top of page
Soul Food Cookbook



1/4 cup cornstarch

2 pounds chicken wings

1 quart peanut or vegetable oil


4 Serrano peppers, stemmed and finely chopped

1 stick unsalted butter

2 garlic cloves, minced

3/4 teaspoon salt

1/2 teaspoon cayenne

1 teaspoon chili powder

1 teaspoon paprika

1 1/2 teaspoon cider vinegar

3/4  cup honey



Place the oven on 225 or its lowest temperature.


In a bowl, toss the cornstarch and the chicken wings together until coated. Place the wings on a wire rack in the fridge for 30 minutes.


Heat the oil in a deep fryer or large pot until it reaches 350°F.


Adding the wings in batches, place them in the oil and cook for 7-9 minutes or until golden brown. 10 minutes if you like them thangs fried hard. Transfer the chicken wings to a wire rack and place in the oven.


Melt the butter in a sauce pan over low heat. Once the butter has melted add the peppers and cook for about two minutes. Whisk in the salt, cayenne, chili powder and paprika and cook for about one minute stirring occasionally. Add the cider vinegar and garlic and cook for one more minute, then whisk in the honey and cook for one additional minute.


Transfer the wings to a bowl and toss with with the hot honey sauce to coat. Serve and enjoy.

bottom of page