Ingredients and Weight:
- Chicken wings: 800 grams (about 8-10 wings depending on size)
- Honey: 60 grams
- Hot sauce: 45 grams (e.g., Frank's RedHot)
- Salt: 1 teaspoon
- Black pepper: 1 teaspoon (freshly ground)
- Paprika: 1/2 teaspoon
- Garlic powder: 1/2 teaspoon
- Oil for frying
Preparation Time:
- Preparation: 20 minutes
- Cooking: 35-40 minutes
- Total: About 1 hour 10 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 425 degrees Fahrenheit.
- In a large bowl, combine the honey, hot sauce, salt, black pepper, paprika, and garlic powder. Mix well.
- Heat enough oil in a frying pan to cover the chicken wings halfway.
- Fry the chicken wings until golden brown and cooked through, about 15-20 minutes on each side.
- Remove the chicken wings from the oil and place them in the prepared honey sauce mixture. Toss to coat the wings evenly.
- Arrange the coated wings on a baking sheet and bake for another 15-20 minutes until the sauce is set and the wings are fully cooked.
- Serve hot with your choice of side dish.
Nutritional Information:
- Calories: Approx. 500 calories per serving (based on average caloric content of chicken wings and listed ingredients)
- Fat: High due to frying and honey content
- Carbohydrates: From honey and hot sauce
- Protein: From chicken wings
Dish Characteristics:
- Sweet and spicy flavor combination
- Crispy on the outside, juicy on the inside
- Signature dish of Detroit-style cuisine
User Comments:
- "Love the combination of sweet and spicy! The honey and hot sauce make for a unique flavor."
- "The chicken wings are so crispy and juicy, paired with the sauce, it's a perfect dish."
- "This is my go-to dish when I want something spicy and sweet at the same time."
Special Precautions and Tips:
- Be careful not to overcook the chicken wings, as they can become dry and tough.
- Adjust the amount of hot sauce based on your preference for spice level.
- You can use different types of hot sauce or chili peppers to vary the heat level and flavor profile.
