Kfc Honey Barbecue Wings Copycat Recipes

Steps:

• In a shallow dish, combine flour, salt, and pepper.
• Coat chicken in flour mixture; refrigerate for 1 hour; coat chicken again with remaining flour mixture.
• In a small saucepan, heat BBQ sauce and honey until warm; turn heat to low and keep warm.
• Deep-fry chicken, 8-10 pieces at a time, in 375 degree oil for 13 minutes.
• Drain chicken on cooling racks.
• Immediately toss fried chicken with BBQ sauce mixture.
• Repeat with remaining chicken.

Steps:

• Combine the flour, salt, and pepper in a dish and coat the chicken in the flour mixture.
• Heat the barbecue sauce and honey in a saucepan. Once warm, reduce the heat to a simmer.
• Add the oil to a deep-fryer and theat to 375°.
• Deep-fry the chicken, 6 to 8 pieces at a time, for 15 minutes or until cooked thoroughly.
• Drain the chicken on paper towels and smother with the barbecue sauce mixture.

Steps:

• Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well-combined and bring to a boil. Then reduce heat and simmer uncovered for 15 to 20 minutes.
• As sauce is simmering, heat up 6 to 8 cups of oil in a deep fryer set to 350 degrees. Combine the beaten egg with the milk in a small bowl. In another small bowl, combine the flour, salt, pepper and MSG.
• When oil is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is breaded.
• Fry the wings in the oil for 9 to 12 minutes or until light, golden brown. If you have a small fryer, you may wish to fry 10 of the wings at a time. Drain on paper towels or a rack.
• When the sauce is done, brush the entire surface of each wing with a light coating of sauce. Serve immediately.

Steps:

• NOTE: USE UNSEASONED CHILI POWDER. (STEP ONE): GRIND all of the dry seasonings EXCEPT ground black pepper (from ground sage through cayenne pepper) in a spice mill or coffee grinder.
• WHISK the ground spices with remaining ingredients well in a medium saucepan (don't forget to add the ground black pepper).
• HEAT sauce to a gentle boil, then REDUCE heat to a low heat setting (approximately the numeric "2" setting on rangetop control).
• SIMMER sauce about one hour, whisking occasionally, until reduced to almost half (just slightly over 2 cups, or 1 pint).
• COOL barbecue sauce completely.
• FUNNEL into plastic squeeze bottles or Ball canning jars.
• USE as you would any barbecue sauce.
• SUGGESTION: Serve with barbecued chicken or ribs, or pulled pork sandwiches.
• STORE refrigerated and capped.
• ENJOY!

Steps:

• In a sauce pan combine all of the above and bring to a simmer.
• Simmer for 5 minutes and keep warm.
• When you are ready to eat the chicken dip in and allow the chicken to drain for 1 minute.