Honey BBQ Wings
This is a KFC copycat recipe. These taste soooo good I'm going to use this sauce for everything Well, not everything but it's really good My eldest son has really missed KFC wings after moving to the UK, and this is a great substitute. Not exact, but good enough not to need to be exact I couldn't find any liquid smoke, but we loved it anyway.
This is a KFC copycat recipe. These taste soooo good I'm going to use this sauce for everything Well, not everything but it's really good My eldest son has really missed KFC wings after moving to the UK, and this is a great substitute. Not exact, but good enough not to need to be exact I couldn't find any liquid smoke, but we loved it anyway.
- 1 cup milk
- 1/4 cup honey
- 1/3 cup white vinegar
- sauce
- 2 cups all purpose flour
- 1/2 tsp. salt
- 20 chicken wings
- 1/4 cup molasses
- 6 cups vegetable oil (up to 8 cups)
- 1 egg , beaten
- 2 1/2 tsp. salt
- 3/4 tsp. black pepper
- 3/4 tsp. msg
- 1 1/4 cups ketchup
- 1 tsp. liquid smoke
- 1/4 tsp. onion powder
- 1/4 tsp. chili powder
- Carbohydrate 172.644370645572 g
- Cholesterol 331.49 mg
- Fat 2067.38334973049 g
- Fiber 5.79666752371735 g
- Protein 73.8196115331563 g
- Saturated Fat 162.966205033146 g
- Serving Size 1 1 Dozen (2733g)
- Sodium 2064.80581555613 mg
- Sugar 166.847703121855 g
- Trans Fat 30.616762263159 g
- Calories 19268 calories
Step-by-step
- Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well-combined and bring to a boil. Then reduce heat and simmer uncovered for 15 to 20 minutes.
- As sauce is simmering, heat up 6 to 8 cups of oil in a deep fryer set to 350 degrees. Combine the beaten egg with the milk in a small bowl. In another small bowl, combine the flour, salt, pepper and MSG.
- When oil is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is breaded.
- Fry the wings in the oil for 9 to 12 minutes or until light, golden brown. If you have a small fryer, you may wish to fry 10 of the wings at a time. Drain on paper towels or a rack.
- When the sauce is done, brush the entire surface of each wing with a light coating of sauce. Serve immediately.
Crisp, deep-golden skin shatters under pressure to reveal steaming meat coated in a sticky, glossy amber glaze that clings stubbornly to every contour. Achieving this texture requires precise temperature maintenance, meaning the deep fryer must recover fully to 350 degrees Fahrenheit between batches to prevent the coating from absorbing grease instead of frying. Maintaining that thermal threshold guarantees the flour crust sets instantly upon contact with the oil rather than sloughing off into the basin.
Double-breading creates a durable barrier by sequencing flour, dairy-egg wash, and a final dry flour coating before cooking. That heavy jacket protects the interior juices from high heat while building a craggy exterior surface designed to capture the simmering molasses and vinegar reduction. Simmering the glaze uncovers concentrated tomato and smoke notes as excess moisture evaporates over twenty minutes.
Working in batches of ten prevents the oil temperature from plummeting during immersion, keeping cooking times reliably between nine and twelve minutes. Crowding the vessel causes steaming instead of frying, resulting in soggy breading that fails to support the heavy honey coating.
Leftover wings store safely in an airtight container in the refrigerator for up to three days, though the crust will soften as moisture migrates outward. Reheating these pieces on a wire rack inside a 400-degree oven for eight minutes drives off residual surface water and restores the initial crunch.
