Total time: 30 minutes
- A large cast-iron or heavy steel skillet
- A Frywall that fits the skillet (see our sizing guide)
- A large stockpot or Dutch oven for the sauce
- 2.5 lbs. chicken wings
- Vegetable oil for frying
- 3 tbsp. chipotles in adobo
- 1 large clove garlic
- 1 tbsp. honey
- 2 tbsp. distilled white vinegar
- 1/3 cup butter
- Salt and pepper for seasoning
- Flaky salt for topping
Trim the tips from the wings using a sharp knife or heavy duty shears. (Set the tips aside for the next time you make stock). Cut each wing at the joint to separate the drumettes from the wingettes. Pat the chicken pieces dry with a paper towel and season generously with salt and pepper.
For the sauce, begin by blitzing the chipotles in adobo, garlic, and vinegar with an immersion blender or in a food processor. Place the mixture in a large stock pot or Dutch oven, add the butter and honey, turn on a low flame and stir until the butter is just melted. Turn off heat immediately.
In a large skillet, heat about a half-inch of vegetable oil to 350 degrees, then place the Frywall into position. Use tongs to carefully place half the chicken into the hot oil. Fry for 7 minutes, or until the underside of each piece is golden brown. Use tongs to turn the chicken and cook for another 5 to 6 minutes. The pieces should now be crisp and golden brown all the way around. Remove the fried chicken to a metal rack and repeat the process with the second batch.
Once all the chicken is fried, reheat the sauce over medium heat for about 2 minutes, toss in the fried chicken turn up the heat, and gently stir for another 2 to 3 minutes. This will reheat the wings and slightly caramelize the sauce. Remove to a serving plate and top with a pinch of flaky salt. Serve hot, with or without dipping sauce.
Have a delicious weekend, whether your team wins, loses, or didn't even make the playoffs.