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Crispy fried Gold Fever Chicken Wings are slathered with sweet honey mustard and spicy cayenne pepper sauce. It’s a fantastic flavor combination!
Chicken wing fans – rejoice! You are going to love these Gold Fever Chicken Wings, especially if you enjoy a sweet and spicy, finger-licking sauce on your wings.
Our grandson, JC, suggested that we share this chicken wing recipe today – and I’m so glad he did! These wings are delicious!
Gold Fever Chicken Wings are both sweet and spicy thanks to a combination of sweet honey mustard and a spicy cayenne pepper sauce – the same hot sauce you’ll find used on classic Buffalo wings.
These wings will make your taste buds dance and sing – but if hot and spicy isn’t your thing, you can easily cut back on the hot sauce added in this recipe. (But add a least a little bit so you can still taste some peppery flavor.)
Why You’ll Love Gold Fever Chicken Wings
- The flavors are incredible and combine two favorite wing sauces: honey mustard and Buffalo.
- These wings are a great option to serve at a game day party or as an appetizer at any meal.
- You can make as much or as little as you want. (But err on the side of making a larger portion – these wings are incredibly good!)
Key ingredients and Substitutions
- Chicken Wings – Chose fresh whole wings for the best (and juiciest) results. Avoid previously frozen wings – they are often frozen with extra water, and once thawed, the wings lose much of their volume.
- Honey Mustard Sauce – We used French’s Honey Mustard Sauce, but any honey mustard will work in this recipe.
- Cayenne pepper sauce – Frank’s RedHot is the best option out there, in our opinion. Chose the original flavor for this recipe.
- Butter – Either salted or unsalted butter will work in this recipe. It helps smooth out the sauce and lends a silky, luxurious texture.
- Spices – We added ground cumin and white pepper for an additional kick of flavor.
- Oil for frying – Chose a vegetable or safflower oil which are neutral in flavor and well-suited for frying. Avoid oils such as peanut or olive oil – they will introduce a different flavor to the finished dish.
Special supplies needed
- Large heavy pot or wok to fry the chicken
- Candy/deep fry thermometer, to ensure you are frying at the correct temperature
- Large bowl to toss the fried wings in the sauce
- Various strainers, pans and tongs to cook and remove wings from the hot oil
How do I make Gold Fever Chicken Wings?
- Trim tips from the wings and save for soup stock. Then separate the drumette from wingette by cutting through the joint.
- Combine honey mustard, cayenne pepper sauce, melted butter, cumin and white pepper in a bowl.
- Heat oil to 375 degrees F in a large pot.
- Fry wings in hot oil in four batches, allowing oil to reheat back up to 375 degrees F before adding the next batch. The chicken will float in the oil when it is done cooking.
- Toss each batch of fried wings in a large bowl with some of the sauce.
- Pour the sauced wings onto a sheet tray and place in a warm in a 250 degree F oven.
- Once the final batch is fried, toss all of the cooked wings again in the bowl, with the remaining sauce. Serve immediately.
Chef’s Tip – It’s very important to cook the wings in batches so they cook evenly. If you over crowd the pan, it will be difficult to maintain the proper oil temperature as the chicken cooks. Also, as each new batch is added, the oil will decrease in temperature. As each finished batch is removed, allow the oil recover to 375 degrees F again before adding the next batch.
Frequently asked Questions
Can I use my air fryer or bake in the oven? Sure – but the crispiest wings will be fried in oil.
Can I make Gold Fever Chicken Wings ahead of time? No…if the wings are made ahead and reheated, the crispy skin will get soggy. It’s best to cut the chicken, and make the sauce ahead of time – then fry and coat just before serving.
How do I store leftovers? Store refrigerated for up to two days, but these wings are best cooked and consumed at once.
How do I reheat leftovers? Reheat in the microwave or on a sheet pan in the oven.
Can I freeze? The cooked chicken wings can be frozen, but they won’t be crispy once thawed.
You may like these other chicken wing recipes:
- Pineapple Glazed Chicken Wings
- Honey Mustard Soy Glazed Chicken Wings
- Lemon Butter Air Fryer Chicken Wings
- Korean Barbecue Chicken Wings
- Barbecue Chicken Wings
8 pounds fresh whole chicken wings
1 cup honey mustard (we used French’s)
1 1/2 teaspoons ground cumin
1/2 teaspoon white pepper
6 tablespoons melted butter
1/4 – 1/2 cup Frank’s RedHot Original Cayenne Pepper sauce (use some or all depending on your heat preference)
Vegetable oil, to fry the chicken wings
Preheat oven to 250 degrees F.
Line a sheet tray with foil. Set aside.
Place a large strainer or colander over a dish or pan. Set aside.
Have a large bowl standing by to toss the chicken in the sauce.
Cut the tips from the wings and freeze for stock.
Hold the two ends of the wing and flex so you can see where joint is. While holding the drumette straight up (you’ll be holding the drumette, not the wingette), slide a sharp knife down between the drumette and wingette through the joint. Repeat for all wings.
In a medium bowl, whisk all of the sauce ingredients, adjusting the hot sauce to your liking. We like mild and only used a quarter cup of hot sauce, but your preference. Start with a quarter cup, taste and add more hot sauce if desired.
In a large heavy pot or wok, heat about 4-5 inches of oil to 375 degrees F using a candy thermometer or heat gun.
Pat the chicken pieces dry then gently drop in one piece at a time until you have one quarter of the wings cooking. (We suggest that you place the drumettes in the oil first, then after one minute, drop in the wingettes. This will ensure even cooking)
Move them around a little with tongs or a spider so they don’t stick.
They should take between 8-10 minutes and are done once they all float.
Use a large spider and/or tongs to remove the cooked pieces to the colander to drain any excess oil.
Immediately pour them from the colander into the large bowl and spoon on one quarter of the sauce and toss and turn to coat.
Pour this batch onto the prepared sheet pan and hold in the oven while you cook and coat the next three batches.
Before starting each batch, make sure that the oil has recovered to 375 degrees F.
Repeat for all four batches, skimming any sediment from the oil between batches.
Once the last batch is tossed in the bowl, add the chicken pieces from the oven and drizzle on any remaining sauce and toss.
Pour out onto a serving platter and serve immediately.
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