The Old Mill Chicken Wings
You can easily make restaurant-style chicken wings at home using our Devil’s Backbone Seasoning, barbecue sauces, and our Tennessee honey. The secret is to fry them first until partially cooked, drizzle with honey and hot pepper sauce, then bake in the oven until crispy and done. Serve with dipping sauces, such as a honey and soy sauce blend.
THE OLD MILL CHICKEN WINGS
Ingredients
- 4 pounds chicken wings
- Devil’s Backbone Seasoning, for sprinkling
- 3 cups peanut oil, for frying
- 1/3 cup The Old Mill Orange Blossom or Sourwood Honey
- 1 tablespoon liquid hot pepper sauce
- Dipping Sauces: Barbecue sauce, Ranch dressing, Blue Cheese Dressing, or Honey Dipping Sauce
Honey Dipping Sauce
- ½ cup honey
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon barbecue sauce
- Chopped green onion or cilantro for garnish
Instructions
- Wipe the wings dry with paper towels. Leave them whole, with the drummette and wing tip attached. Sprinkle on all sides with the Devil’s Backbone seasoning. Place uncovered in the fridge. Preheat the oven to 375 degrees. Pour the peanut oil in a large cast iron skillet to measure 1 ½ inches deep. Preheat the oil to 350 degrees.
- Set aside the honey and hot pepper sauce for seasoning the fried wings. Prepare the sauces. For the Honey Dipping Sauce, place the ½ cup honey in a small bowl and whisk in soy sauce. Fold in garlic and ginger. Season with barbecue sauce. Sprinkle the sauce with cilantro or green onion.
- When the oil is hot and you are ready to fry, add a third of the chicken wings and fry until the skin begins to brown, about 4 to 5 minutes. (You can use the oil that remains to fry onion rings or French fries, or cool and chill for another use.) Remove the wings with tongs to a rack or brown paper to drain. Repeat with the remaining wings. Place all the wings on a clean baking sheet. Drizzle with the reserved honey and hot pepper sauce. Place the pan in the oven.
- Bake until the wings are crispy and done, about 20 minutes. Pile onto a serving plate and serve with bowls of the dipping sauces.