Crispy Fried Chicken Wings with Jalapeño Honey Glaze
Crunchy buttermilk-brined whole wings brushed with sweet, spicy jalapeño honey glaze.
Servings: 4 whole wings
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.
