These sweet & spicy wings are sure to be a hit on game day (or any day)!
Over the last few years I have developed a taste for spicy wings. Not insanity sauce spicy but going from not even being able to eat mild salsa to enjoying spicy wings is definitely a step up in the heat division for me! My favorite by far are my Boneless Buffalo Wings but last week I decided to switch it up a bit and make my boneless wings but with honey chipotle sauce.
When my husband and I first started dating I was working a few days a week at Chili’s. We used to go in for dinner on a regular basis; so regular that they would see us pull up and have our drinks and chips and queso on the table ready for us by the time we got in! We both almost always got the same thing for dinner too; he got a bacon burger and I got honey chipotle chicken tenders. Not only was the food and service great but we got 50% off so it was (somewhat) affordable too.
Flash forward seven years. The food and service are still great but going out to dinner with toddlers is not enjoyable and my boys can eat as much as me so it’s not affordable anymore either. One of the first recipes I shared on Tastefully Frugal was my Copy Cat Chili’s Honey Chipotle Chicken; if I couldn’t go get my favorite dinner on a regular basis I should be able to make it at home, right?! It is still one of our favorite dinners and since we are spending many a weekend watching football I decided to try the honey chipotle sauce on my wings. It was a huge success! My boys liked them more than the buffalo wings and I don’t blame them. They sweetness from the honey definitely takes away some of the heat from the chipotle sauce. If you like things a little spicier add an additonal teaspoon of chipotle adobe sauce (or add a few chipotle peppers into the sauce as it’s simmering).
- 2 boneless skinless chicken breasts, cut into bite size pieces
- 2 cups flour
- 2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp cayenne
- 1/4 tsp paprika
- 1 egg
- 1 cup milk
- Oil for frying
- 1/3 cup honey
- 1/2 cup sugar
- 1/2 cup ketchup
- 2 tsp chipotle adobe sauce (I buy the small can of chipotle peppers in the Hispanic section of the grocery store and use the sauce from the can)
- 1 Tbsp hot sauce (I use Frank's Buffalo)
- 1 Tbsp white vinegar
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/3 cup cold water mixed with 2 Tbsp corn starch
- Get two separate bowls. In one bowl whisk together egg and milk. In second bowl combine flour, salt, pepper, cayenne and paprika.
- Dip chicken in egg/milk mixture, then flour mix.
- Repeat dipping chicken in egg/milk mix then flour to have it be double coated.
- Heat 1.5-2" of oil in skillet over medium heat
- While oil is heating combine all sauce ingredients except water/cornstarch mix and bring to a boil.
- Reduce heat to low, add in water and let simmer for 10 minutes.
- Place 10-15 pieces of chicken in oil at a time and let cook for 4 minutes. Flip and let cook for 3-4 more minutes until chicken is golden brown.
- Transfer chicken to paper towel lined plate and let cool for 5 minutes.
- Place wings in ziplock bag and pour sauce on top. Seal bag and shake to combine.
- Serve with ranch dipping sauce
Want more game day appetizers? Check out these recipes: