Napalm Spicy Chicken Wings | Wine Enthusiast
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Napalm Spicy Chicken Wings

Let the heat on these wings give you an excuse to reach for another drink while watching the game this football season.


3 pounds chicken wings, patted dry with paper towels
Coarse kosher salt
Freshly ground black pepper
2 tablespoons peanut or vegetable oil, plus more to fry
6 tablespoons unsalted butter
2–3 tablespoons honey
¼ cup hot sauce
2 limes, zested and juiced, plus lime wedges for serving


Place the chicken wings in a large bowl and season generously with salt and pepper. Refrigerate, uncovered, for at least 30 minutes and up to 24 hours.

Preheat an oven to 400˚F. Spread the chicken wings on a rimmed baking sheet in a single layer and drizzle with 2 tablespoons of oil. Place in the oven and roast until the chicken wings are firm but not fully cooked through, about 20 minutes.

In a small saucepan over medium heat, melt the butter. Whisk in honey, hot sauce and lime zest, and let simmer for 1 minute. Stir in the lime juice and remove from heat. Season with salt and pepper.

Using a large pot, pour in enough of the vegetable oil to reach 5 inches up the sides. Place over high heat and heat the oil until it registers 375˚F on a deep-fry thermometer.

Working in small batches, fry the wings, turning occasionally, until they are crisp and golden brown, 5–7 minutes. Use a slotted spoon to remove the wings from the oil and drain on a paper towel–lined baking sheet. Put the wings in a large bowl and toss with the hot sauce butter. Transfer to a platter and serve hot with additional lime wedges. Serves 6–8.

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