Oh my! All I have to say is you must make these spicy honey whiskey hot wings. They’re saucy, messy and hot, hot, hot! I used Salamander’s Whiskey hot sauce which is already friggin amazing but wanted to add a bit of sweetness to tame the heat just a bit. If you like mouth burning wings, and I mean the kind that make your lips burn for at least a good 10-15 minutes, then this is it.
This was the best photo I could take at the time, tough handling a camera with sticky fingers!
Spicy Honey Whiskey Hot Wings
Servings: 4
Ingredients
Wings
- 2 lbs chicken wings split
- 1 tbsp Adobo seasoning
Sauce
- 1 cup Salamander Whiskey Hot Sauce
- 1/4 cup honey
- 3 garlic cloves minced
- 1 small onion minced
- 1 tsp black pepper
- 1 tsp salt for the water
- *1/4 cup whiskey optional
Instructions
- Season the wings with the Adobo seasoning and squeeze 1/2 lemon over chicken. Let marinate in refrigerator for 15 minutes.
- Bring 2 quarts of water and tbsp of salt to a boil and add wings. Boil the wings for about 7 minutes.
- While chicken is cooking, prepare the sauce. Add the hot sauce, honey, garlic, onion, salt, pepper and optional whiskey to a sauce pan and bring to a boil. Continue cooking until sauce thickens a little then remove from heat and set aside.
- When chicken is done, drain chicken and pat dry with paper towels.
- Heat about 1/4 inch of oil in a saute pan and pan fry the wings until wings are brown and crispy.
- Transfer wings to paper towels to absorb oil then toss in a bowl with the prepared wing sauce.
- Stir until wings are well covered and serve.
Make it for you next football game, your Friday night dinner, your next party, just make it!
Congrats on posting the first “real world” recipe for wings using the Salamander Whiskey Hot Sauce! We have a bottle here that is just waiting for a review.
Your addition of honey and garlic sound like a good addition to tame the heat.
But… “boil the wings for 15 – 20 minutes”???
I think that is heresy – akin to boiling ribs. It just should not be done!
If it works for you Maria, then ok… but I’ve not heard of that method to get to the finished wings. We prefer oven roasting to get the wings “pre-cooked” before frying or grilling.
~brian
Hi Brian, thanks for checking it out. I hear you about boiling but you know what, as a home cook I do it all the time! lol I have baked wings before then broiled for crisping but boiling instead saves so much time. I honestly don’t notice the difference in flavor with all the wing sauce coating. The pan frying afterwards gives them a nice crisp without all the fat from deep frying. I love it and try to enjoy wings any which way I can and this sauce is killer! Thanks for pointing out the cook time though, it should be actually be shorter…just don’t send the wings po po…oh wait, that’s you! 🙂 Have a great weekend and make something with that Salamander sauce, it’s delish.