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Recipe Name: Kfc's Honey Bbq Chicken Wings Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Course: Lunch  
Preparation Time:
Number of Servings: 1

20 Chicken wings, tips cut off*
2 Cup(s) All-Purpose Flour
2 Eggs**
1 Tablespoon(s) Water***
18 Ounce(s) KC Masterpiece Original
Flavor BBQ Sauce or your
1/4 Cup(s) Honey, more to taste

Save these for chicken stock, or toss.** or about 1/2 cup egg
substitute minus the water OR 3 large egg whitesmixed with the water.)
*** I used water, as stated, but will try milknext time. It might add
flavor?Heat a large skillet or use your deep fryer. [I used deep fryer]
Heatoil until it's very hot (around 350-degrees). [I turned the heat up
toabout 375 degrees. It was taking too long. ;-) ]Meanwhile, wash the
chicken wings, then remove the wing tips. Cut theother two pieces in
half. Shake off the excess water.[I patted try withpaper towels] If you
want to cut out the fat, use boneless/skinlesschicken breasts and cut
them into bite-size pieces.Place the eggs (whole eggs or just egg
whites) and water into a bowl andmix well. If you'll be using egg
substitute, don't add the water, it'swatery already--just beat it until
it's a little foamy. Set aside.Mix together the BBQ sauce and honey,
tasting as you go. Make the sauceas sweet as you like. I usually start
out with 1/4 cup of honey and addmore, tasting as I go. Set aside. I
usually use Clover Honey. Put theflour into a bag [I actually never
coated chicken this way, except forShake N Bake, but found it worked
great! I used a gallon size freezerziplock bag, sealed almost all the
way, blew air into it so there wouldbe "shaking room", sealed and shook
away!] then shake the wings in it,to lightly coat. Roll the wings in
the egg wash, then toss them backinto the bag. You want a fairly heavy
coating of flour-- so the BBQsauce has something to hang onto. You may
want to dip/shake 2-3 times.[I coated each small batch differently. I
found I didn't like the onesthat were heavily coated. Too much breading
for my tastes. I thinkflour, egg, flour works fine. You can even skip
the egg wash if youreally want to.]Fry the wings until they're golden
brown. They don't have to be totally"done", just browned. You'll be
baking them later on, so don't worryabout it. Drain on paper towels.
Again, I haven't tried this myself, butit would work. Either fry the
chicken in PAM or a light coating of oilin a non-stick skillet until
the chicken is browned. Don't crowd theskillet, do them in batches. You
have to brown them until they're fairlycrisp, or the coating will fall
off when you dip it into the sauce.Preheat oven to 325-degrees.Once the
chicken pieces are fried (browned) and drained, dip each pieceinto the
BBQ sauce/honey mixture and place onto cookie sheets. [ I
havediscovered parchment paper!! I bought it for making cookies, but
since Ispent a long time scrubbing grunge off my baking pan this
morning, Idecided to use the paper and hoped it would help. Boy did
it!! Clean upwas a breeze! I highly recommend this!] Make sure the
pieces don'ttouch each other.Bake for 15-20 minutes, [I did 20. Watch
out for burning. 18 would havebeen best.] or until they no longer look
shiny and the chicken testsdone (juices run clear when poked with a
knife). [If you fry till goldenbrown, I don't think you need to worry
about this...I didn't test fordoneness and they were fine.] Baking
dries the coating out a bit andsets the coating so it doesn't fall
off--sort of like KFC's holdingovens.NOTES : I will probably add some
sort of seasoning to the flour nexttime. Also, the coating was too
"bready" or soggy. I don't know what todo to change this. Also, after I
sauced the first batch (I did 5 winghalves at a time), I decided to
play with the sauce a bit. I added someTeriyaki sauce to the 2nd batch.
Good. I added a bit of soy sauce to thethird batch. OK. Might have been
better if it had been separate from theteriyaki mixture. Play with the
sauce a bit. Have fun. Posted torecipelu-digest by "Valerie Whittle"
<> on Mar 3,

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