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Spicy Lemon Honey Chicken Wings


8 to 10 Servings

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins


Cracker-Coated Wings :

2 pounds chicken wings (separated at the joint, wing tips attached)

3 cups all-purpose flour

1/2 teaspoon cayenne

2 cups buttermilk

1/4 cup hot sauce

3 cups butter crackers (crushed) TK RITZ

Kosher salt and freshly ground black pepper (to taste)

canola oil (for frying)

Lemon Honey Herb Sauce :

1 cup honey

1 tablespoon lemon juice

1/4 teaspoon cayenne

2 tablespoons tarragon (leaves only, finely chopped)

2 tablespoons parsley (finely chopped)

Kosher salt and freshly ground black pepper (to taste)



For the Cracker-Coated Fried Wings:

In a large Dutch oven, preheat 2-3 inches of canola oil to 360ºF. Line a baking sheet with a baking rack.

Season chicken wings with salt and pepper to taste.

Set up a dredging station with 3 shallow baking dishes. To the first dish, whisk together the flour and cayenne and season with salt and pepper. To the second dish, whisk together the buttermilk and hot sauce, and finally, to the third, add the crushed butter crackers.

Coat the chicken wings in flour, shaking off the excess. Dredge in buttermilk mixture, then coat in crushed butter crackers. Gently drop the coated wings in the preheated oil and fry until golden brown and cooked through, about 6-8 minutes. Remove to prepared baking sheet. Repeat with remaining chicken wings and remove to a serving platter.

For the Lemon Honey Herb Sauce:

In a small saucepan over medium heat, whisk together the honey, lemon, cayenne and season with salt and pepper to taste. Cook, stirring occasionally, until warmed through, about 1-2 minutes. Stir in the tarragon and parsley.

To serve, drizzle the lemon honey herb sauce generously all over the cracker fried chicken wings.

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