Ingredients
g
2 lb (907g) chicken wings, cut into sections
F
For the Marinade:
L
2 tsp Lawry’s 25% Less Sodium Seasoned Salt
g
2 tsp granulated garlic
g
2 tsp granulated onion
b
2 tsp black pepper
L
⅓ cup Louisiana Brand Hot Sauce
y
2 tbsp yellow mustard
F
For the Dry Dredge Mix:
g
2 ¾ cups (330g) all purpose flour
c
½ cup cornstarch
L
1 tbsp Lawry’s 25% Less Sodium Seasoned Salt
g
1 tbsp granulated garlic
g
1 tbsp granulated onion
b
1 tbsp black pepper
c
1 tsp chili powder
c
1 tsp cayenne red pepper
F
For the Hot Honey Old Bay Sauce:
u
½ cup unsalted butter, melted
h
1 cup honey
L
½ cup Louisiana Brand Hot Sauce
O
1 tbsp Old Bay seasoning
c
½ tsp chili powder
V
Vegetable oil, for frying
Directions
1
Prep the Chicken:
1
Pat dry chicken.
g
2 lb (907g) chicken wings, cut into sections
2
To marinate chicken pieces, add chicken to a bowl or plastic zip bag and season with all-purpose seasoning, granulated garlic, granulated onion, and black pepper. Massage the spices into the wings, then add in hot sauce and yellow mustard. Make sure the wings are fully coated in the spices, hot sauce, and mustard, then cover the bowl and refrigerate for at least 2 hours to overnight.
L
2 tsp Lawry’s 25% Less Sodium Seasoned Salt
g
2 tsp granulated garlic
g
2 tsp granulated onion
b
2 tsp black pepper
L
⅓ cup Louisiana Brand Hot Sauce
y
2 tbsp yellow mustard
3
To prepare the dry dredge mix, in a separate bowl or plastic zip bag, add in flour, cornstarch, reduced sodium seasoned salt, old bay seasoning, granulated garlic, granulated onion, black pepper, chili powder, and cayenne red pepper. Mix all ingredients together well.
g
2 ¾ cups (330g) all purpose flour
c
½ cup cornstarch
L
1 tbsp Lawry’s 25% Less Sodium Seasoned Salt
O
1 tbsp Old Bay seasoning
g
1 tbsp granulated garlic
g
1 tbsp granulated onion
b
1 tbsp black pepper
c
1 tsp chili powder
c
1 tsp cayenne red pepper
4
Set up two baking pans lined with paper towels or parchment paper and topped with a cooling rack.
5
Dredge the Chicken:
1
When chicken pieces are done marinating, add the wings to the dry dredge and fully coat the wings in the dry dredge. If you use the plastic zip bag method, add the chicken into the plastic zip bag with dry dredge in batches and shake the bag for about 1 minute to fully coat the chicken. I recommend dredging a few pieces at a time. Shake off excess dredge and place the wings on one of the cooling racks. Let the wings rest on the cooling racks for at least 10 minutes before frying.
2
Prepare the Sauce:
1
The moment before you fry the chicken, we can make the sauce. To make the hot honey old bay sauce, in a large skillet on medium-low heat, add in butter. Once the butter is melted add in honey, hot sauce, old bay, and chili powder. Mix all ingredients together well and bring the sauce to a low simmer. Simmer the sauce on low for 5 minutes while occasionally stirring. After 5 minutes, remove the sauce from the heat and let it cool down for a couple of minutes. The sauce will thicken as it cools down.
u
½ cup unsalted butter, melted
h
1 cup honey
L
½ cup Louisiana Brand Hot Sauce
O
Old Bay seasoning
c
½ tsp chili powder
2
Fry the Chicken:
1
Add in about 3 inches worth of frying oil to a cooking pot, or enough oil to cover the chicken pieces while frying if frying in a pan. Heat frying oil to 350 F.
V
Vegetable oil, for frying
2
Once the oil is up to temperature, add chicken pieces to the oil. I recommend frying the wings in batches, as we do not want to overcrowd the pot. Fry the wings for about 10 minutes or until golden brown. Once done, use a slotted spoon to remove the wings and place on the second baking pan with a cooling rack. Let chicken cool down for about 2 minutes before tossing in the sauce.
3
Toss the wings in the sauce and serve.
