Hot honey chicken wings made with Old Bay seasoning are a perfect blend of spicy hot honey and the iconic Chesapeake Bay flavors. These deep-fried, unbreaded wings are quick and easy, and perfect for your next game day gathering.
Hey y’all! We are so excited to share one of Marrekus’ absolute favorite wing recipes – Hot Honey Chicken Wings with Old Bay. These wings are sooo flavorful and on regular rotation in our kitchen. Let me tell you… they’re downright delicious.
Marrekus first discovered these wings at a popular eatery in town called Ledo Pizza. Our neighbors, who are like family, introduced us to this spot. Their Hot Honey Old Bay Chicken Wings are a game-changer. It was love at first bite, and from that moment, we knew we had to bring that magic into our own kitchen.
There’s something really special about the blend of seasoning, hot sauce, and the richness of butter and honey. We love it so much, we made a similar recipe, our Hot Honey Chicken Sandwich recipe. The key is in the quality of the ingredients. Using genuine Old Bay seasoning, Crystal hot sauce, and opting for the best butter and honey makes all the difference.
Wings have become a bit of a tradition in our home. Whether it’s game day, a family gathering, or just a Tuesday night craving, these Hot Honey Old Bay Chicken Wings will forever have a special spot on our table. So let’s get into it!
- Chicken wings
- Hot sauce (preferably Crystal)
- Old Bay seasoning
- 4 cups water
- 1/4 cup Diamond Crystal Kosher Salt
- 1/4 cup granulated sugar
- 4 cups ice
This recipe uses a basic salt, sugar, and water brine that will infuse your wings with a nice balance of flavor while helping to retain moisture during cooking.
- Bring 4 cups water to a boil in a pot.
- In the same pot, add 1/4 cup kosher salt and 1/4 cup sugar to the boiling water. Stir until completely dissolved.
- Remove the pot from heat and let the brine cool slightly.
- Add 4 cups ice to the pot, stirring until the ice is mostly melted, and the brine reaches room temperature.
- Place wings in a large bowl, container, or resealable plastic bag.
- Pour the brine over chicken, ensuring they are fully submerged. If using a bag, remove excess air before sealing.
- Cover and refrigerate for at least 4 hours, or overnight for maximum flavor absorption.
- Before cooking, remove wings from the brine, rinse, and pat dry with paper towels, Then, proceed with making the wings.
How to Make Hot Honey Chicken Wings with Old Bay
- Get those Wings Ready: Start by patting dry your chicken with some paper towels to get rid of any extra moisture.
- Get the Oil Going: Grab a deep fryer or a big, deep skillet, and heat up some vegetable oil. You want enough to cover those wings. Shoot for around 360°F (182°C) to 365°F (185°C).
- Fry ‘Em Up: Carefully drop wings into the hot oil, but don’t crowd the pan. Let them sizzle until they’re a beautiful golden brown and crispy, which should take about 10-12 minutes, or at least 165°F (74°C). Flip them every now and then to make sure they cook up nice and even.
- Drain Oil: Once they’re looking crispy and perfect, scoop those fried wings onto a wire rack set over a sheet pan (or a plate lined with paper towels). Let them chill there for a bit while you cook the remaining wings.
- Get Saucy: Toss crispy wings into a big bowl and pour that sauce over them (recipe below). Give it all a good toss until every wing is coated.
- Serve ‘Em Up: Arrange those saucy wings on a platter and get ready to dive in. Don’t forget to bring out the carrot sticks, celery sticks, and your favorite dip – whether it’s blue cheese or ranch, you do you! Enjoy!
Wing Sauce Recipe
Adjust the amount of hot sauce and seasoning to control the spice level based on your preference.
- Grab a medium-sized pot and toss in your hot sauce, honey, and seasoning.
- Heat pot on the stove over medium-low heat. Give it a stir every now and then until it starts to simmer.
- Once it’s simmering, turn off the heat.
- Throw some cold butter into the pot and give it a good whisk.
- Dip a spoon in and have a taste. If it needs a little more sweetness or seasoning, go ahead and add it in.
- Now, grab those cooked chicken wings and toss them in the sauce. Make sure each one gets a good coating.
- Serve ‘Em Up Quick: Don’t waste any time – get those wings on a plate and serve them right away. The faster, the better for the tastiest experience! Enjoy!
- Worried about the sauce separating? Heat it back up over low heat if you need to, stirring gently to keep it all together.
Recipe Tips & Tricks
- Pat Wings Dry: Ensure the chicken wings are thoroughly pat dry before seasoning to promote crispiness during frying.
- Adjust Flavor Gradually: When adjusting the taste, add additional honey, seasoning, or hot sauce gradually to avoid over-seasoning.
