Categories: Chicken
Ingredients
- For the Chicken and Brine:
- 6 tbsp Lawry's Seasoning Salt
- 2 1/2 tbsp garlic powder
- 2 tbsp cayenne pepper
- 5 lbs. chicken wings and drumettes
- For the Breading and Frying:
- Canola oil, for deep-frying
- 4 cups all-purpose flour
- 2 tbsp Lawry's Seasoning Salt
- 1 tbsp cayenne pepper
- For the Spicy Honey Butter:
- 1 stick unsalted butter, melted and cooled
- 4 tbsp Cholula hot sauce
- 2 tbsp honey
- 3/4 tsp kosher salt, plus more to taste
Directions
-
ine the chicken: In a really big pot or a 2-gallon Ziploc 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 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 365, or prepare a deep fryer.
-
In a big bowl, combine 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 while you coat the rest.
-
When the oil is ready, turn the heat up to medium-high and carefully slip in the wings, adding just enough so that there’s still plenty of space around each wing. Fry the wings until golden and crispy, about 13 minutes per batch. Drain the wings on plenty of paper towels. Fry the remaining chicken, letting the oil come back to temp between batches.
-
Make the spicy honey butter: While the chicken is frying, in a bowl, whisk together the melted butter, Cholula, honey and salt until incorporated. Taste and add more salt if necessary.
-
Slather the wings with the spicy honey butter and eat!