Monday, September 5, 2016

Spicy Honey Butter Chicken



Crispy Sticky Spicy Honey Chicken is so good, my family asks me to make this
Full of flavor and just the right amount of spice, and sweetness

What you need:
CHICKEN AND BRINE
6 tablespoons seasoned salt
2 1/2 tablespoons garlic powder
2 tablespoons cayenne pepper
5 pounds chicken wings and drumettes (you can do any part of the chicken)
canola oil (to fry)

BREADING
canola oil, for deep-frying
4 cup all-purpose flour
2 tablespoons seasoned salt
1 tablespoon cayenne pepper

SPICY HONEY BUTTER
1 stick unsalted butter, melted and cooked
4 tablespoons hot sauce
2 tablespoons honey
3/4 teaspoon kosher salt (to taste)

How to make it:
For the Chicken: in a large pot or a 2-gallon zip top plastic bag, combine 10 cups cold water, the seasoning salt, garlic powder, and cayenne. Add the chicken, cover, and refrigerate for at least 4 hours and up to 24.
Bread and fry the chicken: fill a large dutch oven with 6 inches of oil, making sure there are at least 4 inches of clearance between the oil and the lip of the pot. Heat the oil over medium heat until it reaches 360˚F.
In a large bowl, add the flour, seasoning salt, and cayenne. A few at a time, remove the wings from the brine and toss them in the flour mixture until coated really well, then place on a baking sheet.
Add the wings to the oil in batches and fry until golden and crispy, about 13 minutes per batch. Remove the wings to a plate lined with paper towels.

For the Spicy Honey Butter: in a small bowl, add the melted butter, hot sauce, honey and salt and whisk until incorporated. Taste and add more salt if necessary.
Slather the wings with the spicy honey butter and eat

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