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Honey Chipotle Wigns

Sydney @ Tastefully Frugal
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4



  • 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