Hot Honey Aleppo Chicken Wings
Image by Robbie Guevarra
Hot honey aleppo chicken wings
There are a lot of things that can go wrong with chicken wings. They’re too spicy, they dry out, they’re not crispy enough, and/or they’re soaked in hot sauce. These wings answer those problems. They’re crispy, balanced in heat, juicy all the way through, and simple in ingredients without sacrificing depth in flavor.
The most complex ingredient is the Aleppo pepper which, in my opinion, is non-negotiable. Could you use red pepper flakes? I guess. Could you omit it? Not really, but sure? This will never be a place of ingredient-shaming, but not using Aleppo will give you a very different experience. The floral and earthy undertone rounds everything out—it mellows out the sweetness of the brown butter and honey and gives another dimension to the hot sauce. Aleppo is also a great way to solve another “common wing problem,” which is managing heat tolerance among a group. The measurement provided in the recipe gives a mild spice level that sits in the middle of everyone’s preferences.
Another common wing problem is that they feel messy. They’re something you eat at a dive around close friends only. I wanted to make chicken wings that were crispy and sticky, yet elegant and attractive. And there’s something very sexy about these wings; their rich burnt red color, the way the glaze drips onto a white plate and the slight vibration of heat in the back of your throat—even the act of eating these wings. All incredibly sexy.
(Serves 4, comfortably)
5 lbs (family pack) chicken wings
4 tbsp kosher salt, divided, plus extra for seasoning
1 tbsp freshly ground black pepper, divided
4 tbsp garlic powder, divided
2 tbsp cayenne pepper, divided
1 pint buttermilk
3 cups all-purpose flour
1 quart vegetable oil
8 tbsp (1 stick) unsalted butter
3 tbsp Aleppo pepper
1/4 cup honey
1/4 cup hot sauce, preferably Crystal’s Hot Sauce
Prepare your chicken wings. Transfer the wings to a large bowl and pat dry with a paper towel to remove the excess moisture. Add 2 tbsp of salt, ½ tbsp black pepper, 2 tbsp of garlic powder and 1 tbsp of cayenne pepper, and toss using your hands or a spatula until the spices are evenly distributed. Add your buttermilk and toss again, ensuring each wing is appropriately coated. Tightly cover and let sit for at least 5 hours or overnight. Once ready, take them from the fridge for one hour before breading and frying.
For your breading, combine flour and the remaining 2 tbsp kosher salt, ½ tbsp black pepper, 2 tbsp garlic powder and 1 tbsp cayenne in a medium-sized dish. Set aside.
Fry your chicken by heating vegetable oil in a cast-iron skillet (or shallow Dutch oven) to 350°. Transfer a batch of wings into the flour mixture, without letting the excess buttermilk drip off, and thoroughly coat. You’re looking for an even coating of flour with thicker shards of breading. Carefully place the chicken in the hot oil without overcrowding the pan (about 10 to 12 wings if you use a 12” cast-iron skillet). Fry the wings until golden brown or the internal temperature reads 165° on a meat thermometer. Transfer to a cooling rack and season lightly with kosher salt. Repeat these steps until all the chicken wings are fried.
For the hot honey Aleppo glaze, brown butter in a small saucepan over medium heat until the butter gives off a nutty, toasted smell and the milk solids have turned into dark specks. Add the Aleppo pepper and a heavy pinch of salt and cook for 1 minute while constantly stirring the mixture. Still over medium heat, add honey and caramelize for 1 minute. Turn off your heat and immediately add your hot sauce. Stir vigorously with a whisk or spatula to properly combine. Set aside.
Finish the dish by pouring half of the hot honey Aleppo mixture into a large bowl, tilting to coat the sides of the bowl. Toss in the chicken wings and add the hot honey Aleppo mixture in small quantities while tossing. These chicken wings are best served on the crispier side with a light glaze coating. Pile onto a large plate and serve.
Image by Robbie Guevarra
