video.
Build a crunchy coating
For the breading, mix 2 cups seasoned all-purpose flour, 1 cup cornstarch, and 1 tablespoon baking powder. Lift each wing from the brine and let the excess drip away. Press the dredge firmly into every part of the wing, then toss it more lightly for the loose, craggy edges. Rest the breaded wings for 10 to 15 minutes so the coating can hydrate and cling.
Make the jalapeño honey glaze
Gently cook 2 finely chopped pickled jalapeños, 1 minced shallot, ¼ cup chopped scallions, and 1 tablespoon garlic in 1 stick of melted butter. Season with 1½ teaspoons chicken bouillon and ½ teaspoon white pepper, then stir in about 1 cup honey and simmer briefly until glossy. The white pepper is a starting amount: taste the glaze and adjust. This batch makes more glaze than you may need for four wings, so brush on only enough to coat them lightly.
Fry and finish the wings
Heat neutral frying oil to about 350°F. Fry the wings in batches without crowding the pan, turning once or twice. The video’s 7-to-9-minute estimate depends on wing size and oil temperature; use a thermometer and cook until the thickest part of each wing reaches 165°F. Drain on a rack. Brush with warm jalapeño honey glaze immediately before serving to keep as much crunch as possible.
Tips for crispy fried wings
- Let the brined chicken drip before dredging; a wet coating can clump and slide off.
- Press the flour onto the wings, especially around the joints, then allow the coating to rest before frying.
- Keep the oil near 350°F and fry in batches so the temperature does not drop too far.
- Brush rather than toss the wings in glaze so the crust is not saturated.
If you love this style of wing, try my salt and pepper wings for another fried version, or my crispy oven wings when you want a no-fry option. My chicken wing brine guide goes deeper on the brining technique.
Can I make the glaze ahead?
Yes. Prepare the jalapeño honey glaze separately and warm it gently before brushing it over freshly fried wings. Keep any glaze that has touched raw chicken or a used basting brush out of the clean batch.
Jalapeño Honey Glaze Fried Chicken Wings Recipe
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Crispy Fried Chicken Wings with Jalapeño Honey Glaze
Ingredients
Brine
- 4 whole chicken wings
- 2 cups buttermilk
- 1 cup pickled jalapeño liquid
- 2 tablespoons dried Italian herb blend
- 1 tablespoon chicken bouillon
- 2 tablespoons hot sauce
- 1 tablespoon all-purpose seasoning
- 2 tablespoons brown sugar
Breading and frying
- 2 cups seasoned all-purpose flour
- 1 cup cornstarch
- 1 tablespoon baking powder
- neutral frying oil as needed
Jalapeño honey glaze
- 1 stick unsalted butter 8 tablespoons
- 2 pickled jalapeños finely chopped
- 1 shallot minced
- ¼ cup scallions chopped
- 1 tablespoon garlic minced
- 1 ½ teaspoons chicken bouillon
- ½ teaspoon ground white pepper or to taste
- 1 cup honey
Instructions
- Whisk buttermilk, pickled-jalapeño liquid, Italian herbs, bouillon, hot sauce, all-purpose seasoning, and brown sugar. Add whole wings, cover, and refrigerate 12 to 24 hours. Four hours is the quicker option.
- Whisk seasoned flour, cornstarch, and baking powder. Lift wings from brine and let excess drip off. Press dredge firmly into each wing until fully coated, then toss lightly for craggy edges. Rest on a rack for 10 to 15 minutes.
- Melt butter over medium-low heat. Add jalapeños, shallot, scallions, and garlic and cook gently until softened. Add bouillon and white pepper; stir in honey and simmer a few minutes until glossy. Taste and adjust white pepper.
- Heat neutral oil to about 350°F. Fry wings in batches, turning once or twice, for roughly 7 to 9 minutes, until thickest part reaches 165°F. Timing varies by wing size and oil temperature. Drain on a rack.
- Brush fried wings lightly with warm jalapeño honey glaze immediately before serving. This recipe makes extra glaze; use only what you need to keep the crust crisp.
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