Honey Tiger Sauce Fried Chicken Wings

Ingredients

• 2 lb Chicken Wings (cut into drumettes and flats; pat dry after cleaning)
• 1 whole Lime Juice (fresh lime, used to rinse chicken)
• 1 tbsp Apple Cider Vinegar (optional, mixed with lime juice for cleaning)
• 1 tsp Mustard (dry mustard powder, adds flavor to seasoning)
• 2 tbsp Weber Kicking Chicken Seasoning (store‑bought seasoning blend)
• 1 tbsp Garlic and Herb Seasoning (Kimmy's creation or any garlic‑herb blend)
• 1 tsp Smoked Paprika (gives smoky depth; regular paprika can be used but flavor differs)
• 1 tsp Unsalted Lemon Pepper (adds citrusy pepper flavor; extra sprinkle for finishing)
• 1 cup All-Purpose Flour (sifted; part of dry batter)
• 1 cup Cornstarch (creates extra crispness in batter)
• 2 cup Vegetable Oil (for deep‑frying; use oil with high smoke point)
• 2 tbsp Honey (sweet component of the sauce)
• 2 tbsp Tiger Sauce (sweet‑spicy Asian sauce; can substitute with sriracha + honey)

Instructions

1. Clean the Wings

   Rinse the chicken wings under cold water, then rub them all over with fresh lime juice (and a splash of apple cider vinegar if desired). Pat completely dry with paper towels.

   Time: PT5M

2. Trim and Separate

   Place a wet paper towel under the cutting board to prevent slipping. Locate the joint between the drumette and flat and cut through with a sharp knife, separating the wing into two pieces.

   Time: PT5M

3. Season the Wings

   In a large bowl, toss the wings with dry mustard, Weber Kicking Chicken seasoning, garlic‑herb seasoning, smoked paprika, and unsalted lemon pepper. Mix until the wings are evenly coated and the surface begins to turn a light reddish hue.

   Time: PT5M

4. Marinate (Optional)

   Cover the bowl and refrigerate for 30–60 minutes to deepen flavor. If short on time, proceed to the next step.

   Time: PT30M

5. Prepare the Dry Batter

   In a separate bowl combine 1 cup all‑purpose flour, 1 cup cornstarch, and a pinch of each seasoning used on the wings (Kicking Chicken, garlic‑herb, smoked paprika, lemon pepper). Whisk until uniform.

   Time: PT5M

6. Dredge the Wings

   One batch at a time, roll the seasoned wings in the dry batter, shaking off excess. Place coated wings on a wire rack to rest for a few minutes so the coating adheres.

   Time: PT10M

7. Heat the Oil

   Add vegetable oil to the skillet (enough to submerge the wings about 1‑2 inches). Heat over medium‑high until the oil reaches 350‑375°F.

   Time: PT5M

   Temperature: 350-375°F

8. Fry the Wings

   Working in small batches, gently lower the wings into the hot oil, keeping them spaced ("social distancing"). Fry for 10‑11 minutes, turning once, until golden brown and the internal temperature reaches 165°F.

   Time: PT11M

   Temperature: 350-375°F

9. Drain

   Using tongs, remove the wings and set them on a paper‑towel‑lined plate or back on the wire rack to let excess oil drip off.

   Time: PT5M

10. Make the Honey Tiger Sauce

    In a small bowl whisk together honey, tiger sauce, and a pinch of unsalted lemon pepper until smooth.

    Time: PT3M

11. Toss Wings in Sauce

    Place the fried wings in a large bowl, pour the sauce over them, and toss until every piece is glossy. Finish with an extra sprinkle of lemon pepper.

    Time: PT3M

12. Serve

    Arrange the coated wings on a serving platter and enjoy while hot.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

15g

Carbohydrates

15g

Fat

15g

Fiber

0g