Visit my other site, For The Wing, for all things chicken-wing!
Yowsa. Somebody needs to open a gallery of chicken wing pictures. A picture of these Detroit hot honey wings would be right by the entrance. Under heavy guard. I loved them more than I ever thought I would. They’re almost like your standard Buffalo wings with one very obvious addition: sweet honey. Oh, and cayenne. Sweet heat, exactly what you’re searching for in a great wing.
You can add more cayenne pepper to the wings as they marinade if you like, but I leaned towards more sweet than heat when I made Detroit hot honey wings. The sauce is so great you could eat it by itself. I think it might also make for a great ham glaze too. And it would also make for a great sauce over roasted or grilled chicken.
I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!
If you like your wings with a little heat and a little sweet, also try my Spicy Honey wings or Dragon Fire wings.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
Detroit Hot Honey Wings
Ingredients
- 3-4 pounds chicken wings flats and drumettes separated, tips discarded or saved for making chicken broth
- ¼ cup vegetable oil
- 1 teaspoon cayenne pepper or more, to taste
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Place wings into a large resealable bag.
- Add the oil.
- Add the cayenne, salt and pepper. Seal the bag, and toss gently to coat.
- Refrigerate for 1-3 hours before cooking.
- While the wings are cooking, make the sauce (see below).
- Serve wings tossed in the sauce.
For the sauce
- Melt the butter in a medium saucepan over medium heat.
- Whisk in the honey and hot sauce.
- Reduce heat and keep sauce warm until ready to use.
Notes
Nutrition
Nutritional values are approximate.
