Southern Fried Wings with Chipotle Aioli and Honey Drizzle – some of the most indulgently delicious wings you’ll ever try. This is great homecoming that meets a touch of gourmet in some pretty irresistible wings!
Where do I even start with these wings! I’ve had some pretty tasty wings in my day and this blog is no stranger to great chicken wing recipes, but these over-the-top crispy, juicy sweet and slightly spicy morsels are among the very best I’ve ever tried.
It all started a week or so ago when Spouse and I had lunch at The Merchant Tavern, one of our favourite spots here in downtown St. John’s. The lunch special was their version of these wings and they were utterly delicious. As with many great dishes I’ve had in restaurants, I inevitably end up trying to replicate them and add a bit of my own twist to them.
In my mind, honey and fried chicken go together really well. I remember when I was younger, I would often drizzle honey on Mary Brown’s Fried Chicken during late night, after party take-out runs. They always had the little condiment packets at the location in Bay Robert’s. I wonder do they still have them? Did they have them everywhere? Do they still? I haven’t asked for them in years but I just may next time.
The honey on Merchant Tavern’s wings brought back those fond, gluttonous, late night memories. Since I am an unrepentant garlic junkie, the rich, spicy aioli just took these wings out of the stratosphere for me; southern fried chicken wings, garlic, spice and honey is a perfect combination of some all time favourites.
Yes, they are incredibly indulgent and not an everyday food to be sure, but if you are hosting a get together soon, just serve these up to your guests and wait for the reaction. They are all going to want this recipe!
If you want to make these wings the oven rather than baking, just follow the directions in our recipe for Oven Fried Chicken.
Like this Southern Fried Wings recipe?
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- 3 lbs chicken wings
- honey for drizzling
- canola oil for frying
- 1 cup plain mayo
- 1 head roasted garlic
- 1/2 tsp chipotle powder
- 1 to 2 Tbsp lemon juice
- pinch salt and pepper to season
- 2 cups flour
- ½ tsp cayenne pepper
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp dry thyme
- 1 tbsp powdered ginger
- 1 tbsp onion powder
- 1 tsp garlic powder
- 1½ tsp salt
Remove the roasted garlic cloves from the skins and mash them into a smooth paste with a fork
Add the garlic to the remaining ingredients and stir well to combine thoroughly.
Fill deep fryer with canola oil and preheat to 350 degrees F.
Wash, trim excess skin and fat and cut the wings into pieces, discarding the tips.
Mix together all of the ingredients in the flour dredge.
Dredge the wings in the flour mixture, pressing it on well to get good contact.
Drop the wings into the preheated fryer.
Fry for about 8-10 minutes or little longer for larger wings, until a medium golden brown.
Drain on a wire rack placed on a cookie sheet. Hold in a 175 degree oven if making more than one batch.
Drizzle the platter of wings with honey and serve with the aioli for dipping.
Note: To roast a head of garlic, cut a little off the top of the head (1/4 inch or so) to reveal the cloves inside. Place the garlic head on a square of aluminum foil, sprinkle on a little salt and pepper to season and then drizzle with a teaspoon of olive oil. Bring all sides of the aluminum foil together and twist to seal the garlic head inside. Roast in a 350 degree F oven for about 45 minutes. Squeeze the garlic cloves out of their skins and mash with a fork until a smooth paste forms.