Crispy Honey-Glazed Fried Chicken
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Crispy, juicy, sweet, and salty.
Here is what you'll need!
Crispy Honey-glazed Fried Chicken
Servings: 8
INGREDIENTS
Spice Mix
2 tablespoons salt
3 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons garlic powder
3 tablespoons paprika
2 tablespoons cumin
2 tablespoons oregano
2 teaspoons cayenne pepper
3 cups all-purpose flour
8 bone-in, skin-on chicken drumsticks and thighs
3 cups buttermilk
Oil, for frying
Honey, for serving
PREPARATION
1. In a medium bowl, add the salt, pepper, onion powder, garlic powder, paprika, cumin, oregano, and cayenne and mix until combined.
2. Pour half of the spice mix into the flour, mixing until the spices are evenly distributed throughout the flour.
3. Add the chicken to a bowl, and sprinkle the remaining spice blend over it. Mix until all the chicken pieces are evenly coated.
4. Pour the buttermilk over the chicken, and stir until the residual spices from the chicken have blended in with the buttermilk to create a light orange color.
5. Marinate the chicken in the fridge for 2 to 8 hours.
6. Heat oil to about 325°F (170°C) in a large cast iron skillet.
7. Dredge each piece of chicken into the flour, shaking off any excess. Dip them back into the buttermilk mixture, then back into the flour. Make sure to shake off excess flour or it’ll burn while frying.
8. Fry 3-4 chicken pieces at a time, occasionally turning the pieces over. Cook for about 10-12 minutes, until golden brown and crispy.
9. Rest the chicken pieces on a wire rack to let excess oil drain off.
10. Drizzle with honey, then serve!
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Credits:
MUSIC
Funky And Western_Main
Licensed via Warner Chappell Production Music Inc.
Hot Honey Butter Wings that STAY CRISPY after getting sauced!!!
Recipe:
Wings that don't get soggy!
While I am not a chef, I do have many years of deep-frying experience at the State Fair of TX. When I moved back to TX from NY 14 years ago, I was really missing Korean Fried Chicken, so I was determined to open up a wings & ramen joint! Since my SIL had experience running a restaurant, I would always pitch her ideas. We tested so many different batters for wings, and they were GOOD, but none of them would stay crispy after getting sauced. Even my mom got involved and encouraged us to try corn starch!
At some point, I realized that opening a restaurant was a little far-fetched. I then recalled eating yakitori at a Japanese place, and it was just chicken skin!! There was no meat! It was delicious because the skin is my favorite part! Elated with this new revelation, I ran to my SIL and said, What if we took just the chicken skin and fried it??? And instead of opening a restaurant, we can apply for the State Fair, and surely it'll stand out!?
And of course, my SIL excitedly agreed!! I was so happy she didn't call me crazy for my wild ideas! I hope you all have a chi Michelle in your life!! My uncle also hopped onboard. Gotta love that entrepreneurial spirit! My SIL and I spent many nights testing all kinds of fried foods, and somehow, we were accepted for a booth out of hundreds of applications!
When we applied, I was transitioning back to TX, but then I got a full-time position back in Corporate America. Thankfully, my SIL is a boss babe and managed the whole operations and delegated a few of the tasks to my uncle and me. She brought everything to life!
I like to think we brought fried chicken skin to Texas, and maybe even the US! I am trying to get more comfortable bragging about my accomplishments instead of feeling weird about it! Oh, and I was also on a deep-frying TV competition, and I won with a French toast mac-n-cheese burger. All this to say that deep-frying and air-frying are kinda my jam! :)
SECRET: So the secret to wings that stay crispy is a wet batter that consists of corn starch and rice flour!! You can get all the ingredients for this recipe at @99ranchmarket.
How to make Crispy Airfryer Chicken Wings
Recipe
Dry Rub:
3 packets of shin ramen powder
1 tbsp garlic powder
1/2 tsp baking soda
1 tsp msg
1 tsp white pepper
1 tsp paprika
Pat wings dry and add a tablespoons of sesame oil and a couple of dashes of fish sauce. Coat well.
Toss wings in dry rub. Let them marinate for 2 hours.
Airfry at 375 degrees Fahrenheit for 15 minutes, flip, and then an additional 10 minutes
#shorts #Airfryer #ChickenWings #Spicy #SpicyWings #CrispyWings
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Crispy Garlic Parmesan Chicken Tenders
Garlic Parm Chicken Tenders
Fried Garlic Parmesan Chicken Tenders
Seasoning:
1/2 to 1 tsp garlic powder
1/2 to 1 tsp black pepper
1/2 to 1 tsp paprika
1 tsp kosher salt
Wet Batter:
1/2 Cup Water
1/3 Cup Flour
1 Egg
Sauce:
4 tbsp butter
2 Tbsp Hot Honey Optional
1 tsp to 1 tbsp minced garlic
1 tbsp fresh parsley
1/4 Cup Parmesan or more
#shorts #chicken
Honey wings recipe|Honey garlic wings|restaurant style crispy honey wings
#honeywings
#garlicchicken
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Honey Garlic Sriracha Chicken Wings and the Secret to Crispy Baked Wings!
Honey Garlic Sriracha Chicken Wings and the Secret to Crispy Baked Wings!
Ingredients
2 lbs. wings
1 tbsp. olive oil
1 tsp paprika
1 tbsp. Creole seasoning
1/2 tbsp. onion powder
1/2 tbsp. garlic powder
1/4 tsp pepper
salt to taste
1/2 cup honey
1/3 cup sriracha sauce
6 garlic cloves minced
2 tbsp. unsalted butter
Airfryer
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