- Keep Sauce Warm: If it thickens or separates, reheat it on low heat while stirring gently until it regains its desired consistency.
- Serve Immediately: For the best experience, serve immediately after tossing to preserve crispiness.
- Fried Pickles: Include pickles for a tangy and zesty element that balances the richness of the wings.
- Celery Sticks: Serve crisp celery sticks on the side for a refreshing crunch that complements the heat of the wings.
- Blue Cheese or Ranch Dressing: Provide a dipping sauce like blue cheese or ranch for those who enjoy a cool contrast to the spicy and flavorful wings.
- Carrot Sticks: Add carrot sticks for a sweet crunch.
- Beer or Soda: Pair the wings with your favorite beer or soda to refresh your palate.
Planning for a Crowd
People often ask, how many chicken wings are in a pound? On average, there are about 6 to 8 chicken flats or drumettes per pound.
When planning for a crowd, estimate 1 pound per person if it’s a main course and 3 to 4 wings per person if you’re offering them as part of a larger spread with other appetizers.
- Calculate the Number of Guests: Start by figuring out how many guests you’ll be hosting.
- Determine the Wing Count: Use the estimation of 6 to 8 wings per person to calculate the total wing count needed.
- Accompany with Sides: Complete the feast with classic sides like celery sticks, carrot strips, and your favorite dipping sauces.
- Prepare in Batches: If you’re cooking a large quantity, prepare the wings in batches to ensure they stay hot and crispy.
Commonly Asked Questions
Of course! Add more or less hot sauce, Old Bay seasoning, or cayenne pepper according to your preferences.
Sure, just reheat it gently before tossing it with freshly cooked wings.
While Crystal hot sauce is recommended, feel free to experiment with your favorite brand to achieve the desired flavor profile.
Vegetable, canola, corn, and peanut oil are popular choices for frying due to their high smoke point and neutral/mild taste. Consider factors such as the smoke point, flavor neutrality, and your personal preferences. Additionally, always use fresh oil for frying to ensure the best results.
The most accurate way to gauge the oil temperature is by using a deep-fry or candy thermometer. Clip the thermometer to the side of the pot or fryer so that the tip is submerged but not touching the bottom. If you don’t have a thermometer, you can use visual cues. For most frying methods, the oil is typically ready when it shimmers and has a slight haze. You can also place a small pinch of the seasoned flour into the oil. If it sizzles, it is likely hot enough.
Elevate your kitchen game with these homemade Hot Honey Chicken Wings with Old Bay seasoning, Crystal hot sauce, and a hint of honey. This recipe is full of flavor, simple, and satisfying!Print
Hot Honey Chicken Wings with Old Bay seasoning are a perfect blend of spicy hot honey and the iconic Chesapeake Bay flavors. These deep-fried, unbreaded chicken wings are quick and easy, and perfect for your next game day gathering.
- 4 pounds chicken wings
- 1 cup hot sauce (preferably Crystal)
- 1 cup honey
- 1 tablespoon Old Bay seasoning
- 1/4 cup unsalted butter
- 4 cups water
- 1/4 cup Diamond Crystal Kosher Salt
- 1/4 cup granulated sugar
- 4 cups ice
- Brine Chicken Wings (Recommended): Bring water to a boil with kosher salt and sugar. Stir until completely dissolved. Remove from heat and let cool. Add ice, stirring until mostly melted and brine reaches room temperature.
- Place wings in a large bowl, container, or resealable plastic bag. Pour over chicken, ensuring wings are fully submerged. Cover and refrigerate for at least 4 hours, or overnight. Remove chicken from brine, rinse, and pat dry with paper towels.
- Hot Honey Old Bay Sauce: In a medium-sized pot, combine hot sauce, honey, and seasoning.
- Place pot over medium-low heat and bring mixture to a simmer, stirring occasionally. Once simmering, turn off burner.
- Add cold butter to pot and whisk into sauce until well incorporated. Taste and adjust with more honey or Old Bay, if desired. To prevent separation, heat sauce over low heat if necessary. Stir gently to maintain a consistent texture.
- Fry Chicken Wings: In a deep fryer or large, deep skillet, heat enough vegetable oil to submerge chicken wings to around 360°F (182°C) to 365°F (185°C).
- Carefully add chicken wings to hot oil in batches, ensuring not to overcrowd pan.
- Fry until golden brown and crispy, approximately 10-12 minutes, turning occasionally for even cooking.
- Once wings are cooked, at least to 165°F (74°C), use a slotted spoon to transfer fried wings to a paper towel-lined plate to drain excess oil.
- Place fried chicken wings in a large bowl. Pour hot honey Old Bay sauce over the wings and toss until evenly coated.
- Arrange wings on a serving platter. Serve with carrot sticks, celery sticks, and your choice of dip (e.g. blue cheese, ranch).
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